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Woukool's Achievements


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  1. Ok sure, I understand. This might be a very simple question, but how do you pump the grains out of your fermenter? Don't the grains get stuck in the vessel?
  2. Wow indeed, I was completely off tracks on this one... Any recommandations on the milling size, coarse of fine? I rest the grain sat 185 but it eventualy drops at 158 after over 2 hours. I'm using a cooler mashtun for the tests with no heater. The recommanded temperatures for Distilazyme AA are between 167 and 185. Wouldn't 200 affect enzymes efficiency? Perfect, I will add grains before adding enzymes and rectifying pH. I add distilazyme GA right after the yeast as per Lallemand recommandation. Again not a good idea? Omg they were not supposed to be malted. :s I was also adding the enzymes in the mash before, maybe that helped. I dunno, I was still getting 12-13 Brix, which is not that great at all I know... I'm mashing in a cooler. I need to drain the content and without rice hull, I'm heading right to stuck mash! The distillery I work is not ready to invest in a proper mash kit now, at least not until I can come up with something great which is not that easy with two coolers and a few carboy meh! I wish I could ferment on grain. I might try with our 13 gal SS Brewtech. Thank you so much for the input. Obviously, I'm no mashing expert. I do gins, maple spirit and liqueurs. And Rye soon hopefuly!
  3. Hello there, I'm presenty doing some tests (5 gal) mashing unmalted rye berries. I recently bought some berries from a local organic farmer instead of buying from the brewing shop. The farmer didn't know if his rye was suitable for brewing, so I decided to give a try. It turned out to be a horrendous mash. There were close to no sugar extraction after at least two hours resting at 158-185oF. Enzyme distillazyme AA was added in the water prior to adding the grain and rice hulls. Then another time after 1 hours seeing there was no conversion of sugar at all. The ph was at 5,5-6. At they end I was reaching a miserable 2 Brix. Grain bill was 5kg (12.1 lbs) unmalted rye in 28L (7.4 gal) Do you think the problem would be in the rye variety? Am I missing something? I've done a couple batches before with storebought rye and it's been OK (although still not satisfied of my conversion/attenuation) The grain seems a bit smaller in size and darker than what I get from the shop. Is there a difference between the rye berries I would get from a farmer and the one from the store? Is there an extra step I need to do in the processing? Reading on internet, it is mentionned that the rye needs cracking and cooking. Or does it need milling? I know reading on this forum that folks don't necessary mill their rye... I'm a bit confused, help me!! Cheers!
  4. Hey TT, how big is your still? We put the botanicals in bulk in both our 400L and 1600L stills each equiped with a mechanical stirrer. We empty the still by attaching a large mesh bag to the valve outside the still to catch the botanicals and avoid the mess. Hope this helps.
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