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Silk City Distillers

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Everything posted by Silk City Distillers

  1. Purchased some pieces of equipment from Martin/Cambli and he was absolutely fantastic. Freight, crating, customs, etc - all awesome.
  2. Most VFD will give you: Speed Control Slow Start Overcurrent Protection Up to you if you need or want them. Pumps are usually a no-brainer as the speed control is valuable. We have one on the tun as well, helps to slow down the mixer when mashing smaller volumes.
  3. We were in the same boat. Love our primary farmer, love his product, love his story. But, for him milling was a pain in the behind. For us, inconsistent, a batch contained everything from whole kernels, or half-split kernels all the way down to flour. He was much happier moving to whole kernel. We're happier moving to whole kernel (huge yield jumps). Saved both of us time and money. Not to mention, whole corn is more stable than cracked, especially during the humid summer months. Payback on buying the mill was easily realizable in time and yield differences.
  4. Post a photo of your corn. You have more than enough malt to convert without the additional enzyme. The enzyme is gravy on top. Keep in mind the glucoamylase will remain active throughout fermentation, that's like sprinkles on your gravy.
  5. Push longer on coarse crack try 2 hours and move backwards from there, moving from 140 to 145 isn't going to solve this.
  6. We struggled with similar low yields using fine cracked corn. Optimizing fine cracked corn required 90-120 minutes at temp, thickness was a major impediment to full gelatinization. We could run iodine starch tests forever it seemed with the fine crack. Tom is right, go thinner, and push your hold temperatures longer. 16 plato starting seems very low, would have expected 19-20 with that much grain. The fact that you are finishing dry points to getting complete fermentation of the starch you are extracting (no residual dextrin, etc - wouldn't expect that with glucoamylase). So that poi
  7. Debatable whether or not PBR is better as a mild acid cleaner than a beverage. But yeah, PBW, mild citric wash, good to go.
  8. As much fores as a fores cutter cuts if a fores cutter could cut fores.
  9. Amazing find, very beautiful. Whoever gets these is going to be very proud to show them off. The history is amazing - especially for any of us out here in the Northeast.
  10. We have noticed 30s being much more flexible with timing than 15s - far wider timing range, much less worried about letting them go longer.
  11. Slightly off topic, but I have done a few runs now of hammer milled grain-in malt whiskey, and I was very, very pleasantly surprised with the flavor of the distillate. Give it a go, you might like the result. I generally go out of my way to try to challenge the status quo. I continually hear that you can't make malt whiskey grain in. So I said, that sounds like the perfect thing to try out. Tannin astringency? Huh? We tried roller mill variants, that created real headache in pump overs from the tun to the fermenters, from the fermenters to the still, and on still cleanout. Roller mil
  12. Question for the brain trust - we're looking to do some variants of our 100% rye. Working with a local farmer, we're looking to smoke some raw rye. Anyone ever gone down this path? It's not very typical to smoke raw grain, but we don't see any reason to malt, if what we are really after is the smoke.
  13. 60 minutes in a rush, but holding at temp for 90 minutes give us yields that are a touch better (2-3%).
  14. We cook at 90c - 100% unmalted - all exogenous enzyme conversion - Beta glucanase, High temp alpha amylase and Glucoamylase.
  15. Same, we take 100% unmalted up to around 90c as well. We tried lower, but yields drop precipitously.
  16. Lots of oils and emulsifiers. Not sure how clear you could get something like that.
  17. There is a decent looking Meadows #35 in Nebraska over on eBay. https://www.ebay.com/itm/333639315147 Not sure it would hit 5k without the blower though. Probably has room on the price.
  18. How do you account for that in TTB reporting? Barrel storage records?
  19. Hornindal in Bourbon Mash - The amount of tropical fruit and dark fruit jam straight through the hearts is nuts. Some might call those all off flavors. We will see how those flavors survive aging.
  20. If a bottle of Arak falls off the shelf, does anyone care?
  21. Just bringing this back to life. We did a Bourbon with Hornindal, and have a pack of the Lallemand Voss we'll pitch in another bourbon mash to be able to lay down a few barrels as a "side-by-side" comparo. Not rum, but continue to be excited by the crazy ester profiles of these.
  22. Evaporate 100ml and give us the mass of the solids, we can run the numbers to see if the solids weight explains the difference in the two measures. Otherwise it’s a guess. An error in measurement is just as good an explanation. Single point calibration of the Snap 50 would not expose linearity errors.
  23. We played around quite a bit with ultrasound. Did some double blind taste tests that saw a statistically significant difference (3 sample triangle test), however the panelists were somewhat split on what was "better". So while treatment made a statistically significant difference, it was not better. That said, with further testing, it was clear that the impact was temporary. After a few months in the bottle, there was no longer any difference between treated and untreated. We don't use it in production, but I still occasionally play around with it. My last working theory was that the dif
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