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  1. Adding malt at 140-150 is fine, any higher and you're going to denature the enzymes in it. I think there is something else going on as I add my malt low 140s, don't sanitize my fermenters, and never see pellicle. Still makes me wonder about lack of aeration allowing lacto to get off to a stronger start than yeast. Or perhaps a weak yeast pitch resulting in the same.
  2. I'm not sure what in particular you would be looking for in the distillate. The majority of my experience with lacto is brewing kettle sour beers. Report back after you run it, I would be interested in hearing what it brings to the table, good or bad.
  3. That's a pellicle, wild yeasts and bacteria will form them. My guess would be lactobacillus as malted barley is loaded with it. Lacto is anaerobic, was this batch under aerated? If that is the case the lacto could have gotten a strong foothold before the yeast. Run it and see
  4. Was interested in buying agave from these folks, when asked for a shipping quote on a tote,. Dave DeSanto was short with me from the very first correspondence. I asked for samples of a couple different agaves and he asked for my fedex number. I responded saying we did not have one and asked what it was needed for. His response was simply "don't worry about get the agave from another supplier." So if you're interested in purchasing agave, I'd recommend spending your money elsewhere instead of dealing with this peach of a human. I have another source that is great, but any other leads
  5. I've been mashing the following successfully, but in an attempt to streamlining my cook days, wondering if the rest times may be overkill that could be shortened. 300 gallon mash 250 gal water, 250#rye, 250#wheat pH to 5.5 add 40ml Bioglucanase and 200ml Hitempase - hold at 120 for 30 min heat to 180 - hold for 60 min cool to 140, pH to 5.5 add 40ml Bioglucanase and 200ml amylo300 - hold for 60 min In my past brewering career I played with saccharification rest times, all the way from a full hour to as short as beginning vorlauf as soon as I was mashed in
  6. Perhaps try sparging soon than you currently are? At the brewery I ran up until last year, our pump pulled directly on the lauter tun, no grant, and did't have a collapsed grain bed in 15 years on all malt brews. Just a simple solution to try before installing a float, keep an inch or so of water on top of the grain bed throughout runoff and you shouldn't have an issue.
  7. Thanks Thatch - should have specified unmalted, but will take a look at these guys
  8. Hi all, We are looking for a triticale supplier, preferably already milled in 50 pound bags. Montana milling offers this, but the shipping cost to the East coast is a real killer. So, anyone have a good supplier they reccomend?
  9. I know that I have come across it in the forums before, but searching now I cannot find what I am looking for. Setting up our still and want to make sure we are rotating the correct way. Can anyone point me in the right direction?
  10. Ah, that is where my confusion was coming in. Got it, thanks!
  11. Thank you for the reply. I guess my question now is - we are still building out, so if we add what we need for H3, that brings us to 240 gal. How do folks with stills over 240 gal in volume legally charge their still with low wines?
  12. Our distillery is currently F1, and I'm and trying to get some clarity on if low wines are included in our MAQ? Our still is 300 gallons, and collecting enough low wines for a spirit run would put us over. Appreciate the help as we navigate the IFC.
  13. I currently have this exact question as I source our proofing scale and tank. Any insight is much appreciated
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