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Everything posted by Odin

  1. What ever happened to iStill?

    Thanks for sharing. Proof of the pudding is in eating, right? So lets do that and see how it works. Our head brewer has a recipe formulated for an IPA and I'll join him in a week or two. Flying out to Utah for a workshop first. Speak to you all soon! Odin.
  2. What ever happened to iStill?

    Here are two pics. On the first one my assembly hall manager is cutting the lines to feed the Extractor. The other one is the pump and how we attached it (tri-clamp) to the boiler. Movie on final pump testing in this configuration on the iStill Blog tomorrow. Regards, Odin.
  3. What ever happened to iStill?

    Some very exciting news! We have completed testing all the steps and feel confident we can use the iStills, in combination with the Extractor, to mash beer. Not "just" distillers beer, but also consumers beer. Like this: 1. Bring X amount of water in the iStill 2000 to striking temp (aka starch conversion temp); 2. Fill the Extractor with Y kilo's of cracked malted barley; 3. Use the pump to start extracting and converting the starch into fermentable maltose; 4. When extraction and conversion are done, you now have (around) 2000 liters of wort in the boiler of the iStill 2000; 5. Bring the temp up and add hops; 6. After final hops cooking, crash cool the wort to the desired fermentation temperature; 7.Start fermenting, etc. I'll start posting some more on this (short video, pictures, complete procedures) in a few days time. As we speak, my team - with all the experience with the various steps and new pump system - is building up an iStill 500 with 100 liter Extractor combination. When I am back from Utah, we'll work out final procedures with our head brewer and actually make some 500 liters of actual IPA. Regards, Odin.
  4. What ever happened to iStill?

    Here's more info on upcoming workshops: https://istillblog.com/2018/01/16/utah-and-napa-here-we-come/ Regards, Odin.
  5. What ever happened to iStill?

    And here's the mashed tulip bulbs fermenting at our customer's location. Regards, Odin.
  6. Odin on Gin

    Here's a picture of one of our Texas customers starting a gin run. And let's do a post on extraction next week. And how it can help out the craft distiller at making better gins (and other products). Here is a start. Just a few definitions so we all speak the same language. Maceration is where we put alcohol and organics together with the goal to extract tastes. Vapor infusion is where we put the organics (herbs, berries, spices) in the vapor path while distilling. Boiler infusion is where we put the organics in the boiler while distilling and harvest the taste rich gases thus created. If we extract via maceration we create an extract. If we redistill that extract and create a higher proof clear liquid, that liquid is called an essence. All right. More after the weekend. I am about to wrap things up here. It's of to Germany in a few hours, where my daughter - goal keeper of the Dutch national girls soccer team - plays a tournament. One very proud daddy signing out for now. Regards, Odin.
  7. Odin on Gin

    Introduction Over the last decade I have had the opportunity to help dozens and dozens of craft distillers with developing and designing their gins. I want to use this thread to help lay out some of the basic guidelines I learned, that make the production of great gin quite easy and straight forward. Over the coming days (and depending on comments and my time in the factory) or weeks, I want to get most of the information (if not all) that we give on our gin making courses across. Now, gin making has a wide set of variables. And a lot of people adhere to certain approaches. If ever you feel my approaches or opinions to be contrary to yours, let's turn this thread into a discussion, not a battle ground. I for one will not. Just sharing info, not trying to convince anyone. Use the info or not. It's here (or it will be) and I will share it so you can use it. A few things on gin. Basically, let's dive into procedures, herbs bills, distillation techniques. But I want to start with a general outline on taste. Just to make or introduce a starting point. When I make whiskey, I find the late heads, smearing into hearts, to be fruity. Front of mouth oriented. You taste them first and you taste them on your lips and the front of your tongue. The body, the grain, comes over after that. Hearts. Middle mouth feeling. Early tails, that smear into the last portion of hearts, have a nutty, root-like taste (if you give them time to develop) and are tasted at the back of your mouth towards the throat. Now, in my experience, the same holds true for a gin: it's the fruity bits that come over first, then the body, then the root-like, nutty flavors. So if you want to make a floral gin ... don't add root-like, nutty things to your gin recipe. And cut a bit earlier. If you want a full-bodied gin that lingers in your mouth and can be consumed neat ... do add those nutty, root-like components. And cut a bit later, since these tastes come over during the last part of the run. Okay, that was the introductionary post. More on herbs bills and aging gin and procedures in future posts! Regards, Odin.
  8. What ever happened to iStill?

