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Lenny last won the day on September 7 2016

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About Lenny

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  • Birthday 07/19/1974

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    Buena Vista, CO
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    whiskey & whitewater

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  1. Feel free to send a resume over to info@deerhammer.com
  2. Would never try to speak to the circumstance mentioned above, but with regards to what went wrong on the TTB side... I'm going to assume that you've never spoken to a distillery that's been audited by the TTB? If records are not impeccably kept to the exact level of compliance that is expected from the TTB, you could absolutely expect to get hit with $ owed. We attempt to mitigate the risk of effing up something significant by running software from Distillery Solutions.
  3. Everyone on here will tell you they like what they use. I'm going to say the vast majority haven't extensively used anything else - us included. We use Stillhouse from Distillery solutions and thing it's awesome. Never used any of the others.
  4. I'd enjoy any input that you have regarding sprinkler systems. I am starting in 1600square with no sprinklers.... yet. Do you still have the document for your local fire marshal regarding alcohol storage? I would like to take as many suggestions as possible to our local.




  5. We messed around with unmalted barley early on, but can't really speak to anything notable in the flavor profile (too many other experiments in conjunction). I would definitely recommend looking into buying your malt in bulk (we use bsg) and then weighing out the value in using local grown/malted barley verses a .45/lb or more savings. We use locally grown corn, rye and wheat for our other whiskies, but for malt... BSG makes the most sense for our program.
  6. We run our 1.5" and 2" hoses directly into our trench drain (with the grate removed) when we're emptying liquid stillage or whatever else -- that slot drain would not allow for that. It looks cool though.
  7. I'm fairly certain that shipping direct to customers varies state to state, and the majority of states do not allow it. I know with certainty that it is NOT permissible in Colorado to ship bottles out of state. There are still a few Colorado distilleries that are doing it anyway.
  8. You know how folks like to suggest that a startup distillery look at whatever initial costs they've cobbled together and then double it? I say, do the same thing with your yields. Figure on using double the grain you think you need for the yield you're hoping for. We run our bourbon (corn, wheat, oats, barley) though a double distillation on true potstills. Our cuts are tight and we don't reach full attenuation, but we definitely get less than that 5.82 proof gallons/56lbs that you're looking at. My math sucks, but I'm thinking we're closer to 2.5pg/56lbs.
  9. I've got 0 answer for your question as asked - and I'm super interested in seeing what that giant fruit juicer does), but... Kinda along the lines of what isiebae stated... have you considered entering into production with a mash that can be lautered in the same manner that a beer mash is typically handled? If you stick to a high percentage of malted barley and either implement a false bottom or some other method of straining out your liquid, you should be good to go without spending big bucks. Plus, this country needs more American malt whiskey!
  10. http://k-malt.com/ I've worked primarily with Bryan Herman over there. We used them to put together a complete malt handling system -- roller mill, aguers, silo, grist bin, load cells, etc. Our 2 roller mill that we use primarily for malted barley works great on most every other grain except whole corn - that was a nightmare I'm trying to forget. The best results we've had in working with corn is to start with cracked corn -- the 2 rollers at a fairly tight setting do a pretty nice job of milling the stuff into a very fine crush. However, I definitely didn't go with this mill/system for it's corn crushing abilities. It was more for working with malt and maintaining a closed milling system that would allow for a dust-free environment in the mill room
  11. There's also Kunzel Mills which is distributed by K-Malt. I have one and have been running it for 2+ years. Great mill for everything except whole corn.
  12. We use a corona mill (easily found for $30+ online) with a drill to run it. It's been working really well for almost 2 years of steady use. You can adjust the grind plate to accommodate the level of crush you want. Only downside is that you'll have to run it with some sort of covering (we just drape a trash bag) or it'll throw botanicals everywhere. Oh, also... we attached a larger hopper using a few sections of vent duct. http://www.amazon.com/Premium-Quality-Grinder-Wheat-Grains/dp/B000U5NZ4I/ref=sr_1_1?ie=UTF8&qid=1456324932&sr=8-1&keywords=corona+mill
  13. I'm pretty sure follow you — There can be a "Colorado Straight Bourbon" (ex. peach street distillers) that is held by regulation to having to produce every drop of that bourbon in the state it claims and be at 2yrs matured at minimum. Or... there can be a "Colorado Bourbon" which is either legitimacy distilled in colorado but matured less than 2 years -or- it can be juice from anywhere else in the country so long as it conforms to the standards of identity for a bourbon. In my estimation, a huge issue with this aspect of spirit regulation by the TTB is that the onus falls on the consumer to understand either what "straight" means (my guess: 95% of buyers do not know what straight means), or to flip a bottle around and read the small print. Meanwhile, producers—who's product seems to account for the majority of "craft" spirit sales on the shelves—can delight in the intentional deception of customers by using their home state as a descriptor to position the product as locally produced ...and the TTB doesn't mind that in the slightest. That's fucked up.
  14. I'm at 66ppm dissolved solids coming from our municipal water passed though a carbon filter. When first started out and used that water to proof down, we got a lot of "clouds" precipitating out and collecting towards the bottom of the bottle. When we switched to RO for proofing down, we still got a slight amount of clouding -- but when we used the same water passed though an ro filter and then ran the proofed down distillate though a 1 micron filter we're not seeing any precipitate. I've never tried using *just* carbon filtered municipal water with final product run though a 1 micron filter - too scared.
  15. I'm on the exact same page. We're smack in the middle of colorado (8'000 feet) at the base of a whole mess of 14,000' peaks, and our water comes the snowmelt off of cottonwood pass (continental divide). It tastes like... nothing. Just like water is meant to. It's at a ph of 7 and full of minerals. We run it though a carbon for mashing and RO for proofing down. I'm not confident enough that variation could not happen and cause massive clouding or the odd flavors to develop. Curious though -- for as many distilleries out here or wherever that sing the songs of using water from springs/glaciers/martian ice/artisan wells/etc. (cough... breckenridge, spring44, tincup) I always wonder how many are really using it straight from the tap (no RO filtered) to proof down their spirits, and if I might be over estimating the importance of ro'ing our water.