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kleclerc77 last won the day on June 13

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About kleclerc77

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  1. Damn this bottle came with a better engineer's drawing than our still did 😂😂😂
  2. The thing that caught my eye was the temp control on the water going IN to the deph. Wouldn't the temp of the water OUT of the deph be the better place to control it? The temp of the water coming out will be indicative of the temp being held in the deph, where water temp going in can/will fluctuate because it's city water.
  3. Thanks for the input! I saw the Uks Inc. posts but it always sounds like a robot/scam so I'm kinda skeptical there. I'll reach out and see what I can find. Putting one together ourselves may be our best option.
  4. Does anyone have leads on a bottle rinser that doesn't cost $2,500? The extra cheapo table top ones don't cut it, so we're really looking for something like this that isn't so expensive. For what it is the price seems way off. Thanks in advance.
  5. I found it to be worth it. It's not extra technical like say The Alcohol textbook ($~200), but it gets into how every step of the process is going to impact the quality/style of the final result. It also has prompted me to research certain points I wouldn't have thought of otherwise. I definitely think it's worth it. It's high quality, unbranded education. I bought two copies by mistake and would send it to ya if I hadn't already given it to another local distiller. Unfortunately you won't find it locally, as it just came out and is only sold through the wset site. But yeah gotta agree with Andy about your spirits run charge being in the ~30% range. Collecting everything from a strip down to 5-8% ABV should get your low wines collection in that ballpark. I've also found some really kick-ass flavor from adding feints from a previous spirit run. I'm Doing some yeast trials at the moment so am being more straightforward with my runs, but I plan on collecting 10-20 gallons of feints after my tails cut to add to the next run(~250 gallon total charge). When you add these, the end of your hearts towards the tails gets an awesome, rich flavor and texture, like what you're enjoying about the end of your hearts but amplified a bit. I'm excited to get back to doing it.
  6. You don't need to make any cuts at all on your stripping run. All cuts should be done during your spirit run. How low are you getting your strips? You should be collecting down to 10-15 proof (5-7.5% abv). If you're looking for a good resource, I recommend the WSET level 3 Award in Spirits. It's been a huge help to me. https://shop.wsetglobal.com/collections/books/products/understanding-spirits-explaining-style-and-quality
  7. You can set some out and let it settle, and if that's not working you can strain/squeeze some through a cheese cloth.
  8. I'd say pitch the high temp alpha after the first few bags of grain down at that 130 temp. Should help with the consistency on the cook up. Also, different enzyme suppliers will suggest different things but that temp seems high for your gluco addition. You shouldn't have to cook quite that hot, you'd probably be fine in the 160-170 range. What are you using to cool? Why does it say you cool to 80 but pitch your yeast at 90? Also, pitching your barley at 167 isn't going to accomplish anything, I would pitch in the 145-150 range if you want to take advantage of its enzymes.
  9. What I've found is running your steam pressure very low prevents anything charged in the kettle from pushing up into the second column. There is a definite PSI point for us where it starts to happen, so we keep it well below that. That being said, I'm still struggling to get a consistent 190+ for a whole run because we can't hold our steam pressure at a steady PSI.
  10. Your enzyme supplier will definitely give you the best info about how to use your enzymes. Ours has us pitching gluco right as we start to fill the fermenter, it keeps working during the ferment, making more sugars available that the alpha was incapable of doing by itself. I'm dealing with a subtle off flavor in our spirit that hopefully will be solved with a combination of using nutrient, and by not bringing the rye too far past its required gel temp, which is ~160F. I'm looking for a bolder rye flavor from our 95+% rye. It seems a little muted, not quite standing up to the barrels after six months. Bringing it above its gel temp was compared to basically just overcooking anything. Here's a snippet from an earlier post by them (Wilderness Trail/Ferm Solutions) about why they choose to not bring their small grains up to the temp needed to gel corn which is that 180F-190F range: "The reasons you do not cook grains beyond their proper gelatinization range is more about flavor than yield because if it is too rigorous, thermal decomposition of grain components will cause objectionable popcorn phenolic odors, yield is more impacted by poor grains, under cooking, poor conversion and yeast conditions. By using the infusion mashing process for small grains, you keep the branched chain amino acids and proteins in place with the grains that the yeast will use to properly make a flavorful result. If you boil your small grains, you are creating unbranched chain amino acids, degrading proteins and frankly blowing apart the flavor you are trying to extract. Small grains also get scorched very easy and there are Maillard effects that create all kinds of new chemicals from the high heat of small grains you don't want, plus why would you, the process doesn't require it. The yeast take these unbranched chain and Maillard effect's and turns them into higher alcohols (fusels) and other chemicals that alter the flavor and result of the beer & distillate." It's from a post about bourbon production, but the point stands that bringing small grains past their required gel temp can produce muted/off flavors. Not to mention it will save us time and energy not cooking all of our grains so high. It may not solve our problem, but I'm 100% willing to give it a try and compare.
  11. Gotta agree with the gluco add right before pitching your yeast. That stuff works miracles. I think you may be able to cut back a bit on your grain bill as well, maybe aim for that 16 brix as opposed to the 20 brix range. Maybe try 300lbs of your malted and unmalted ryes instead of 350lbs. I'm working on bringing our cook temp down from 180 for rye closer to 160, and extending the rest for 15-30 more minutes to make up for the efficiency at 180. It was recommended by our enzyme supplier who suggested we'll like the results from a flavor standpoint, and shouldn't notice a difference in yield. We'll have to compare notes, coming from opposite sides on that one!
  12. I'm surprised there was any rum left! The loss in those small barrels is usually huge.
  13. I found kind of the opposite to be true for us. When I dry pitched and there was no action, I got a bigger grain cap than I have seen since, probably 12"-18". With hydrated yeast starting to do its thing quickly, causing some natural agitation, the grain caps are in the 6" range. It could have been happenstance, hell if I know. I also am finding that malted barley definitely provides more structure for a larger grain cap to form, but also gets very uniform pock marks where the co2 is escaping. A nightmare for trypophobics, but I love to see it! There are so many factors that lead to these different findings among us - milling, yeast used, pitch temp, fermenter shape, the list goes on. It makes it tough to get the perfect advice for your unique situation, but gives you lots of good starting points.
  14. Are you hydrating your yeast properly? I tried dry pitching once and this happened. Started hydrating the yeast, and pitching it almost as soon as I started filling the fermenter and it hasn't happened since. our bourbon gets a bit of a cap to it but you can see the holes in the cap where the co2 is escaping, and looking under the cap you can see the ferment is very active. The cap consistently falls into solution after 48 hours of active fermentation.
  15. Give Jesse a call at Trident in Maine. We love ours we got from him. https://www.tridentstills.com/
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