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Showing results for tags 'malt'.
Found 22 results
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TransChemical is your new Craft Distillery partner! We do custom bulk Bourbon/Whiskey distillation for any mash bill needed (pdf attached) with great pricing. This includes 95/5 rye, 75c/21r bourbon, 51c/45w bourbon, and anything else you may need. We work with nearly every major 190p/200p GNS producer across the Midwest and can provide tankers, totes, drums, and even rail. This is just a glimpse of the products that TransChemical can offer within the industry. We supply many large brands, distilleries, and co-packing facilities Premium Grain Neutral Spirits (Ethanol/Vodka), New Make (Distillate) Bourbon/Whiskey, Aged Bourbon/Whiskey, Bulk Premium Tequila (Mixto/Agave), Malt Beverage Base, Beer Base (Hard Seltzer), Blenders, Rum, and other ingredients, and we would love to work as you continue to build. We frequently ship totes, tankers, and more to customers nationwide with great freight rates. TransChemical has been in the alcohol business for nearly 40 years, and we would love to discuss any alcohol or other material (Citric Acid and more) that you currently source to see how we can help. Cheers! Bourbon Price Sheet TransChem.pdf -
Hi all. I'm doing some experiments to produce malt whiskey (100% barley) keeping some fixed parameters and understanding differences changing mashbill. For instance, keeping the yeast and fermentation fixed, how the new make changes varying the percentage of cara malt? If I keep French Saison but I move from a 100% pils (fruity, floral, spicy markers) to 80% pils and 20% carapils or vienna, which are the main differences in the new make profile?
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My first single malt run was somewhat of a failure (I had a 15" krausen that was fairly dry that didn't fall and had to be scooped out of the fermenter by hand and SG didn't go below 1.02 - it was constant from day 4 to day 7 so stripped it). I heated it to 152F waited 90 min (starch test good) heated to 165) cooled and added yeast according to manufacturer's specs. After the required time at 150-55F do many of you heat to pasteurization (~180F) to kill bacteria before you cool and pitch? If so, do you add glucoamylase on the way down or in ferment to ensure more simple sugar conversion? Any help to get my process working a bit better is appreciated. Thanks
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I recently tried some defoaming additives because I was having trouble with foaming while stripping barley malt mashes. I had previously used simethicon (silicon oil) with success but I was looking for a DIY defoamer, preferably made from grocery store ingredients. The test still I used was a continuous still made of laboratory glassware. This was a good opportunity for testing defoamers since I could see what was happening inside the pot and column. The still pot was a 2 liter glass flask in an 800 watt heating mantle. The column was a 500mm “thorn” column with the wash injection point 2/3 of the way up the column. The set-up is particularly prone to foaming due to its small volume. The still was warmed up and brought to a steady state with wash, fed by a digitally controlled stepper motor peristaltic pump. Each defoamer was mixed into a liter of wash with a blender-on-a-stick. A liter of wash with the test defoaming agent was run through the still. I observed how well it knocked down existing foam, and the new steady-state foam level. I measured how much of the column was blocked by foam as well as how full of foam the reboiler pot was. After the 1 liter test, the feed was switched back to wash with no defoamer until the still returned to steady state. Then the next test would begin. For silicon oil, I used “Five Star Defoamer 105”, 2 drops per liter. This is 1:100,000 dilution, or half the maximum recommended by the FDA. The other defoamers were various strengths and combinations of olive oil, butter and dishwashing liquid detergent. Results: BEST (No foam in column, surface of boiling Reboiler wash visible) 1 tsp olive oil or ½ tsp olive oil + 1 drop dishwashing liquid detergent (DWLD) OK (foam blocking 2” to 6 “of column) ½ tsp olive oil or 2 drops DWLD Ineffective (Reboiler full of foam, column full of foam) 1 tsp butter or 1:100,000 simethicon The olive oil, alone or with DWLD, was the clear winner. I was surprised at how poorly the simethicon performed since it is so effective at “knocking down” foam in an open mash tun. Adding DWLD to olive oil keeps the oil in suspension if the mixture is stirred up with a “blender-on-a-stick”.
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Has anyone experimented with different malt varieties for whiskey? What flavor profiles are like using North American 2-row vs. English or German 2-row for example. Also, how does changing from a Pale Ale to Munich ...etc change a single malt? What is the most common used in Scotch and Japanese Single Malt?
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Hello All, We are looking for a 30bbl mash tun with plates to produce malt based products in conjunction with our mash mixer. We do not need steam to the mash tun. Please contact me if you have any more questions.
