fldme

How is 2 runs faster than one?

No need to boil. You probably are getting lac to going if it is taking a long time to cool. Backset would solve both issues. In the mean time, when you start cooling drop pH of mash to at least 4.5 to keep lac to out

Never heard of the veg oil trick. If you sour mash, foam is not an issue. There is also a great degree of secondary conversion of starch in the fermenter. So long saccarification rests are no needed as they are in brewing beer.

So, I take it nobody is making sour mash?

Jesse can build you a cold water coil. Do not worry about DMS, beer brewing and mash for whiskey is two different animals. You could drop the temp a little then add cool backset to it in the fermenter.

Just wondering how many small distillers use backset to sour their mashes, if so, why? If not, why? Traditional meaning, use of thin set or backset, the beer after distillation, added to cooker or fermenter, just as is done in KY.

Just wondering how many small distillers use backset to sour their mashes, if so, why? If not, why? Traditional meaning, use of thin set or backset, the beer after distillation, added to cooker or fermenter, just as is done in KY.

Best thing ever invented for rye production is beta glucanase. And unless you want a mess on your hands, do not take rye above 150 degrees. I am convinced rye is the main ingredient in super glue.

Are you wanting to make 100 percent rye unmalted, or a portion of it malted? Part corn? Some malted barley?

If you mean batch distilled as pot distilled in KY yes. Woodford Reserve. And the straight pot still releases are different animals. Their regular bourbon contains mostly bourbon made the traditional way from the companies early times plant. In my opinion, bourbon white dog from a continuous beer still is better than anything off a pot, regardless if it has been distilled once or twice. You retain more flavor and oils in a continuous still than you do in a pot. Regular or hybrid pot. Put it this way, it is a more efficient way to distill, but give a less efficient distillation. You need the flavor and oils to work in tangent with the barrel to produce the right flavor, but you still have to make a good mash. In the case of bourbon, corn, rye or wheat and essentially barley malt. And a good dose of backset to sour the mash. You run a 100 percent sweet mash corn through any kind of still and no amount of aging will make it drinkable.

Continuous stills in KY and the first column in Canada is always referred to as a beer still. As it is running distillers beer to make whiskey. In bourbon production, the vapor goes to a continuous doubler or a thumper. In Canada, flavoring whiskey comes right off the beer still, only rarely does it get doubled. When making their more neutral grain whiskey, the beer still vapor goes on to one or more rectification columns.

If a mash is made right, you can get a fine whiskey out of a hybrid pot still in one pass. But I have yet seen one come close to tasting as good as one off a beer still like those ran in KY. You just cannot replicate it.

The biggest issue with craft distilled whiskey is over distillation. The large bourbon distillers distill it allin one pass and barrel it. The only distillers using a stripping run followed by a sprit run are the Scottish and Irish distilleries using true pot stills.no need to reinvent the wheel.

Our thick stillage gos to farmers at about a pH of 3.

I have seen it, I think the pH of the mash changes the pH in their stomachs, and they get to where they cannot eat anything else.

Add when you set the fermenter. And isohop extract is what to use. No more than 75 mls to 1000 gallons, 50 is plenty. Should not be any noticeable effect. Should not even smell.

In my experience, do the fermentation yourself. Wine for distilling and wine for drinking are two different things. Winemakers get it wrong.

If it has sulfites, stay away from it.

They were distillers. The barrels left here going to another distiller. Have you ever heard of all of the trouble Scottish distillers had with sulfites effecting their whiskey? And that is why they contract with sherry producers so that they get unsulfited barrels. That is the biggest thing hurting micros, misinformed people informing other potential distillers.

No way to get it out. I just wonder why so many distillers thought they needed them sulfited.

yes, I ordered from a new company to us, and the barrels were sulfited. they said standard practice for them on their craft barrels, it was requested so much, now it is standard. They took them back.

Why would a craft distiller choose to age their wares in a barrel that has been treated with sulfites?

Why would a craft distiller choose to age their wares in a barrel that has been treated with sulfites?

I have consulted on many rum projects. Best thing is ha e that dap dosed in at the start and feed it a couple times during the fermentation. Dry yeast will work fine. For a cleaner ferment add say a gallon to the hundred of heads to the fermenter. It will prevent aldehydes from forming. Also, another trick to keep bacteria out if shooting for a clean rum, dose it with Iso hop extract.

Hard to make good whiskey without it. 30 to 50 percent of the mash is good. Shoot for 3.5 to 4.5 on pH.