Georgeous

we add it at the end and hold for 60 minutes at 150°F. we made several batches of rye now and from here on out all will be 100% unmalted Texas Rye. Thank you again. 

17 minutes ago, Silk City Distillers said:

We cook at 90c - 100% unmalted - all exogenous enzyme conversion - Beta glucanase, High temp alpha amylase and Glucoamylase.

exactly what we do, but thats because we learned from you. however we only did 90% unmalted rye 10% barley. going forward all our ryes will be 100%

thanks 

Silk, what does that mean you take it up to 90c ? is that 90% of  100% unmalted rye?

very cool, are you using malted or un malted rye or combination of both. We ran six 600 gallon 90% un malted rye mashes and for most part all went well. The last two we added another bioglucanase addition in the dough in ground water temp to reduce viscosity and that helped make cooling a breeze. Rye was most challenging mash but we hit our numbers on all runs. Either we studied right or someone above gave a litlle help 
We will next try 100% unmalted rye, i cant see how 10% would change much. Thank you for your feedback, look forward to coming to check you guys out some time. 

Fellow Distillers, i wanted to pass along a savings i just got. i just called https://breweryhosesupply.com/ to order food grade 1.5" ID mash transfer hoses and asked if they had any discount codes so Andres who handles their web marketing created one for our forum : ADIFORUMFIVE it will get you 5% of total purchase. When cecking out you add it where it asks for discount codes. Below is what i ordered. Really good guy and fellow veteran

cheers

https://breweryhosesupply.com/products/novaflex-connoisseurs-6506-beer-transfer-hose?variant=31524283088962

can you send me photo of what you have ?

so the inner pipe is 2 incehs and the outer pipe is 2.5 inches? So only .25 inches cooling all around the inner pipe? does not seem enough. may i ask why you are selling and what you are moving to for cooling?

i am trying to vizualize how this works can you post pics of the connector ends? or email them to me at george at shiredistilling.com? thanks

oh and what is total length of cooling

what size it the Triclover fittings and what size is the internal tube?

what size mash tun is this sized for? also is this 2 inch or 2.5 inch tube?

23 hours ago, daveflintstone said:

Considering there's 528 bottles in a carton, I think that's an obvious answer.

i was giving you the benefit of the doubt being this is really high price for these bottles. 

is that $1.72 a bottle or a case?

On 9/3/2019 at 2:02 PM, ViolentBlue said:

in stock, just need to solder and polish them.

drop me a line I'll get you a bulk discount.

still have these? how much? how big?

still available?

do you have video of it working

yeah , not thrilled about using the snap for this either, but so thick and soupy i dont know how to get a good reading otherwise. even after running it through a mesh filter it is still really thick. fermentation has slowed way down but still bubbling about every five seconds. i wonder if i put it in a fridge would it help solids to drop to bottom for clearer check?

thanks Silk City, i remember reading you writing that rye lies once before. i will try turning off the agitators in the fermenters but they only go about 5 rpms not sure how much difference that will make. i do have a snap 51 digital hydrometer that also measures density just not sure it is correct, but showing 1.008 cm3 which i would say is about done been six days

Just did a 600 gallon mash of Rye whiskey last week. i checked the gravity with my refractometer and got an OG of 1.065 which will give me a better than 8% ABV when it ferments out all the way. 

Question, Refractometer is only for OG and not FG, this shit is so thick and syrupy, how would you check the gravity to insure your starting abv?

15 hours ago, kleclerc77 said:

I'd say pitch the high temp alpha after the first few bags of grain down at that 130 temp. Should help with the consistency on the cook up. Also, different enzyme suppliers will suggest different things but that temp seems high for your gluco addition. You shouldn't have to cook quite that hot, you'd probably be fine in the 160-170 range. What are you using to cool? Why does it say you cool to 80 but pitch your yeast at 90? Also, pitching your barley at 167 isn't going to accomplish anything, I would pitch in the 145-150 range if you want to take advantage of its enzymes. 

cool to 80 is where i plan to maintain fermentation, pitch yeast at 90 is highest temp safe to pitch ws6 but i continue cooling. 

thanks for the advise you posted above. Rye is a workout, very sticky but i got what i feel was good conversion

we have bypass valves that allow us to pump cooling water in our mashtun jacket need to invest in a tube in tube chiller 

oh and mistake above, barley is added at 150 °F

So yesterday we did our first rye. 

Grain Bill 1,080 lbs un-malted rye and 120 lbs of distiller's barley totaling 1200 lbs of grain for a 600 gallon mash. All in all it went pretty well. Just one long F*ing day. 

