theamishbrewer

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Here is one of the best explanations about mashing grains on the internet. It is a very reputable source and all the information is correct. Start on this link. http://howtobrew.com/book/section-3/how-the-mash-works/an-allegory Some of the process explained are over the top for what a distiller wants out of their mash verses what a brewer wants from their mash. But all the principles are the same. Let me sum up what that link will tell you and some of the posts made on this thread. If you are making an all MALT mash the grains need to be cracked and steeped at about 148 degrees If you are using flaked grains, you need to treat the same as an all MALT mash, but you need to add enzymes, whether it is a proportion of MALT or over the counter ALPHA and BETA Amalayse. IF you are using a whole grain, such as corn. The corn needs to be cracked and boiled to gelatin-ize the starches so the enzymes can convert them to sugars. Cool the mash to around 148 and add MALT or Enzymes. IT is important to cool your mash as quickly as possible so you can add your yeast ASAP. There are plenty of organisms in the mash that wants to eat the sugars you just created for your yeast and will sour your mash and less alcohol will be created. Hope this helps

I am an experienced craft brewer with some distilling back ground. Looking to grow into the distilling industry. Hard working, mechaniclly inclined, experienced with start up projects. I can do. Resume upon request.

currently in Mineapolis

I am a brewer by trade with some distillation training. Looking to expand my horizons. I am here to learn more about craft distilling and offer any help I can about fermentation, mashing, etc.

I went to Kris Berglund's artisan distillers work shop in NY in 2009. It was held in conjunction with Carl Christianson, a german manufactorer. The class was held at a small university with a small still on site. We also visited a winery with a large still, carl Christianson of course. I thought the course was great, I learned a ton. One of my fellow attendees had told me they had previously attended a similar course. He told me it was twice the cost and just a sales pitch. He was very happy with the Berglund course too. It was totally worth my time and money, even with the drive to NY, I was living in MI at the time. Hope this helps

Experienced brewer looking to expand horizons. I have had some formal distillation training and a little practical backyard distilling. I am a well trained brewer and highly motivated. I am very hands on and have many skills. Looking for an entry level position under a skilled distiller. Resume upon request. Contact theamishbrewer@gmail.com