    If you want to see how the iStill 2000 mashes a very thick tulip bulb wash, here is a link with the story, pictures and two short movies: https://istillblog.com/2018/01/11/mashing-tulip-bulbs-with-the-istill-2000/ Regards, Odin.
  9. What ever happened to iStill?

    We just helped set-up another iStill 5000 in the UK! https://istillblog.com/2018/01/10/setting-up-another-distillery-in-the-uk/ Regards, Odin.
  10. What ever happened to iStill?

    Yeah. Clusius Craft Distillers are targeting basically Michelin star restaurants with this product. Regards, Odin.
  11. What ever happened to iStill?

    And tomorrow will be an interesting day in the distillery! We are going to mash 2000 liters of tulip bulbs for the Netherlands newest drink. Tulip spirits ... it does not get more Dutch than that. Well, unless I put my wooden shoes on ... https://dutchtulipvodka.com/
  12. What ever happened to iStill?

    We are helping Croatia's first craft gin distillery opening up! The iStill has arrived at the Luftbremzer Distillery ...
  13. What ever happened to iStill?

    Good morning to you all! Here is a new innovation we are putting out there as of right now: iStill WiFi. What it means is that all of our iStills can now be ordered with (or retrofitted with) a new WiFi module that we designed. With this new module you can connect to your iStill without even having to plug an ethernet cable in. Makes it even easier to monitor, operate or tun it. Via laptop or iPhone. Or via the normal touch screen on the unit. Here are some pics. The first one is of the new WiFi module. The second one shows me doing a single malt finishing run and monitoring it via my iPhone 7S (screenshot). Regards, Odin.
  14. What ever happened to iStill?

    In 2017 we trained over 200 craft distillers. In Amsterdam, mostly for our European customers. And in Utah, where we get a lot of traffic from the US, Canada, and Mexico. The last training of the year took place in Madison, WI. A 1 1/2 day introduction event, generously hosted by Two Tall Distilling. A great event that tastes like more workshops will follow at their location in 2018. For pictures of the Madison even, please check out: https://photos.google.com/share/AF1QipNy5WPHxcLcvcfZexcW_oQ2oShRmwWS-AuN5ElrR2B17vDFkGfyTPEFKSSorvd7ng?key=WEdxd1ZnR29uSTdnRWNQOVpXdEkwaFFCSHNGN21n In 2018 we plan to train over 300 students. In Amsterdam, Utah, and Madison. But to facilitate the growing North American market, we are also opening up training locations in other parts of the continent. The first one will be at Napa Valley Distillery, CA. From March 19th until March 22nd. The workshop is now open for registration. For more info, please see: https://istill.eu/university Or: https://istillblog.com/2018/01/03/the-best-distilling-workshops-of-the-world/ The year 2018 will also see more of our courses at the east coast, in Texas and - again - in Utah. More info later on! Regards, Odin. Picture of Madison Capital by morning ...
  15. What ever happened to iStill?

    Hi there, Here is a post from Meanie Craft Distillery from Delft, the Netherlands. Paul, owner and distiller, currently makes great anise, a genever and a gin. Amazingly, all of his drinks have won medals within months of being released. Ah, almost forgot his unfiltered vodka! Yes, that one won a medal too. That's ... 4 medals for 4 drinks within half a year of opening his distillery. Paul, congrats on your success! Both taste wise and in terms of commerce. https://istill.eu/stories-meanie More on what happened to iStill? Or what is in the planning for 2018? We'll release a future forecast within a few days. I'll post a link here later on. Regards, Odin.
  16. What ever happened to iStill?

    Not sure about the probe. If you want to know, reach out to Kyle maybe? I am sure he can help you out, MGL. Here is the promised picture from the iStill University Distillery: a certified and approved probe, used by the Dutch authorities to establish alcohol content for their book keeping. On a vodka run we did a bit over a month ago. Regards, Odin.
  17. What ever happened to iStill?

    Hi M, Confusion may come from % vs. proof and ABW (alcohol by weight) vs. ABV (alcohol by volume). Many in the USA work with proof and often mistake 190 proof (95%) for the maximum possible yield, maybe confusing it with what's the vodka requirement. ABV-wise 96.5% is about the highest possible. I say "about", since not all literature completely agrees. Some say 96.6%, others 96.7%. I am pretty sure that Kyle's measurement is an okay reading. Well, as far as that I can say from my experience and of others. Our iStills make maximum abv, proof, whatever you want to call it. If you dial in the vodka program that is. 96.7% plus maybe a slight bit more or less because all measuring devices have some deviation. 0.1 or 0.2%. That makes the 97% or 194 proof as shown perfectly possible. In reality - bound by the laws of physics - I'd say it's probably 96.7% or 193.4 proof. Even though slight differences in air pressure may also cause a beef up (or down) of another 0.1 or 0.2%. Yeah, the 194 or 97% is something I also see on a regular basis. I have some pics to show for it. But am currently having dinner on the way back from xmass vacation with the family in Hungary. Maybe after the weekend! Regards, Odin.
  18. What ever happened to iStill?

