fldme

Start that mash to fermenting. It will break down into liquid.

Yea, lost of places are making a killing off of classes etc.

How many of you out there would be willing to pay a reasonable fee to a consultant that could make sure you start off on the right foot, or, if you have started and are finding fermentation etc is not going as expected? I imagine many would. But money is tough. What if a consultant was willing to work with you on price, offered payments etc, so that you could see the benefits before you paid the consultant in full. Giving you a degree of protection. And priced way better then most consultants out there. There is a lot of misinformation out there costing people a ton of money. I am posting this to test the waters, to gauge the interest level if you will.

How many of you out there would be willing to pay a reasonable fee to a consultant that could make sure you start off on the right foot, or, if you have started and are finding fermentation etc is not going as expected? I imagine many would. But money is tough. What if a consultant was willing to work with you on price, offered payments etc, so that you could see the benefits before you paid the consultant in full. Giving you a degree of protection. And priced way better then most consultants out there. There is a lot of misinformation out there costing people a ton of money. I am posting this to test the waters, to gauge the interest level if you will.

Are you putting a lot of nutrients to it? I would imagine it to be like rum, and require a lot of nutrients to work right.

Unmalted barley

. Good mash ph is 5.3 fermentation 4.5. You only need a beta glucanase rest on wheat rye, barley.

All this is fine and dandy. But don't you actually want to use your nose to make cuts?

Just what I said above16 Brix or so. This would be a traditional sour mash bourbon or rye mash. Sweet mash might give a lower Brix.

Should get very few heads, the better you get the less you have.

Well that depends on the quality of the grain, if you mashed right etc. a good Brix reading as most work in Brix, should be 16 or better.

Just trying to help out here and help you make smart choices. The cost of extract vs rye grain is very great. Be hard to make money that way.

Both are expensive shortcuts, that will make poor whiskey. Use grain. We are talking craft Distilling right?

Best I can tell, this would only be of use when mashing straight malt. Right?

Just after the condensor. Tee off and run a pipe ip high enough to carry any vapors away. This should stop it. That liquid coming through will make it pull a vacuum.