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Showing content with the highest reputation since 01/19/2019 in Posts

  1. 2 points
    What I'm saying is if you are working with rye and wheat in high percentages, or unmalted grains in high percentages, going in hot, even if you are able to easily do it, is less ideal because you can't take advantage of glucanase and protease enzymes and/or rests. So your rye-dominant workflow is going to be very different from your corn-dominant workflows. Why not just deal with one cereal mash workflow and optimize it based on the equipment? Document your optimal cereal mash workflow and it becomes much easier when dealing with assistants, training new brewers on the system, etc. Your dosages, hold times, wait times, heat times, pH adjustments, etc - all become very very predictable and repeatable. I don't see how there is time savings, waiting for the mash tun to heat up to add the grain, versus adding grain at a cooler temperature and then heating. Either way he will have to wait for the tun to heat up. I've actually found that going in cool, and allowing some time for the grist to hydrate and swell during the heatup, actually results in reduction of time spent at temperature. Think about it, if it takes you 1hr to go from 70 to 190f. If you add the grist at 70, you have an additional hour in the water and at least near gelatinization temperatures. So you'll either have higher yield, or a shorter gelatinization hold. That's a great decision to have to make. The point of this thread isn't about optimal/efficient/time saving mash processes, it's about getting this guy a process that'll give him an easy workflow with very high probability of success, with the equipment he's got (shared on another thread). That's all I documented above. It's overkill on many levels, but that's not the point. That's not the process I use, but then again, I've got my process dialed in for my equipment, and my equipment is different from his.
  2. 1 point
    We have a pretty poorly designed mash tun/stripping still so we can only do step down mashing. We heat the water to the max temp we are using, add a high temp enzyme to the water and then add the milled grains at the temps we are mashing them in. It generally works OK for us. We do get some clumping on the surface of the mash due to the design of our equipment and we used to use a paddle to deal with that. A couple years back we added an electric grout/mortar mixer which works well to break up the clumps on the surface. Our mashing vessel stirs the mash and we hold the mortar mixer through the manhole and let it rip, it chews up the clumps on the surface and they get mixed in. Its not perfect, we'll run the mortar mixer for a few minutes, close the manhole and let is continue to mix for awhile, repeat as necessary until everything is smooth. The mortar mixer is a lot easier than the paddle was.
  3. 1 point
    I have a giant 3 foot long whisk I got from the restaurant supply. Works much better than the paddle.
  4. 1 point
    I just did a batch of wheat whiskey. I have 185F water and mashed in with that. My thinking was that since I didn't have any corn in the mash bill, I could reach gel temps without having to heat at all. Can confirm, dough ball spear fishing and steam facials.
  5. 1 point
    great thread you guys , in my mind nailing down a process is like building a knife first get the basic shape and then keep sharpening it till its as sharp as it needs to be to do the job that intend to use it for . tim
  6. 1 point
    The high temperature amylase I use is Spezyme Alpha, liquid Amalyse
  7. 1 point
    I have tried adding grain before high temp enzymes (accidentally) and have "spent the afternoon spear fishing with a mash paddle" The high temperature enzymes (amylase) I use are designed to add to the hot water before the grain, we end up with way less balling, and they are much easier to break up, and the yield is significantly higher. My oats and rye are hammer-milled fine, looks like flour but has a slight coarse feel. I will try a lower strike temperature then raise the temperature to see if there is any improvement. I hope it is not better because it is a bit time consuming with my setup.
  8. 1 point
    I was told to never add enzyme directly to pure hot water, as you risk denaturing the enzymes at a significantly faster rate than if they were dosed in mash at the equivalent temperature. YMMV. While you might be able to mash-in coarsely ground/cracked corn at 190f, the finer you get, and the greater increase in fines overall, the greater probability of dough ball formation. If you are augering in with a grist hydrator - probably not a problem to go directly into 190f. If he is dumping 50lb sacks of hammer milled corn "flour" into the top of his mash tun at 190f, he's going to spend his afternoon spear fishing with a mash paddle while getting a steam facial. Mashing in grains like corn and rye at a lower temperature, than heating, means you can keep the cereal mash workflows identical. Rye Whiskey, High Rye Bourbon, Bourbon, Corn Whiskey, Unmalted wheat or rye mash for neutral spirits - these can all use the same mash methodology above. Going in cool allows for the addition of beta-glucanase or a glucanase/protease rest as part of a cereal mash process where high rye or wheat percentages are used, or high percentages of unmalted grain, etc. Trying to make things easier for the guy.
