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JustAndy

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JustAndy last won the day on April 21

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  1. Do you know anyone who has done the distillery specific courses at Siebel's and their feedback on it? I know plenty of people who have gone for their brewing training which is very credible but the distilling courses are relatively new I think.
  2. I think what you are describing is similar to the machine built by Detroit Still Works, http://detroitstillworks.com/ , I'm not positive of anyone that installed one but I vaguely remember hearing that Graton Distilling had one.
  3. That seems like an insane amount of filters to process 240 gal of whiskey. If only some of the bottles get hazy are they the first ones you bottled or the last ones? Do you have pressure gauges on the filters to make sure you aren't exceeding their functional pressures?
  4. I would say if you are having troubles, you should change your process; at the small distillery where I work we make about 75-100 100% rye mashes a year without any more difficulty and than bourbon, oats, wheat, etc.
  5. Did you rinse the filter first? Did you rinse the carbon?
  6. How much rye did you use and was it malted or unmalted? If you used unmalted rye, it's likely you got very little fermentable sugar from the grain unless it was very finely milled. The temperatures you quoted are related to the enzymatic conversion of starch to sugar, but first the starch made available for conversion, basically to be broken apart from the very sturdy way the grain has stored it. With malt, the malting process has already begin this transformation but with raw grain some combination of physical disruption (milling), heat, hydration, acid, and enyzmes is necessary.
  7. Take some of your rye flour and cook it without enzyme and see where the gel temp is, I think there is quite a bit more of a range of gelatinization temperatures than a firm 158F, as the protein, moisture level, etc are all variable lot to lot. We go up to 175, and our bglucanese begins to denature at 60C so it needs another dose after gel/hydrolsis and cooling to work effectively. I'm not a starch scientist, and there might be a more effective way to do it but we rarely see significant foaming in the fermenter and only get serious foaming in the still when there have been mashing/temperature issues.
  8. We make 100% rye whiskey from rye flour, and I think your cook needs to go up to a higher temp, and add then bglucanase on the way down after the starch has been hydrolyzed.
  9. It depends so totally on what you are making and how you are making it that your question is impossible to answer. If you wanted to sell GNS-based gin you could make that many bottles with a 50 gallon still, if you wanted to make grain-to-glass vodka you probably need 2 stills ten times that large.
  10. Heritage Distilling in WA and OR already does this with their My Batch classes and Cask Club (https://heritagedistilling.com/collections/my-batch). Seems successful for them I can think of at least 5 apple brandy distillers in Washington and probably there are two dozen more I have never heard of.
  11. Moving from ~30/36 gal #2 & #3 char barrels to 53 gal barrels was an adventure for us. From the smaller barrels our releases were around 26-30 months (time of year they were filled seems to skew things a bit), and our releases from full-sized barrels are now in the 40+ month range (the next 4 releases will all be at least 48 mo). The flavor is different between the two, but I think mostly for the better. It seems like we get the majority of oak extraction in the first two years and the rest of evaporation/concentration and other maturation effects. With the smaller casks sometimes we'd have to be careful about getting overoaked, but with the 53s even at approaching 60 month it hasn't been a concern. We're a small operation and there are a lot of variables that differ with each barrel we fill that I am glossing over but that's my overall impression.
  12. It could also be where/how the barrels are stored and prepped. I agree the Chicago Distilling review is not very professional, but I don't think he's obligated to say how to make it better - he is a writer and a taster, not a distiller/producer/technical person. Even if he was on the technical side, some of these issues can have multiple sources. My partner gets a lot of whiskey samples and some of this reviewer's comments ring unfortunately true; I've had many more muddy, grainy, harsh, whiskies that were nuked with poor quality oak from the craft sector than I've had well-made, delicious whiskies. The balance seems to be starting to shift, hopefully before it's too late.
  13. We'll for $5 we will take a whirl I guess. Will be an interesting expense report, "$5 for Bang Good.com"...
  14. I'm looking for a shorter 0-100 hydrometer to use in the parrot of our still. Ideally it would be about 9.5" in length (a standard 12" hydrometer doesn't float in our parrot until it reaches about 150p). For the past 10 years we've used a supply of shorter ones from a homebrew shop in Germany but can't find one online to order replacements. Help!
  15. We're in Portland Oregon which has a pretty wet mild climate. On a 53 gal barrel after 3 years it's about 15% loss which I peg as 5% absorbed into the barrel (which I tested by 'swishing' some barrels that held spirit for about 3 months and marking the PG i pulled out of the wood) and additional 3% each year. Our entry and exit proofs are just about the same, with a minor bit of variation. The bigger variable is barrel quality and grain tightness. We've used some american oak toasted casks (made for the wine industry but used new by us) which experience very little evaporation and no leakage/seepage and casks from Michigan oak also had much lower evaporation from the tighter grain (but did not like the flavor). For 30 gal barrels it's something closer to 22% loss after 3 years We used Kelvin barrels for about a year of production and we're just now starting to dump some of these barrels. Some look like they've had quite a bit of seepage so we'll see I guess. We store on barrel racks, our data is a little muddy as some of the barrels spent 18 months in a shipping container in our parking lot, and a year at a neighboring distillery when we ran out of space but overall probably average 50ish degrees in winter and 80-90 in summer.
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