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whiskeytango

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Everything posted by whiskeytango

  1. whiskeytango
    Any sort of barrel schedule? Showing what you have in inventory.
  2. whiskeytango
    It was. We might have a little better conversion after we added the bottom arm but it all make whiskey.
  3. whiskeytango
    What region was your order from? I had good luck with the juniper coming out of Albania.
  4. whiskeytango
    We removed our false bottom and would get a nice pile of grain in the center around the rake shaft since the rake is about 7 inches up from the bottom of the mash ton. We just made a cross bar that bolts on that rider an inch or so ups from the bottom and added that below the original rake. Works great now
  5. whiskeytango
    I run all mine at the input but Im not totally sure that on the output wouldn't do the same thing.
  6. whiskeytango
    My temp stays pretty consistent. Do you have the bypass valve closed? In the end of the day its all about how your still is running and not what temp its at. How is your still running?
  7. whiskeytango
    There is a system out there where you would just transfer the mash thought a grinder/blade of some sort as a liquid. So it's more of a giant in line immersion blender situation than just a damp grain (iv done damp grain and you are 100% correct it sucks). I just cant find where it was being talked about.
  8. whiskeytango
    Yeah if it was only dust for sure. Liking to mill slightly moist (not kiln dried) grain
  9. whiskeytango
    Looking to do batches of 2000 lb. How big is the meat grinder?
  10. whiskeytango
    I remember reading on here a long time ago about people who would wet mill to help cut down on milling dust and possible dust relate explosions. I seem to think there was a couple ways people where doing it. 1 basally just have a huge immersion blender in their mash tank 2 there was some sort of in line milling. Where the grain would be in liquid suspension and pushed through hoses and milled during transfer Anyone know what these are called or where I can fine one?
  11. whiskeytango
    Going larger would also lower your volume to surface area so it might be bigger but it might not cool as well as forcing it through a smaller tube.
  12. whiskeytango
    How many pounds of grain are you running through per run?
  13. whiskeytango
    Hand sanitizer business is booming!
  14. whiskeytango
    Ok I’m a big fat liar. I actually pay $17.50. Just bought a bunch today.
  15. whiskeytango
    I tried emailing and it won’t go through send me a pm.
  16. whiskeytango
    I would say yes. I dont think your base has to be 190 proof.
  17. whiskeytango
    Where does it say it must be from a base is grains ?
  18. whiskeytango
    Contact your local food specialty store. Retail isn’t the way to go. Can’t really tell you what they will charge only what I’m paining. But it’s probably less than retail
  19. whiskeytango
    Thats a bunch. I know the Ravi comes in 1.1 lb bricks and it cost us about $14 per so yeah that gets speedy but its not burnt man hours and its always consistent
  20. whiskeytango
    How much do you use in one batch?
  21. whiskeytango
    Ravifruit has a fresh frozen zest option
  22. whiskeytango
    Yeah no added O2 here. I have a pipe that is clamped down a bit on one end that I shoot the mash through. Mostly so it cools more by getting a thinner stream on the inside of the glycol jacket when pumping into the fermenter. I guess it would also add quite a bit of O2 to the mash as well.
  23. whiskeytango
    As a blanket statement yes I agree. But at what temp does this change. IE. if in the summer my ground water is 70 degrees vs the 24 degree glycol?
  24. whiskeytango
    Dam not sure what im doing wrong but it takes me a hell of a lot longer and from a lower temp. And we are using 20 degree glycol
  25. whiskeytango
    You know that all those rye's on the shelf come from the same place!
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