And yet another newbie.

by **tcRulz** » Sat Jul 27, 2013 12:57 pm

Hi guys. I'm from Bathurst NSW :greetings-waveyellow: and have to admit I've been lurking awhile. I've been making home brew beer for years but decided it was time to grow up and make something more interesting and exciting :laughing-rolling:

Just bought a 'Turbo 500 still' as it looked like a good starter still and there's alot of talk about them on this forum. It came with tonnes of essence (which are almost out of date) and all the carbon additives for two washes. Looking forward to making a TPW after this and to practice cutting (hope this terminology is correct).

Now to the nuts and bolts..... I'm inundated with so much information that I need a little help. I've put 100grm of Bourbon Staves in 750ml of cut alcohol (40%) and have left them a week. Is this something I just leave or do I filter and add the Bourbon essence and if so how much essence. I seem to have conflicting information on if I need essence or not. I hope I'm posting in the right spot and appreciate any help. Cheers Glenn. ps please be kind and thanks for a legendary forum.

by **Bushy** » Sat Jul 27, 2013 1:51 pm

Hey tc,
Nice intro mate. Welcome aboard :greetings-waveyellow:
I tried makin the essence bourbon for a while. The best i could do was soakin with toasted staves or dominos and then about half the suggested amount of essence. Wild duck was pretty popular but a little too vanilla.
Now you've got the turbo turnout, thats the best i can suggest.
Enjoy yaself
Bushy

Edit-never needed to filter as the shit sinks to the bottom. Just decant it off

by **Kimbo** » Sat Jul 27, 2013 4:11 pm

welcome to the forum tc ;-)

by **JayD** » Sat Jul 27, 2013 4:15 pm

Welcome to the forum... :handgestures-thumbupleft:

by **Dominator** » Sat Jul 27, 2013 4:20 pm

Welcome mate.

Sent from my iPhone using Tapatalk 2

by **Camikaze** » Sat Jul 27, 2013 4:48 pm

Welcome mate. :handgestures-thumbupleft: :handgestures-thumbupleft:

by **BackyardBrewer** » Sat Jul 27, 2013 5:00 pm

Welcome aboard.

by **shanksy** » Sat Jul 27, 2013 5:15 pm

Welcome mate, it's a top spot this ,do some reading and its amazing how much info is in the archives.
Cheers shanksy

by **punchy21** » Sat Jul 27, 2013 6:48 pm

Welcome mate :greetings-waveyellow: enjoy your stay...

As for your bourbon, I'd leave it for longer, just taste it every so often to see if it suits your taste buds, you may not need all or any of your essence - I assume its a neutral?... And I just filter the oaked spirit through paper towel to get rid of any crap :handgestures-thumbupleft:

by **bac206** » Sat Jul 27, 2013 7:21 pm

Welcome. As a fellow newbie to the site I can say I spend way too much time on here reading. Everyone is extremely helpful.
As for your bourbon. I normally leave mine on chips for 2 months minimum. Enjoying some Sam Willard's bourbon soakers now. Aged 8 months. Very smooth. To filter I use "Harris size 4" coffee filters inside a funnel with a flexible straw along side the filter to eliminate any bubbling. You can get them filters at any supermarket. Hope this helps

by **Potmash Boka** » Sat Jul 27, 2013 8:53 pm

Welcome TC, at least your in gods country for fresh grains. If you know any croppers between Blayne and Trunkey then your set for barley and wheat, you can always go to Bedwells for corn. :handgestures-thumbupleft:

by **MacStill** » Sat Jul 27, 2013 10:08 pm

Welcome TC, good crowd here so dont be shy :handgestures-thumbupleft:

by **Sam.** » Sun Jul 28, 2013 9:16 pm

Howdy mate :handgestures-thumbupleft:

This is all really a personal taste preference, try a few different ways and see which one YOU like the best :handgestures-thumbupleft: