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rcornel

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  1. rcornel

    What is it?

    It's corn oil. no need to worry.
  2. Have you considered putting in a false bottom? have you considered/attempted agitating it at the end of fermentation before the mash is transferred? Depending on your fermenter density, 'slow' agitation may not help with suspended solids if it's too thick.
  3. @PeteB What was the max temp of fermentation? blue star is right, if it was just the temperature, repitching should do it. However, you may have contamination if you let it sit too long without active yeast and only bacteria to feed on fermentable sugars. may want to check the pH as well.
  4. @agporte 5 pg/bu is a generally good number for corn yields, yes. Once you start throwing in small grains (i.e.-wheat,rye,malt), this yield tends to go down due to a couple reasons: 1. Lower % starch 2. Tougher to breakdown to release starch Also, what's your rye whiskey mashbill, if you don't mind sharing? I would expect closer to 85%-90% of corn yields.
  5. @Greenfield 5 pg/bu is a good number to base it off, and at 83.78/17.49 = 4.79 pg/bu in actual. Always room to improve, but this seems to be a step in the right direction from where you were previously.
  6. @PeteB--When it gets to the U.S., let me know! Always looking to expand my whiskey horizons. And I've never seen oil in my finished rye fermentations, but that doesn't mean it's not there. Milling's effect on yield is significant, and I'll see if I can dig up a paper or two on it. Enzymes (malt or concentrated) can only do so much, and if you're not exposing substrate to begin with, their effect (on yield) will be minimal to what they're supposed to do. @Tom Lenerz 396.18 L at 40% abv- converted to proof gallons is 396.18L * (80p/100p) * (1gal/3.785L) = 83.7pgs., and is 7.92% abv for a 2000L fermentation. For ferm efficiency, if calculated theoretical is 9% abv = 88.04% efficiency. I wish I could advise on whether or not this is good, but it's definitely not low, and if you're letting it ferment too long and oxidize, you may be reaching your peak earlier in the process, and losing EtOH to aldehydes. @Greenfield What is your cooker and/or fermenter density in terms of dry substance? This is a good number to know off the top of your head when it comes to yield.
  7. Very interesting! I'm going to have dig deeper into what causes foaming. I would think it's a combination of yeast non-fermentables (beta-glucans, pentosans, etc.) combined with CO2 release and long-chain starches.. A lipid of any sort (naturally occurring corn oil, or I've heard of people using mineral oil) will knock it down, hence the reason most bourbon mashbills don't ever have foaming issues. Tasting notes sound well-balanced, is Belgrove available anywhere outside of Tasmania? Does your fermentation ever get "vigorous", or is it normally pretty gentle? The only other reason I would think you wouldn't get foaming is due to low activity, which would coincide with a lower yield.
  8. --Rye at any temperature will cause some sort of foaming due to the lack of natural foaming agents in mash (i.e.- corn oil). Can you quantify "low yield"? Because sometimes you have to sacrifice yield for flavor (not just in the distillation part of the process). Regarding malted barley vs. green rye malt, have you tested diastatic power of the two? They may be very different.
  9. Anxious to know the results! Good luck @Greenfield
  10. I would maintain a higher cook temp for corn, and bring it down to 170-80F for rye addition (if separate addition is possible with current set-up)
  11. I agree with Tom-- You don't want to be on the upper end of the malt activity limit, bring it down at least to below 155F (67C). pH of 6.5 is too high for optimal yeast growth, you want this closer to 5-5.5, you should check what it currently is to make sure it hasn't dropped too low to be detrimental to yeast, especially with the lengthy fermentation. Did you take pH reading when mash was hot or cooled? pH reading is also temperature dependent (as temperature cools, pH increases) Theoretical %abv will be based on starch content and density, but you've done a test mash, so you know what is "physically possible". Being on grain, you should have enough FAN for yeast health. Temperatures near 30C will increase ferm rate, but encourage bacterial growth as well.
  12. Have you taken a pH reading? If low, you may have contamination. 5 days may be on the long end of ferm time as well. What delta in spec grav were you calculating to get?
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