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PeteB

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PeteB last won the day on October 24 2018

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About PeteB

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    http://www.belgrovedistillery.com.au

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  • Gender
    Male
  • Location
    Tasmania, Australia
  • Interests
    Distilling, plough to bottle
    Professional Sand and Ice Sculptor
    repairing water mills
    Making biodiesel

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  1. PeteB

    Mash/Lauter tun

    For a small lauter tun I don't think a mechanical rake is necessary, a hand paddle will do just as good a job and way cheaper My Son removed the rake from his 1,000 litre system, it was in the way and achieved very little
  2. Can someone tell me what a "grant" is? A "home-rolled grant" sounds like something to eat for lunch 😁
  3. With Malt whisky i pitch all the yeast into the fermenter as soon as I have a few litres of wort at correct temperature. Some wild "infection" before yeast added can improve the flavour and complexity of whisky. With my Rye or Oat wort I leave it overnight to sour naturally before adding yeast. It really improves the fruity notes. 100% malted grain can be a bit riskier because the kilning of the malt kills off most of the natural bacteria that help protect the grain from nasties.
  4. I bought a non-certified glass hydrometer from Coleparmer. I noticed I was getting unexpected readings. Discovered a small crack in the base and liquid was very slowly leaking into it. It was a manufacturing fault and Coleparmer replaced it. Also I assumed glass thermometers won't change but I have found some red spirit ones become inaccurate. A small section of spirit can break away and move further up the capillary. Sales guy told me they must be stored vertically.
  5. Are you planning to move to Australia? "rules governing spirits production in Australia" It is not just one document. For example there is Food standards, occupational health and safety, flammable liquids, local council, and the ATO Excise department ( TTB equivalent) just to name a few.
  6. The high temperature amylase I use is Spezyme Alpha, liquid Amalyse
  7. I have tried adding grain before high temp enzymes (accidentally) and have "spent the afternoon spear fishing with a mash paddle" The high temperature enzymes (amylase) I use are designed to add to the hot water before the grain, we end up with way less balling, and they are much easier to break up, and the yield is significantly higher. My oats and rye are hammer-milled fine, looks like flour but has a slight coarse feel. I will try a lower strike temperature then raise the temperature to see if there is any improvement. I hope it is not better because it is a bit time consuming with my setup.
  8. I have not done corn but regularly do rye and oats. That "rubbery ring" you mention, if I didn't agitate vigorously for long enough after adding the grain I got that about 4 inches deep on the bottom. Very hard to break up. Recently I discovered high temperature amylase, add it ....before ....adding grain. Strike temperature 190f. drops to 175 after addition Much less agitation required and balling is much less of a problem and my yield has increased dramatically.
  9. For efficient use of your barrels I suggest filling within 1/2 inch of full. If the barrel is completely full then I have found some spirit can "wick" out around the bung. I have heard that barrels only partially filled can mature more quickly, which might help with the Fire Marshall's calculations. I don't know if it would help, but point out to him that older barrels have lost angels share. Mature barrels have typically lost about 30% of their volume.
  10. What was the result when/if you re-tested the gaskets?
  11. As an Australian I am not particularly interested in TTB regulations, but age statements can be misleading. For example I have some barrels of 9 year old brandy in my distillery. Still quite young when compared with some from Europe. I think a purchaser would expect a reasonable product but still not with the age characters of some older ones. This brandy is totally undrinkable. It is waaaay over-oaked . It is in 50 litre barrels and has been stored in Australian dry and temperature fluctuating conditions. The 3 year old barrels are very drinkable. Is a customer going to buy the 9 year or the 3 year if they know nothing else?
  12. A refractometer has the same problems as a hydrometer when trying to measure anything that is not a simple mixture of just 2 compounds. A refractometer and hydrometer can measure accurately the amount of sugar dissolved in water, or just alcohol plus water, but when you have 2 or more compounds in varying amounts, plus water, they don't measure well. OG and FG as well as original and final refractometer readings assume that it is only the sugar that has been turned into alcohol, and no other compounds have been altered.
  13. The final gravity reading is not measuring sugars only. It is measuring all sorts of soluble compounds. In my experience rye has a lot of dissolved compounds that are not fermentable sugars, and I assume these also have something to do with the high viscosity. 1.008 could be as low as it is possible to go with rye. In my opinion each different grain will have a different original and final gravity.
  14. To check the pressure release valves the safest way is to remove them as Tom suggested. Screw them onto a manifold along with pressure gauges off the still and check them against an accurate gauge. I would play it a bit safer with HedgeBird's suggestion by filling the still with water to at least normal operating level, or even safer fill as far as practical before adding compressed air. If there is a large amount of compressed air in the still and it ruptures then there could be quite a BANG but if there is mostly water then there will be far less excitement in your day.
  15. I haven't forgotten you Jedd. Can't work out how to get photos off my phone to this forum. Have a guy who can probably show me tomorrow.
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