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kleclerc77

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kleclerc77 last won the day on November 11 2020

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  1. Do any of these come with pressure relief? I see a port on a couple of the pots you could probably pop one on? Do you sell anything like a bulb/helmet topper for these kettles as opposed to columns? I'm also in the market for something that size, as mine is at the end of its life. Preferably to be fired by a propane burner. For research purposes, of course.
  2. Grade A molasses ferments with the least amount of intervention. Blackstrap seems to really not want to ferment unless you have a pretty serious nutrient regime, along with agitation, oxidation, and so on. The reason blackstrap is used by most of the big guys in the Caribbean is they have crazy centrifugal systems and other industry secrets that remove the ash and other impurities that hinder fermentation. In my opinion, it's worth the extra cost for the grade A to not deal with the ass pain of tricking blackstrap into fermenting.
  3. If I could recommend one add-on to your still set up, it would be a pressure relief valve on the pot. Paul or Slick would have the best advice as to the exact parameters there. That is my number one advice to the DIY crowd. There have been multiple still explosions over the past few years that were results of either non-existent or way miscalculated pressure relief valves. Probably many more on the DIY scene that don't make the news. Luckily the main offender, a still manufacturer out of Oregon, is out of business. Though stills operate under very low pressure, something getting clogged in a worm condenser or in a packed column will cause the still to pressurize, leading to a possible explosion of the unit. Stay safe.
  4. Although gluten doesn't make it through to the final distillate, the possibility for gluten contamination still exists. The two main culprits would be grain dust from mashing wheat possibly ending up in a spirit container, or if your barrel supplier happens to use any wheat paste to seal barrel heads/leaks. The latter obviously isn't a problem for vodka, but for any spirit you are barrel aging. That's why I was surprised with the TTB (or was it the FDA?) saying you can declare spirits gluten free.
  5. Haha good, I didn't mean to imply you were making a bad gin there!!! It may just be the case that the plates being in the way effect the oil / flavor extraction in a negative way for a larger part of the run than if they weren't there at all. For example, an 8% heads cut seems like a lot when it comes to gin. It could have something to do with being at too high a proof for too long? People distill individual botanicals at different maceration proofs (therefore final run proofs) when they really get into it.
  6. The reason you may be struggling with the desired flavor could be the plates! Ideally you'll run gin pot-still style, as every plate used will strip it of that much more flavor, not to mention just make the whole distillation and flavor extraction process act much differently. I'm sure there are exceptions and people are passing their gin through plates successfully, but I'm speaking in general. There are tons of gin mad scientists out there after all. That may or may not also be connected to your collection efficiency issues as well. There are lots of other variables that people take into consideration to achieve a gin: maceration proof, maceration time, individual botanicals vs doing them all at once, collection percentage, fresh vs. dried botanicals, the list goes on. But my gut here would be to start by bypassing those plates if you can.
  7. @Alex_Sor It was just one example of many that plainly shows that you give awful advice. Just like here. A condescending, professorial non-answer, as always.
  8. @Alex_Sor all of your answers on here are snarky and unhelpful. Wasn't it a couple months ago that you suggested barrel aging bourbon (or spirits in general) wasn't necessary, while also admitting to never making bourbon? Get a grip. Your advice is bad.
  9. @Alex_Sor You seem to dwell a lot in the theoretical. People here are looking for practical advice. Using slightly warmer cooling water prevents chugging for me and others.
  10. I've found there is a point where the cooling water is too cold for a spirit run. Cold as I can get it for everything else (crashing mash/stripping runs), but if the water is too cold during a spirit run it can cause some serious chugging/inconsistent flow rates.
  11. If you don't make whiskey why do you think your advice on bourbon production is valid? The process you're describing would not qualify as bourbon here in the US.
  12. If I had the ability to lauter, I would. Why not use the equipment to its potential? @Silk City Distillers - are you getting a pretty fine flour from the hammer mill? We have been considering doing a single malt here (no lautering capability), but I can't imagine working with/pumping the roller milled stuff that was crushed to be lautered. The small percentage we use in other recipes already forms quite the brick on top of the ferment after ~12 hours or so. Maybe with a finer grind, it would be more doable though.
  13. Malted grains definitely have a different flavor profile than their unmalted counterparts. The spirit will come out tasting different for a malted vs. an unmalted rye mash, for example. Malted barley's diastic power is much greater than most other cereal grains, that's why you only need a relatively small amount of it at the right temp to saccharify the starches from a large amount of unmalted grain, ie: adding ~15% malted barley should be enough to fully convert an otherwise unmalted grain mash, where with other malted grains like rye or wheat, you'll need a much, much higher percentage. If I'm not mistaken (I may be) the malting process of any grain will make the starch readily available for saccharification, so high cook temps for malted grain wouldn't be necessary. Everyone has different setups/priorities/flavor preferences that steer them one way or another. I am happy with both the price of unmalted grain and more importantly the flavor it yields in the final product, so we use unmalted grain accompanied by exogenous enzymes and a percentage of malted barley. I'm sure others feel differently. Hope this helps.
  14. @Bier Distillery I guess 'louched' out of solution would be a better verb than 'shocked'. I use shock because it can happen very suddenly and I must've heard it described as such at some point.
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