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  1. I have been on this forum for about 10 years. If any of you would like to see one of my distilling projects that is a bit out there you can see it on Gordon Ramsay's Uncharted season 2 that aired in USA and Canada on Sunday 7th June. Here is a link to a "spoiler" for the show. https://m.facebook.com/story.php?story_fbid=2715946521842804&id=351647368272743&sfnsn=mo
  2. Contemplating a 100% rye whiskey first has anyone done one and what do you like or dislike? so from my past life as a beer brewer i have done many rye beers and mashed at 150°F for 60-90 minutes for full starch conversion to fermentable sugars. This is the ideal temperature and time it takes for roller milled grain to convert. Know in my distilling world and equipment i do grain in mashes like most of us. When making a bourbon after high temp cooking my grain i chill down my mash to 150° and add my 21% of rye and 4% of barley. i liquefy really well and hit my numbers i am targeting.
  3. I'm looking to purchase rye grain that has been lightly rolled from the state of New York. If anyone has any leads on farmers or mills that may have rye now and/or long term would greatly appreciate it!
  4. 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
  5. Hello, I'm Gene Nassif, co-founder of Obtainium Whiskey, a brand from Cat's Eye Distillery in Bettendorf, Iowa. In short, we are a transparently sourced "American Independent Bottler" of sorts, bottling single barrel, barrel proof whiskies sourced from everywhere. I've done light whiskey, Polish rye, Canadian rye, Tennessee rye, MGP bourbon, Kentucky corn whiskey, we do it all. I'm always looking for interesting whiskies to bottle or distilleries looking to collab on an independent bottling. If anyone would like to talk, feel free to reach out!
  6. Have over 100 used barels, bourbon and rye, emptied in late December About 35 damaged barrels, a ouple missing heads, can be used for furniture, brak up for smoking, etc. Usable barrels 1-3 barrels $150 4 barrels $125 (my recollection is we can fit 4 empties on pallet) 5-15 barrels $100 16-50 barrels $85 51+ $75 Damaged barres $50 each. e-mail- proofandwood@gmail.com
  7. Does anyone have experience making rye whiskey? If so, can you describe some of the major differences in mash bill or procedure that made a successful rye? After two extremely low-yield batches, I am scouring for resources on rye whiskey. I have not had much luck finding detailed information. If you know of any good books, journals, or websites on rye whiskey (particularly the mash) please let me know.
  8. I have many freshly dumped barrels. Several Bourbon and several Rye 53 gallon barrels. Some with bungs on the side and some with bungs on the end. I will have an constant supply of these barrels, as we go through them all the time. Asking $120 each, OBO. FOB from Clive, IA 50325 CopperCross.com
  9. In one of the topics I wrote that I can post a recipe of Russian traditional distillate called “Bread wine” or “Polugar”. Very smooth and easy to drink spirit, with the lite bread taste. Some users found this interesting. Mash bill: 8kg unmalted wheat + 8 kg rye malt Water - 52l Mashing & fermentation Mashing & fermentation are almost conventional for grain spirits. 1. Correct water pH. I always correct water for grain mashing to pH 5.5-5.6 using digital pH meter from Ali & concentrated sulfuric acid.2. Heat the water to about 50oC. 3. Add a mille
  10. As the title suggests I want to build a 3 chamber still. We were visiting one of the other local places and they mentioned wanting to build one. I said I would help. I know a tiny bit about them. Anyone here up on how they work/design? I know Leopold has one, but that's all I know of currently working systems. I've seen some images but nothing with usable info like how the feeds work or info like that.
  11. I have 18 barrels of MGP rye (95% rye) that is the same as Bullet and many other top brands. It is just over 2 1/2 years old. Asking $2500 per barrel. The barrels are made by Kelvin Cooperage in Louisville and #3 char. Also have 25 barrels of the MGP 21% rye that is also just over 2 1/2 years old. Asking $2200 per barrel. Some of these are in Kelvin barrels and some in barrels from Mexico. # 3 char. Both of these taste great and much older than the age. Bourbon is located in Kentucky.
  12. Industry Competitive Pricing for Contract Distilling of New Make Craft Bourbon, Rye, Single Malt Whiskeys & Rums. Custom Whiskey Mash Bills & Locally Grown Grains Available. Bourbon Whiskey-Wheated (70 corn, 16 wheat, 14 malted barley) $765/barrel Bourbon Whiskey-High Rye (60 corn, 36 rye, 4 malted barley) $795/barrel Bourbon Whiskey-High Rye (75 corn, 21 rye, 4 malted barley) $795/barrel Rye Whiskey (51 rye, 39 corn, 10 malted barley) $840/barrel Rye Whiskey (95 rye, 5 malted barley) $875/barrel Quantity Discounts Offered. High-Capacity, St
  13. I was wondering if anyone had some experience with distilling and mashing with 100% flaked grains. I'm trying to use a 100% flaked bill for ease of use but keep running into a thick pourage that I can't seem to process. Below is the procedure and ratios I'm using but getting stuck and hoping someone might be able to provide some insight... I'm mashing for Distilling. 30 pounds of grain – 100% flaked wheat .375 gallons water per pound of grain (1.5 qt / pound) Bring water to 142 and pH correct to 5.0 with citric acid Mix in BioGlucanase GP – about 4ml worth Mix in Grain Chec
  14. 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!