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What milling specs would you use for grain-in malt whiskey mashes? Looking for thoughts as they relate to efficiency and ease of processing/pumping. Are there any downsides to milling to/near flour? I recently tried a mash with malt milled to 1.8 and had a lot of problems running the mash through my impeller pump.
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Need additional production capacity for your spirits brand? Planning to launch a new brand and want to lay down whiskey to age now? Looking to purchase high quality bulk whiskey from a more unique supplier or to have your custom mash bill recipe made for you? Southern Distilling Company offers custom contract distilling in our state-of-the-art, grain-to-glass craft distillery. Unlike the competition, we give you the opportunity to create a truly unique product in a collaborative production environment, at a competitive price point, with custom mash bill orders in quantities as low as 50 barrels. $925/barrel for traditional bourbon mash bill, $975/barrel for traditional rye whiskey mash bill. Custom orders receive custom pricing, volume discounts start at 50 barrels. In addition to bulk spirits production, we offer a full suite of additional services, including long term barrel storage, co-packaging, product development and more. Get in Touch to Get Distilling and have Your Product Made Your Way. Southern Distilling Company - Makers of Southern Star Bourbon Whiskeys.mp4 Southern Distilling Company Contract Distilling.pdf
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Limited Seats Left! The 2018 Craft Malt Conference will take place February 3rd and 4th, 2018, in Asheville, North Carolina at Asheville-Buncombe Technical Community College. Registration is $400 for Craft Maltsters Guild members and $450 for non-members. Registration fee includes access to all workshops, meals, and beer. Register here. Registration is limited to 125 attendees. Educational Sessions Include: Choosing the best malting equipment for your needs Learning how to properly handle and store your raw materials Accounting for distillers Developing effective marketing and social media plans New and developing agronomy and seed research in the Mid-Atlantic The science of distilling and whiskey sensory techniques Distiller requirements for craft malt Malt sensory techniques Visit http://craftmalting.com/2018-craft-malt-conference/ for more information and to register
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Early Bird Registration Open Through December 15! The 2018 Craft Malt Conference will take place February 3rd and 4th, 2018, in Asheville, North Carolina. Early bird registration is open through December 15, 2017. Early bird registration is $350 for Craft Maltsters Guild members and $400 for non-members. Registration fee includes access to all workshops, meals, and beer. Register here. Registration is limited to 125 attendees. What can you expect to get out of the conference? An overview of the current state of craft malt, including malting technology, handling and storage, marketing, and agriculture in the Mid-Atlantic Useful information you can use in areas such as equipment, social media, digital marketing, brewing, and distilling Sensory training designed to increase awareness of diverse craft malt flavors Participation in the Craft Maltsters Guild Annual Meeting Networking opportunities during session, meals, trade show, and events Breakfast and lunch both days of the conference included in the conference price Educational Sessions Include: Choosing the best malting equipment for your needs Learning how to properly handle and store your raw materials Accounting for distillers Developing effective marketing and social media plans New and developing agronomy and seed research in the Mid-Atlantic The science of distilling and whiskey sensory techniques Distiller requirements for craft malt Malt sensory techniques Visit http://craftmalting.com/2018-craft-malt-conference/ for more information and to register
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untilThe 2018 Craft Malt Conference will feature workshops and seminars on the latest research, topics, and best practices relevant to those in the craft malt supply chain. The 2018 Craft Malt Conference will take place February 3rd and 4th, 2018, in Asheville, North Carolina. Early bird registration is open through December 15, 2017. Early bird registration is $350 for Craft Maltsters Guild members and $400 for non-members. Registration fee includes access to all workshops, meals, and beer. Visit http://craftmalting.com/2018-craft-malt-conference/ for more information. What can you expect to get out of the conference? An overview of the current state of craft malt, including malting technology, handling and storage, marketing, and agriculture in the Mid-Atlantic Useful information you can use in areas such as equipment, social media, digital marketing, brewing, and distilling Sensory training designed to increase awareness of diverse craft malt flavors Participation in the Craft Maltsters Guild Annual Meeting Networking opportunities during session, meals, trade show, and events Breakfast and lunch both days of the conference included in the conference price Visit http://craftmalting.com/2018-craft-malt-conference/ for more information.
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So i've been experimenting with malted wheat and enzymes when added to flaked wheat to make Vodka. Novozymes AMG glucoamylase and Fungamyl Q alpha amylase in particular. I am trying to maximum conversion efficiency and I feel like the malt used in conjunction with the enzymes achieves the best result. Just wondering if the intended use of the enzymes is to always use them in conjunction with the malts to maximize efficiency or are they intended to be used in the absence of malts?
