NoLeftTurns

I have seen some smaller operations start with using flaked corn, rye, etc. in order to avoid the need for both milling and cereal cooking. It is more expensive, probably a bit over a buck a pound, but it allows you to mash it directly at a lower temperature. Enzymes are of course needed still - to convert the starch, so you need some barley, or "liquid magic". One place opted for this because they can get barley milled at/from a brewery on a roller mill, and this avoided early equipment costs. COGS went up slightly, but processing costs went down slightly (less heat/time). Barley can usually be obtained from suppliers pre-milled as well, for about 7-10 cents a pound more. The long-term cost savings from milling/grinding your own cereals is undeniable, but sometimes getting open and profitable requires short-term compromises.

As I seasoned brewer, but novice distiller, I have seen dozens of systems in place for grain handling, I would suggest the following.... Pneumatic - Less "damage" to the material being transported (more important with lautering barley mashes). Noisy and typically costly. Can be dusty if used with fine ground material, but not always. Usually works with few issues and minimal maintenance. Usually a better solution for larger operations. Screw Auger - A bit more damage to the material, but economical and relatively easy to install. Can have issues moving all of the finely ground materials depending on the elevations, etc. Not bad on maintenance, but can bind/buckle if not installed properly. Usually a good compromise for most operations. Cable/Chain Disc - Less damage to the material, but a bit bulkier/more complex to install. It moves most all material cleanly due to a cellular/peristaltic type design. Can be finicky on alignments and maintenance, sometimes. Works great for in-line additions of materials (blending). A relatively cheap option may be a "gran suction machine" from China....Its basically a small screw auger with a fixed or flexible transport tube. Another DIY solution could be a leaf blower with PVC fittings - "corn blower". Standard disclaimer, don't forget that grain dust is extremely flammable/explosive, and is just as dangerous as high proof spirits. Some may feel differently on this one - For mills, the previous is true. Hammer mills are better for corn, and probably rye and wheat kernels as well, compared to barley - however - this is primarily due to their ability to pulverize and expose the starch for better hydration/enzymatic action. IF you are planning to use exogenous enzymes to help starch conversion, I would suggest a hammer mill offers only the smallest advantage. The design of the hammer mill usually makes it a bit more reliable over long term (commercial-type) usage, where the knurled rollers on a roller mill will need re-worked over a period of time. Either machine is subject to bearings/motors/no grease/etc. Roller mills used to be a more economical option, but the market has leveled some.

Thank you all for your comments. I will certainly be looking into the books mentioned as they directly relate to my needs. Presumably the Alt Whiskeys is Darek Bell? I often learn quite a bit from reading old regulatory documents, and ADI has been extremely helpful of course. One click to Boston Apothecary and I was able to link to advanced fractioning and volatility - exactly the type of stuff I'm looking for. Much Thanks. Forgive my ignorance, but SD and HD? Presuming HD is homedistillers.org - not sure on SD Free information is always my favorite, but I'm willing to invest in good resources. Chris - I run from Cincy to London all the time, despite operating over here in Louisville. I'll get in touch with you one of these warmer days and see if we can at least shake hands!

New startup in Louisville, KY with craft brewing and distilling focus. I am a long-time brewer (12+ years), and independent beverage consultant, however spirits distillation is a new venture for me. I am looking for recommendations on proper distilling books to learn the fine details. I'm also looking to make friends with local industry colleagues, and potentially "hang out" during a run. I travel all over the state (and beyond), and I am sure most anyone will appreciate my reciprocal knowledge. I have my "Kunze Bible" for brewing, so I am looking for similar text books focused on distilling. I have the Alcohol textbook on my list, but would like to hear from current members on their suggestions. I'd like to avoid the "feel good" books and primarily stick to reference and history styled text books. I have plenty of grasp on saccharifications, fermentations, and industrial processing, but I want to learn the "artistry" aspect of spirits distillation. To clarify, I understand the concepts of distillation and the equipment quite well. I have run hydrocarbon distillations, both bench and industrial, but flavor profile is not a factor in those. I need to understand the reasons and techniques for certain processes, and any tips/tricks to improve production. We have a 300 liter column still, with 8 bubble plates. Plan to start with some NGS for a bit of practice and to get some Gin & Vodka going, but the plan is to make scratch spirits at the earliest opportunity. Open to comments from the community! Thanks!