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  1. Bought these off the Forum and they work great - selling one as we have gone up in capacity. Single wall chiller, 2” valve. $3200. Ship from Park City, Utah 84098
  2. Our first whiskey mash (100% single malt barley) and fermentation is nearing completion (SG @ 1.01). We ferment and plan to strip grain on. The krausen on the top of our fermentation is about 8" thick. Any recommendations of how to handle the krausen? Do I use a shovel and remove it before I pump to the stripping still? Do I wait for krausen to fall - it is so thick I don't think it will. Thanks for any advice.
  3. Hey all, We are fermenting an on grain 95% rye. We ferment all of our whiskeys on grain given we don't have the ability to lauter/sparge. Our equipment is not set up for lautering. Particularly with our high rye and single malt, there is a 6"-12" grain plug sitting on top of the fermenter preventing CO2 to escape during fermentation. This has lead to bad yields. The lack of CO2 release is killing off the yeast. Recently I have been hooking it up to a pump to circulate 3-5 times a day or taking a SS paddle and mixing the grains back into the rest of the mash sitting below the grain plug on
  4. New Fermentation Tanks 3500 liters (925 gallons). Price: $17,800 each. 6 available. 5 wrapped and ready for shipping, 1 was unwrapped to take a picture and inspect. Jacketed for cooling with sloped bottom SUS 304 Stainless Steel Side manhole CIP Cleaning Ball Thermometer Pressure Gauge Sampling Port Stand with adjustable legs Mixer - 3 phase motor with shaft and paddle Our price includes the motor (other providers usually do not). Call or email andrew@tetondistillery.com for pricing.
  5. I'm looking for some suggestions for exogenous enzymes to use in our grain-in mashing. I've mashed a ton of single malt before, where exogenous enzymes were unnecessary. I may use malt down the line for conversion, but initially am looking to use enzymes until I get a firm grasp on our equipment's heating and cooling quirks/capabilities. I'm leaning towards a certain supplier I won't mention as to not skew people's advice. Lots of suppliers on here, but looking for success stories from producers. Thank you!
  6. Hi All I expect to share and learn from you, so we all can improve our knowledge and technical service worldwide. Enzymes are my world since 1998, with Novozymes brand. Have great successes! Paulo Braga
  7. There was never a clear document or direction on what do with the heads distillate. From the obvious re-distillation which in my opinion doesn't produce good results, to burning and disposing of them. Skofis in his 1987 manuscript mentions the work of Dr. Guymon's use of fermentation to re-purpose heads, I summarized my findings and experiment at a recent blog post. https://blog.dropbit.io/2018/09/25/re-purposing-heads-into-usable-alcohol/
  8. A growing distillery in the Peruvian Andes is looking for distillers interested in a 2-3 month work exchange for a distiller or beginning distiller. We are a craft distillery working with small scale sugar cane growers to produce Caña Alta, Peru's finest Cañazo (similar to Rhum Agricole), as well as our own botanicals for macerations and beyond. Destilería Andina is located in Ollantaytambo, half-way between Cusco and Machu Picchu, a perfect location for exploring Andean culture, archaeological sites and hiking on your days off. Looking for a demonstrated interest in fermentation, botanicals,
  9. I'm prepping to start on a Rum. From my reading it seems that of the sugar content in Molasses only ~52% of it is fermentable. How should I calculate the gravity of my wash? Should I divide the sugar contribution from the molasses in half or take it as is?
  10. Templeton Rye is looking for a Production Shift Lead with at least 5 years of production experience, 3 of which have ideally been in fermentation and distillation. This position will work out of the new Templeton Rye distillery in Templeton, IA. The Production Shift Lead will oversee and operate all equipment from grain receiving through milling, fermentation, distillation and final product approval tanks. The Production shift lead will mentor and help train the other crew on their shift. This position requires a 12 hour shift schedule that will rotate to include days and nights. The Produc
  11. White Labs is happy to announce that we now carry AB Biotek's Pinnacle dry distiller's yeasts in 500g packages. We offer two strains currently: Pinnacle Distillers Yeast (G) is an active dried yeast well-suited for use in simultaneous saccharification fermentations of starch substrates from grain. It has a high tolerance to liberated glucose. Pinnacle Distillers Yeast (M) is an active dried yeast well-suited for use in malt-based fermentations. It rapidly consumes maltose and produces a flavorful spirit. For more information on White Lab's complete line of Distilling products,
  12. Just wanted to say hello and introduce myself. I am currently the Global Key Account Manager for White Labs but founded the Colorado Distillers Guild. Feel free to outreach about any fermentation and yeast questions for your distillery. We have a diverse product line for distillers including liquid and dried yeast and enzymes. Cheers! JoAnne Carilli-Stevenson
  13. * Used * 800 L Fermentation Tanks for Sale. Price: $6370. Link for pictures: http://www.tetondistillery.com/distillery-equipment/fermentation-tank-800-liters-211-gallons. If you want new fermenters, it is a 90-120 day wait. Other sizes available. Our price includes the motor (other providers usually do not). Email andrew@tetondistillery.com Fermentation Tank 800 liters (211 gallons) Jacketed for cooling with conical bottom SUS 304 Stainless Steel Side manhole CIP Cleaning Ball Thermometer Pressure Gauge Sampling Port Stand with adjustable legs
  14. Hello from Portland, OR! We are NaCa Fermentation, a company working to make fermentation better. We use encapsulation to make any yeast strain work better. Fermentation can be tricky, we can help you make it more efficient. We are happy to be part of the forum and look forward to talking fermentation! Our website is: nacaferm.com Cheers!
