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kleclerc77 last won the day on June 26 2019

kleclerc77 had the most liked content!

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About kleclerc77

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  1. Hey, look! A Kothe CIP support group! We should start a club. In the past I have used the ol' rinse, caustic, rinse, citric, rinse routine. However, there are so many nooks and crannies in this system that I really don't feel comfortable using a caustic in it, in fear that it may find a little pocket somewhere to stay behind. Doing all grain in stuff, the stripping runs leave a mess in the pot. I have resorted to a dinky pressure washer to blast off the crud so I can skip the caustic step. Also, after testing the pH of the water after a citric rinse, it was still very acidic. I now do two rinses after each citric cycle. I disassemble and drain all CIP lines after the citric cycle as well. You have to be very cognizant about all the potential places in the CIP path that stuff may be left behind, turning what you thought was a rinse into a kind of diluted second chemical cycle.
  2. Contact some suppliers. Let them know you're interested in buying their corn and request the grain analysis info. Most suppliers will have this info readily available for you.
  3. I would be wary of anyone that says the boiler water doesn't need treatment. Unless the boiler feed water is pre-boiled, which is a pretty old-school way to do it, boiler water is going to need treatment. We were sold partially on the same reasoning: you don't have to treat the feed water to this boiler! Well, two corroded tubes in a six week span (boiler is only a year old), it turns out we do have to treat the feed water. I would err on the side of caution and spend the $500 for a chemical feed tank, and save yourself the nightmare that is re-tubing a boiler.
  4. Do you have the ability to do it on-grain? That would be my first instinct.
  5. @prcdc nah yeah ours goes from ~6 to under 4 pretty quickly as well. Haven't had any problems in that department. It seems once the ferment starts rolling, the yeast isn't stressed by the fairly low pH. I'm sure there are people that will say otherwise, or that you may want to keep your pH higher for other reasons. We're getting great results start to finish with no pH adjustment, and reading up on other's issues, consider ourselves very lucky for that!
  6. @prcdc if you're feeling experimental, you could go for a mash with a lower starting gravity, say somewhere in the 15-17 brix range. That's what we do with our rye ferment, similar grinding of grain, and it always zeroes out. I've heard some people talk about not zeroing out when creating a mash with a very high starting gravity. I've also found that with the forming of grain caps, our yeast definitely needs a little encouragement (hydrating, then mixing with a paddle) to get going and then breaks up that grain cap solely from the agitation caused by fermentation. Found that out the hard way with some monstrous grain caps and inadvertent sour mashes. I also agree with @MikeR on the gluco-amylase front. That stuff is incredible.
  7. Thanks for the info @starcat. We just had a hole eaten in one of our tubes after only 9 months of use 😕 We're getting some sort of chemical feed pump installed, will pass this info along to our boiler guys.
  8. @Southernhighlander To be honest I was as surprised as you are about it working this well 😂 We use a pretty coarse ground rye, I wonder if it could handle flour.
  9. @Southernhighlander I'm definitely not saying that your style of mash tun doesn't work, or is inferior in any way. I'm just saying that ours works too. It came with our Kothe equipment package.
  10. I have to say, our angled high rpm agitator with boat style props works incredibly well with our viscous grain in mashes. An easy mistake to make is having the props either mounted upside down, or have them rotating the wrong direction. Either way it will look like they're working when they're not running the right direction, therefor not achieving what they are really capable of.
  11. Gotcha. When I hear/read "mash tun" with no mention of lautering I automatically figure it is a grain in situation. Thanks for the info 🤙
  12. @JustAndy Definitely a shallow source here, I was just browsing around to try and understand the benefits (which apparently there aren't any) of on grain single malt production. Says in this article the first modern lauter tun in Scotland was in 1974. They could be talking about the modernization of the rake technology though. It isn't worded extremely well if that's the case. I was also unaware that blended scotches used distillate other than 100% malted barley. Shows what I know. https://www.diffordsguide.com/encyclopedia/1122/bws/single-malt-scotch-whisky-production-4-mashing
  13. I think most scotches up until the 70s were produced "on grain", though from what I can figure, there are less than a handful of distilleries that haven't switched over to lautering. If lautering is an option, it seems clear that that is the way to go. I've always lautered, but with this new distillery, lautering is not an option, so will be laying down a handful of barrels using the on grain approach. I want to talk to breweries in the area to see if they could pump out some wash for us, but that may not be in the cards. I love the fact that the American Single Malt Whiskey Commission is pushing for producers to determine whether they want to use new and/or used barrels. I wish it was that way with other whiskeys. I hope they also push to ban additives of any kind.
  14. The team at Ferm Solutions have been great to work with. Readily available, and helpful with any process questions. https://ferm-solutions.net/
  15. Sometimes the probes get caked up and will therefore give you temps that are way off. Sometimes the seal isn't complete between the thermometer and the probe, leading to less egregious, yet still inaccurate readings. I've said fuck it and manually use a candy thermometer right into the mash that I know is very accurate. I'll be skeptical of any probe thermometer on a huge tank probably for the rest of my days.
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