Jump to content


  • Content Count

  • Joined

  • Last visited

Community Reputation

0 Neutral

About klattig

  • Rank

Profile Information

  • Gender
  • Location
    Tempe, AZ
  • Interests
    Partner in a craft distillery started in Jan 2017. Homebrewer for 30 years.

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. Interesting, and just what I'd expect! Thanks for the feedback!
  2. I guess I'll run an experiment and find out! We actively cool as well, and there's still a few weeks of relative cool here in AZ where I can keep my ferment as low as 80F... If I don't ping back on this in a couple weeks, bump the thread & I'll post an update!
  3. Around the same time as we changed the mill size, we got a lot pickier about the timing of the heads cut, and stopped recycling any heads. So the final product yield actually went down, but there were multiple factors involved (as usual, we changed too many things at once!). Anyway, I think I've read that some methanol can come from one-off ferments of cellulose, but Silk City is right that the literature seems to support the idea that the vast majority comes from pectin. This is off my original topic, but what ferment temperatures are folks generally using? There's a wide range of answers on the web! We do control ferment temperatures pretty tightly, but our target is typically 87F +/-2. Any thoughts about that being too high, and producing more fusels, etc?
  4. captnKB, Yes, that makes sense. But our OG is 1.070 or so; we never exceed 11%ABV after ferment. I think we aren't stressing the yeast, but perhaps the finer grind provides more opportunities for methanol-producing activity...
  5. Hi All, Early this year we started milling our grains more finely in an effort to improve yield. We went from the 'standard' 0.038" we see used for malts a lot, to 0.024". Sure enough, yields improved 10-20% (we have a lot of different mashbills, and some were affected more than others). But, it seems like we are generating more heads than we used to. This is hard to quantify, as it might just be that we're more attuned to the downsides of leaving more sharp notes in the spirit than we used to be. But, it occurs to us that a finer grind might result in more cellulose getting ground up to the point that it is more fermentable than usual, resulting in more methanol. Does anyone have thoughts/experience with the idea that a finer grind might produce a larger fraction of heads? Thanks!
  6. We have precisely the same problem with crazy foam-up & overflowing fermenters. Our mash profile is quite different (and we don't have your issue in stripping), but the mash volume expands from about 470 gal to overflow the 550gal fermenter. We lose something like 30 gallons all over the floor each batch - not a fun clean up! We start at a quite high 19-20 brix sugar content - although we never ferment to 1.000 - we always finish around 1.008. So I suspect that 2-3brix of the initial reading is beta-glucans, or some other un-fermentable. I've recently tried adding a beta-glucanase enzyme to the mash process, but it had no effect. I'm anxious to hear how others might have tackled this problem!
  7. Well, your yield certainly doesn't get better with the second distillation, Eric! How much you lose depends on how tight your hearts cut is, whether you recycle heads & tails, and if so how much foreshots your throw out & how deep you go into tails...
  8. This is hard to answer with precision, since we recycle some heads & tails in every batch. I agree it is the key parameter to determine actual efficiency; my best estimate is 75-80 proof gallons stripping yield from 1000# grain. I'd be interested to hear what others are yeilding...
  9. Ah, true - we use a mathematical formula that takes into account the initial reading to compute an approximated gravity. We got this from the More Beer website (I attached it here - it's cool). Brix and SG.xls
  10. Yep, we have a 500 gal reservoir of chilled water that we circulate through about 60' of copper tube inside the Mash Tun. We can use 'cold' tap water (about 92F for about 10 weeks here) to get us to ~125F, then use the chilled water to go the rest of the way.
  11. Tom, we don't use a hydrometer for OG or FG - we use a refractometer. Does your comment also apply to brix readings obtained with a refractometer? I'm under the impression that longer glucose chains (dextrins) will impact the refractometer, but not so much 'other compounds'. Thoughts?
  12. Yes, I agree 1080 is high - but we start all our whiskies in this range with no problems. It's been a year ago, and our process & enzyme regime was different, but we tried about 15brix OG with the same result. The datasheet for the SGA says it's a "Saccharifying glucoamylase (or amyloglucosidase)." It seems like we're missing something fundamental about fermenting rye malt...
  13. I've been posting on the site for awhile, but realized that I never posted an intro... Adventurous Stills hails from Tempe, Az. We've had our distilling license since 2016; we focus on whiskies (of course), but make a Vodka, a light & dark Rum, a Gin, and 'moonshine' as well. The name comes partly from the disposition of the three founders, and partly due to the angle we try to take with all our spirits - a slightly different take on the 'standard' spirit styles. We're self-financed, and pretty much built the distillery by hand from the ground up. We did most of the TI's in our leased space, and built our own stills (600 gallon stainless stripping still, 110g copper spirit still, and 60g copper & stainless vodka still). We also built (and re-built) our stainless 550g mash tun (once for beer process, and once for on-grain process). We are 100% grain-to-bottle, and use about half local grains (yes we do grow stuff in AZ!). We're big on the idea that supporting other craft distillers helps 'raise the tide', helping all of us succeed by increasing awareness of the notion of locally crafted spirits. So far, we've mostly been asking questions on this site, but as we're learning, we hope to have answers to contribute as well! - Kelly
  14. Paulo, We're looking for a new enzyme supplier... The primary challenge for us is volume - we mash 500 gal once a week. So a 25kg container of enzyme is too much. If you can supply in a smaller size, please contact me. Thanks! - Kelly
  • Create New...