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kleclerc77 last won the day on March 19

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About kleclerc77

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  1. 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.
  2. I like using big sidewalk chalk, or a grease marker.
  3. 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.
  4. 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/
  5. 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
  6. 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 😭
  7. 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.
  8. 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!
  9. 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.
  10. 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.
  11. 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.
  12. 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!
  13. 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.
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