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Everything posted by jeffw

  1. Possible Mash Infection, Need Help

    Um, I don't recommend he adds backset from those past fermentations...
  2. Grain-in pump

    How well do the Impeller pumps work for CIP applications? I use a centrifugal, but my Letina's are so low to the ground it is a PITA in terms of priming if I want to use the fancy (though too tall) pump cart I bought with it. I have tried my Air Diaphragm pump, but it really doesn't get the spray ball moving as well with the pulsing action from the pump. Curious what people are using and how they have their CIP setup?
  3. Subbing out production

    I have to agree with Silk City. Unless you want to sell out of your DSP and do tourism, I wouldn't bother starting with the production facility. There are so many DSP in the US right now that I am sure you can find one that will make the product you want, or even let you do it on their equipment, that I don't think it is worth the investment and starting small.
  4. Bulk Juniper

    I have bought some from Woodland Foods (25 lb) sizes, but it is only one source. I think it is Bulgarian but I can't remember off of the top of my head. Cleaner than a lot of the other juniper bags I have bought elsewhere.
  5. Recommendations for used bourbon barrels

    Always have had good experiences with Rocky Mountain barrel. I have only ever had one leak, but I never even contacted them about it. I think they would tell you how to fix it, not necessarily switch it out for you. I believe they were starting to do direct shipments from Kentucky. I would imagine you could get some directly from distilleries too that are closer to you as freight would be high to California.
  6. Wheat Grain Seperation

    Pics Silk? The poly stand up to those temps?

    Presumably without the bourbon?
  8. Boiler Chemicals

    What are people using for boiler chemicals? Our original chemical company is not longer around and just ran out of chemicals a little while ago. Got a quote from a new company but seemed crazy high that a 5 gallon pail is quote for $800. I see Chem World listing boiler chemicals for $140 for 5 gallons. Anyone have a go to source and recommendation on what to use? I figure I can build a flow meter linked to a raspberry pi board that will auto-dose on water usage, but not sure precisely what chemical to use. All help is appreciated. I don't want to neglect one of my most expensive pieces of equipment, but don't feel like getting ripped off either. Cheers, Jeff
  9. Aged Bourbon

    Seems like it might be worth putting fill proof or average fill proof gallons. Just a thought.
  10. Continuous Still Video by Red Boot

    When will you have that up and running? Single pass with heads cut?
  11. Cleaning Run

    If the return is cold water, see if the float in your steam trap is stuck...I had that once. Installed a new still and must have done something to the steam trap.
  12. Cleaning Run

    Do you have condensate in your steam line backing up? Open one of the strainer valves in your return line and see if you have steam or just water...If not this, do you have pressure building up in there? Pressure gauge? If you hit this thing with that much steam and it isn't a problem in the steam piping, I would expect you have a lot of pressure in the still.
  13. Caution using some Ace Roto-mold inductor tanks

    Dehner, My only issue with using a IBC Tote as a fermenter would be that I can never fully empty one of those things. I use them for low wine storage and there is always 1-1.5 gallons in the damn thing after trying to empty it. Maybe flip it over? What do you do?
  14. Mash Tun Cooling: Part Deux

    Hey Paul, I guess I didn't state it but I do put a fraction of the amount of water in already. I am not trying to drop from malt temp, but rather 120 or so to 90. I am just sending in city water though, not chilled. If I was pumping 35 degree water than I am not sure I would need an external heat exchanger at all.
  15. Bourbon Mash and Malt (DP)

    That is really hot for malt addition. You don't really need to boil corn or wheat either. I bring corn up to 190 for 90 min, drop to 160 and add rye/wheat or both, rest 40 min, drop to 147 and add malt. The rye step is around 154 (start milling in at 160 but temp drop with grain add, same with malt).
  16. Mash Tun Cooling: Part Deux

    The other thought on the tube in tube is that you can pump out of your mash cooker and cycle the mash for cooling in your fermenter. This would allow you time to start cleaning your mash cooker for the next day while your mash is cooling. Would save you at least an hour I would think. At for the jacket side cooling, the gylcol water mixture could be run through a small plate hx with regular or boiler water, allowing for no cross over. A smallish duda diesel plate hx would probably work just fine. I currently crash cool my 4000L mash cooker with a reverse jacket, but I have no chiller so this is city water. I close the return line to the boiler feed and dump down the drain. It is not ideal and a bit slow. The tube in tube is about 1/4 the cooling area vs the jacket, leaving me indecisive about getting the tube in tube. I feel like there is a factor I am missing here, like the speed through which the liquid goes through the tube in tube vs mixing with the steam jacket. All that said, the the price on Affordable is pretty good, so it makes it tempting. I less worry about my tank and jacket with my current setup and more worry about boiler contamination, but haven't witnessed any major problems to date with my setup. I still think the solution should come from the design of the continuous systems. If these are being built and employing a heat exchanger for mash on the beer heater side, then whatever that setup is should work...Not sure if this would be cheaper or more expensive than the tube in tube though.
  17. Mash Tun Cooling: Part Deux

    If you have a false bottom, why don't you just get a plate chiller like beer guys use?
  18. Ceiling height

    Hey Dehner, I would shoot for 16' personally. Funny enough I don't have that much, but I would cut my floor and sink the column. The footprint is so small this doesn't seem like a big deal. Better to have better performance than try to shorten it too much. That said, there is no way I would hit a 30' tall column in my location. Cheers, Jeff
  19. bourbon mash question

    I was reading the Artisan Spirit magazine the other day and the article written by Wilderness Trail Distillery on cranking out the maximum number of barrels on your equipment got me thinking about their mashing technique. Is there a reason to add smaller grains (rye, wheat) after gelatinizing the corn, instead of adding it at the same time. The whole article is on minimizing the cook time and overall efficiency, and I don't know what the downside of adding rye and wheat at the same temperature step as the corn would be...thoughts? Some off flavor I don't know about? I have done a few mashes with the corn and wheat/rye added at the same time and brought to 190; I have never really seen any problem with this but perhaps if I dropped temp to 170 to add rye/wheat the flavor would change.
  20. At what point is a pot still too big?

    Awesome Paul! Can't wait to see what you come up with. What is your timeframe?
  21. Paul, What is the price on the mash heat exchanger? What is the total length on that? Cheers, Jeff
  22. Odin on Gin

    Never heard that about coriander before and always wondered when I get the comment that are gin to some people is soapy. I personally find some gins soapy too, but not my own. I suppose we all have a different threshold and tolerance for certain compounds. I never find straight up distilled coriander to be soapy though.
  23. At what point is a pot still too big?

    Beyond aesthetics, I never understood why one would use a doubler instead of a second column to make your heads cut. The Headframe system makes more sense to me. On a side note, the beer heater on the Vendome looks like a small shell and tube condenser, makes me wonder why people say you need a tube in tube for cooling mash instead of a shell and tube.
  24. At what point is a pot still too big?

    You building continuous systems Paul? Just stripper?
  25. At what point is a pot still too big?

    I don't think this is a fair way to state how they are distilling as I understand it. They use either a doubler or a thumper and run it continuously. They are not doing this as a stripping run and then a batch pot still run. My understanding is they use a flame arrestor on the doublers to vent off the heads. What size pot still would Jim Beam need to do it in a true batch fashion? Not sure, but it would be a monster.