fldme
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Everything posted by fldme
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They have some very nice open top fermenters I see. Those look very nice.
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you can call it pure horseshit if you like. No skin off my nose. But it is true.
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Things like this is why back years ago, Colonel EH Taylor, who was a big proponent of it pushed for and got passed the bottled in bond act. It may take something like that again to reign in all of the shortcuts that are utterly rubbish. If you have to add gns to a run to make it run better, then you need to learn how to ferment.
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She makes a good product. They use an old white dent corn. You say white corn, people think sweet corn. Nope there is a lot of white dent corn grown in the USA. It is best for whiskey in my opinion.
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and you said that your stuff had a burn to it. No amount of Distilling will correct a poorly made distillers beer. Period. Whiskey, rum, etc, is made in the fermenter, not the still.
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One run a still with plates is better than double pot Distilling. I find you loose too much flavor that way.
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You should run them. It is probably better spirit.
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Questions about Hiring a Fermentation Engineer
fldme replied to RyeWater's topic in General Discussion
Never heard of a fermentation engineer. -
I have found that enzymes do indeed have a place. Mainly in thinning the mash out. But malt will do just as good in converting as enymes will. You might has something a touch off somewhere.
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Most pot stills total have a wash down plate to prevent puking. Even most continuous stills. As they will puke big time. But if a small operator with say a hoga still had trouble puking, I would had one in a heartbeat. Also one function not talked about a lot would be the relay barrel will up proof some. You could on a small operation, use that barrel, and run a coil through it and pump beer through it and use it as both a beer heater and deplegmator.
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That yeast does better at 100
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. How much more sugar are you getting out of corn by holding it at 190 for 90 minutes? I have tried it all kinds of ways, and if you take it up to 190 and hold it a few minutes, then drop it and add malt, I have not seen it add one bit more of sugar. Maybe I am missing something.
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5 percent I would say is minimum. I prefer distillers malt. Green malted corn does the best job in my opinion of converting corn. But corn is tough to malt, but it can be done.
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If it is flour, it will more than likely have been sifted. I have found it to make excellent rye and the yield will be higher because of more starch in the cooker. What are you using for yeast.
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I know, because I get calls all the time, most folks who are successful are busy as hell. They do not have time to eat lunch let alone field questions from somebody. My advice would be to hire a reputable consultant.
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Hold mash at 145 for 15 mins is plenty, drop your ph when you add yeast to 4.5 add yeast at around 100 degrees.
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Yes, enzymes. And it is hot tasting stuff. IMO you have to have malt and a flavoring grain.
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Talk to glacier tanks.
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I have found the seals in a VC tank lids with not stand higher proof. There are better options, and I would def avoid St. pats.
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Bentonite and rack.
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Top Reasons Why a Micro-Distillery would Fail?
fldme replied to OCS - Bear Wallow's topic in Beginners
I will not call names, but I know of several well know so called craft brands who are teetering on the edge of bankruptcy. A couple have sold. And the products may have a niche market, it is not big enough to sustain the business.