Jump to content

adamOVD

Members
  • Posts

    414
  • Joined

  • Last visited

  • Days Won

    14

Everything posted by adamOVD

  1. I use Amylo 300 from BSG, just cause I'm usually ordering stuff there anyways. Google mash convertion temperatures, or better yet order the book Malt or Designing Great Beers. To do this well as a living you'll eventually need to understand the whys not just how, so you might as well start reading up now.
  2. Enzymes in the malt won't survive long above 150F. Cool it first. If you're already using an alpha amylase you might as well use a gluco amylase too. It's cheap insurance. Pitch after the barley just under 140F.
  3. Along with Slick's questions. You're dropping the mash temp to 150 before you add the malt right? What are your starting and finishing gravities and how are you measuring them? Where are you getting 6%, from your yield?
  4. 1) Set up the board game, and start playing 2) For the next 8-12 hours go clean your house, move 50# sacks around, fix your various broken appliances, and measure the density of various liquids and put them into bottles. Occasionally dick around on the internet. 3) Keep detailed records of everything you do for the Government. If the Government gets angry, it will suspend your game. 4) Occasionally check on the game board. If something goes wrong, it explodes and burns your house down. 5) When the game ends, clean up the gameboard and have a drink.
  5. Vacuum and pressure relief on both the still and the water jacket. 5psi, not 15 like a water heater. Just order them from Paul at Affordable Distilling Equipment if you aren't sure. His prices are going to be as low as anyone else's.
  6. 3" product condenser and a couple of parrots with surge breakers and drains?
  7. Also, they proudly listen to Linkin Park. I think the admin to tag on the post or message is@EZdrinking . What's the preferable way to alert you to posts like this? Also probably not best to click on sketchy links.
  8. I got a free lobe pump that had a bent drive shaft. I put a pulley wheel on it and it works fine even with a slight wobble in the shaft.
  9. There are other posts on pumps that are more helpful. This one got pretty confused by the OP. If you call TCW equipment (Michael on this post), they are very knowledgeable, and will give you a full rundown. It depends on how much and what you are pumping (what temp, solids or liquids). As mentioned, many use a flojet G70 spirits. If you are just pumping liquids at lower temperatures I'd recommend a flexible impeller pump. Diaphragm pumps need a compressor, and are loud. If pumping hot solids, rotary lobe pumps are the best pumps I've used, but are expensive, and usually require a bit more maintenance.
  10. I think iStill sells them through a sister company.
  11. Thanks for the clarification @SlickFloss @SCLabGuy I always wondered how they could put non-caustic all over the label and sales material when it is alkaline. Suppose it is under a certain threshold. Sorry to hijack the post.
  12. @SlickFloss Why not PBW? I feel like it cleans proteins as well as caustic.
  13. Sounds infuriating. We were never contacted. Hopefully you are in the minority.
  14. What's your heat source? Pot still or reflux? ABV of your mash? If it's steam you shouldn't have any problem doing two stripping runs in a 14hr day, possibly 3.
  15. How many proof gallons did you end up getting? Run it in the column if it is new for practice, and to clean it.
  16. All that babysitting, and best case scenario is something completely forgettable. Only sugar washes I've done was for hand sanitizer, and ill never do it again. Great synopsis though. Using at least some molasses sure simplifies things.
  17. Bummer and Lazarus is one of my favorite gins. I didn't see a grain mill, just making sure I'm not missing something.
  18. You want the ph to drop at first. Helps keep out mold spores and certain bacterial infections, like ones that create butyric acid, before a healthy amount of alcohol is produced.
  19. You only need to shake if you don't have a carb stone, to give more surface area to absorb the CO2, and it might simplify things for you. With a carbstone, if it is not carbonated enough yet, id turn off the CO2, very slowly release pressure from the top so it doesn't pull out any carbonation, then close it up, and turn the CO2 back on, to slowly build up pressure again. Then repeat till it's where you want it. You might want a PRV on top too though if you are going to use a flow meter/carb stone method.
  20. I'd be afraid to use a flow meter on on keg. If you have a week or two, and you're only doing a keg at a time, you can do it without a carb stone (there's a carbstone in the T right?). Just pressurize the keg, roll it back and forth for 2 minutes, then let it sit hooked up to CO2. Do it once more in a week, or let it sit for 2, and it should be good.
  21. @Hope Springs Distillery You have to describe your process more if you want feedback What does this mean? Has a big batch been sitting a long time? Do you use any roots, which can be a flavor fixative?
  22. For the record, I'm not telling you to not cook your grains at a high temperature with the AA, just to add then as you are heating up. Also I think you are missing a step. Dextrins are still unfermentable. If your enzymes can convert unmodified grains at fermentation temperature though, more power to you.
  23. Dude..... I didn't realize you're try to lauter as well. As mentioned, that doesn't work well with all wheat because it has no husk, even when you have an engineered mash tun and use rice hulls, instead of a brew in a bag. At a larger scale you're going to kill yourself. I also assume the wheat isnt malted. The AA mostly just keeps things from clumping when it cooks at the high temperature, the Gluco amylase is doing the main work of converting starch to sugars, and also needs to be rested at the right temperature. Glucanase should also help with wheat. You need to read up on starch conversion to develop a feasible mash schedule.
  24. You're going to form dough balls adding wheat to water above 140-150F, you should add the wheat and AA while heating. Enzymes other than a high temp alpha are going to be most effective resting around 130-140f. There is a whole post on which acids to use to adjust PH you should search for. I use lactic.
  25. Any chance as RTDs become more popular that abv standards will become less strict, like beer and wine? Or is it a too tied up in taxes?
×
×
  • Create New...