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ThomasM last won the day on April 23

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  1. Howdy Tallman! I definitely agree that you've got an interesting project ahead of you, but I would encourage you to continue to seek out opinions of folks in the industry around you to try to actually recreate the flavor profile of something that genuinely interests you. To think of yourself as "not in the distilling business" might be a great way to sell whisky but it's no way to contribute to an industry that's already bombarded with marketing noise. The end product is of the utmost importance. Best of luck!
  2. 3d0g made some good points. There's a lot of talk about distillation on this thread, but a major problem here is the fermentation as well. A 1.075 OG Wash being pulled at 1.022 seems problematic from a total yield standpoint. How old was the fermentation? Did it stall out?
  3. Agreed. Corn oil! Tasty stuff!
  4. whiskey

    I would assume it's a proofing issue rather than mashbill, cleaning, etc. We've settled on leaving everything at 46% or above, because we have zero interest in chill filtering. Best of luck!
  5. I would rely on the same aroma qualities that you would for your other products. A lot of times, the ends of our runs will turn a little "artificial" smelling at the end. Dryer sheet or rubber hose-ish. Obviously it will be a little different for everyone but at 15-20% peated malt, it's not going to have a HUGE impact. That said, you might not notice much of the peated character at all in the beginning of the run. We tend to get most of the impact in the aroma towards the end of the day and that's with 100% peated malt. Best of luck!
  6. Welcome to Texas! Whereabouts are you located?
  7. *Chanting* IN THE STILL! IN THE STILL!
  8. Obviously any fermentation will have some amount of diacetyl, but I can't imagine what effect carrying the lees into the still would have on diacetyl perception specifically. In my experience, the time to minimize diacetyl is during fermentation. Clean it up prior to distillation and you won't have to worry about it. Curious to hear how your experience goes when/if you decide to add the lees back to distillation. Best of luck!
  9. Fair enough. I've chosen to ban it entirely as there are many other options for cleaning that are safer for us across the board. Also our facility only produces distilled spirits though, so I'm sure our cleaning requirements are very different. Cheers!
  10. I definitely agree, but I also think it's unwise to assume that anyone is immune. This was an outlier of a case for sure, but the take-away is that chlorine has no place in a distillery!
  11. Howdy there, quick question: Are you referring to diacetyl in the wash or in the distillate?
  12. Doesn't have to come from corks. It can be formed in the spirit and become noticeable in the barrel. Entire distilleries have been mothballed because of TCA in barrels well before packaging. Real stuff.
  13. Maybe the missing link here is in reference to cleaning floor drains with bleach? Chlorinated Bleach + any organic material (grain, barrels, etc.) becomes a serious TCA infection very easily.
  14. Another vote for distilling WITH lees. That said, we've never tried to rack above yeast for any product so ours may be more a matter of convenience as all of our pumping takes place out of the bottom of the fermentor. Never have had any trouble or undesired flavors with this method though.
  15. Maybe. Seems odd. The article states that they add the hops in Portland, though. Maybe they just mean the dry hop addition? If they don't have kettle, I'm not sure what else that could mean. In regards to DME whiskey though, I would think the lack of control over the starch conversion process is a noteworthy drawback as well.