poca

I switched to a different strain a few weeks ago bc i liked the flavor profile of the new yeast better. Realized I wasn't getting full attenuation sfter s few brews though. So a did half and half new and old. Full attenuation and nice profile. Its my understanding that there can be a more dominant strain that would take over the fermentation. At least with beer yeast.

Are you seeing full attenuation with the Fermintis? I like the profile but kept finishing a little high.

Yes douging in is the initial mixing of water and grain. We've used malted and pre-gelantized rye flakes. I like using the flakes myself bc they almost dissolve into the mash. I usually dough in at 145ish. I just cool the corn down to that temp and add the grains, and let it rest. We do it all in the kettle and then chill from there and into the fermenter.

Coming from a brewing background I was very skeptical of on grain ferments. We haven't had any issues and I do strongly believe it adds flavor. That being said I would try and get it into the still as soon as fermentation ends. I believe letting it sit for to long after ferm. had caused us off flavors in the past. Also if your lautering a RYE heavy mash use rice hulls and quite a lot of em. I've always felt some distillers don't mash and lauter efficiently. When I brewed we always used a thick dough in and then sparged at 168F slowly, for a good amount of time. We always got 90-95% efficiency. But with grain in we are getting 100% so....

We recently setup our new 1000 gallon open fermenter. Do you guys know of any type of chemicals that are safe to clean it with? What is the preffered method for cleaning?