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  1. Our first whiskey mash (100% single malt barley) and fermentation is nearing completion (SG @ 1.01). We ferment and plan to strip grain on. The krausen on the top of our fermentation is about 8" thick. Any recommendations of how to handle the krausen? Do I use a shovel and remove it before I pump to the stripping still? Do I wait for krausen to fall - it is so thick I don't think it will. Thanks for any advice.
  2. I know this topic has been posted a bunch of times.... and I have read just about everything I can find on the forums. I am currently making a pure sugar was at around 1.075 OG. I have done just about everything I can think of, or have read about to try to make this a happy place for my yeast, but they are SLOOOOOOOWWWWW. 1.) I have sterilized my fermenter with 190 Deg. F hot water prior to fermentation 2.) I have added the suggested amount of yeast per spec sheet's requirements 3.) I have added the appropriate amount of nutrient as per the instructions (BSG Superfood) 4.) My fermentation temp is between 70 F and 76 F 5.) I am managing the pH to keep it up above 4.0 or as close as possible based on my daily sample pH readings I am getting bubbles and am definitely fermenting, just extremely slowly.... I am now on day 7 of this ferment and have only dropped to about a 1.055 S.G. Yesterday evening I added a bit more yeast and a bit more nutrient to try to help nudge things along, and definitely got a better overnight drop than previously, but am still confused at why this is SOOOO damn slow. This is my second large scale sugar wash, and the last one did the same thing, but I thought it was due to yeast that was too old. I expected this ferment to go MUCH faster, but so far it is actually slower. I appreciate any help or advice anyone can give me on what I might be doing wrong. Thanks in advance!
  3. I'm prepping to start on a Rum. From my reading it seems that of the sugar content in Molasses only ~52% of it is fermentable. How should I calculate the gravity of my wash? Should I divide the sugar contribution from the molasses in half or take it as is?
  4. You can reach me at andrew@tetondistillery.com for questions about any of the equipment. Pot Stills Equipped with double jacketed steam heating pot still, manhole, rectification column, condenser, agitator (ABB motor, gear reducer), piping and fittings. ATM. 250 Gal/1100L - $22,500 - 14ft 500 Gal/2020L - $32,900 - 16ft Column Stills Batch distillation. Can be run in split or single column design. ATM. SUS 304 Stainless Steel, 2 Condensers, 2 Rotometers, Steam Element, Stand, (Additional parts for split column) Single Column 600 L - $22,900 - 33ft 800 L - $25,600 - 40ft 1000 L - $37,600 - 40ft Split Column 600 L - $23,900 - 20ft 800 L - $26,600 - 27ft 1000 L - $38,600 - 27ft Fermentation Tanks Jacketed for cooling, SUS 304 Stainless Steel, Side manhole, CIP Cleaning Ball, Thermometer, Pressure Gauge, Sampling Port, Stand with adjustable legs, Mixer - 3 phase motor with shaft and paddle, 3 Layer 800L/928L - 7 BBL - Conical - $7,960 1200L/1330L - 10 BBL - Conical - $5600 (No motor, single layer) 1600L/1820L - 14 BBL- Conical - $10,900 3500L/3950L - 30 BBL - Conical - $17,800 3500L/3850L - 30 BBL - Sloped - $17,400 Transfer Barrels SUS 304 Stainless Steel, Wheels with brakes, Handles, Lid, Ball Valve W/ Tri-clamp 150L - $895 200L - $1095 300L - $1495 400L - $1900 Kettle/Mash Tun Jacketed with insulation layer, Steam heating, mixer and cover, ABB motor 800L/840L - $12,400 1200L/1500L - $11,800 (No motor, false bottom)
  5. I have six of these fermentation tanks. Great for home distilling or creating test batches. The go for $80 brand new, Im asking $50. Feel free to reach out if you have any questions. -Made with FDA approved resin- 100% potable and safe for drinking -Elevated drain allows for wide flexibility of drainage options -Great for mixing and aeration application -UV inhibitors protects against direct sunlight -Full drain outlet
  6. Bought these off the Forum and they work great - selling one as we have gone up in capacity. Single wall chiller, 2” valve. $3200. Ship from Park City, Utah 84098
  7. Hey all, We are fermenting an on grain 95% rye. We ferment all of our whiskeys on grain given we don't have the ability to lauter/sparge. Our equipment is not set up for lautering. Particularly with our high rye and single malt, there is a 6"-12" grain plug sitting on top of the fermenter preventing CO2 to escape during fermentation. This has lead to bad yields. The lack of CO2 release is killing off the yeast. Recently I have been hooking it up to a pump to circulate 3-5 times a day or taking a SS paddle and mixing the grains back into the rest of the mash sitting below the grain plug on the top. After about an hour or two the grains get pushed back to the top where they dry and plug up the fermentation. We are using 300gal ACE Roto-mold plastic fermenters. Has anyone else had this problem, and come up with a better solution than elbow grease and a paddle? Thanks
  8. New Fermentation Tanks 3500 liters (925 gallons). Price: $17,800 each. 6 available. 5 wrapped and ready for shipping, 1 was unwrapped to take a picture and inspect. Jacketed for cooling with sloped bottom SUS 304 Stainless Steel Side manhole CIP Cleaning Ball Thermometer Pressure Gauge Sampling Port Stand with adjustable legs Mixer - 3 phase motor with shaft and paddle Our price includes the motor (other providers usually do not). Call or email andrew@tetondistillery.com for pricing.