  15. Need additional production capacity for your spirits brand? Planning to launch a new brand and want to lay down whiskey to age now? Looking to purchase high quality bulk whiskey from a more unique supplier or to have your custom mash bill recipe made for you? Southern Distilling Company offers custom contract distilling in our state-of-the-art, grain-to-glass craft distillery. Unlike the competition, we give you the opportunity to create a truly unique product in a collaborative production environment, at a competitive price point, with custom mash bill orders in quantities as low as 50 barrel
  16. Cooper River Distillers is selling off our inventory of aged spirits in barrels - available to someone with a DSP who can do a transfer in bond. A mix of bourbon, rye, rum, brandy, and experimental whiskeys (see http://CooperRiverDistillers.com for info on our product lines) Currently sitting in bonded storage in Camden, NJ. Would like to liquidate ASAP, so offers and creative ideas are welcome. The brand names and labels that we were marketing these spirits under are also available as part of a sale. All spirits were "hand crafted" the hard way, from scratch in Camden New
  17. Hello all, I've been happily distilling on grain for a year now on a 500 gallon vendome +agitator, 4-plate (bubblecap) column +deph, and condenser without much issue. Typical procedure is to run once through our column at low steam (finished) or occasionally stripping straight through the condenser at high steam (low wines). Yesterday was the first time I've had a 100% rye mash for distillation (2:1 grain:water); my thought was to make it in the spirit of old pot still distillations; stripping through condenser to low wines then running once through the column with trays open only using t
  18. Looking to source New York grown grains, anyone who is or has any reliable distributors? Very much appreciated. Would also be seeking New York made bulk gns/whiskey/rye for blending. Cheers!
  19. Hello, I have some extra barrels floating around I'd like to get rid of. All of them are 53 gallons. 8- Rye 2 years old as of November 2017 asking $2750 (95% rye/ 5%malted barley) 13 - barrels Bourbon will be 2 years old Feb-24-2018 asking $2500 (60%corn/36%rye / 4%malted barley) Asking for prices shown or best offer for multi barrels. Please call 515-559-4879 thanks: Joseph D. Joseph@coppercross.com
  20. All, I am reaching out to anyone who in interested in purchasing bulk Bourbon 2 to 4 years old as well as anyone who would like us to create your own mash bill to lay down. Please email me if interested in learning more and if you have any questions. jph@heintzglobal.com
  21. Well, I always like to know who I’m dealing with so here is a bit about us. I grew as a military brat; Dad was in the US Air Force. I grew up mostly in Northern California and received a degree in Biology and Biochemistry in San Diego, before getting a PhD in Molecular Genetics from Notre Dame (Go Irish!! Sorry, we’re programmed to do that). After that I moved to Northern Sweden for my post-doc, spent 8 years there and met the communist (my wife). Olga, my partner in crime, grew up in the Soviet Union. After Umeå we moved to Aberdeen and lived in Scotland for 4 years. The communist wasn’t happ
  22. Hey guys, Been distilling for about a year and a half on a hillbilly still, w flute, and 5500 watt direct heating element. Last week I ventured into "on the grain" for the first time. Amazing fermentation results, much easier mashing, only problem is I have now scorched 2 mashes and I am at a loss. I read through as many forums as I can here, and I found one user who claims Rye needs a much more substantial beta-glucanase break to avoid scorching in a mash. Is that my problem? Also, yes, I brought it up real real slow and agitated as much as I could without being on it cons
  23. Early Bird Registration Open Through December 15! The 2018 Craft Malt Conference will take place February 3rd and 4th, 2018, in Asheville, North Carolina. Early bird registration is open through December 15, 2017. Early bird registration is $350 for Craft Maltsters Guild members and $400 for non-members. Registration fee includes access to all workshops, meals, and beer. Register here. Registration is limited to 125 attendees. What can you expect to get out of the conference? An overview of the current state of craft malt, including malting technology, handling an
  24. We have the following for sale.... Bourbon - 200L (53gal) casks - asking $3,500 per cask 1. Casks manufactured by Canton Cooperage, Lebanon Kentucky 2. Aged in specially commissioned, virgin American white oak, 200L, #4 char with toasted heads 3. Bourbon produced by MGP is 54% corn, 36% rye, 10% malted barley 4. Lay down date May 21, 2014 5. ABV 59.2% 6. Proof 118.4 Rye - 200L (53gal) casks - asking $4,500 per cask Rye produced by MGP, 95% Rye in new American Oak barrels with 3-4 char Lay down
  25. Welcome experienced candidates that want to create authentic spirits in an award winning landmark. Competitive compensation and real responsibility offered. See both attachments to get a feel for the opportunity! cheers Elliott MHD Head Distiller Search.doc MHD Events Brochure 2017.pdf
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