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We use Proof33 at our Distillery. The smallest size they have is 32 ounces.

https://store.proof33.com/collections/y ... -nutrients

What about making a typical shine? If you have access to sugar and/or molasses, you can add a few pounds of corn meal, wheat flour, rye if available, etc. to make an old school type of recipe. Put that in a new charred barrel and I think you'll have something that you'll enjoy. Its something we trie...

WOW, I liked mine, until I saw yours. Great job.

If its truly stalled and not just slow, you can search previous posts from this recipe, you will find a ton of advice. RAD had a good post that helped me out. Here is the link. Just scroll down and look for RAD14701. We found that the vegetable fertilizer made it run like a bat out of hell, but we g...

Welcome to HD. Good luck.

I really like baker's yeast all around. But, its not so easy to find in these parts of Ohio, USA. DADY is more available through the brew supply shops.

I switched from lava rock to 1/2 ceramic rings in a 4" column. My proof went up from 186 to 190. And, the rings came in a nice mesh bag. I put the whole bag in a dishwasher to clean it out. Does a pretty good job, but make sure you run it alone and do a dishwasher cleaning round afterwards.

I went a little crazy with my Still Dragon controllers. We use the 5500 watt elements, but thinking to move to 6500 when the old ones pop. We have been using these for 3 years. One of them stopped adjusting, but we have not needed to fix it, since its stuck in full on and we use it to heat water. Ni...

Stripping Run allows you to do a fast run up front to get as much alcohol out(strip out) of your mash or wash quickly. Its almost always a first run, and not the final run. We often skip detailed cuts during this run, and worry about that at the distilate run. Just one way to do things.

It gets easier. Stick with it.

Enjoy and do a ton of reading

pope, this is a wonderful thread. Its a PHD in continuous plate columns.

I hear that Diageo does this with many of their products. We have not tried it, but certainly asking about it.

Welcome to HD. Best distilling education in the world.

Welcome. Lots to read.

With a good PH, and vitamins, have you tried repitching the yeast with a high krausen? Purified water is not healthy for yeast.

I have been adding glucoamalyze to many of my fermentations prior to pitching yeast. The AG's that normally stall at 1.10 or so, it seems to drop closer to 1.00. That said, sometimes its nice to leave a little behind for flavor profile. As distillers, we think 1.000 is the best, but not always. For ...

We had a bourbon that ran similar. Smelled Horrible, tasted horrible through out the entire process. I had all the supplies so we tossed it in a barrel and it ended up being one of our most flavorful, awesome bourbons. Proving the points made by others above.

Welcome to HD,

Enjoy. You will learn as much here as anywhere in the world.

...about how far out from touching are you setting the plates? Here’s how I do it: 1) loosen the plate adjustment until it doesn’t grind at all with the power off. 2) pour the grain into the hopper with the hopper flow adjustment slide closed. 3) plug it in and slowly open the slide until a small f...

You did give me a great idea though for a new bourbon we're looking to make. I may stop fermentation at 1.010 to sweeten it up a tad. I appreciate the idea. Glad you were inspired, jdetechguy. Whatever ideas I may have sown were coincidental, not intentional. :mrgreen: You may have seen the previou...

You sure have my interest. We need a continuous stripper, but its commercial and I am just trying to learn from everyone that has tried.

Thanks. I did a test once with identical mash bills, one with just 2-row for malt, and the second with malt and gluco. The gluco mash converted slightly higher than the malt-only mash. At the hobby level, the higher alcohol potential from adding gluco is probably minimal, but I still like the idea ...

If I remember correctly you're working with larger volumes in a commercial setting. Can you share how your steam wand is configured? Altho I'm a firm believer of using gluco enzymes alongside malt, I'm curious how your process contributes to higher dextrins. Oh, and what kind of corn do you typical...

I have done NOTHING with corn that isn't flaked. But from the large amount of reading I've done here the trade offs most people seem to be making with corn are either accepting low (or at least lower) efficiency, increased cooking time (over night in many reported cases), or both. The trend also se...

We mill the corn and then add boiling water on top. We let that sit at about 175 degrees for 2 hours. When it cools a little bit into the range, we add alpha amylase from Proof33. Proof33 charges about $29 a quart, but worth the price. We get a specific gravity of 1.065 from that combo. We have also...

If you search the birdwatcher's tried and true, Rad had some good ideas on getting finished in 3 days. I think he added some baking soda or oyster shells to help with PH. He also added some 30-10-10 fertilizer and Epson salts. Be careful on fertilizer. You don't want to accidently drink that. https:...

Welcome back. We did the same thing. We went commercial, enjoying the life of breaking even. Its still fun, but it once was more fun.

OK Realistically , forget about what you are trying to do and just run the fermentented Molasses wash through the 4 plate still . He’s my logic . First off , a continuous stripping still will only get you close to 50% AVB ... and thats an efficient still... not a half arsed attempt .. You’ll need a...