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About BigRed

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  1. Rye mash

    Wow, lots of info to pour over. I would like to try 100% rye to get a better idea of the flavors. With malted rye, do you still need additional enzymes due to viscosity from the glucans? Plan would be to ferment grain in, definitely wont try to lauter. I am worried about the step mash because of the crappy cooker I have. Can you reverse mash with rye? So start higher, 145, then bring it down to 115? My brewer books dont cover rye in enough detail, what pH is optimum at those steps?
  2. Rye mash

    Looking to try our first rye mash. Have heard only horror stories about the gooey mess it creates. I have no problem trying a very thin mash (1.040). Can anyone recommend mash temperatures and time? I will also get some beta-glucanase to go with alpha and gluco amylase.
  3. Screen printing bottles

    Thanks for the feedback folks!
  4. Screen printing bottles

    Can anyone recommend companies to screen print bottles? looking for quality first, but could do a small batch size. Bottles are cylindrical.
  5. Corn mash-Improving effeciency

    Thanks NYRoughneck. 1.08-1.09 seems pretty high. What gravity do you finish at? Any fermentation issues with that gravity? Are you making bourbon or vodka? Have you tried various malted barley amounts? The comment of flavir is interesting eliminating barley makes the dough in much easier, inventory easier, and likely reduces the times by an hour plus I have been getting O.G. of 1.05-1.06, ferments well to 8%. Ph end of mash is 5.5-5.9 and finished 4.3-4.1 at end of fermentation. Also, what are you using to strain the wort so clear in your photo?
  6. Corn mash-Improving effeciency

    We have been getting some pretty good runs lately, but would like some advise on improving efficiency and reduce time mashing. We have an electric system currently, so we work backwards to prevent scorching. Current process (total grain bill is 2lb per gallon): 1) Heat water to 210 F. Turn off heat. 2) add corn. Mashing in reduces temp to 192-195. 3) Hold for 2 hrs. Cool to 147F 4) Add malted barley. Dough in reduces temp to 140F 5) Hold for 2-3 hrs. Perform iodine test after 1. 6) cool to 75. add nutrients and pitch yeast. I have seen procedures take as little as 45 minutes on the corn liquefaction as well as on the malted barley addition. Does anyone have a reference or specifics on the raw corn liquefaction time? Is anyone cooking their corn less and testing the specific gravity? We have no problem holding temps coming down, so could do a reverse step infusion on the barley if that were quicker.
  7. Plastic vs Stainless tanks

    I am currently storing in 100% stainless, however, a plastic tote makes sense if it temporary. Say to move things around or store the low wine for a trial batch...etc. If there are any OSHA requirements I would be interested. Has anyone had any bad experiences with off flavors?
  8. Plastic vs Stainless tanks

    I have been on a few tours lately and have noticed that more and more people are storing high proof spirits in plastic totes. I would have thought that high proof should only be stored in stainless. Is there any harm or contaminants that can be transferred to the spirit? Is there a specific type of plastic or proof that would be okay to use? If so, this would really help as we can try new products and keep in cheaper tanks than buying stainless. Thanks.
  9. Yeast Pitching Rates

    No, not starting from scratch with a slant, but using commercial quantities, say 500g, to make a large starter, then build up, versus buying a 1000g or 2000g...etc. Very little documentation out there on mash size greater than 50-100gal.
  10. Yeast Pitching Rates

    We would like to start working our way up in batch sizes, as well as plan on ordering much larger equipment. What are your recommendations for yeast pitching for larger volumes? How would you go from 50 gallon to several hundred or even a 1000 gallon? Seems like handling starters or multi-stage would get more difficult, but yeast becomes a real expense at that point. We have a few 5L flasks we are using now.
  11. Bourbon Mash and Malt (DP)

    Good point, i was thinking about dough in for 100% malt, but at this point its a small %, so temp needs to be lower. Are you using distillers malt or a standard 2 row like pale ale?
  12. Totes for grain disposal

    Great idea. Do they return them to you immediately or do you have several and simply rotate when the bring it back next time?
  13. Totes for grain disposal

    We are planning on giving our spent grains to local farmers but don't have the proper totes or drums yet. What are you using, are you getting it back immediately for reuse..etc? I am leaning towards standard 300 gal plastic totes, but the lids are usually pretty small and prevent using a shovel to still or scoop if needed. Plastic drums could also be an option.
  14. Bourbon Mash and Malt (DP)

    Is anyone willing to share their mash procedure with/without malt? My next batch, with malt, is going to be be boil corn and wheat for 90min, cool to 160, add malted barley, continue mash for 1 hr until iodine test shows starch is converted.
  15. Bourbon Mash and Malt (DP)

    That makes sense. I calculate about 12% minimum with distillers malt at 250L, and 21% with a 2-row pale ale at 140L. Do you think some are actually using a Rye Malt or Wheat Malt versus raw grain? So mixing 5-15% malt but still adding enzymes is likely what most are doing? I have heard of 6 hr mashes, which seems excessive.