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Skaalvenn last won the day on December 11 2018

Skaalvenn had the most liked content!

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About Skaalvenn

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  1. Skaalvenn

    What size hoses/pipping do you use?

    That's why I said the grain I was transferring. I am curious though, why would a centrifugal pump wear out with corn?
  2. Skaalvenn

    What size hoses/pipping do you use?

    We've been running 1.5" , centrifugal pumps, with grain in (wheat) for nearly 4 years without issue. We always agitate before pumping to make sure the hose doesn't clog with grain bed.
  3. Skaalvenn

    Weeping Barrels

    Are the hoops not solid tight on the filled barrels? Were they not tight when fresh from the factory? That would be a major, major, problem.
  4. Skaalvenn

    Ex Requirements

    I don't understand why one would want or need a panel attached to, or immediately next to the still. I had mine mounted about 30' away and it's not a hassle to use.
  5. Skaalvenn

    Dewatering on the cheap.

    Thanks. I called and ordered up a couple bags ($30 each). Unfortunately, they just don't work for our process. We mill wheat to a very course flour with a lot of fines, and then ferment and distill on the grain. We found that the pores in the bag instantly clogged and after 24 hours only a few gallons of liquid was collected (we had it suspended over an IBC with the top removed) We tried poking holes in the bag and that helped, but the problem is that the grain clogs the holes very quickly. What ultimately worked the best was waiting for the grain to fully settle and then poking holes above the grain bed and decanting the liquid off. However, doing that means there's no point in using the filter bag at all. We tried holes ranging in size from about 1mm to about 5mm and if there's any grain, they clog. Back to the drawing board, at least for us...
  6. Skaalvenn

    Mash pH

    We use malic acid
  7. Skaalvenn

    Mash pH

    You want to hit the sweet spot for the specific enzyme you are using, both for temperature, pH, and efficiency without denaturing. As the chemical reactions and breakdowns/conversions take place you will have fluctuations in your pH. It's normal to add acid at multiple times throughout a mash. Your other enzymes might also work well over long periods of time (throughout the fermentation) and the pH will probably get into their effective range. Keep in mind that if you drop your pH too low, when the yeast kick off you'll need to raise it up to avoid stressing/killing the yeast.
  8. Skaalvenn

    Changes to CFR

    132 pages...
  9. Skaalvenn

    Distillery Floor Treatment

    Our old floor was sealed with just regular sealant, and any alcohol splashes softened and removed the sealant. It was also a pain to squeegee clean as the surface wasn't completely smooth. Our new floor we had professionally ground, cracks filled, reground, polished (to feeling smooth by hand, not gloss) and sealed. I wouldn't have it any other way. It was about $3 per square foot, but well worth it.
  10. Skaalvenn

    Dewatering on the cheap.

    Hmm I'd like to try a bag. We have trouble finding farmers who will take liquid spent grains. Do you know where I could find them online? Thanks!
  11. Skaalvenn

    Boiler Installation Costs

    That's why, they probably do a lot of public jobs. You're better off finding the old guy who's been doing boilers for 20+ years, who doesn't advertise (gets all his business off referrals), and who only has a couple employees.
  12. Skaalvenn

    Boiler Installation Costs

    Just call a different company and get another quote. Businesses overbid projects all the time, and for a variety of reasons. Sometimes because they think the job is going to be a PITA, or just not worth their time. Sometimes because they are already busy and want jobs that really bring in the cash, sometimes because they just want to sub it out. The list goes on. Does this business do boilers of this size/scope regularly, or are they putting boilers in +million square foot buildings?
  13. Skaalvenn

    steady take off rate

    Let me guess, it runs smoother very late in the run when the liquid level is lower? It is a lot worse when running low wines? Likely due to the heat being applied lower in the pot. This means the nucleation site is lower in the liquid, and under more pressure when the still is full. Once it finally breaks a boil, all that slightly superheated liquid also boils and the temperature drops below the boiling point at whatever pressure is in the lower part of the still where the heating elements are. The process then repeats itself again and again. When the liquid level inside the still is lower, this no longer occurs and you get a nice even boil. Agitation can make it better, or worse. Sometimes it will all level out on its own and run smoothly. I advise to not turn on an agitator when the still is hot as you'll possibly cause a very rapid boil which has a number of dangers associated with it (pressure, producing steam faster than the condenser can condense). It seems to be a very common problem with baine Marie. It has nothing to do with the air pressure inside the still as I have duplicated it with boiling water and an open manway.
  14. Skaalvenn

    Genio vs. iStill

    I have a Genio 250. Pro: Makes a great vodka. Inexpensive. Con: doesn't seem like the company is interested in updating the firmware, there's a lot to be desired with it. Run times are longer than they state on the website. In it's factory form it will use ridiculous amounts of water each day. Automated heads cut is basically garbage from my experience, I do it manually. Would I buy one again? If I was on the same budget as before, yes. Today? Probably not.
  15. Skaalvenn

    Thermal fluid system for still heating(?)

    Other than initial price I can't think of a single advantage that baine Marie has. I've been running electric baine marie for almost 4 years, initially with heating oil but now with propylene glycol, which seems to work better. It got me started, it has made some fine spirits, but the slow startup time and high cost to run ($900 monthly electric bills) mean that it's time that I suck it up and upgrade to steam.