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Tom Lenerz

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Tom Lenerz last won the day on April 21

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About Tom Lenerz

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  1. Barrel Costs

    Not all new American Oak is the same, and not all cooperages are the same. The biggest factors on price are going to be seasoning times and the scale of the Cooperage. Is it kilted dried or yard seasoned for 3 yrs? Is it water bent staves or firebent? What kind of QC do they have in regard to sorting and inspecting staves before construction? The factors go on and on, picking a barrel for a product is a really personal thing, and I recommend everyone gets to know how their coopers do business and what kind of quality you can expect to see from products aged in them before committing to a supplier.
  2. Hopped Whiskey(?)

    Not to completely derail the thread here, but what about making bourbon mash with a hop extract in small amounts for antiseptic properties as some have discussed? Is it an ingredient or processing aid, and if that is a processing aid at what point does it become an ingredient?
  3. grain cleaner

    DON and Mycotoxin levels vary a lot by region. If the area is historically low, local farmers who buy feed probably don't test for DON, or may not even be familiar with it. Regions like the American northeast struggle with it on a lot of small grains, where as the areas that traditionally grow small grain (by traditionally I mean the last 50 years), like the Dakotas and the American/Canadian northwest have significantly lower, if not non-existent levels. That is why they grow these grains in these areas, the climate is just better suited for it. Maltsters test for it not primarily because of toxicity, but because even a small amount can lead to gushing in beer. It is simply to avoid recalling and destroying an extremely large volume of low margin product.
  4. grain cleaner

    It sounds like you have farmers up around you that should have a cleaner. We ask all of our farmers to clean before delivery. Most farmers around me don't have a cleaner, so we asked a seed farm to do it for our farmers.
  5. PID Temperature Reading / Cooling Water Controll

    https://www.ssbrewtech.com/products/ftss-pro-modular-temp-control I've never used it, but this is one of the few, out of the box setups I've seen.
  6. Collection Tank

    https://www.amazon.com/Sansone/b/ref=w_bl_hsx_s_ki_web_9750930011?ie=UTF8&node=9750930011&field-lbr_brands_browse-bin=Sansone Many home winemaking shops sell them, they are pretty common in a wide array of sizes. I got some 75L because they are the largest I can get under our stills. Love them.
  7. Malting Equipment

    Since you are an individual interested in malting, I'd highly recommend joining the CMG. They have a member's only forum with excellent information as well as videos on equipment and other things. $150 a year to join as an individual http://craftmalting.com/the-guild/membership/. Also you can reach out to Adam at IPEC (https://www.ipec-inc.com/foodbev/malt/) about their malting equipment, he is really nice and helpful.
  8. Motors for agitators and pumps

    I had an electrician tell me that they can only hard wire things that are UL listed, but he can wire an outlet to plug a non-UL listed device into. I don’t know if this is true at a NEC level, or if it was his policy. Check with AHJ and your electrician, you want both of them to say yes.
  9. Apple Brandy Cuts

    Was there any sulfites added? If the cider had high sulfites what you are describing could be from that.
  10. Bourbon Mash and Malt (DP)

    Gotta agree with Jeff here, 160 is too high. You need to give the malt's beta-amylase preferential treatment to get good conversion, below 148 for sure. Also you should have continued enyzme activity after chilling and through-out fermentation.
  11. Mash Tun Cooling: Part Deux

    As this is an external exchanger we pump CIP solution through the tubes when we clean the pump and hoses. It has a low point drain, and we do lots of rinsing. Not as easy to clean or as sanitary as a tube in tube, but still gets clean. We haven't torn the head baffle off yet to inspect the tubes, as the replacement gasket is kind of expensive if we need to replace it, but are planning on putting that on a regular preventative.
  12. Mash Tun Cooling: Part Deux

    Our's is setup to flow in and out on one side, and has 6 tubes in a U-shape. The plate is designed on the inside to have liquid flow in 3 of the tubes, down the U and back out to the bottom, where it is closed and the liquid flows back through the other 3 tubes towards the dead end and then back out the top next to the inlet. So the liquid does 4 passes of the coolant before exiting the exchanger: 1 on the top down to the dead end, back on the bottom to the front, back on the bottom to the dead end and then finally out the top on the other side.
  13. Mash Tun Cooling: Part Deux

    We only do grain-in and it works pretty well. We have it on the wall next to our mash cooker, and recirculate with a pump through it back into the cooker to do our drops to malt temp and then to fermentation temp. We switch from recirculating to the fermentor we are going to when our outlet temp is where we want it. We go through the tubes, and use potable water on the shell side. We have it plumbed so we can reclaim the hottest water for the next cook, or close the potable loop and run it through a plate chiller connected to our chiller system. It isn't perfect as it can be difficult to clean, or become plugged if you are really thick. However we had it sized by our mechanical contractor and it does the times we wanted just about perfect. Its about 10 or 12 feet long, 1 foot across. It is a 4 pass with 3 3/4 inch tubes. We do 500 gallon cooks, from 185ish to 145ish in 20 or so minutes, from malt to fermentation 45 minutes to 1 hr 15 mins depending on set temp. We run a 30 gallon beer (1bushel/per 30 gallons) with almost no issues.
  14. Mash Tun Cooling: Part Deux

    Have you priced an external shell and tube? I love the flexibility of ours.
  15. MRO Inventory Management

    I've been interested in trying to centralize and standardize MRO and incorporate a comprehensive preventive maintenance schedule, so I'd love to hear more about what you learn and do. How many employees do you have using items from MRO? Do you have a preventative schedule?
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