Charleston Distilling Posted October 24, 2016 Share Posted October 24, 2016 We make our rye whiskeys with 100% rye and have issues moving the mash once the grain settles out during fermentation. We changed the mash bill to less total grain and tried using a liquifier but found it wasn't worth the money. We are looking to put in some kind of slow agitator to keep the solids suspended without adding a lot of oxygen in to the mash as it ferments. Any suggestions or ideas? Thank you very much! Link to comment Share on other sites More sharing options...
Brian Posted October 24, 2016 Share Posted October 24, 2016 try xylanase.....Deerland enzymes......makes rye mash turn to liquid....increasing your ferment-ability, greatly reducing viscosity, heat transfer increase-----"2-4-6 Bob's your uncle" Link to comment Share on other sites More sharing options...
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