  9. 1 point
    Most of the bulk brokerages bring in malt whiskey from Scotland, and I can think of at least 6 US distilleries (and probably more if I worked at it) that bottle whiskey originally from Scotland (either blended with their own spirit, or not). However, to be labelled Scotch it needs to bottled in Scotland so if you wanted to work as an independent bottler in the US you would have to great creative in your labeling (https://www.klwines.com/p/i?i=1178086 https://www.masterofmalt.com/whiskies/gonzalez-byass/nomad-outland-whisky/ etc) .
  10. 1 point
    The way I see it, you have at least two options depending on when you submitted the original amendment. If you submitted that amendment a while back, wait and then apply for the TIB (along with any other changes you may need to make that are priority). If you don't want to wait and then apply for the TIB, do this: call the NRC, provide the amendment ID from PONL, the NRC rep will give you the name and contact info for whoever the amendment has been assigned to, e-mail that specialist with the ID number in the body of the e-mail and ask that it be withdrawn. The specialist then should (in pretty short order because it helps their clearance rate) withdraw your application for amendment on your behalf. That's worked for me in the past. Good luck and, if you don't mind, please update this thread with how long the amendment took to get processed.
  11. 1 point
    Patio - I understand your commentary, but this is not a cookie cutter franchise industry. It is a field of expertise steeped in years of learned technique, nuance, experimentation, errors that return results better than imagined, individuality, etc.., If we all do the same things in the same way, we are little more than a commodity with a bunch of fake stories. But your point is well taken. I shall only chime in when I can help. Prost/Roger
  12. 1 point
    Roger dude... really? Personally I get something out of posts like Georgeous’s. Note all the variables. There is no right way. And any distillery should have a mindset that he/she will be learning about a better way until they are no longer distilling.
  13. 1 point
    So thermostability means that the protein does not unfold (e.g., cooked egg whites don't uncook when cooled). Generally speaking reactions happen faster at higher temp, but it if the fold gets slightly floppy the catalysis might not work as well. Related, but not identical concepts. And yeah, mash can still be gummy at high temps, but the gummy is the issue more than the beta glucans. So if you can pump and ferment it with no issues, the tiny loss of sugar isn't always worth chasing.
  14. 1 point
    In the future I would use more premalt or add enzymes around 130 degrees before heating to 212. The gelled corn means starches weren’t converted into sugar. Learned this when I forgot to add enzymes as a premalt for a 100% corn whiskey and had to shovel out about 100 pounds of corn jelly from the bottom of a cooker.
  15. 1 point
    Below are some pics of our new high flow double cartridge filter housing on a cart.. The price for the ones that we are currently building here is $3,620.00 We will have some made exactly the same as the ones made here in china in 3 months for considerably less. We are working on several other design variations that i will let everyone know about once we build and test them and they are ready for sale to the public. The plumbing on the bottom can be configured several different ways. it can be configured so that the spirit is ran through both filters or one individual filter.
  16. 1 point
  17. 1 point
    Now that's funny :). Heat it back to 145f, throw in 250 ml Alpha and 250 ml beta, stir, let it sit for a few hours. It should break out.
  18. 1 point
  19. 1 point
    Oh damn, there is a Canada forum???