    Here's a short post about the Avonak Distillery from Texas and their iStill 5000 and 500: https://istillblog.com/2017/12/28/avonak-distillery-from-texas/ And here is their Fb-page: https://www.facebook.com/drinkavonak/ Regards, Odin.
  19. What ever happened to iStill?

    Santa comes early this year. We have a new innovation to share! Bulletproof insulation. It insulates the boiler even slightly better than the insulation we have used so far. But this new bulletproof insulation that we developed and tested over the last months has an amazing additional quality. I guess the name sorta gives it away. It is very, very strong, preventing damaging. It will be standard on all iStills from January 1st onward. And it can also be retrofitted on existing models. Here is a picture of us insulating the bottom of an iStill 500 with the new insulation ... Regards, Odin.
  20. What ever happened to iStill?

    Beverage Master article on automated distilling / interview with Odin of iStill: https://istillblog.com/2017/12/19/automation-now-making-a-splash-in-us-distilleries/ Regards, Odin.
  21. Odin on Gin

    Wow! Glasgow Distillery, one of our customers in Scotland, won 6 medals with their Makar gin line-up at the International World Spirits Challenge! Congrats to Liam and Ian and the rest of the team. May more medals - and more iStills - come your way! https://glasgowdistillery.com/makar-gin-causes-a-stir-at-international-world-spirits-challenge-with-a-six-medal-sweep/ Regards, Odin.
  22. What ever happened to iStill?

    All right! We had an amazing two days in Madison, WI, at the Two Tall Distillery. Two couples that run a distillery next to their day time jobs and the automated iStills help them out doing that. They come in in the morning and start things up and clean out / refill in the evening. The iStills are remotely monitored during their automated runs! A great place to have the workshop. We had 15 participants. One "old dog" that came in a sceptic, having worked on traditional systems for 30 years. And 14 customers or start-ups, earlier in their learning curve. All had a great time. I expect a few of the participants may chime in here at the ADI forums. Two days of distilling gin and making whiskey and doing extractions. Heck, one group even made pumpkin spice essence! More pics on the event soon. While I was away, my staff have been amazingly busy back in the Netherlands, clearing the factory and assembly halls as much as possible. Kudos to the team for putting 7 units on transport just this week. Among which a 5000 liter (1300 gallon) beast that we build in under 4 weeks as a special order for a distiller that needs to start distilling before Xmas. Here are some pictures ... For more info see: https://istillblog.wordpress.com/2017/12/16/another-dispatch-day-2/ Regards, Odin.
  23. Odin on Gin

    Hi Sator Square, yeah, good point! Maybe multishot sounds fancier than compounded. On the other hand I have heard compounded being used for sorta macerated gins. GNS or vodka and soak the herbs in it and create a gin without distillation. Gin confusion. Odin.
  24. Electric Stripping Still?

    There are a few more things to consider when deciding on a direct or indirect fired stripping still: 1. Costs; 2. Speed; 3. Scorching; 4. Maillardization. Direct fired boilers are cheaper to build for a manufacturer. Less work and less material involved. Direct fired stills are also faster. Less material to heat up. Direct control over vapor speeds. Now in stripping that control is less important, but in finishing it is crucial. A huge trade-off is that with direct fired stills, you create temperature differences in the boiler. Smaller heating surface and peak energy outputs that are more localized will do that. This enhances the risk of scorching, especially during the mashing process. Not so much during stripping, because at that time most sugars are converted so no caramelization of for instance heating elements could take place. Depending on wattage per cm2, a direct fired still can easily handle 3% residual sugar. And then there is Maillardization. A browning reaction that uses a little bit of the residual sugars or starches that any wash will have and turn it into a taste cascade. The temp difference now works for you while stripping in creating more taste rich spirit. We found that boiler design and (close to) perfect mixing are the solutions of combining the advantages of direct fire while preventing the potential of scorching. I hope this information helps the OP. Regards, Odin.