
Through studies with Dr. Kris Berglund at Michigan State University, we have been able to identify efficiencies by using a fine grind flour in a distilling mash vs. preground malt.
When using flour, we are able to increase … [More]
Through studies with Dr. Kris Berglund at Michigan State University, we have been able to identify efficiencies by using a fine grind flour in a distilling mash vs. preground malt.
When using flour, we are able to increase … [More]
An excerpt from “Grind Profiles for Optimum Distilling Yields”
Many distillers that distill on grain may be missing an opportunity to optimize their distillery’s yield by … [More]