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fldme

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Everything posted by fldme

  1. Start that mash to fermenting. It will break down into liquid.
  2. Yea, lost of places are making a killing off of classes etc.
  3. How many of you out there would be willing to pay a reasonable fee to a consultant that could make sure you start off on the right foot, or, if you have started and are finding fermentation etc is not going as expected? I imagine many would. But money is tough. What if a consultant was willing to work with you on price, offered payments etc, so that you could see the benefits before you paid the consultant in full. Giving you a degree of protection. And priced way better then most consultants out there. There is a lot of misinformation out there costing people a ton of money. I am posting this to test the waters, to gauge the interest level if you will.
  4. How many of you out there would be willing to pay a reasonable fee to a consultant that could make sure you start off on the right foot, or, if you have started and are finding fermentation etc is not going as expected? I imagine many would. But money is tough. What if a consultant was willing to work with you on price, offered payments etc, so that you could see the benefits before you paid the consultant in full. Giving you a degree of protection. And priced way better then most consultants out there. There is a lot of misinformation out there costing people a ton of money. I am posting this to test the waters, to gauge the interest level if you will.
  5. Are you putting a lot of nutrients to it? I would imagine it to be like rum, and require a lot of nutrients to work right.
  6. . Good mash ph is 5.3 fermentation 4.5. You only need a beta glucanase rest on wheat rye, barley.
  7. All this is fine and dandy. But don't you actually want to use your nose to make cuts?
  8. Just what I said above16 Brix or so. This would be a traditional sour mash bourbon or rye mash. Sweet mash might give a lower Brix.
  9. Should get very few heads, the better you get the less you have.
  10. Well that depends on the quality of the grain, if you mashed right etc. a good Brix reading as most work in Brix, should be 16 or better.
  11. Just trying to help out here and help you make smart choices. The cost of extract vs rye grain is very great. Be hard to make money that way.
  12. Both are expensive shortcuts, that will make poor whiskey. Use grain. We are talking craft Distilling right?
  13. Best I can tell, this would only be of use when mashing straight malt. Right?
  14. Just after the condensor. Tee off and run a pipe ip high enough to carry any vapors away. This should stop it. That liquid coming through will make it pull a vacuum.
  15. Do you have a vent on your condenser. If not this will stop it.
  16. Whiskey is by law to be made out of grain. The corn sugar may pass, but damn if I would do it. Figure out what your current bushel yeild is and then find out if it is where it should be, and if not, why and what to do to fix the problem.
  17. If the Brett is always present doing its thing in your yeast tanks, you never loose that flavor.
  18. From my experience, the closest thing to it is hefeweizen yeast. Wild yeast if selected and cultivated and you kept a Dona tank of it going, should have plenty of time to do its thing. The famous beam yeast is wild yeast. You can get the flavor in the white dog. Very pleasant Brett like taste.
  19. It will make it hot. You cannot get the yield you want with more grain?
  20. fldme

    doubler

    The mash will heat when you start running.
  21. If it was known what species. It would not be wild. The old moonshiners had no lab and kept yeast going all the time.
  22. Has little to do with the still as far as the flavor of good white lightning goes. I assume you are talking about the old timey kind, corn and rye and sugar? The tastes comes from wild yeast. Plain and simple. If made right, it tastes like sotol or a good artisanal tequila.
  23. Only difference in feed corn and corn for Distilling is one load goes to a distillery, the other to a farm. Only dent corn is grown in this country. Popcorn is the only non dent corn I know of. The biggest difference is what variety and open pollinated and commercial hybrids. In the south and Midwest, all corn is either white or yellow. In the north, the corn has some red color to it. Streaks in it. Seems to have more oil as well.
  24. All big distillers except a few who capture the co2 use open top. I have used open top. They make a better product because of the way bacteria can get in around the end of fermentation.
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