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Everything posted by jeffw

  1. Continuous Still Video by Red Boot

    When will you have that up and running? Single pass with heads cut?
  2. 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.
  3. 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.
  4. 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?
  5. 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.
  6. 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).
  7. 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.
  8. Mash Tun Cooling: Part Deux

    If you have a false bottom, why don't you just get a plate chiller like beer guys use?
  9. 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
  10. 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.
  11. 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?
  12. Paul, What is the price on the mash heat exchanger? What is the total length on that? Cheers, Jeff
  13. 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.
  14. 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.
  15. At what point is a pot still too big?

    You building continuous systems Paul? Just stripper?
  16. 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.
  17. At what point is a pot still too big?

    With you Indy and Stumpy, I run a 2000L pot and wish it was a continuous system. Really a question of which company to go with for the continuous column, not whether it is a good idea.
  18. Been wondering this too. Seems funny to have something like 90+ percent wine though and make a vermouth...could always get a winery license but who the hell wants to do that...
  19. Feeding the mill

    I use a grain bin with a forklift over my mill, connect it with a hopper with blast gate and some ventilation tubing. I can take a picture if you like. I do 2000# per mash this way.
  20. WARNING: Oak Wood Barrel Co.

    Michael, As always you are the best!
  21. Finding the right alcohol-proof rubber

    Vinyl is also not good with high proof...
  22. Making Business Sense of Gin (from grain)

    Consider your price point and the size of your equipment. I would say it makes sense if you are using a cheap grain source like corn, or one where you have a interesting story and flavor profile and charge more because of this. But, ideally, you have a huge still that can make GNS in one pass, or even a continuous column that does it. Then you are at least on par or better than GNS (when purchased in totes). With a little still, not sure what the point would be.
  23. What is it?

    Quick little game of what the hell is that? The orange stuff is something new to me. This is a new equipment "sacrificial" mash with mostly corn. Smells like a normal bourbon mash. It is extremely oily. Corn oil? Otherwise, maybe some fluid leaked into the mash from the gear box on the agitator? All thoughts welcome. I did not taste it. Distilling now and I will see how the low wines taste.
  24. Out of curiosity, what do you guys do for filtration on mash water in low lying areas like that? Whenever I get to HHI or similar coastal areas, I always remember thinking the tap water is very brackish. Do you DI, RO, or just big blue filter it? Cheers, Jeff