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Found 5 results

  1. We were talked into a plate press to separate beer liquid from mash solids. Has anyone used this method?. We are not having any positive results. The plate filters clog up about 1/2 way through the plate stack, so that only some of the plate cavities are dry pressed, the others are a floury mess. I have heard that several breweries are using this method but the ones I have talked to are pressing/filtering pre fermentation. They also say that they grind their flour quit fine which makes me wonder why our press is clogging up?. We are coarse grinding. The system was designed using samples of our mash and process information. JOHN BROOKS and MICRONICS have given us very little assistance since the Plate Press was dropped off (3 months late). John Brooks had a pump technician drop by for a day to review the AODD pump which is working correctly but she had no knowledge of Plate Press operation. We installed a HUGE 7.5 HP compressor to maximize our air needs. Our plates are always stacked 1-3,1-3, we have tried short stacking, slower-faster feed rates on the AODD pump and AIR COMPRESSOR, premixing the mash slurry so pumping is consistant. Any ideas? Thanks, Doug
  2. Figuring out our efficiency

    Hey everyone. We are trying to figure out how efficient we are at our distillations. Everyone is saying use bushels, which I though was only applicable to corn. My googlefu has shown me that actually a bushel is applicable to any grain, with the following numbers: 1 bushel Oats = 32lbs Rye = 56lbs Wheat = 60lbs Malt = 34lbs Corn = 56lbs Searching these forums though, it seems that some people say the universal weight/bushel is just 56lbs? With the original weights, we are getting an average of 1.9 pg/bushel of grain, but with making every grain 56/bushel, our efficiency jumps to 3.14 pg/bushel (both of those numbers are only looking at hearts cuts not the heads. Any input?
  3. Yields question

    Can anyone give a breakdown of yields? Figuring you are making bourbon and your ferm comes off at 10% abv If you load your still with a known amount (ex. 100 gal ) out of your ferm tanks what amount of low wines should you yield on the stripping run? What yield on your finishing run, again loading with a known amount (ex. 100gal low wines) Cheers!
  4. Yields question

    Can anyone give a breakdown of yields? Figuring you are making bourbon and your ferm comes off at 10% abv If you load your still with a known amount (ex. 100 gal ) out of your ferm tanks what amount of low wines should you yield on the stripping run? What yield on your finishing run, again loading with a known amount (ex. 100gal low wines) Cheers!
  5. Alcohol Yields of Apple - Cost Modeling

    Looking to get some yield data to build a cost model for apple distillates. 1. Brunner and Tanner claim that apples have a mean yield 5l pure ethanol / 100 kg raw fruit. Can anyone who has gone though the entire mash/ferment/distill cycle comment on the accuracy of this number? 2. Can anyone chime in on the yield of 1 gal of raw cider in terms of pure alcohol produced? Is there any insight on a better/best way to analyse cost/yield using apple as the base looking to make calvados or an apple vodka. I do not need to factor into the cost of paying all the other bills, just the cost of the raw materials without any processing or bottling. Using the Brunner Tanner yield estimate, it seems pretty clear that I would have a hard time making ends meet if I had to buy apples near $1.00/kilo (would anyone even sell at that price)? Please discuss.
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