1.          Add water to mash tun

2.          Heat to 130 F, add rye

3.          Bring to 185 F, and if using high-temperature alpha-amylase add now (Add Hitempase)

4.          Hold (Hitempase rest) 60-90 minutes.  pH should be 5.5-6.5 

5.          Cool down to glucoamylase temp 167° F and add Amylo 300 then add  Barley at 150°F.  Hold 60-90 min 

6.          Bioglucanase step. Cool to 140 F and add Bioglucanase. Rest for an additional 60 min if glucans are an issue)

7.          Cool to ferment temp 80° pitch yeast at 90° maintain fermentation at 80° 

Enzymes: 

 Hitempase           Dose:  450-500 mL

Amylo 300           Dose:  500- 600 mL

Bioglucanase       Dose:  60-80 mL

Yeast:

SafSpirit USW-6 500 gr – dose 2 bricks per 600 gallon batch

we ended up with 1.065 final gravity with a potential abv of 8.58% so all in all not bad. 

Problems: 

1. Clumping, played hell pumping to fermenters. we split the batch in to two 600 gallon fermenters to allow for foaming head space. 

2. took all day, cooling is an issue for us as these damn vessels are so efficient. , Did not have much of a mess inside mash tun i think was a successful brew day with exception of clogging our hoses. 

Question:

is there a better way that would take less time? 

is this available?

17 minutes ago, SlickFloss said:

we run 3-3.5k gallon ferments. Don't use Ferm Cap S specifically but do use anti foam- 5 star Defoamer 880 for the column 51 and 95 you can purchase in 1, 5, and 55 gallon larger formats. Rye is going to foam whether it be in fermentation or distillation. Depending on the mash bill and the method you can ditch it and just be more careful. If I'm running the pot for shits on a rye mash and I had a good ferment did have some foaming but it was well mitigated with head space etc f it ill run it and just be careful on my hot break but if I were running commercial runs only on a single pot trying to make as much Rye as possible (maybe trying to strip twice in a. day) antifoam is gonna be your best friend to shorten the stripping runs a touch once your other issues are all dialed in.  Antifoam in fermentation can prevent foaming but it can also interfere with your Krausen layer which depending on who you are and what you believe in may impact your willingness to add it. If you're running a column for money I say always use it because that what I do. If you make money not using it rock on don't do it.

 

Edit: In rereading what you said I would not add it during mashing. It is more common during fermentation to mitigate over foaming ferms, or in distillation to keep from fouling your still head/column. If it's for the latter you can wait until you need it to use it, but I've never heard of any harm using it during fermentation, we just don't because we have about 4k gallon capacity so we have head space for this reason. We ferment em hot and heavy (in Rye percentage), foam away we will contain it! Add AF pre distillation while circulating.

 

Right now running keg beer in column, recircing on high with antifoam to Degas. Shits crazy.

so not sure i understand, do you put anti foamer in your mash, if so at what point?

do you put it in your fermenter? 

Do you add it to your still?

Thank you again

1 hour ago, SlickFloss said:

We cook raw rye flour here for main production we have had fun with malted rye in the past but only a super sack here and there. The only local malting house we know that can support our volume is briess and they can't provide organic Rye from home state. Beyond enzymatic activity yeah the malts will have different character than raws in terms of flavor. All depends on what it is and how it's done. If you re trying to make your bread on the fact that you converted with no enzyme go for it but personally I feel results with it so I  use enzyme and I mash in a way that depends entirely on enzyme for conversion. I believe malts functionality from an enzyme perspective in a high corn rye mash bill is better geared toward liquefaction than conversion. Cook it all hot, convert it with enzyme, mate it with wood, intelligently blend it, rinse repeat

slickfloss what size batches are you doing? do you use fermcap s and if so when do you add and how much? directions say 1-8 ml per hl which in my case is .5 cup to 600 gallon batch. But is that added to the mash or the fermenter after cooling?

On 3/14/2020 at 5:04 PM, SlickFloss said:

Everything on here previously stated I agree with. We cook a lot of Rye every week and cycle between 95% R and 51%R mash bills, as well as a 44% Rye bourbon once a year. Viscosity and protease enzymes 👍

 

 

are you using malted or unmalted rye? what are advantages / disadvantages of each?

I have done 21% rye whiskeys not true 51% or higher. i am aware of the foaming and planned on using antifoaming agents. We will be using unmalted rye so will be adding enzymes. As our mash tun does not have a false bottom we need to liquify the grain. it will not liquify if just cracked in a roller mill, at least i dont think it will. 

Contemplating a 100% rye whiskey

first has anyone done one and what do you like or dislike?

so from my past life as a beer brewer i have done many rye beers and mashed at 150°F for 60-90 minutes for full starch conversion to fermentable sugars. This is the ideal temperature and time it takes for roller milled grain to convert. Know in my distilling world and equipment i do grain in mashes like most of us. When making a bourbon after high temp cooking my grain i chill down my mash to 150° and add my 21% of rye and 4% of barley. i liquefy really well and hit my numbers i am targeting. 
But with a 100% rye grain bill that has been hammer milled to a rye flour, will it liquefy at the 150°F temp ? Do i need to convert sugars first at 150° then raise the temp? Will i need enzymes? 

Anyone willing to share their mash schedule for an all or very high rye?

thank you again in advance