indyspirits

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indyspirits last won the day on January 11

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  1. I absolutely wouldn't, except it's my son's school and I believe it to be a good cause (scholarships). Notwithstanding, your point is very well taken. I can't tell you a week over the past two years where we haven't had at least one request for a donation of one thing or another.
  2. That's a fantastic approach. Regarding the botanicals -- had they been individually distilled or were these the actually source herbs / spices / etc?
  3. My son's school has caught wind that I work/contribute/participate at a distillery and have asked that I donate a "Gin Class" for the annual fundraiser. I'm not even sure what that means. If this were a paying gig I would distill individual botanicals at varying quantities at varying etoh concentrations; conduct an organoleptic evaluation of each and then work toward a recipe and point out the trials & tribulations of scaling up a recipe to production levels.... But it's not. We do have four small 2L lab stills for use which is nice. I'm interested in your thoughts on how to do this. My ideas are roughly: History Traditional Botanicals How it's made Stylistic variations Any sage advice greatly appreciated
  4. https://www.whiskeysystems.com/
  5. Hmm. That's not the impression we've gotten. Wonder if it's that a barrel full of dry-ish stillage is a helluva lot easier to move around than a barrel of wet. I'm definitely going to make some calls.
  6. It seems it's a combination of both: http://beerandwinejournal.com/tannins-in-the-boil/ Not to belabor the point (or hijack a thread) but I don't know of a single single malt producer that employs a grain in approach making lautering a necessity.
  7. Two thoughts -- firstly, most (if not all) large breweries control step mashing via application of heat (steam) to their mash tuns, not by removing / boiling / adding wort (decoction). When I have seen this done (only twice to be fair) , it's lautered wort that's removed for decoction simply because it's easier (he was using a dairly tank w/o steam jacket). Today's highly modified malts make this possible.
  8. We process the stillage post grain-in distillation so our local farmers will take it. There's such a glut of breweries here they can be picky about what they take and wet stillage doesnt cut it.
  9. I can tell you from experience that corn (or any grain ground flour-like) is a poor candidate for lautering using a standard wedgewire false bottom. Even improperly processed rye (read: lack of beta glucanase) will cause issues. All of my research points to the need for a centrifugal sifter such as Kason makes. They seem to have the best price point although even remanufactured they are north of $10,000. I look forward to be proven wrong!
  10. I do believe many of the stock photo places will in fact sell you photo IP.
  11. http://lmgtfy.com/?q=stock+photos+whisky
  12. You dump those back into your next strip, right?
  13. Well shit! That's not what I think of when I think of tails!! This clarifies things quite a bit.
  14. Of course, as do we. But the OP wasn't talking about adding feints to the next strip. He's (or she's) talking about making single malt from tails -- two very different things.
  15. What's the brix and acidity like?