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kleclerc77 last won the day on March 19

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About kleclerc77

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  1. That's a good point. However, I always understood it as more of a way to stabilize your grain bed/prevent a stuck mash. There's nothing sadder than seeing a big, beautiful grain bed crack right in half 😭
  2. That's how I was taught. I've never mashed malt without doing a good, gentle recirc over the top of the bed. I'd only do it for 15-30 minutes. Works remarkably well. You can see the extra fine particles at the top of your puck, especially when you check out the cross sections while shoveling it out 😂100% worth it in my opinion.
  3. To be honest, that isn't even the best answer, but is definitely one way to go about it. If you have the capacity to collect a kettle's worth of low wines and run that, that's what I would do. From reading your scenario, it didn't seem like that was in the cards. It's easier to make cuts with a bigger batch!
  4. The same water reservoir cools our dephlegmators and condenser. It is enormous so the returning water won't have a huge impact on the temp. We don't plan on mashing and distilling simultaneously.
  5. Those numbers are assuming 100% of alcohol is recovered which is never really the case. With that math, you would expect 145 gallons at 35% though - (51x100)/35 OR (100/35)x51. Redundant, I know, but it helps to be OCD when checking numbers. I'd imagine there aren't any calculators because there are too many variables, and too many ways to interpret/misinterpret your actual alcohol content based on hydrometer/refractometer readings.
  6. In our case, the process could have made the glycol too hot to return to the chiller without damaging it. It stresses out the chilling apparatus if returning at a high temp. That's why we have a huge water reservoir that cools our process, and a glycol chiller that chills that water reservoir.
  7. I'm looking for an alternative to the condenser temperature probe we were given with our still. I am looking for an explosion proof, alarmed temperature gauge to take the place of what we have in there now. What we have now is meant to be run with an automated setup, which we do not have. ( https://spluss.de/en/products/temperature/temperature-controllers-thermostats/built-in-temperature-controller-immersion-thermostat/1102-2010-2100-390-etr-060-u-va-100/ ) (pictured) Trying to find an answer from our supplier has been unsuccessful. If anyone has a lead on a alternative, or how to get this thing hooked up to an explosion proof alarm, it would be much appreciated. Not the most exciting topic, but a frustrating dead end that has taken up a lot of my time! Thanks!
  8. Are you going to be using cooling water for mash too? We just put together a closed loop system for all of our cooling water, because our mash schedule doesn't allow us to use the spent cooling water. Basically we have an oversized cold water reservoir that is chilled by a glycol chiller, spent (hot) cooling water returning to that reservoir. It was pricy but should make up for itself in a couple years.
  9. I thought it may be some residue at first, but they are definitely all pitted. They're for hoses that will be transferring grain in mash, and it seemed wrong to me that these pieces weren't machined to be food grade. Not to mention there is residue, cuts, and dents taken out of a number of them from previous use. I'm a little dumbfounded here, and will be requesting new pieces from our supplier.
  10. Our equipment supplier just sent us a number of barbed hose fittings, a number of which (but not all) are rough/pitted on the inside. I've never seen anything like this and am concerned that they are not food grade/they won't be able to be properly cleaned and sanitized. Some of the fittings are clearly used, and I'm not sure if the pitting is from use or if they were manufactured that way. Has anyone run into this issue before?
  11. Yep, we're having loads of fun with that right now ourselves 🤣
  12. People have actually received finished equipment from Corson?! 😂
  13. Interesting thread @meerkat. I noticed on the Vendome drawings that the return lines don't seem to be sloped. Is that the case, or does the drawing just not illustrate the door clearly? Our still's return lines have a healthy slope to them. I am going to put off drilling those holes unless I run into a similar problem, in which case I'll certainly try it out. Thanks!
  14. Call me crazy, but drilling a hole anywhere in our equipment makes me nervous. Why would vapor be making its way back to the kettle? Did you do this on your still? It makes perfect sense if that is an issue, but still would make me nervous.
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