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  1. Today
  2. Tried a different image host.
  3. Yep I second the 2lbs/gallon. With 2 passes on a single roller mill, I had to go to 2 1/2lbs to get about 20 Brix after conversion. But now I have a hammer mill and have been able to drop down to 2 lbs/gallon and achieve same potential abv.
  4. Hi Everyone, I recently acquired a beautiful Arnold Holstein 45L propane fired testing still and I'm having a heck of a time finding ANY information on set up, installation, operation or replacement parts. I'd like to make sure this thing is safe before I fire it up and that I'm operating it safely and within guidelines. Any help would be appreciated. Here's a pic of it in -Dave arnold still.pdf
  5. Yesterday
  6. The image is blocked for me. I'd love to see what you've done.
  7. 2 pound of grain per gallon total volume is a reasonable estimate.
  8. Just emailed you Cheers
  9. The spirit still has been sold. Metalcraft combo vessel(s) still available. $20k or best offer.
  10. In the distillery proper. Local municipal code has a number of health department mandated sanitary codes that apply to any food handling establishment, including manufacturing. There were a number of other requirements I didn't list. Separate handwash sink (in the manufacturing area) and a mop sink as well. The 3 basin would have been a real problem, as it's required to be air gapped into a floor sink - but we were already tearing up the concrete to lay down trench drains anyhow. Really thought, would be hard to imagine how to operate without them. FDA would certainly have something to say if they walked into a facility without these things. I thought the grease trap was excessive, not the sink, god knows I spend half the day cleaning.
  11. Yeah I was just wanting a ballpark for rough estimates. thanks
  12. Hi all, Looking for a used mash pump that can be used to handle the transferring of thick bourbon mashes between my tun, cooling vessel, and fermenter. Please let me know if you're looking to part with one, or have a good lead on where I can buy a used one. Thanks, Josh
  13. Where could I send a resume? Thank you.
  14. Depends on how high of an alcohol content you want your wash to have. This is always a nice reference if you are trying to build a recipe from scratch: https://www.brewersfriend.com/homebrew/recipe/calculator/ If you are going to shoot for a 10-12% wash, I'd guess that you are going to be in the neighborhood of 1,750-2,000 pounds, depending on what kind of efficiency you are expecting. Please keep in mind that there are may variables in the above assumptions....other things you are going to want to think about are yeast attenuation, grist profile/size, enzymes or malt only, will you cereal mash, etc.. Cheers and good luck! Adam
  15. iskiebaydistillery has the right idea. By using negative pressure ventilation, you prevent any flammable ethanol vapors from traveling from the origin to other parts of the building that are not designed for the hazardous location - primarily electrical. If your distillery is in a separate building, positive pressure ventilation will definitely work and save the cost of the XP fan.
  16. Actually, this is not entirely correct. The hot vapors rise in the still because the condenser creates a lower pressure (slight vacuum) and the vapors travel from the higher pressure where the vapors are generated in the pot to the top. Even at 200'F (above its atmospheric boiling point) ethanol vapors are 20% heavier than air. Ethanol vapors will fairly quickly mix with air, although they will still tend to seek the floor.
  17. I have seen some discussion about mash bill in pounds but haven't seen anyone spell it out. If my mash is 70% corn 25% Wheat 5% barley at 1000 gallons, how many pounds of each grain is that? Our farm has grown the corn and wheat for years and I am trying to determine the grain cost to the distillery. Cant do that without weight. Distillery not up and running yet
  18. I agree that costs seems excessive, although it may include travel time and training to become qualified to approve the panel. Unfortunately, some people will charge whatever the traffic will bear, with little connection to actual costs.
  19. Did the official provide a rationale for this sink? Was this in your tasting room or where those utensils are washed?
  20. We have a few hundred used 3 and 5 gallon (once and twice used) barrels available for sale. All of them were previously used to age bourbon and some were used a second time for a malt whiskey. These are from a couple different barrel suppliers and all are char level 3. If interested please contact Jeff at 512-576-0653.
  21. The tip fits into a graduated cylinder and it is 3/8 I believe. I will confirm
  22. I've worked with both. Pm me Dan
  23. Head compression during equilibrium works great, but most stills are designed by people that do not understand the interplay between vapor-liquid surface area and overall velocity. If your column plates are big diameter and the volume between plates is big, then try refluxing hot and fast. If you are small and there are a lot of plates, sloooow down, and try diluting your charge a bit. If your plates drain directly to the pot or plate scupper instead of to the plate below, that's just stupid design. Hope that helps :-) Dan
  24. I think there are two things happening here. First, as has already been mentioned, your fermentation is outside your yeast strain's "comfort zone," and it seems to be expressing more head compounds than necessary. That is typical of heat-stressed adult yeast cells. Most beer strains that are happy at 65-75 will express elevated acetone, acetylcholene, and pentanes at 85. If time isn't a factor, try your ferments in the happy place. Second, your vodka still is having trouble with lighter fractions. The still dragon is a great piece of equipment, but the column is a bit undersized, as is the volume between plate stages. I suspect that you may be sustaining vapor velocity above the level that your liquid-vapor interface can sustain. If you have a dephlegmator, try using it to choke the vapor velocity down. If no dephleg, you will have to use the heat in the pot to slow down your distillation. An extended equilibrium period may also help to concentrate your light fractions. Dilution *may* help, depending on the exact composition of your head fractions, and it will certainly help slow vapor velocity, and increase your vapor pressure differential. While Odin is right that diacetyl is likely your butter culprit, your high fermentation temp suggests that is not the case. High levels of methyl ethyl cetone can have an oily feel on the tongue when tasted in conjunction with some alkenes. I have heard some people refer to this as butterscotch, although it's more of a mouthfeel than a taste. While it's more common on stonefruit fermentations, it can certainly present with barley. Good luck! Dan
  25. Looking for some kluyveromyces fragilis/marxianus to process some whey. Does anyone have some, or know where to source? I just need a little, I can culture it :-) Thanks! Dan
  26. Location: Cooperstown, NY JOB DESCRIPTION Terms are negotiable depending on the fit. We are seeking a Head Distiller. Duties will include sourcing grains,making mash, overseeing production and bottling, managing the warehouse,handling orders and record keeping in Stillhouse. You will be supervising a winter staff of 4 and a summer staff of 10+. Having fun, producing award winning spirits, living in a beautiful area and being treated well in this family owned positive distillery environment. Are you the one? JOB REQUIREMENTS Some distillation experience is preferred. You need to have a good palate for spirits. Should be proficient with chemistry concepts and must be able to use the Stillhouse software system. Management experience and good organizational skills are also preferred. Benefits Health Insurance, Retirement Plan, Vehicle Allowance
  27. The specs for these Stainless IBC's is for Beverage. That means ground and polished welds, passivated, and extra sanitary Tri-Clamp fittings, gaskets, clamps, etc. as compared with other versions. These are unopened and obviously unused. They can be used as fermentation vessels as well as blending and proofing vessels. We are actually keeping two of them ourselves since we have a total of five of these. If you want all three we can look at a better price.
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