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SpiritedConsultant last won the day on May 4 2016

SpiritedConsultant had the most liked content!

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About SpiritedConsultant

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    Bronx, NY
  • Interests
    Distilling, Brewing, Recipe Development

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  1. Visiting Distiller - Peru South America

    Sounds awesome. Wish I had time for this.
  2. Corn mash-types and issues

    I usually do my best to get a spec from the supplier. If I can't, I usually just estimate based on typical values for that substrate and an inspection of the grain. If you really want to test it, look up the ASBC's or EBC's Methods of Analysis. High moisture and protein are not desirable because they are inversely correlated with yield and don't really add anything beneficial (high FAN has been associated with greater fusel oil production during fermentation, for better or worse). Looks good to me (I think Sebamyl GL is good at 160, but would need to check spec sheet). That is the liquor to grist ratio I would use. The only thing is I doubt you will be able to lauter that without adding something for a filter bed, but I've never actually tried. Why do you want to lauter?
  3. Corn mash-types and issues

    Yeah. Checked my spreadsheet for the last one I did and I used 75%, so 34.5 points. As you said, it varies.
  4. 100% Rye mash without additional external beta-glucanase enzyme?

    Yes, with a very generous amount of rice hulls (don't remember the % I used). It's much easier if you have a separate lauter tun. I had best results when mixing in half the hulls with grain and laying the other half down as a filterbed over the false bottom of the lauter tun before filling from the mash tun. Produced a nice whisky on a direct fired alembic.
  5. Corn mash-types and issues

    First thing to consider when looking at lower than expected yields is the moisture and protein content of your substrate. Unless your moisture content is very high, 20lbs is a lot for 7G. I agree with the other posters that alpha alone is not sufficient. Alpha is a endoamylase. You also need an exoamylase like beta-amylase. For a rough guide to adding enzymes, I would use something like the below: Enzymes: Amount per lb (ml) When? SEBstar HTL 0.45 At mash in SEBAmyl GL 0.41 Once temp is at or below 140 F
  6. 100% Rye mash without additional external beta-glucanase enzyme?

    My reply is a bit late, but yes, it is possible as long as you do not intend to lauter. The 25% malted rye should have sufficient DP and I have seen recipes use less. The main trouble makers in a rye mash are the beta-glucans, but xylans can also cause some problems. Malt xylanase and beta-glucanase have optimal temps of around 38 C (100 F) and 45 C (113 F) respectively, and rye is around the same, so a your rest would help somewhat with the viscosity but don't expect too much. Depending on your equipment, it might also be hard to get up to mash temp with even heating. I have done several tests using both SEBFlo-TL and ViscoSEB (which contains xylanase in addition to other enzymes) individually and in combination, mostly on 100% malted rye mashes for fermentation and distillation off the grain in a traditional pot still. If you need to further reduce viscosity, I would recommend using these together. The supplier (Specialty) will give you samples.
  7. Looking to buy hot and cold liquor tanks for a distillery on Long Island, NY. Both must be well insulated. HLT will run on 250F steam, CLT will run on glycol. Desired size range is 1000-1500 gallons. Willing to consider converting mashtuns (HLT) and fermenters (CLT) if the specs are suitable. Please email matt@matchbookdistillingco.com Thanks, Matt
  8. Rhum Agricole Production

    I love this reply
  9. Starch molecule diagrams

    Just do a google image search for amylose and amylopectin. https://www.google.com/search?q=amylose+and+amylopectin&espv=2&biw=1366&bih=667&tbm=isch&tbo=u&source=univ&sa=X&ved=0ahUKEwj56u3t9sDMAhWG6iYKHZkqDtAQsAQIGw
  10. Sediment in Brandy (Grappa) after Bottling

    It's probably long chain esters that are causing the haze, but it's just a cosmetic issue. I agree with PeteB about the note: Chill filtering would very likely fix the haze problem, but you might lose a bit of flavor and body, particularly at the back. Not really worth it in my opinion. These compounds are more soluble in EtOH than H2O, so you bottling at a higher abv would also mitigate the haze.
  11. How long does it take for whiskey mash to ferment ?

    To echo Bluestar, there are a lot of variables, but the general range is 2-5 days. For example, higher temp will generally result in faster fermentation, but also more congeners, such as esters and higher alcohols. Another thing to consider is microbes other than your distiller's yeast. Lactobacillus, for example, takes longer than distiller's yeast to hit its stride, so tends to have a more impact in longer fermentations. Get a bench scale kit and do some test batches as part of your recipe development.
  12. Bacterial Fermentation and Off Flavors?

    The most likely bacteria is lactobacillus, but your low wines should still be clear, not yellow. Did your still puke?
  13. Looking for reliable large still manufacturer

    Strange. I don't have a problem getting a hold of them and Tory has been very helpful.
  14. Looking for reliable large still manufacturer

    Give Tory at Corson a call. He is really helpful and I know that he has done custom stills larger than 1000G. Corson is based out of Idaho. http://www.corsondistilling.com/
  15. Hello from Tennessee!

    Welcome! Where in TN are you? I've got family in and around Memphis.