captnKB Posted July 30, 2015 Share Posted July 30, 2015 Hi All, I am searching for someone who can supply rye by the truckload on the west coast, anyone know of a company out there? Ive searched all over but have had little luck Link to comment Share on other sites More sharing options...
John McKee Posted July 30, 2015 Share Posted July 30, 2015 MGPi sells by the truck, unaged Rye. You need about 2 months lead time. Call and ask for Perry Ford. 812.532.4156 812.584.9664 Link to comment Share on other sites More sharing options...
captnKB Posted July 31, 2015 Author Share Posted July 31, 2015 I should have been more clear in my question. I am Looking for rye grain not finished spirit Link to comment Share on other sites More sharing options...
John McKee Posted July 31, 2015 Share Posted July 31, 2015 Hilarious, sorry. We get our Rye from Montana Milling in 2000 lb supersacks. They'll do truck loads too. montanamilling.com Cheers, McKee Link to comment Share on other sites More sharing options...
captnKB Posted August 19, 2015 Author Share Posted August 19, 2015 John, Which rye do you use from montana milling? We received samples from them and am unsure whether to use medium cracked rye or rye meal? If anyone else would like to chime in Id love to hear how finely the rye is ground for your whiskeys. I am concerned that rye meal may be too difficult to deal with but also worried that cracked rye will have low yield Link to comment Share on other sites More sharing options...
TylerPederson Posted August 20, 2015 Share Posted August 20, 2015 Since you can't lauter rye with any kind of ease, I believe most people mill it into a fine flour then ferment and distill on the grain. Link to comment Share on other sites More sharing options...
John McKee Posted August 26, 2015 Share Posted August 26, 2015 Captn, We use the flour....in everything we do. Yield is higher, distills on-grain easily, just all around easier to deal with. Be sure to use enzymes capable of breaking down Rye, not just some malted barley. You really need to kill this stuff or you'll make pancake batter than we heated turns into a bio-plastic. Cheers, McKee Link to comment Share on other sites More sharing options...
JustAndy Posted August 26, 2015 Share Posted August 26, 2015 Hi John, I saw your recent article on in-mash milling which was quite interesting. Before that, what was your mechanism for doughing in the flour? We're very small scale so we can get away with just dumping sacks into the kettle, but it kicks up a bit of dust and can ball up some. I've seen grist hydrators at breweries but wondered how they'd cope with flour. Link to comment Share on other sites More sharing options...
John McKee Posted August 26, 2015 Share Posted August 26, 2015 Andy, We saw that too in our old mixing regime, mostly with the rye. The single malt and bourbon washes weren't as bad. The best way of dealing with them was to setup a pump, pull off the bottom of the tank and return to the top of the tank during the mash. By turning over the tank a few times we could usually break up the clumps. Our system does also use a grist hydrator at the point of entry from the flexible conveyor (we use 2000 lb supersacks). To deal with it from a dumping the bags perspective (which we also used to do) the best route is to recirc that tank and use that action to break up the clumps. Cheers, McKee Link to comment Share on other sites More sharing options...
rtshfd Posted November 10, 2015 Share Posted November 10, 2015 John, do you have any reference/specs for your flexible conveyer from super sacks? We're currently using super sacks but manually weighing batches and manually doughing in with buckets. It kicks up an atrocious amount of dust. I'm curious how your auger works if you're willing to share. Link to comment Share on other sites More sharing options...
Scrounge Posted November 10, 2015 Share Posted November 10, 2015 I dough in cold. I get no clumps. Fill tank. Agitator on high. Turn on steam. Dough in by the time I'm at 80* no clumps to speak of. I would love a conveyor!!! Bucket/back method for now. Link to comment Share on other sites More sharing options...
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