Leaderboard

In the future I would use more premalt or add enzymes around 130 degrees before heating to 212. The gelled corn means starches weren’t converted into sugar. Learned this when I forgot to add enzymes as a premalt for a 100% corn whiskey and had to shovel out about 100 pounds of corn jelly from the bottom of a cooker.

Two options whichever you feel more comfortable with ... 1. Swop two wires around of your three phase or, .. 2. Change direction of your VSD around in its setup.

I find the entire process (gel / starch - > dextrines) is faster when the corn is ground finer. Never really noticed a difference regarding viscosity.

Once you are talking about a system that can support scale, the fact is, jumping up to the next size doesn't cost anything in the grand scheme of things. If you are taking about a steam driven still house, what's the all-in price difference between a 125g setup and a 250g setup? Nothing. What's the difference between a 250g setup and a 500g setup? Nothing. What's the price difference between 125g and 500g? Minimal. What's the cost of upgrading? 2x, more even when you consider the downtime. God forbid you size a boiler and cooling for a 125g setup, you've got to basically tear

We just closed our doors and sold off most of our equipment. We were too small. We had two years of production under our belt with great growth, but looking at the numbers we had to get a lot bigger to cover fixed costs and made a decent profit. If we owned our own property we probably could have reduced our fixed costs to allow our size to work, but we didn’t. I think my numbers previously posted are good for calculating size and gross sales. You need to realize the down time needed for cleaning and other things. For us, we couldn’t discharge at over 110 or 120f, so we had