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kleclerc77 last won the day on June 26

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About kleclerc77

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  1. Yep. Glycol chills the water reservoir and fermenters.
  2. I would talk to whoever is going to be supplying your chiller. G&D was very helpful for us. I'm paranoid about running out of cooling water so went oversized. I've had a severely undersized chiller/reservoir setup in the past and it was awful. Off the top of my head for that size, depending on the size of your chiller, I'd say somewhere between a 750 to 1,250 gallon reservoir.
  3. We use a closed loop system with an oversized water reservoir which is cooled by a glycol chiller. You can also use tap water and collect the hot water for cleaning.
  4. Did you want it to be capable of lautering?
  5. They suggested distilling collected tails through the system (after multiple spirits runs) as the solution, which sounds very odd. Attached is a screen grab of the suggestion. We've received some questionable advice from them that has left me scratching my head. My alternate plan was to flood the condenser and spirit path through the parrot with our cleaning solution. It just also seems odd that the manufacturer wouldn't think to include the condenser on the otherwise very thorough and effective CIP system, I am Jerry-rigging something up to do so. Sometimes it's reassuring to hear it from someone else, thanks for the input @Southernhighlander
  6. I know this is a less than riveting topic, but I could really use some insight here. Tails run to clean your condenser? Sounds like the wrong answer to me. Thanks!
  7. The biggest question I have about our new still is how to clean the condenser and lyne arms between the pot and columns. It is a 1000L vodka still with 20 plates. The plates and the pot are all on the CIP system. However, the condenser and spirit path between the pot and columns are not. We were told by the manufacturer to clean it by running tails through it. This seems like the wrong answer to me, considering the oils from the tails are mostly what we are trying to clean in the first place. I have a plan to rig up a line from the CIP pump right into the point where spirit leaves the condenser, but wasn't sure if I am missing something, or am mistaken about the cleaning powers of a tails run. As always, thanks for the help!
  8. I'm not sure about the legal EU definition, but technique-wise you can use almost any type of still to create gin. My understanding of creating a dry gin is getting the spirit off of the still over 140 proof.
  9. We had a lot of great help from G&D Chillers. We went with an oversized reservoir that the spent cooling water returns to, as opposed to a separate tank. That way the returning hot water won't effect the temperature of the reservoir as much due to the sheer size of it. All the while a twin seven ton glycol chiller is cooling said reservoir, and will continue to do so overnight until it reaches a pre-determined temperature. Basically, it was more economical to have an enormous reservoir as opposed to a more powerful chiller unit.
  10. Any enzymes you buy will come with detailed dosage instructions. You can find them on most websites as well. They're all a little different between suppliers.
  11. I like using big sidewalk chalk, or a grease marker.
  12. I've followed this thread and had planned on cooking our rye upwards of 180° and adding exogenous enzymes and/or malt on the cool down. However, I was reading an old handbook from Seagram's last night (attached) that had a very different mashing protocol for rye. I realize that they have the small percentage of malt(barley) in the mash from the get-go, but wouldn't the same principles apply if you were using exogenous enzymes? If not, it seems like using this method with malt would save a ton of energy in cooking rye, if nothing else. I am assuming here that the enzymatic activity they bring up is due to the barley malt as opposed to the possibility that the rye is malted. Thoughts? PS: sorry there is a bracket around the bit about wheat mashing, I was taking notes for myself. The same questions come up there too, though.
  13. I'd contact the folks at Headframe out of Montana for all the info you requested. I'm looking forward to getting one in the near future! https://www.headframestills.com/stills/
  14. Tube in shell chillers are simple and work extremely well. I highly recommended them for grain-in mashes. I got some ridiculous quotes from certain suppliers, but Jesse at Trident Stills hooked us up with two at a really reasonable cost. https://www.tridentstills.com
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