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  1. Sussman Electric Boiler ES-180 with Condensate Return Brand new in original box, 15PSI Low Pressure All-Electric Steam Generator, ES180 180KW 480/3 15PSI / ES18015F3 Includes 33 gallon condensate return system - CRS 33 GAL 1/2HP 120V 15PSIG / ES38084V-15 Includes Multi-Stage Load Progressive Sequencer - SEQUENCER 15PSI ELECTRONC STEP 180KW, Generates 542 Lbs/Hr. Steam. Uses 3 Phase power at 480 volts. Dimensions: 30”w x 36”l x 61”h 790 lb. shipping weight. This versatile generator is perfect for aImost any application requiring steam from 0-15 PSIG. Each unit is complete with automatic features, including pressure and liquid level controllers, ASME Code pressure vessel and safety valve and are fully tested under power. Each one must pass Sussman’s rigid quality control inspection before it is shipped. Spec Sheet Manual Message me for price and with any questions.
  2. I've been wrestling with figuring out how efficient we are being on our mash/ferment/strips. According to your average home brew calculator we are doing really well, but compared to industry standards we are doing really poorly. Right now we are getting about 65 pg on the strip from 1280lbs of grain (flaked corn, 6 row malt, and rye), which breaks down to about 2.8 proof gallons/bushel. We get about 1.085-90 OSG and it goes down to around 1.017-18 over 5-7 days. I know that major producers are getting almost twice as much (5 pg/bushel). I've played with longer cook times and different rests along the way and different amounts of alpha-amylase at different stages, played with different pitch temperatures for the yeast (using DADY). The owners are hesitant to spend money on beta amylase or any other enzymes (they were home brewers for a long time and don't see any problem with the yields we are getting. But I think we can do a lot better). I would play with yeasts but at this point I would be concerned about altering the flavor too much. 1)Does anyone have any insights on what a high efficiency would be in terms of proof gallons/bushel for a small distillery? 2) Has anyone played with using an alpha-amylase for the liquification step then cooling and adding a beta-amylase for further saccrification? Does this make a major difference? 3) Any ideas on why there seems to be such a large discrepancy between what home brewers would consider an efficient mash and what industrial spirit manufactures are getting? (besides the lack of demand for 12.5% beer and the lesser consideration for final taste of the beer in a distillery. Im wondering about specific process differences that explain the difference in yields). Forgive me if this is already posted somewhere or if its not entirely clear. Cheers
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