NEPA-still-chillin

Well cleaning a corn scorched still today. Come Friday I'll be giving the specialty enzymes a go, see how they work out. Any NY distillers using Novozymes?

If I were you I'd start around 1.5 and keep working your way up, it can depend on what your equipment can handle as well.

Skaalvenn, I think I have used them in the past and had satisfactory results, but I think there minimum amount is a 5 gallon jerry jug?? We use about 135mls to a mash, that container would be around forever. I understand about the precision, the BSG seem to be the most finicky so far, but still with correct pH and temp it took 15 minutes to liquifiy. Even when I first started with enzymes, it was either Novo or Specialty that were champs but I could have utilized them better. Does anyone think these enzymes being shipped in winter could have done something? I know they say to store em cool, but how cold is to cold?

By the way, Also using some BSG enzymes for the past two runs and just not happy. They don't seem as reactive as other enzymes I've used

That is true, I mean if you burn your mash that sure as hell carries over. Just not present in the same way as beer brewing. Scrounge, I Pm'd you, sounds like your ways are what I'm interested in.

Yeah the tannins wouldn't be a scare is this situation. Although I'm thinking the aroma changes might be from the oats/hulls. just a thought

We have our new mash cooker/stripping still really on track now. Consistent mashing schedules and streamline Bourbon production. I've done a few different mash styles so far where I cook corn over 190 for approximately 1 hour then add our other grains and hold around 170 for 30 mins. Also steps for different grain gelatinization temperatures. Recently I've been throwing all the grains in at once, bring to about 195 and holding for about 1 hour, we use enzymes for all of our mashes. I've noticed more of a "pungent earthy" not in a bad way and definitely some super dog fart low wines. Despite the aromas, the finishing runs are producing a more flavorful rich white spirit with the tails coming on a little bit earlier. I figure if you have to bring corn to that temperature and cook for an hour why not all of your grains and save time? Anyone doing this?

Congrats Pete! Cant wait to try some one day and hear all about it. Rory

Found this while doing some research...pretty neat thought I would share https://web.anl.gov/PCS/acsfuel/preprint%20archive/Files/25_4_SAN%20FRANCISCO_08-80_0264.pdf

Our new 220 Gallon stripping still is an oil jacket and our Carl 150 L is a water jacketed style. Advice from our still builder was to use fryer oil (we are going w/ peanut) as opposed to the expensive thermal exchange oil. Once our new one is up and running we'll see what is flowing better!

I've been using the Double Bottle blaster for sometime now. It does the job for a smaller production and if you let the bottles drip dry overnight you shouldn't have any proof issues. Just make sure your water hardness doesn't affect the product. Also I've known people who simply air blast the insides of their bottles

I believe you about the craftsmanship, Its just a little over what we are after right now. I had a meeting this morning and I think we will be going forward with our design but have a professional fabricator come in. I'll let everyone know how it goes

Ditto. I would think for a cleaner spirit stay away from yeast. You are already fermenting on the grain mine as well distill on it

The bottle washer from TCW looks a little overpriced for what it is. I don't need regulated times and such, just some spouts that can rinse the insides of bottles

Nab - We let them drip dry overnight in the cases, its not been a problem as long as they are dry before handling a lot. There has not been any type of proof down issue so far

Thanks for all inquires. The position has been filled.

Water source

We have been using 2 "Double Blast" bottle washers for well over a year and a half. With our demand, its getting...silly. Any recommendations on a small to mid-size bottle washer?

Hi Jessica, I currently get HRWW from a farmer here in Cooperstown, NY. If you cant seem to find any message me and I'll get you connected Rory

Cooperstown Distillery is looking for the right candidate to fill our Assistant Distiller position. We are a licensed NY State farm distillery, family owned and will be going national in the next 18 months. Located in iconic Cooperstown, New York. Home to the Baseball Hall of Fame and the gorgeous Otsego Lake. We currently produce Bourbon, White Whiskey, Gin, and Vodka. Job duties include but not limited to; mashing, fermentation management, distilling, proofing, bottling, cleaning, and equipment maintenance. You will need to be dynamic in your workplace, sometimes being needed in different areas. Retail sales, off-premise, tour guide, etc. The ideal candidate would have previous distilling/brewing/winemaking experience. At least 21 years of age. Ability to lift 50lbs Stoop, climb, squat, stand Training would be provided to the right individual based on her/his credentials. A passion for this industry is a must. Please e-mail your cover letters/resumes to Gallagher.j.Rory@gmail.com

He is spot on. I've done a few and...its an acquired taste so to say.

Hey Anthony, I've looked at these guys before for some of my home brews back in the days http://www.freundcontainer.com/6oz-clear-glass-flask-bottles-cap-not-included/p/3522B03-B/

Sounds fun! Good luck Matt, you found a great place to help you in your endeavors!

Just ran my first batch of Rye Whiskey today and didn't experience any of those flavors, but more of an earthy/moldy/sweetness towards my tails. Any infections you think in the mash? I believe its butyric acid that can cause that pukey smell

is the glass slipping down when you try to screw the nut back on? this has happened to me a few times and I get vapor leaks