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aellison

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    Rochester, Michigan
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    Distilling, Learning & Enjoying life

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  1. Ok great and thanks for the replies. I'll let you know how it ends up tasting. Cheers!
  2. Hello All, just wondering if it makes sense to reprocess the heads and tails from rye whiskey distilling and run it through the column for vodka? Just to see if I can get anything good out of it. Anyone see any downsides to this? Thanks!
  3. Ok, thank you for that information about the fermentation. I’ll go hotter on the next batch then. I didn’t realize I could skip the spirit run before running it through the column, but I’ll definitely try that next time and see what happens. When I strip the wash I am around 40 proof ish. Spirit run is around 170 and the column gets over 190. I pull the heads and tails out of the spirit runs and run them through the column after all the hearts go through. It will be interesting to see how the cuts look skipping the spirit run for sure. For the mash do you see a need to hit multiple temperatures? We do 20 minutes at roughly 130, 140, 150, 160, then mash out at 176. Adding bioglutenase at the lower temperature and alpha amylase at the higher temperature. Yeast nutrient in a quick boil then into the whirlpool for a 20 minute rest ( which I’m not to sure is necessary). Feel free to pick anything apart. I’m fascinated by all of this and really appreciate the feedback, so thanks again. Cheers!
  4. Thank you JustAndy ! Very helpful. We've had some issues very similar to that. For a 20 BBL batch of 500 lbs distillers malt and 500 lbs of red wheat malt and 3 bricks of Lutra yeast, dried from Omega. We run it through our mash filter and then knock it out with oxygen at around 70 degrees Fahrenheit (its about 15 Plato) and add the bricks to the fermenter. The next day we'll do another 20 BBL batch and send that into the fermenter as well. These first two turns were slow to start. After two weeks it was done fermenting, stripped it all, spirit ran it all, then columned it all. Then we did another two turns and tried harvesting the yeast from the first two turns, but there was a lactic infection that got into these two turns. We might have had the infection all along is my guess, probably from previous batches of kettle sours that were in these fermenters. Nevertheless, we forgot to turn on this fermenter and it fermented hot and fast--done in just a few days. Once again, stripped, spirit and columning right now. We cleaned and steamed the fermenter to try and get rid of the infection. I collected all the data of how much heads, hearts and tails we got from each batch so I can compare later. Now we have a third batch of two turns going again that seems to be going well. It did seem to me that there were a lot of heads in the first batch, so that is what had me curious as to what would make more heads than usual. I am relatively new at this, so bear with me, but I just wanted to give you some of the specs of what we are doing just in case you were interested in them because I welcome anything you might want to add. Cheers!
  5. "and if we have more than 3-4 gallons of heads (or less that 1/2 of 1%), something went very wrong in the fermentation process." I am curious, what causes more heads from something going wrong in the fermentation process?
  6. 1968 Seitz Orion Type 60 Stainless Steel Plate and Frame. With 60 Stainless Steel 23.25” x 23.25” (590mm x 590mm) filters. $8500.00 If interested just let me know, thanks!
  7. Oh wow that is a great story/find. Wish you the best Connor! Talk about putting your intentions out there for the universe and then wham, you drive right past that beauty.
  8. Thank you all for the great ideas! They will definitely help seal the barrels and not lose any of the flavor. We have plenty of steam and rain here in Michigan.
  9. Anyone aware of any reason why you couldn't fill new charred barrels with hot water the day before filling them? Just seems like this might make them swell the best, but will it remove too much of the goodness? Thanks in advance
  10. It's not the reflection off the lights is it? I'm sure you already thought of that.
  11. Hello World, I will just come right out and say this is an extremely useful forum with a wealth of knowledge. I used to own a brewery in Kalamazoo, MI called the Kraftbrau years ago, now I work as a brewer/distiller in Birmingham, MI at the Griffin Claw Brewing Company. Distilling is new to me but I enjoy it just as much as brewing and they work well together. Looking forward to learning a lot more. Thanks Andre
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