  20. 1 point
    Talk to Norit (which appears to now be called Cabot). Cabot Norit Activated Carbon Americas 3200 University Avenue Marshall, Texas 75670 United States Phone+1 903 923 1000 http://www.cabotcorp.com/company/worldwide-locations/north-america
  21. 1 point
    Looks like Trump just struck a deal with them, stock market soaring upwards today
  22. 1 point
  23. 1 point
    After using a standard cider press for 8 months, I decided I needed to look into a better way to dewater my grains (took most of a day to do it with the press on 60 gallon mashes) I do on grain fermentation's and have a small electric still so what ever I did, needed to be fairly clean. After much research I finally bought 2 pieces of equipment direct form China via Alibaba, cause US prices were WAY out of reach. For around $5000 (total for equipment and shipping) shipped direct to my door (shipping was almost as much as the equipment) I now have a small screw press that I run all my grain through first (is also a fruit press and we did 3000lb of apples with it this year) and then I run the screw press liquid (to many particles for the electric still) through a 24 inch vibratory sieve with a 200 micron screen. The combination works well for me and is much easier on me. Now I have 2 more pieces of equipment to clean but the trade off I think is worth it.
  24. 1 point
    Pete B, I was making an assumption when I said it could be sparged. I have never tried it so I am not certain. My grandfather never sparged it. He ground the malted corn with his big hand cranked grinder. My grandfather raised registered Black Angus Cattle. The old style that were short, stocky and wide with pretty heads and turned up noses. You don't see them in the states much these days as the Angus breed in the states is typically bigger boned now with a larger carcass size. Anyway, here is how he would malt his corn. He would malt several hundred lbs at a time. He would only use 2 varieties of white corn. Hickory Cane or Hickory King. These were the only 2 varieties of corn that he thought were "fit to make his likker". He said yellow corn would not malt properly and that these 2 varieties of white corn would produce the best likker. Most of the rest of the men of Southern Appalachia of his time, felt the same way. In fact it's my understanding that those were the varieties that were originally used by Jack Danials and that they changed to yellow dent later to save money. Our animals were fed those varieties and those 2 varieties were also used to make corn meal all over Southern Appalachia. Where I grew up we only ate corn bread made from white corn meal with no sugar added. So to malt we would dig out most of the fresh manure in the side shed of our barn. We would take wet burlap feed bags and put 3 layers down over the manure that was left in the side shed. We heated water and the corn kernals were soaked twice. We would spread a 1" thick layer of the big white kernels and cover with a layer of warm wet burlap. It seams like there was more than one layer and we covered it with a couple of layers of wet burlap, then we would pile on the manure covering everything very well with the manure. The manure would build up heat as it broke down. The heat would sprout the corn extra fast and it would never mold. I don't really know why it didn't mold. My grandfather would check it and in a few days we would uncover the corn and it would all be sprouted. We would use burlap feed bags to rub the sprouts off an then my grandfather would grind it into a course meal. He would put it in his fermenters It seams like we dried it in the barn loft a few times but I'm not sure that we always did it that way. I was pretty young at the time. he had a 400 gallon copper turnip head still built into the side of a hill in a shed. It was single wall copper. He fermented using wooden fermenters that were in the ground. I remember cleaning them with lye or lime. They had to be cleaned after each fermentation. I think they were built out ofwhite oak boards. Maybe the ly helped to counteract the tannic acid in the wood. I'm not sure. He never added any sugar. Besides the malted corn he added his own strain of yeast. If he was making his " Charter Whiskey" he would add backset (dunder) and some kind of white powder that he said would keep the bitterness out. It smelled something like raw potato but I don't know what it was or how he replenished it. If the whiskey was going in the aging barrel, he always used dunder to sour his mash. If it was going to be sold as a white whiskey he would never add dunder. He would add a mucky looking stuff to the fermentation from a wooden bucket. It smelled like butter. it would give his white whiskey a buttery corn on the cob flavor. The turnip head on his still was almost 1/3 of the size of the pot. He put the mash in the still solids and all when fermentation was complete. The still was fired with propane but years before he had fired it with wood. The still was all copper. The still was rocked up with an arch under it so it never scorched the mash, however the mash had to b stirred until just before it started to boil then he would put the head on and attach the line arm.
  25. 1 point
    I had a really good experience with Trysk Print Solutions. Honest people, great price/value, and even better customer service/communication. I worked with Rob Griswold and Stephan Martinez (owner) directly. They were at my every need... and this is an honest review, non-solicited. Great quality labels. (877) 630-7478
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