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kleclerc77

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kleclerc77 last won the day on July 24

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About kleclerc77

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    Distiller
  • Birthday March 15

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    Male
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    Massachusetts
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    Trumpets, bookmarks

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  1. The best way to get a stuck ferment going again is to make a big starter. Mix up your yeast and add a sizeable amount of mash to it, or add it to ~50 gallons of mash even, til it's churning away nicely, then add that to your stuck ferment. Our mashing procedures are very different, but if it works for the most part then I'm not sure why some are getting stuck and some aren't. Big differences are we add our corn before the cook up as opposed to adding it at 190, cook our rye in more the 160-170 range, barley at 145, and our gluco goes in at the very end right before the yeast.
  2. are they stuck or are they just finishing more quickly?
  3. We use coarsely ground corn and rye here and get great conversion with 45 minute temp rests. For the most part, our ratios match up. Though it is tough to say when we're not using the same brand of enzymes. My one thought is that you may want to contact your enzyme supplier about how to maximize their efficiency. We use a high temp alpha at 2ml per gallon / final mash volume, added after the first 25% of grain is added. It works like a charm in the 170-190F range. We then pitch our gluco amylase as we start to fill the fermenter, right before we pitch our yeast. Another question, which has res
  4. I've had lots of luck doing everything unmalted but the barley. We use a high temp Alpha Amylase enzyme for the cook up, which helps with viscosity issues as well as starch conversion. I still pitch and rest the malted barley on the way down at around 145 to utilize other enzymes present in the barley. You could accomplish conversion with only the malted barley if you nail your temps, but I like the consistency of the mash and ease of using an exogenous enzyme. I am very happy with our final product using unmalted rye and corn, but malted barley.
  5. kleclerc77

    Barrels

    Adirondack has been supplying us with some of the nicest barrels I've ever gotten to work with. 36-42 month air seasoned oak, and extreme attention to detail. https://www.adirondackbarrelcooperage.com/
  6. The production schedule we're on now has me mashing twice a day to fill two fermenters, so for our situation an oversized mash tun would be sweet. Mash twice and clean the still Wednesday, polish Thursday and Friday, strip Monday and Tuesday, and repeat. Everyone's setups are so different it's hard to generalize about equipment needs Also, I love the hot takes @Silk City Distillers ! We are collaborating with a brewery to lauter some single malt wash for us in the coming year because of the horror stories of on-grain single malts. Have you considered doing that with the brewery nex
  7. Oh yeah nah we do all grain in stuff here. No lautering capability so no malt whiskies for us at the moment.
  8. I like our 1:1 mash tun to fermenter size. Keeps things simple. That being said, it would be pretty badass to have that ratio be 2:1 so you could fill both fermenters with one mash. I don't see any advantage in having a mash tun that won't fill at least one fermenter.
  9. Dang I just got my first ever cheesey ferment. The weird part is, only one of the two ferments I did got cheesey. So it doesn't seem like the grain is to blame. Did you ever come to any conclusions on this @bconley?
  10. I'd recommend using a set of rolling cantilever stairs vs. a ladder.
  11. Also, the snap 50 isn't always dead on, which is the reason they're not approved by the ttb for final gauging. Especially with this heat, the temp correction isn't always right. My snap seems to be off in that range during the summer when the temp of the spirits is high. Get yourself some ttb approved lab grade hydrometers and a thermometer to temp correct for yourself. These hydrometers have small ranges say 75-95 proof, 80 to 100 proof, and so on.
  12. The idea of any contaminants in the final product - whether it be cardboard/dust/bottle production stuff, after spending years carefully crafting a spirit, is enough reason for us to go with a professional rig. @MichaelAtTCW is always wicked helpful with questions/customer support. We'll be placing an order soon.
  13. Damn this bottle came with a better engineer's drawing than our still did 😂😂😂
  14. The thing that caught my eye was the temp control on the water going IN to the deph. Wouldn't the temp of the water OUT of the deph be the better place to control it? The temp of the water coming out will be indicative of the temp being held in the deph, where water temp going in can/will fluctuate because it's city water.
  15. Thanks for the input! I saw the Uks Inc. posts but it always sounds like a robot/scam so I'm kinda skeptical there. I'll reach out and see what I can find. Putting one together ourselves may be our best option.
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