Penrock Distillery

Hello Mike Many thanks for the reply Mike. I have bought a separator but any advice on screens, usage etc would be very welcome. Thanks

!!! SOLD !!!

Has anyone have any experience with a vibrating screen separator such as the Russell Finex to dewater whiskey mash & sent stillage? Any opinions would be gratefully received. Thanks all Sim

Yes. Still have the pump.

I bought this pump a while back but have decided to go another direction with my pumping needs. Good clean condition. A real workhorse of a pump. Needs a good home. $900.00 OBO Buyer to arrange shipping. I will box up ready for shipping. Located Nashville TN

Just interested to know what sort of OG & FG any of you "all corn" guys are getting, and with what ratio of corn to mash water? What is a reasonable gravity to get in your corn mash cooking unmated corn & using enzymes to convert ? Thanks chaps !!

Thanks Everyone I bought a nozzle off a guy on this forum so all sorted now. Thanks for all your help & advice . Much appreciated !!!

Thanks chaps I have found a couple of auto shut off fillers nozzles that have stainless bodies but aluminum end nozzles. Didn't know if anyone was using something like this or if these too were not suitable due to the aluminum components & possibly the internal parts. I have also found the all stainless "whiskey nozzle" but they run from $350 - 600. I guess I'm just being cheap by trying to find a reasonably priced alternative to these but an coming up blank :-( Thanks everyone

Any opinions or advice about a good auto shut off barrel filling nozzle? I have a friend that has a Husky similar to the 84004-40. Anyone use something different or care to share there opinions of what you do use ? Any idea where to find a good deal ? Thanks

Due to the fact Im relocating back to the UK and the voltage is different, I think I have decided on trying to find a gravity filler. Any suggestions or anyone got one they don't need any longer. Thanks

Or in fact any 4 head bottle filler. Starting to look at some gravity feed fillers also.

Does anyone have a used Enolmaster 4 head bottle filler they no longer need ? Would prefer 240V but can use 110v. Thanks

Just thought Id up date. I got one hell of a deal on 75 ft or 1-1/2" glidetech from Jeff Green of AAA hoses Inc. seriously, if you need some hose give Jeff a call. No dog in the race just reporting great service ! :-)

Ahhh. OK. Thanks !!! Just trying to find what options are out there so if anyone uses something different to the purple flexwing, extremeflex & glidetech, could you share what you use ? Thanks

Hey Temple Distilling. Do you work for aaahose.com ? Looks like the 1-1/2" Goodyear Purple Flexwing is running $15.43 per foot.

Thanks Chap ! I will give it a look ! Cheers

Does anyone know of a good affordable source for Hi temp / alc resistant transfer hoses such as Goodyear Purple flexwing 1-1/2" Thanks

Thanks for your replays guys ! Much appreciated ! By what Ive been reading & what Ive seen, it seems that the PH isn't to much of an issue, especially if they mashed with 25%, 50% or greater in the past. I guess it will still ferment. Sounds like that the flavor profile of sour mashing is the main consideration with the PH coming in second. Please correct me if Im off base with this one. Thanks Pop

Didn't the legal requirement for a "sour Mash" use to be 25% ? So if that correct how did that work, as 25% would drop the PH through the floor and affect the ferment surly ???. Or maybe the PH isn't such an issue as I think it is. I guess the only way for me to know for sure is to just experiment with test batches. Id just like to hear how some of you guys do this process. Seems like there is indeed a lot of myth & secrecy surrounding Sour Mashing :-/

So if it only takes 10% + - to correct the PH of the mash to 5(-ish), would this be enough to give the desired "sour mash" taste profile? Im having a hard time understanding how these two factors work together. Can anyone clarify that such low backset % in the mash will give the desired taste profile or how exactly its done by the "big boys" ? I have heard that Wild Turkey adjust their mash to around 5.8 at the start of mashing. Then they add 33% backset when the mash goes into the fermenter, which gives a PH of 5.1 as the yeast is pitched. BUT, In my very limited experience it would seem that 33% backset would drop the PH through the floor and dilute the OG of the mash. Apparently Wild Turkey said that it was a matter of quantities, but surly a 250 galling mash would work the same as a 20,000 gallon mash as a percentage? I have also hear that in the wet milled cornstarch extraction industry it is common practice for an acid steep to be used as it reportedly increased starch yield by around 35%. So considering this fact would it be a safe assumption that a greater % of backset would produce a greater extraction of starch. But f this is the case then would the dramatically lowered PH inhibit a good & full ferment. I hope you can see why Im a little confused.