Cog

I am lautering. If I don't use enzymes and seed husks the wort is very thick and I get very little runoff. I am only using a little homebrewers mash tun for experimenting. I hope it will still work when I do a 300 Kg batch. Maybe there is another method. I don't want to put any grain into my still as it is direct fired.

what temp are you mashing at? Try doughing in to rest at 148-150F. A little more strike water might help also. When ever I've mashed rye over 60% in the bill..I've used barley/rice hulls and started the runoff very slow. A long(1.5hrs)sparge is required. Just my 2cents...hope it helps. Cheers, Cog.

Hi Colin. Congrats on the write up in the New York Times. I hope it assists in sales/exposure and wonder whether you and other business owners helped to facilitate the NYT travel writer by highlighting points of interest and creating a 'tour' of the area for the author/reader or if the author happened to make contact on their own. Either way, fellow members might view this article as a model for introducing their products to local media and and target markets.

http://travel.nytimes.com/2010/08/22/travel/22journeys.html

All the best.

Doug

Hi Doug, it was a nice article. Great for BMD, craft distilling in general, the other companies featured and ofcoarse the Berkshires. There is a great sense of community here and we support local as often as possible. I believe the author is from the Berkshires originally and contacted companies on his own. Thanks for the post. Cheers, Colin.

Hi there! My name is Colin Coan, from the Berkshire Mtn. Distillers in Western MA. I've been lurking around this forum for awhile and thought I would introduce myself today. Three years ago...after being a brewer for over ten years I made the change into the world of distillation. It's been an intresting journey! I've found adiforums to be a very helpful resource and hope to become more involved. I've been able to meet a few of you and looking forward to meeting many more! Cheers.