  9. I'm looking for some suggestions for exogenous enzymes to use in our grain-in mashing. I've mashed a ton of single malt before, where exogenous enzymes were unnecessary. I may use malt down the line for conversion, but initially am looking to use enzymes until I get a firm grasp on our equipment's heating and cooling quirks/capabilities. I'm leaning towards a certain supplier I won't mention as to not skew people's advice. Lots of suppliers on here, but looking for success stories from producers. Thank you!
  10. Hi All I expect to share and learn from you, so we all can improve our knowledge and technical service worldwide. Enzymes are my world since 1998, with Novozymes brand. Have great successes! Paulo Braga
  11. There was never a clear document or direction on what do with the heads distillate. From the obvious re-distillation which in my opinion doesn't produce good results, to burning and disposing of them. Skofis in his 1987 manuscript mentions the work of Dr. Guymon's use of fermentation to re-purpose heads, I summarized my findings and experiment at a recent blog post. https://blog.dropbit.io/2018/09/25/re-purposing-heads-into-usable-alcohol/
  12. A growing distillery in the Peruvian Andes is looking for distillers interested in a 2-3 month work exchange for a distiller or beginning distiller. We are a craft distillery working with small scale sugar cane growers to produce Caña Alta, Peru's finest Cañazo (similar to Rhum Agricole), as well as our own botanicals for macerations and beyond. Destilería Andina is located in Ollantaytambo, half-way between Cusco and Machu Picchu, a perfect location for exploring Andean culture, archaeological sites and hiking on your days off. Looking for a demonstrated interest in fermentation, botanicals, blending, aging, spirits/product development, spirits marketing and of course distillation. We provide housing and a small stipend. Spanish not required. For more information write haresh@destileriaandina.com. Visit our website www.destileriaandina.com.
  13. Templeton Rye is looking for a Production Shift Lead with at least 5 years of production experience, 3 of which have ideally been in fermentation and distillation. This position will work out of the new Templeton Rye distillery in Templeton, IA. The Production Shift Lead will oversee and operate all equipment from grain receiving through milling, fermentation, distillation and final product approval tanks. The Production shift lead will mentor and help train the other crew on their shift. This position requires a 12 hour shift schedule that will rotate to include days and nights. The Production Shift Lead will report to the Production Manager. Interested? Email me at alexfigge@youngsmarket.com DUTIES AND RESPONSIBILITIES: · Oversees the receiving and offloading of grain (trucks and supersacks) · Reviews fermentation schedule and will drain, clean, fill (set) fermenters as required. · Oversees the movement of fermenters to the beerwell · Reviews the distillation schedule and starts-up, distills, shuts-down and cleans as necessary. · Tests final product for proof · Verifies final product proof before transferring to Storage · Train and mentor other personnel on their shift · Operates and oversees all utility equipment including boilers, compressed air, RO water, water softeners, process water and CIP systems. · Oversees plant sanitation and food safety for the crew · Participate in community events · Troubleshoot equipment issues as needed · May perform additional duties assigned REQUIRED QUALIFICATIONS: · Secondary education in a manufacturing degree and 3+ years of production experience or high school education (or GED) with 5+ years of production experience. · Demonstrated ability to troubleshoot process equipment · Communication Skills – ability to openly communicate with co-workers and management · Mechanical Skills – can troubleshoot process issues, perform minor repairs and adjustments of equipment as needed · Reasoning Ability – employee can apply common sense understanding to carry out instructions furnished in written, oral or diagram form · Integrity – Can hold themselves and others to the companies and own values. DESIRED QUALIFICATIONS: · 3+ years fermentation experience · 3+ years distillation experience · 3+ years training/mentoring experience · Strong math skills to perform proof/dilution calculations
  14. White Labs is happy to announce that we now carry AB Biotek's Pinnacle dry distiller's yeasts in 500g packages. We offer two strains currently: Pinnacle Distillers Yeast (G) is an active dried yeast well-suited for use in simultaneous saccharification fermentations of starch substrates from grain. It has a high tolerance to liberated glucose. Pinnacle Distillers Yeast (M) is an active dried yeast well-suited for use in malt-based fermentations. It rapidly consumes maltose and produces a flavorful spirit. For more information on White Lab's complete line of Distilling products, visit http://www.whitelabs.com/distilling To place an order, you can contact our customer service department at 888.593.2785 or order online at yeastman.com. pinnacle-distillers-yeast-m-product-information.pdf PINNACLE DISTILLERS YEAST (G)_US_310317_WEB_REPRO.pdf
  15. Just wanted to say hello and introduce myself. I am currently the Global Key Account Manager for White Labs but founded the Colorado Distillers Guild. Feel free to outreach about any fermentation and yeast questions for your distillery. We have a diverse product line for distillers including liquid and dried yeast and enzymes. Cheers! JoAnne Carilli-Stevenson
  16. * Used * 800 L Fermentation Tanks for Sale. Price: $6370. Link for pictures: http://www.tetondistillery.com/distillery-equipment/fermentation-tank-800-liters-211-gallons. If you want new fermenters, it is a 90-120 day wait. Other sizes available. Our price includes the motor (other providers usually do not). Email andrew@tetondistillery.com Fermentation Tank 800 liters (211 gallons) Jacketed for cooling with conical bottom SUS 304 Stainless Steel Side manhole CIP Cleaning Ball Thermometer Pressure Gauge Sampling Port Stand with adjustable legs Mixer - 3 phase motor with shaft and paddle
  17. Hello from Portland, OR! We are NaCa Fermentation, a company working to make fermentation better. We use encapsulation to make any yeast strain work better. Fermentation can be tricky, we can help you make it more efficient. We are happy to be part of the forum and look forward to talking fermentation! Our website is: nacaferm.com Cheers!
