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rickthenewb

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Everything posted by rickthenewb

  1. rickthenewb
    HI, where in NJ are you located?
  2. rickthenewb
    Hi, im interested in the unaged rye
  3. rickthenewb
    Hi, is this still available
  4. rickthenewb
    Hi, interested, are these available
  5. rickthenewb
    Hi all, we have a growing vodka product and are expanding. Something that has been on my mind is the continuous still. Our vodka is 100% corn done on the grain and has a nice body, some sweetness and no bite on the end. My question to anyone who knows is, if we switch to a continuous still does it affect the characteristics I mentioned above. Thank you in advance.
  6. rickthenewb
    hi, is this still available
  7. rickthenewb
    Hi all, we are currently expanding into our basement. My goal is to move all fermenting, bottling and aging down there. I will be placing the fermenters beneath the still areas and was wondering when type of pump you all recommend to move our ferments up stairs. We currently use a centrifugal pump and I don't think it will be able to do the job. thank you in advance cheers
  8. rickthenewb
    I am currently speaking with them as well, you might want to try contacting some of there customers and asking. There is a list on the bottom of their page.
  9. rickthenewb
    Ty guys
  10. rickthenewb
    Hi all, 2 questions. We make vodka and I am interested in making a flavored vodka using vegetables. My first question is do I have to redistill after macerating to be a vodka, ( I dont want to redistill) or can I just pass through 1 micron filter and bottle. My second question is, if I do just filter it, how will it affect proofing and how can I make sure it is correct as I have heard that sugars will affect proofing. thank you all in advance
  11. rickthenewb
    Hi guys, I ran it today it tasted fine. We added the barley at 150 which is what probably caused it. Thank you guys
  12. rickthenewb
    Hi brewstilla and thank you for the reply. We only aerate before transfer to fermentation tanks after which its left untouched. I am ruuning it tonight, is their anything I should be looking for as far as flavors or smells?
  13. rickthenewb
    Hi all, I came into today and noticed this on top of a ferment. It is 75 percent corn and 25 percent malted barley. I used 2 wine yeasts and pinnacle s yeast I have not seen this before. I dont have much experience with barley either. PH was 4.5, this is its 5th day. Grain in fermentation . Is this lost? Thank you.
  14. rickthenewb
    Do you think that my low wines are lost or is it possible that my gns will be alright? I'm just curious on your thoughts.
  15. rickthenewb
    At the possibility of looking dumb, what is epdm? The gaskets between my tri-clamps?
  16. rickthenewb
    I have a cooper head but other than that its all stainless. The stripping runs smell like corn and alcohol and has a slight haze that I am attributing to the heavy tails. This is going to be gns for our vodka so I hope whatever it us works it's way out, any thoughts on it? Yes, it comes off black and smells bad.
  17. rickthenewb
    Hi all, I am running a 100 percent corn in an electric bain marie. I have noticed a black oily residue after a stripping run. I keep finding in different places. I use PBW and Citric and I still seem to be getting spots of it especially in the parrot. Any idea what it is and if its normal?
  18. rickthenewb
    Thank you I was hoping this was normal
  19. rickthenewb
    Hi all, as my post says I am getting a slight haze at 85 proof on my stripping runs that gets gradually worse. I am working with a 100%corn mash in a 10p gallon electric bain marie. I thought maybe it was too much heat so I'm running 3 elements instead of 4 but that didnt do it. Any ideas?
  20. rickthenewb
    I'm having Union POS installed this month, they are used in very busy NYC bars and keep great notes on customers.
  21. rickthenewb
    Thank you, should I use the liquid on top for FG or should I mix it up then strain and measure?
  22. rickthenewb
    Hi guys, I am having a hard time measuring SG and FG when doing all grain mashes. Our mashes are 2lbs per gallon. My question is how do you know what it is with so much solids and then when you take your final most of the grain is at the bottom so should I mix it up again? Thank you in advance
  23. rickthenewb
    Is this still available
  24. rickthenewb
    is the plate exchanger still available?
  25. rickthenewb
    Hi Paul, if you were doing a 200 gallon batch would you need cooling with an open top fermentation?
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