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  1. We are just re-assessing this, as recently we've had stalled fermentations and I'm pretty sure it's our gravities being too high and the yeast not coping (making 100% rye and 100% wheat whiskies). With our rye mashes we are at roughly 2:1 litres of water to kg grain, and that has always been fine. Recently increased our wheat grist bill to hit 1.5:1 to fit more in our kettle, and the resulting mash hits 12% ABV if it ferments fully. Problem is it isn't fully attenuating. Processing of very thick mashes doesn't seem to be a problem with enzymes and enough agitation. And there's obvious process benefits to high gravity mashing and stripping (I can't say anything about flavour). But you need to increase the amount of yeast you use exponentially, which gets expensive. As for how much weight, all grains are different but roughly you'll get .325-0.350 litres of alcohol per kg of grain (this is the grain spec called litre degrees/kg you might see). So a 1000kg grist would yield 325 litres of 100% ethanol. Sorry, no idea what that is in Proof Gallons or Imperial measurements. As suggested, you can use a calculator to work it out.
  2. Thanks both for your advice. I think I am guilty here of letting old brewing habits get the better of me. Agree that taking a tank dip (which we do already) is probably sufficient. If I do install something cheap and cheerful it might be to the water inlet of our mashing vessel to at least give a metered mash size. Will look into the above systems. Coriolis meters were a new one to me and seem interesting academically even if a bit beyond my needs and budget. Thanks again!
  3. Hi everyone, long-time listener, first time caller... Thanks for all of your excellent advice in the forum archives. Just wondering if anyone here has experience of using flow meters to measure cooled mash into their fermenters, and which ones you are using? I'm not intending to do this for any duty/compliance purposes so accuracy isn't critical, but more for my own interest and records and to help increase my FV and still charge consistencies. I'd ideally like to use a turbine flow meter for this, which I've used in breweries to measure relatively viscous yeast slurries, but which I'm not sure would be suitable for the grain-in rye/wheat mashes I would need to measure. Something along the lines of this. The main reason I'd like to use a turbine model for this obviously is cost. I'm sure there is an electromagnetic flow meter that would do the job no-question, but the price seems to be $10k rather than $2k, and they also seem to be a lot more bulky. Thanks for your advice!
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