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Hudson bay distillers

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Everything posted by Hudson bay distillers

  1. cant prove it yet but i cant see why it wont work , im heating the mash tun as we speak so today is the day we ll try it . probably will dewater the spent grain before we distill it and rinse the grain before feeding it out . i ll let you know how this experiment works out . tim
  2. patio29 dadio not sure about a grain in process like you mention , we use the hydrosieve to separate 3rd water from spent grain . as far as fines goes were currently running malt barley thru our process but it is ground very fine . no problem with plugging the hydro sieve the spent grain rolls down and cleans itself . we don't ferment or distill on the grain as it doesn't suit our continuous column , we need our wort and distillers beer clean . we do plan on doing a batch on the grain to compare but haven so far . tim
  3. yes im very happy we jumped on it when it came up . it very trouble free once pumps are running it just runs itself . was well worth the cost for sure . id post snap chat video but dont know how . tim
  4. as you can see it works like a dream , we put a false bottom in the weir box so it only holds about 8 gallons of mash before it spills over to the screen . we also added a beaver dam on the very bottom to hold the spent grain on the screen a bit longer , this needs to be smaller as it holds more grain back than needed . its about 2 inch high in pic but only needs to be about half inch . the grain comes off super dry and tumbles in to the soon to be patented spent grain remover . the spent grain is dry enough that you can grab a fist full and no liquid comes out . we pumped from the mash tun and returned cleared water to the mash tun using the clear water to continue washing the grain to the pump . takes about a hour to run 200 gallons with 2.5 lbs per gallon of grain . all and all we love this machine, works like a charm and is super easy to clean up after your done . soon we will add a 6 inch auger across the bottom running in a half pipe to carry the dewatered grain away . tim
  5. good morning all yesterday finally got some pics of the hydrosieve in action so i thoight i would share .
  6. silk yesterday we changed it up for just that reason , we let the water preheat over night and added the grain in the morning it worked better i think . tim
  7. silk our hydronic boiler is wood fired and outside in middle of the yard . the sensor has not gone off since it musta bin jus one of those things i guess . tim
  8. good morning does any one know if mashing (malt barley) produces carbon monoxide . here why , our mashtun is pre heated with our hydronic system that brings the mash water up to 140 F , this takes about 6 hours . so last night before leaving we put water and grain in mashtun to pre heat over night expecting to wake up and have 400 gallons of mash almost to temp , inject the rest of the heat and done deal . well at 430 this morning i wake up to the alerts from gas sensors saying there is a carbon monoxide issue . our tun room is air tight with xp ventilation system so i turn it on and in a few min the alerts stop . so question is can the mash tun produce carbon monoxide . this is the first time this has happened so not sure if alarm system is malfunctioning or is there really carbon monoxide being produced some how . im thinking if i put kims cat in there and check on it in half hour i would know if the sensor is lying . tim
  9. thanks but sorry we cant afford to buy anything out of the US , shipping exchange and duty just make it not an option . kim
  10. what does that system cost in comparison to a low pressure steam boiler . we use a hydronic system that heats our house ,the distillery , the mash tun , and stills . we can hold vessels at 150 f with the hot water and then get the last bit of heat we need with steam injection into the mash tun and with steam jacket on the stills . we tested useing oil and found it way to much of a mess to work with , and very hard to back off if you over shoot a temp that your targeting . tim
  11. not a plumer but thats not normal or good , the inlet on the trap should be air tight or the trap is useless tim
  12. we lucked out and bought an electric walkie stacker (hope thats how to spell it ) its very handy inside building . the older ones were 12 volt so a ordinary tractor battery works on them if battery goes crappy . may not get full shift out of a charge but its not runing for full shift . our forklift is way to handy especially out side , however if i went to replace it i would buy a skid steer because it would be more versatile . when ever were lifting stuff thats way to heavy outta truck we lift it and pull truck out from under it then lower to the ground before moving forklift ,seems to help . tim
  13. we have done tests on different varieties of barley and harrington 2 row is always the winner . anything we have tried with 6 row barley has ended up less than impressive. we found 6 row to have way higher protein and less starch ,,,,great feed barley but not so great for mashing . the type of soil its grown on and the weather conditions have a large influence on the grain . a good year seems to grow good barley that has 10 percent or hopefully less small starch granules in the kernel thus dropping the gel temp significantly . silk city as far as nutrients go we have never tried that you may be onto some thing , possibly the yeast trub from the previous batch would work . guess we need to do an experiment . tim
  14. a simple test is to cook a small amount grist say couple pounds , cook it with no enzymes till the starch is gelatinous like a bowl of thick glue . keep track of your temp and how long it took . then when you do a real batch replicate the temp and time but add your high temp enzyme on the heat up to keep it loose . the unmalted barley we use may not be same as yours but , 160 f held for 30 min seems to work for us . as temp drops add low temp enzyme at 150 . different varieties of barley may be different
  15. our stills and mash tun are grounded but thats just because our son and partner is an electrician . the stills makes sense to me and the mash tun he wanted grounded because of it being close to the stills . the wash backs dont have a grounding wire as i dont see a static spark risk . tim
  16. violent blue where in southern alberta are you located
  17. +1 on the zero milk tanks , we have 2 -600 gallon ones and 1-300 gallon one , they are jacketed and built like tanks well worth the money . the place we bought them from had the 600 gallon tanks stacked much like a barrel rack , didnt have room on trailer to buy the rack but wish i did . tim
  18. just curious ,if you dont use any malted grain or any commercial enzymes how do you plan on converting your starch to sugar . tim
  19. we would like to thank all the members of the ADI forum for all the help and advice shared with us , our new facility is now complete and our provincial license is here . big day for us to be at this point , thanks again to all that have helped us get here . Tim, Kim, Cavrin hudson bay distillers inc
  20. here is an update , after getting some accurate information from the CFIA we learned that the information fed to us by the inspector was completely false . so im sorry for reporting fake news . the bottom line is if a manufacturer wants to sterilise there bottles before filling there more than welcome to , but there is no requirement to do so . the CFIA law that was quoted to us was written for restaurants not for distilleries . the main reason that sterilisation of bottles and the ban on the use of gns is not a law and never will be is that most of the alcohol sold in the province is not manufactured here . there fore to impose such on Saskatchewan manufacturers yet import and sell product from other jurisdictions that do not have these restrictions cant be done . if a food safety issue is covered by a law to protect the public from consuming dangerous and or tainted product then it covers all product sold to the public in that jurisdiction not just the product manufactured in that jurisdiction . so chalk one up to false inaccurate information . tim
  21. silk i agree completely but there not much a guy can do about it , there isnt site specific methods so we get lumped into the entire food industry . and with that the rule states that anything that comes into contact with a food product has to be sterilised . glenlyon , a real drag is a understatement automation is the only way that i can see , but thats big horny money . like i said earlier it will be interesting to see how the big operators that can afford lawyers handle this . here is another angle , if we in saskatchewan as manufactures have to pre wash our glass with some thing other than rinsed with spirits wouldnt that mean that products imported and sold in the province would also have to do the same , this could be a big ole can of worms .
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