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I have 1,000 bushel of 6 row spring barley for sale , I can have it malted or not. It is less than 1 ppm vom it is carry over from 2016 crop New York Crop
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We have an overstock of high quality 2 row malting barley available. Asking $0.12/lb in totes. Volume discounts available. Also have malt and other grain as well. Please contact mike at pilotmalthouse.com Thanks!
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Just bought this reconditioned paddle conveyor last week and found out it is going to be a little to short for my needs.It can be used on any angle from 0-90 (horizontal to vertical) and has a 5" auger at the bottom that feeds it. The drive pulley is at the top (no motor included). Conveyor is made of rubber paddles attached to chain. That same chain also drives the feed auger at the bottom. 10' overall height with a 9'6" discharge. Everything turns free by hand. $250 OBO. Please feel free to email adam.stumpf@stumpysspirits (dot) com for more information.Thanks,Adam
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Overstocked/mis-ordered Malted White Wheat by Rahr Malt for sale. 2000 pallets of 50 pound bags. $15.00 per bag. Will accept partial orders. Located Clifton, New Jersey area. Contact Joey at 973-390-4016 (cell) for further information/questions.
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Hello guys and girls, I was wondering how you seperate your wheat grains after mashing from your wort? We tried a sieve plate but it kept cloging up and was dead slow. Tried replacing half the malted wheat with malted barley but that wasn't giving us the flavour profile we were looking for. Tried rice hulls but they are quiet expensive over here. Any good ideas exept a liquid solid seperator? Cheers!
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Hello, we had been experimenting with a recipe on a small scale and bumped it to large for production and it did not turn out so we have an excess of grain here we are not using. I would say we have roughly 750 pounds of red wheat in a large super tote and we have 1600 pounds of malted barley, that is bagged in 50 pound sacks, which is 32 sacks. We would like to get rid of it, and would sell it off at .30 cents a pound. Serious inquiries only, for more information contact kbcdistillingcompany@gmail.com.
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Guys, i was looking for some guidance on bulk pricing of raw materials. i know location matters, but if you can give local pricing ranges that would be great again i thank you for your help what should i expect for the following - just trying to understand what i should pay so that i can negotiate the prices -Bulk Molasses (any type) -None GMO corn (dent corn) -sugar (any type) -2 row Malt -rye -wheat I thank you again for you help here
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Can we help you out? We have: 1. excess distilling capacity 2. access to new oak barrels in a variety of sizes 3. ability to produce fantastic whiskey, in custom mash bills or standard recipes We are looking for distilleries or brand owners that are wanting to either catch up or get ahead on their whiskey stocks by contracting with us to produce their bulk whiskey here in Middleton, Wisconsin. Our ideal customers are looking for anywhere from four to twelve barrels of whiskey a month on a standing "subscription" basis. We can produce on a regular schedule and either hold for truckload quantities or ship individual barrels when completed. Each batch will have mashing notes, grain tracking data, and arrive in a brand new, white oak barrels, charred or toasted to your specifications. Some of our customers have aged their whiskey from us in the past couple of years and are now winning awards for its taste and quality. Break the habit of working with the "you'll take what we make for you" bulk whiskey distilleries and enjoy being actively involved in the process of making a unique and high-quality spirit that will have much stronger marketing value. Organic certified bulk whiskey coming in 2016! We are anticipating that our capacity will be filled quickly with this announcement- please don't hesitate to contact us. We select customers based on many factors, not just the size of the order. Please contact Shane at shane@deathsdoorspirits.com for details and pricing. Please hold off on phone calls, we will answer emails promptly- promise. :-) -
Hi all, To date I have experimented with small batches but want to step up a notch and need recommendations on where to get grain and malt in the Nashville, TN area or as close as I can. Buying from craft beer stores has been fine up to now but far too expensive for large batches. Thanks in advance, Ray
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Hi, I like everyone else would like to start my own distillery. In am in the Oregon and Washington State area and I know WA requires a craft distillery to produce its product from at least 51% grain grown from within the state. Oregon doesn't have that requirement, but I would like to support local farmers, and the local economy, and purchase things like; corn, wheat, barley, rye, etc direct from local farmers in Oregon and/or Washington. What I can't find is an easy way to do this. Can anyone help? How do you buy things like corn or wheat from a local farmer? Where? Is there a co-op or certain place/website I can go to to do this? Thank you for your time! John
