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Everything posted by BigRed

  1. 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.
  2. Auger installation

    Looking at adding an auger sometime but have a strange setup and need some help with installation and planning. Called some basic contractors but they didnt have any experience, what type of companies do design and install for grain handling?
  3. 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.
  4. 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.
  5. 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?
  6. 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.
  7. Screen printing bottles

    Thanks for the feedback folks!
  8. 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?
  9. 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?
  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. 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.
  12. 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?
  13. Bourbon Mash and Malt (DP)

    Hey folks! With everyone's help here, we are progressing nicely on Bourbon using high temp enzymes. We would like to start playing with malt however, for variety in flavor, and different spirits like a Rye Whiskey. When researching mash bills with malt, I see some as low as 5% malt. Even if they are using distiller's malt (6 row), it seems way low on diastatic power to convert that entire mash. What am I missing regarding the malt type, DP...etc? I was under the impression they are using standard un-malted wheat or rye, so there isn't any additional enzymes beside the malt. Thanks for the help.
  14. 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.
  15. 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?
  16. 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.
  17. 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.
  18. Bottle Suppliers

    Hey folks, i am having some issues and hoping for help. We are having trouble getting in contact with bottle suppliers. We have only heard back from One of the larger and more expensive ones, but they were very responsive. Does anyone have recommendations on a bottle supply and a contact? Also wondering if anyone knows where the Reyka Vodka bottles are from? Dont care where it's manufactured as long as quality is good and service is good. thanks!
  19. Bottle Filling Calibration

    We are planning on purchasing an Xpress Volumetric Filler for bottling. Since we are in the south and its hot, won't the 750 ml calibration be out of spec due to expansion from the heat? What is the best way to make sure we aren't out of spec per the TTB regulations?
  20. UPC/bar code requirements

    While signing up for GS1 prefix approval, they ask "Does your company require the Food and Drug Administration (FDA) assigned NDC (National Drug Code) or NHRIC (National Health Related Items Code) Labeler Code assigned as your GS1 Company Prefix? Can anyone help here? What are you doing on bar codes? Thanks
  21. Bottle Rinsing

    I see lots of people using the Enolmatic and XpressFill bottle fillers. Are you using an air rinse, liquid rinse or none prior to filling? If none, why? Thanks
  22. I am looking for several stainless steel square totes like Transtore IBC's. Any size, but prefer 180 gal and 550 gal. Would consider round if moveable with forklift and has swirl polish.
  23. UPC/bar code requirements

    Did you get the FDA code as well?
  24. Malt Varieties and Location

    Has anyone experimented with different malt varieties for whiskey? What flavor profiles are like using North American 2-row vs. English or German 2-row for example. Also, how does changing from a Pale Ale to Munich ...etc change a single malt? What is the most common used in Scotch and Japanese Single Malt?
  25. Distillery Pump, FIP vs. AOD

    Folks, I am finalizing selection of a primary distillery pump, used for transferring mash, stillage, low wines...etc. Basically everything except high proof final spirits. It seems to be down to 2 pump types, an electric Flexible Impeller Pump, or an Air Operated Diaphragm. It seems the slight majority recommend the AOD due to its ability to handle just about pure solids and being slightly more rugged. The problem I see with them is the high volume air requirements which dictates a pretty large compressor and the FIP is a smoother pump. For example, the TCW Supply Simple Wine Air Diaphragm Pump can pump 43 gallon per minute ($2700) but requires at least 34 CFM air. A large 10+ HP compressor that can do this is $3000 and up, plus a good drier/filter, along with connections and electrical work. The TCW Supply Jabsco SQN 50 Flexible Impeller Pump can pump 50 gallons per minute ($4000), and only requires electrical work. I am looking for something versatile, easy to use, and easy to work with as we grow. Thanks for any advice.