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SlickFloss

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SlickFloss last won the day on June 9

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  1. Yeah we're running HP steam in our mains it's a bit drier. Even wet steam though has a time managed kill clock I'm just not sure what that is. Our steam plumbs into the mash out line, we back fill to which ever fermenter or fermenters we want to clean allow them to fill with steam. At this point we have already wash rinsed with hoses and there is no soil. let them sit for 44 minutes completely filled, use canvas tops to cover them (open top fermenters) holler at me any time Cheers slick
  2. are you saying you have a steak wand, a device that sprays live steam? Or do you have a strahman hose that sprays steam heated water? We clean our very large tanks and fermenters this way (6k gallon fermenters 3k gallon cookers) it is very effective as long as their is minimal soil and scale residue. We have plumbed steam spigots into lines and tanks for this purpose. if you have a ton of scale in your tank that needs to be addressed chemically the steam won’t take that off. Also physical soil as mentioned. Steam is a great sanitizer but it may not be the best physical cleaner Aqueous ozone is an incredibly effective cleaner/sanitizer and can be hooked up directly to spray balls and doesn’t require a rinse, purchasing a unit for this purpose for our small system (3800 gallon ferms 1750 gallon cookers)
  3. The term mashing is synonymous with cooking with hot water, whether we are talking malted or raw grains 99% of distilleries in America (not saying you’re in America just speaking on my limited worldview) are converting with enzyme, thus malted grains are mostly for decorum and flavor. there are enzymes other than TAA and SGA that help with mashing raw grains- viscosity/proteolytic enzymes being a few along them for any mashing function there are enzymes that will make things easier cheers
  4. Don’t adjust ph with citric
  5. Nice looking whip! Just a friendly fyi most manufacturers probably didn't intend to see you send out their spec sheet. Personally I know its stupid and should be fine (eh kinda not really) but if youre interested in preserving relationships with suppliers its usually best practices to keep those just not thrown out on the internet. For instance, I know have this saved on my hard drive forever, can reference it for the advantage of any of my consulting clients, and could take it to any manufacturer for a copy. cheers
  6. Our system is designed to recover stillage to adjust PH like its a standard input (*similar to water). Acid is free labor is minimal. Mash grain in thick @ 140ish (squeeze the water), send the cooker to 200 f Adjust PH for High temp tol AA using stillage, pitch enzyme so we are converting as we are cooking Hold for 45-60 mins once reach 200 add water check temp and PH Add Stillage Ends up around 155/150 ish rest for 45 mins, adjust with stillage to PH for Glucoamylase (will be around 145/140 when rest is done) Pitch gluco, send to fermenter through Hx, recheck PH, Pitch Yeast around 90, cool to fermentation starting temp in ferm, BLAST OFF we saw about 1.2% yield increase off mastering our PH, I paid attention to it specifically for about 10 months and its success has knocked itself off my radar. My guys would've let me know if anything slipped back efficiency wise. Cheers
  7. Proofing causes an exothermic reaction that will produce heat. Letting something rest after proofing is highly recceomended. According to your avatar I've gathered you're at Cleveland. Is that the same Cleveland that has the accelerated aged products? If so, weren't y'all clients of Nancy? She should have instructed you pre her method on final proofing if you were.
  8. Hey Silk so we don't reflux at all on whiskey runs but we run in full reflux for about an hour on gin runs. One gin product has a macerate one does not. After about an hour we send to botanical basket. Thoughts were no esterification in our GNS redistillation that we've already taken heads out of and there would be in the grain mash. Am I on right track there?
  9. ^ this is the answer. You can safely pull their system enough to strip with a hydronic boiler those boilers will 100000% be enough
  10. "20 bushels high society all day" is a term that was thrown around a lot by my grandfather it's equivalent to saying "and then we're sitting pretty". Reason he'd say it is we were cooking a lot of corn whiskey (before I was in commercial field) and I was yielding about 2 gallons of etoh per bushel of corn. We made some small changes to our backwoods set up and we started pulling 2.5 to 2.6 gallons/bushel which as a run was really impressive to us. If we did that over 20 bushels we'd end up with around enough for 2 full barrels. I think he got the term high society from moonshine terminology for clean white dog from where he was from. I use it rather loosely in situations where people have altered their processes to increase throughput or efficiency's. Specifically what I was saying is when we switched from anchored tanks to tanks with load cells so we could proof and weigh in tank, we made a change to our facility that really benefitted us.
  11. Stainless tapcons are a blessing around here but a few years ago we switched our tanks to loadcells and poured all them into footings and now were 20 bushels high society day
  12. Realistically excel is a very powerful program and there are some gnarly smart kids in college all around where ever any of you are at. Hire a kid to program you an excel sheet.
  13. How ironic this timing is I’ll link this to our thread
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