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middleofnowhere

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  1. I'm curious what they ideal glycol to water ratio is. The only thing numbers the internet has provided me is either 50:50 glycol to water or 100% glycol. I'd be using this in a double boiler, not sealed. This will be a small setup for test batches and recipe formulations. I would assume a 50:50 glycol to water ratio would allow for the water to evaporate off. Thoughts? Also, do I need to worry about glycol fumes during any phase? I don't believe so but thought I'd double check.
  2. You get what you pay for but these are pretty cheap! Not fast, but would work for what I'm interested in doing for a start up. At $660 the price is right. https://www.premier1supplies.com/detail.php?prod_id=49688&criteria=hammer+mill#product-information-data
  3. I'm very interested in their reflux/air cooled system. Seems like a very exciting way to get a lot of reflux. http://gatlingstillworks.com/index.html I'm intending to pay them a visit next month (May). That said I'd love to hear feedback from anyone that's using one of their stills. Feel free to PM me if you prefer.
  4. Don't get me wrong, I love beautiful distilleries. Polished 12+ columns, wood fermenters, aesthetically pleasing stacks of aging bourbon....I love it. That said I have a dream, and that dream is on a shoestring budget. I know I'm not the first in this situation. Many others have blazed the trail. I'm curious what everyone's favorite "pieced together" distillery is. I hope to look to these for direction and inspiration. I currently live in Reno, NV but grew up in Missouri. I'm wanting to start a distillery in rural Nevada, and my parents recently were loving enough to go and tour woodhat distillery http://www.woodhatspirits.com/. They took a ton of photos, it seems like a great place. This is a great example of using second hand equipment to make top shelf spirits. What other distilleries are out there using second hand equipment?
  5. I know in real life I need to either use malted barley or add enzymes. Assume 100% conversion. The next part of alcohol I'm pulling for this thread on the forum: http://adiforums.com/index.php?showtopic=5579&hl=%2Blb+%2Bof+%2Bcorn+%2Bto+%2Bproof+%2Bgallon#entry31802 56 lbs of corn makes 2.91 gallons of 200 proof alcohol 56 lbs of corn makes 5.82 gallons of 100 proof alcohol Due to lack of efficiency, cuts, life, etc I'm guestimating one can get 4 proof gallons per 56 lbs of yellow corn? Is this what you see in real life? Again, I'm assuming 100% conversion. If this is super off, what sort of real world output are you guys seeing off of 56 lbs of yellow corn?
  6. This is a week long distilling workshop. There's a pretty substantial discount if two or more people sign up together. Is anyone else planning on attending? I'd like to attend class 18, which is April 11-15, 2016 http://www.sipsclass.org/Registration.html
  7. Edit: the title should read "ways to add heat to the mash tun". I can't figure out how to edit the title. This question is related to my rye topic, also in the general forum. Sorry if it's too similar. I don't know a lot about commercial mash tuns. I'm only going to have access to propane for heat, I can either use a direct flame under my mash tun or steam inject. Steam injection seems scary, I have no experience with it, and I don't want to blow myself up. The concept of a direct flame underneath is pretty straight forward. I'm intending to do a step mash, so I need to add heat to a thick mess. Obviously this will need agitated/stirred, especially if it's over a direct flame. Can anyone point me in the right direction for my options on direct flame vs. steam injection. What professional setups exist in the ~6 barrel range?
  8. I don't know that I can provide enough information to solicit advice on an actual layout from folks. We're going to be remote, using two storage containers as our base, likely building a roof/structure in between. As of now we are planning on fermenting in 55 gallon drums, and using a 55 gallon SS drum as our boiler. We are off the grid, water comes from a well, electricity from solar panels, heat from either propane or steam (wood fired). This is going to be a small operation. I'm curious what examples or resources folks know of pertaining to microdistilleries I can use as references? I've never designed the layout of a distillery; measure twice, cut once. I realize I'm being vague, please feel free to request information, I'll provide responses to the best of my ability.
  9. This was a first round, I don't know. I can get a water report from the city. I milled it to small parts, but it wasn't a flour. I've followed this recipe before with much luck (not a gooey mess, could separate from the grain).
  10. I'm attempting to mimic the recipe found in Morrison 1999. http://www.scocia.com/newsite/Canadian_Whiskey.pdf.pdf Using their proportions on a drastically smaller scale. 12 lbs raw rye 1.2 lbs malted 6 row barley (for diastolic power) 6 gallons water rested just rye for 20 minutes at 92 degrees (all temps in Fahrenheit) raised mash to 149 degrees, added malted barley, added 3 grams Beta enzyme (SEBFlo-TL), let rest for 30 minutes (SG 1.053) Raised to 180 degrees, let rest for 20 minutes, added another 3 grams of Beta enzyme, let cool outside over night (SG 1.0568). It's a gooey mess. I pitched yeast but I believe it will still be a gooey mess after fermentation. I'd like to be able to separate the grain from the wash before I run. I can probably water this batch down, but that's not a long term option. What went wrong? Temps a mistake? Not enough enzyme?
  11. The owner of the land and the container will be one of the owners of the distillery. This property is extremely remote, its 1.5 hours to the nearest one horse town. Thoughts?
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