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Showing content with the highest reputation on 02/15/2018 in all areas

  1. 1 point
    This is the issue. It's not water (although that needs fixing, too). it's not sanitation. Your customers simply aren't liquifying the corn. It's why the hydrometer isn't dropping to zero. If you're making a bourbon, if you drop a hydrometer ranged 12-0 Plato in the "finished" fermenter and the hydrometer doesn't sink to the bottom of the fermenter after all those enzymes you added...something is wrong. The starch in corn/barley/rye is surrounded by a cell wall made up of proteins, lignins, beta glucans etc. in varying amounts. You need to dissolve the cell walls with heat (gelatinization) before you get to the starch. What you're looking at is a lactobacillus pellicle. All that lactobacillus comes in with the malt, which is rife with lactobacillus. The 90F fermentation you're citing eggs it on. As for the "Super sour, astringent, skunky, medicinal, and also metallic flavor in distillate especially at higher proofs. Sometimes the skunk works it’s way out once we settle into a lower proof, sometimes it stays through the whole run" Here your customer is describing acrolein...also known by industrial vodka producers as "the peppers". Essentially the lactic acid bacteria is metabolizing glycerol in the mash, which yields acrolein in the distillate. Warning: If the level gets to high...they might have to evacuate the shop. Acrolein is a strong irritant that was actually used as an irritant gas in World War I. So your customers need to fix this, pronto.....and, of course, not distill mash that looks like the one pictured. Tell them to add their corn at the higher temperatures listed FIRST to liquify the cell walls, and work their way backwards to the lower temperatures and THEN add the enzymes to saccharify the starch. They are mashing backwards, essentially. Their fermentations are filled with starch, which the lactobacillus is more than happy to consume because the yeast can't eat that starch and therefore isn't competing with the lactobacillus...which is why the infection is happening so fast. If they need to know the gelatinization temperatures of corn, rye, barley....Google. Silk City....good advice, and I like your Bourbon Labels.....
  2. 1 point
    Av, you may be able to increase the efficiency of the distilling system by using colder water/glycol, the opposite is true of the chiller itself- by operating it at a colder supply temp, you get less and less btu/hr (tons) capacity. This is because of the thermodynamics, which is why you need more than twice the HP on a chiller to make ice for an ice rink where the output glycol is about 15F. Typically, about the maximum tons output per HP input is around 55F for a refrigeration compressor. Running with glycol mix to to make 28F supply glycol for brewery applications you are around half the tons output per HP input. It's a trade off, but only go as cold as you need to to save the KW on your electric bill. This is why I offer ambient outdoor glycol cooler for winter operations up North, when it's below freezing outdoors, you can make a lot of cold water for your CW reservoir.
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