  15. jeffw

    What is it?

    Quick little game of what the hell is that? The orange stuff is something new to me. This is a new equipment "sacrificial" mash with mostly corn. Smells like a normal bourbon mash. It is extremely oily. Corn oil? Otherwise, maybe some fluid leaked into the mash from the gear box on the agitator? All thoughts welcome. I did not taste it. Distilling now and I will see how the low wines taste.
  16. Everything was going normal as in the past two years of making rum and then BAM! Two days ago I noticed a couple of small dime size spots and today there is a full blown something going on??? Any ideas? Ty Dave
  17. We've been experimenting with ways to ferment. Our standard SOP is the batch method, where we produce our wash (we make rum) let it ferment out and then empty/wash the fermenter once it's been transferred to the still. One day, we left some of the wash along with the trub in the bottom of the fermenter before refilling with new wash. The fermentation time was dramatically reduced, with only a 30 minute lag time and a total fermentation of only 33 perent of our typical time. I was primarily concerned with bacterial infection and stressed yeast affecting the flavor of the distilled product
  18. Hi All, I'm curious to know what people are doing for controlling their fermentation temperature. I've been looking at the different options available while shopping for my fermenters. Do you use tanks with dimpled or channeled jackets already built into them? Do you wrap a tank blanket around them and use that? (here's a link to one particular site that I've been looking at for this option http://www.powerblanket.com/fermentation-cooling) Do you have glycol in your jacket or cooling water? In my view glycol would be concerning because of the possibility of a leak. Or maybe you don't do a
  19. I'm running into a lot of difficulty recently with my distillation/ fermentation. The symptoms are early onset of feints/ tails. I have tried increasing reflux in the still to continue the hearts cut but it isn't working. I have tried less reflux too. Fermentation appears to be good. Grain bill - 100% barley malt Starting gravity 1.061 Final gravity 0.997. Estimated ABV 8.38%. Final PH 4.19 Distillation Still - 250 litre pot with 3 plated column with dephlegmator. Heads and foreshots are compressed at the begining of the run - 100% reflux for 30 minutes and h
  20. So I would love to make an agricole style rhum, but know that cane juice is basically only stable for a few hours, with all the agricole producers essentially situated on cane plantations. That being said I feel like I have heard of frozen cane juice, and was wondering if anyone knew if it was viable to get a shipment of cane juice essentially flash frozen at the source, which could then be quickly melted down and pitched for a fermentation? On a similar vein, is it possible to get a shipment of cane itself and press it in house for the juice? (Though that sounds like more trouble then it'
  21. 2 copper pots of 2000 liters each (antiques and artisanal copper vessels) Ideal for infusions & maceration of gin botanicals - Heating method: steam - Artisanal fabrication with copper (thickness 8 mm) - Origin: Argentina - Price: usd 20.000 dollaras - FOB Mendoza/Argentina
  22. 2 copper pots of 2000 liters each (antiques and artisanal copper vessels) Ideal for infusions & maceration of gin botanicals - Heating method: steam - Artisanal fabrication with copper (thickness 8 mm) - Origin: Argentina - Price: usd 20.000 dollaras - FOB Mendoza/Argentina
  23. Good Morning, We have a Grain Cooker that we bought and used 2 times for a special recipe that didnt work out so we are trying to get rid of it. We paid $15,000 for it but would like to at least get $12,500 out of it. It is 325 gallons, powered with electric units. Has a grate to keep grain from settling on bottom. Outlet above grate is 2 inch and below grate is 3 inch. Stainless still built with cypress wood on outside, which could be removed if needed. Has a thermometer, we have a mixer for it that we bought separate but would give with it to get rid of it. I tried attaching some pictures
  24. Our next door neighbors, No-Li Brewhouse (Spokane, WA) are selling 5 fermentation vessels. They have been employed as primary fermentation vessels (beer) for two years. Two will be available late-April, two more will be available mid-to late-summer. The last vessel will be available in the fall. We are replacing the vessels with cylindro-conical fermenters. They are asking $12,000 each. Features: fabricated by Malrex (2009, UK, http://www.malrexfabrication.co.uk/) 304 stainless steel 1000 gallon total capacity standpipe and drain ports and valves (2" TC) atmospheric, closed-top with
  25. Has anyone used this?: https://www.misco.com/beer-refractometer/beer-refractometer/beer-refractometer-wort-dissolved-solids-specific-gravity#detailed_description-tab I would love to have a reliable, quick way to determine dissolved solids in my wort so I can have a better handle on fermentation performance, if only approximate. If anyone has an opinion on this little guy, I'd love to hear it before I fork over 450 bucks for the luxury of knowing TDS in my wort. Getting away from hydrometry for tracking fermentation progress would be nice, as would being able to use sterile disposable pipe
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