  18. jeffw

    What is it?

    Quick little game of what the hell is that? The orange stuff is something new to me. This is a new equipment "sacrificial" mash with mostly corn. Smells like a normal bourbon mash. It is extremely oily. Corn oil? Otherwise, maybe some fluid leaked into the mash from the gear box on the agitator? All thoughts welcome. I did not taste it. Distilling now and I will see how the low wines taste.
  19. Everything was going normal as in the past two years of making rum and then BAM! Two days ago I noticed a couple of small dime size spots and today there is a full blown something going on??? Any ideas? Ty Dave
  20. We've been experimenting with ways to ferment. Our standard SOP is the batch method, where we produce our wash (we make rum) let it ferment out and then empty/wash the fermenter once it's been transferred to the still. One day, we left some of the wash along with the trub in the bottom of the fermenter before refilling with new wash. The fermentation time was dramatically reduced, with only a 30 minute lag time and a total fermentation of only 33 perent of our typical time. I was primarily concerned with bacterial infection and stressed yeast affecting the flavor of the distilled product, but it came out perfectly. Has anyone seriously experimented with continuous fermentation? Anything to look out for/good or bad experiences? If this works we may adjust our SOPs as it will save on time and the amount of yeast we are using.
  21. Hi All, I'm curious to know what people are doing for controlling their fermentation temperature. I've been looking at the different options available while shopping for my fermenters. Do you use tanks with dimpled or channeled jackets already built into them? Do you wrap a tank blanket around them and use that? (here's a link to one particular site that I've been looking at for this option http://www.powerblanket.com/fermentation-cooling) Do you have glycol in your jacket or cooling water? In my view glycol would be concerning because of the possibility of a leak. Or maybe you don't do any temperature control at all and let the variability add another element to your product? I've obviously geared this towards cooling the fermenters as they will warm as fermentation proceeds, but perhaps some of you heat your fermenters instead of cooling. Interested in hearing what everyone thinks and how they handle temperature control during fermentation. Thanks!
  22. I'm running into a lot of difficulty recently with my distillation/ fermentation. The symptoms are early onset of feints/ tails. I have tried increasing reflux in the still to continue the hearts cut but it isn't working. I have tried less reflux too. Fermentation appears to be good. Grain bill - 100% barley malt Starting gravity 1.061 Final gravity 0.997. Estimated ABV 8.38%. Final PH 4.19 Distillation Still - 250 litre pot with 3 plated column with dephlegmator. Heads and foreshots are compressed at the begining of the run - 100% reflux for 30 minutes and heads collected slowly afterwards. Cut is determined by taste a smell. Hearts- relfux is reduced and heating of pot is increased. Cut is determined by taste and smell. The average abv i was collecting before this was 81% ABV. I can achieve above 81% ABV initially but the abv drops fairly suddenly when about 25% of the expected hearts cut is obtained. The product becomes feinty after this point. I have checked the still for leaks but all the gaskets look fine. Any advice?
  23. So I would love to make an agricole style rhum, but know that cane juice is basically only stable for a few hours, with all the agricole producers essentially situated on cane plantations. That being said I feel like I have heard of frozen cane juice, and was wondering if anyone knew if it was viable to get a shipment of cane juice essentially flash frozen at the source, which could then be quickly melted down and pitched for a fermentation? On a similar vein, is it possible to get a shipment of cane itself and press it in house for the juice? (Though that sounds like more trouble then it's worth)
  24. 2 copper pots of 2000 liters each (antiques and artisanal copper vessels) Ideal for infusions & maceration of gin botanicals - Heating method: steam - Artisanal fabrication with copper (thickness 8 mm) - Origin: Argentina - Price: usd 20.000 dollaras - FOB Mendoza/Argentina
  25. 2 copper pots of 2000 liters each (antiques and artisanal copper vessels) Ideal for infusions & maceration of gin botanicals - Heating method: steam - Artisanal fabrication with copper (thickness 8 mm) - Origin: Argentina - Price: usd 20.000 dollaras - FOB Mendoza/Argentina
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