Sudzie

?? on loggerhead. They have done our glass for 5 years. They will grow with you

I think this may be quite the leap in understanding the definition of 5.11?????? It's almost seems like inturpiting and reading into the regs to support a view. If it calls something out specifically then it must be done, (agree) if not then it is not restricted. It's like the terms "shall do, may do something" (not specific) and "will do, must do something" (specific). Is there a citing (specifically) that prohibits the addition of reduction water the oak container to lower the proff during the aging process? I love to know......

I've looked and looked and must be missing it. Bluestar do you have the citing in the CFR? I want to make sure our 4yo juice isn't 6 months old. ?

Don't you run the chance of spontaneous fermentation?

Thanks Glenllyon,

chapitalized??? What is that?

It's now called "RM"

Greenfield, have you noticed any flavor difference between the BM and ISC? How long are you aging out?

How fast are you proofing it down? Hours, Days, Weeks or months. It all makes a difference, I find. But there will be a point of no return as you reduce the ABV. Slower the better for sure. We have had spirit louch (sp) going to 40% over a couple of days adding our proofing water. And not a problem reducing the next batch over a month and everything else is the same.

What is your pH 24 and 48 hours after pitch?

What's the pH. What yeast did you use. Who supplied the agave.

Contact us when you get things going..

We offer a cheese, dried meat, jams & bread slate $15, mini 3/4 oz. beef wellingtons trio $10, mini crab cakes trio $9, baked Brie w/ bourbon maple syrup and toasted pecans $9. Smoked nuts $4 these all are sized for a single serving except the cheese slate and have a 10 /12 min cook / assemble time from frozen in a countertop convection over (don't use a microwave) where applicable. Other lite bites in the works for summer. Pinterest is your friend. There is a ton out there.

Odin, Open top fermentation? Yes we do.. Sanitation procedures? Hot water rinse (185*), mist and wait of brew-z to dissolve residue, Birk-Ox (peracetic acid) Feedstok molasses that didn't get cleaned? Same lot as 3 batched prior with no issues Running malted barley in your distillery? Yes, for our bourbon Just asking, because these are common sources of lactobacterial infections. Another one is adding dunder to the ferment. Been using Dunder with our fermentation for the past 2 years never an issue but results are awsome. Rich, buttery, dry rum and it ages out fantastic. Silk Can you describe the smell? Molasses, normal Is it more acetic than usual? Finishing out at normal 3.2ish Do you smell any rancid, butter, body odor, or vomit? None Any slime or ropiness if you stir closely below the surface? No, Just keep an eye on it and see if it begins to appear to be a mold, in which case remove it. Will do, I'm running it on Saturday and will post. And thank you you all for your replys on this. I'm going to take a lot of more pictures of it along with a good sized sample. Dave

Everything was going normal as in the past two years of making rum and then BAM! Two days ago I noticed a couple of small dime size spots and today there is a full blown something going on??? Any ideas? Ty Dave

What is your OG and FG and total mash gallons? We do 275 gal fermentations using 450 lbs grain and our hearts yield is usually 33ish PG. Heads 1ish PG and Tails 5ish PG.

Wow?

This works for us and helps us create bronze, silver and gold Bourbon, rum, gin,

I've understood it as: Backset, the fresh liquid from a whisky (grain) striping run and used for a sourmash fermentation. Dunder, the not so fresh (spoiled) liquid from a rum striping run that would be used in a rum fermentation and Stillage what is left in the still (grains and liquid) from a whisky striping run and used as feed. We use all three processes. But with that said I'm open to correction.....

We get 7.4 to 8.3 pg for 91# of corn, rye and malt. Striped on our pot still with thumper and no cuts. 4 day 50 gallon fermentations. Four strips to one spirit run and yield 29.6 to 32.3 pg depending on cuts.

The pre and post purge cycles could be too long in time allowing to use up all of the available pressure in the boiler. Some boilers can have the chip changed and others have dip switches. When we fired our boiler there was a 60 second pre purge and a 90 second post purge. And we could strip our boiler of pressure within two minutes during these cycles. Called peerless tech Dept and sent us a new chip. We dropped both settings and it now works like a champ. Do you have a high / low fire boiler? As a disclaimer one of our other company's is oil & propane sales and service and we installed in house.

We love our Anton Parr DMA 35 and DMA 4500. Make you do a apples to apples comparison.

We experience full steam collapse with just bringing 200 gallons of water to a boil in 1 hour. I don't know your reference to a 140F restriction from the manufacture. The rep that we dealt with suggested the model we use and so far so good. Will be striping with it in a couple of weeks when we finish our condenser. I will say with just water it is a bit on the loud side but works GREAT. Hope the thickness of the mash absorbs a bit of the noise??? When we start striping with it I will post a video and comments. And if it doesn't do what we want, the way we want, I guess you can say "Steam Coil"............

We have a complete 6 plate 8" column that we may part with.

James, thanks for the video and pic's. Looking foward to getting ours put to the test. BTW that's a sweet Honeywell PDI? Is it a stand alone temp controler or part of a panel? What's the model number, I would like to investigate it.