Cooking the grain
Backset in Cooker
From Cooker to Fermenter
Beer still filling
Flow Box up Close
MillingAt Tom's Foolery our hands are all in, starting with the milling of the grain.
Grain loadingOnce the grain is milled, we used to lift it up to the second story of the barn so it could be dropped through a grain tube into the mash cooker downstairs.
Cooking the grainCorn, Rye and Barley Malt are added to the cooker at precise temperatures to cook the starches into fermentable sugars.
Backset in CookerAs we follow the traditional sour mash technique, we have to add backset, which is basically a number of gallons of the spent stillage from the last stripping run.
From Cooker to FermenterOnce the mash has adequately cooled it is transferred to the fermentation room. Our old equipment consisted of three open cypress fermenters.
Bubbling FermenterOh the sweet sweet smells of fermenting mash---with commentary from Tom
Beer still fillingFilling up the beer still with fermented mash for a stripping run
Stripping distillationThe first of the Double Pot still distillations is the stripping run through the lager still. Commentary from Tom.
ConsenderAs the vapors begin to come over from the beer still, alcohol boils at a lower temperature than water, so those vapors are the first to cross into the condenser where cool waters surrounds the vapor coil and condenses it back to liquid
Flow BoxesFresh distillate runs through the Flow Boxes where we can check temperature and proof of the distillate.
Low winesThe outcome of the first disillation--low wines.
Low WinesCommentary from Tom
Whiskey DistillationThe second Pot Distillation that will produce the hearts we barrel.
Rack HouseHead on out to the Rack House where the hearts are laid to rest a spell in new charred American oak barrels!
Flow Box up Close
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