iskiebaedistillery

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iskiebaedistillery last won the day on September 8 2016

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About iskiebaedistillery

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    http://www.iskiebaedistillery.com

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    Male
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    Saint Paul, MN
  • Interests
    Distilling, Brewing and Equipment Design

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  1. Not sure if this is the reason, but a lot of buildings have forced air for heat. Its not running 100% of the time, so if it was positive pressure then the ethanol vapors could be forced through the ducts. Obviously, if you just had exhaust ventilation directly from the distillery to the atmosphere and radiant hot water heat, then I could see it working.
  2. One other thing, the manufacturer suggested flying the cargo. Would a FF handle that kind of shipment as well?
  3. Great info to know, thank you very much Silk City!!!
  4. Thank you, the manufacturer said they will have no problem getting it to the port. I am assuming a freight forwarder just arranges the shipment from the port to the destination. I am more confused on what you have to do legally to import. Are their certain documents and fees related to the legal aspect, aside from the shipping costs.
  5. Does anyone have any experience with importing a still? Buying a still from Scotland, Eastern Europe, China, Portugal, India, etc. and shipping it to the United States? What is involved in the process?
  6. http://www.brewhaus.com/Stainless-Steel-Filter-System.aspx You can add more stainless pipes with triclamp ends to extend it longer.
  7. Ok sounds good, thank you.
  8. Does a material like glass have a fire classification of its own? Like sheets of drywall do? Say, 1/4" tempered glass?
  9. The MN Fire Code groups wines and distilled spirits in casks together as non-applicable under the chapter of flammable and combustable liquid, but I'm sure conflicting codes can be found in just about every aspect of a DSP. I would really like to stay away from H occupancy, so I think the F1/B combo is the way to go if we can.
  10. Yes, will be sprinklered. Ok good to know, I will ask my architect that! Thanks for the suggestion 3dog!
  11. Thank you for the replies gentlemen. No need for unlimited storage, I am starting out small in quantity and budget. The 240 gallon limitations should serve me alright along with the wood cask exception. Our big focus is whiskey and rum, so the majority of the stored spirits will be in processing (and I if I recall there might be an exception for that as well?). Bluestar, do some fire marshals really require anything in direct line of sight be explosion proof? Being that the space is a rectangle, that would get pricey extremely fast. Is there a certain thickness of Lexan that qualifies as explosion proof? 3dog, from what it sounds like talking to the city we would be classified F1, but I'm not sure on the tasting room. Is there fire ratings for glass in general? I have seen two distilleries with glass walls separating the cocktail room and production area.
  12. Bluestar, the plan is to have garage doors both between the production area and the cocktail room as well as between the cocktail room and the outside. Neither of the doors will be in close enough proximity to the stills deeming explosion proof shielding necessary. So my main concern is security for the exterior garage door. Thanks for the info 3dog, yes the space will be sprinklered.
  13. Hello, I have seen a lot of breweries with garage doors, and a few distilleries here and there. I am looking at the glass ones in particular. Given you have approved padlocks or locking mechanisms, can anyone share info about how these doors fit into the fire and security codes? I think they look very nice and would like to incorporate them into my distillery if it is feasible. I am looking at doors along the lines of these: http://www.etodoors.com/full-view-aluminum-clear-glass-commercial-garage-door-2598.html/ Thanks!
  14. Great job in recognizing something wasn't right. The vinegar run helps a lot, but I've always been able to taste production residues in the sacrificial run . . . hence why it is discarded.
  15. What type of heat are you using? What was the take off time on your last run?