indyspirits

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Everything posted by indyspirits

  1. Anyone here using a grist hydrator for their grain-in mashes? I've never heard how (if?) the work with ground-to-a-flour-or-near-flour grain. Edit: After wielding a bit of google fu perhaps the better question is to ask if anyone uses or has anecdotal (or otherwise) information on a Steele's masher.
  2. Anyone do their own hardware / software for dephlegmator control? If so, care to share your secrets?
  3. When I looked at the Auber site I didn't see any PID that had proportional output, only time based / PWM output. Can you explain?
  4. We're getting a closed loop glycol system for our distillery expansion. One feature I want to put in place is a secondary thermostatic mechanical valve that will sense the output water temp of the product condenser and if it exceeds a specific temp, open up municipal water flow the PC. Anyone doing something like this an want to share their experience?
  5. Our new mash cooker is 2500 liters which splashing at the manway is about 675 gallons. At this point I don't believe either is in the budget.
  6. After much internal debate / discussion / deliberation / arguing we've decided to go with the simplest solution -- two three way valves; the first will select the input coolant source -- glycol or municipal water and the second value will select the output flow -- either back to the cold water reservoir or to sewer. Although automated solutions were tempting, the thought of validation and periodic testing and the fact that the still will never run without staff in the building (obviously) led us to the manual solution.
  7. Double your budget. Don't anticipate drawing salary for two years. Know your market. Don't be fooled into thinking distributors are your friend. Realize you're a marketing company first, and distillery second.
  8. You add them after (as the corn mash is cooling) so you don't denature the enzymes.
  9. Generally your GNS will be pretty clean before making gin ( or any other ethanolic extract). Stainless is just fine. Not sure what you're asking. You'll want to take a heads cut. Ensure you have fixatives in your bot mix. We distill, bottle, and sell ASAP. If you're doing this for marketing purposes have at it. If you think it adds a distictive flavor conduct a well-controlled experiment. If there is a statistically significant impact, run your financials. If either makes no sense, don't do it. Batch. Run the number and don't let the romance of producing your own GNS trump the financial impact of doing so. Remember, GNS is an ingredient, not a product (although there are many ppl drinking this ingredient) Remember, unless you are independently wealthy, you need to see positive cash flow from whatever you do. Eschew all romantic notions. Run your business as a business.
  10. Contents in barrel are exempt from MAQ calcs.
  11. All very well thought out responses. More than anything I'm trying to mitigate to uses cases: The process loop pump craps out and the boiler is on We lose electricity at the facility Regarding 1 -- The temp sensor on the parrot that would open a mechanical relay (or relays) on the boiler is most straightforward and not too bad to implement. I had thought about adding a flow meter to the output side of the PC but that adds complexity unnecessarily. Number 2 is more difficult. If we lose power to the facility I can think of no other way to address the risk other than a purely mechanical temp controlled valve. After going a bit of Googling I came across this valve which may do the trick -- fully configurable and mechanical. I just spoke with a pre-sales engineer. I'll report back with pricing... Still need to deal with diluting the glycol water mixture. However, with a 2500 gallon reservoir and the fact that this would only be open long enough to condense the vapor created by residual heat is that an issue??
  12. I'm thinking Scalawag is a brother form another mother! Same thing here, temp probe is equidistant from the walls and the drop in heater (also stainless). The ferment is so active we don't see the need to agitate; just something else to worry about.
  13. I single heater maintains ferm temps in all but the coldest days when we'll also use moving blankets for insulation.
  14. Have you confirmed your muni supply contains chloramines? Here in Indianapolis, the normal treatment (IIRC) is chlorine with chloramines added semi-annually for a week or so.
  15. I dont think there's anyone better than Martin Brungard. See section 4 of this: https://sites.google.com/site/brunwater/water-knowledge Does it make much of a difference?? I honestly don't know. I started this practice over a decade ago when brewing beer and have just kept it going. It's so inexpensive and it certainly can't hurt.
  16. Why doesn't a large activated carbon filter alone fit this bill? Why sediment and UV? Are you on well water? We use a very large activated carbon filter for mash water. We use 2.2 grams potassium metabisulfite / gallon of mash water to break down the chloramine.
  17. Did you say 50 SF?? As in 5' x 10'?? OK, well, whatever... At one time I knew the answer to this. On the interwebs there's a presentation by Dalkita that lays out the rules and regs. Most important is the fact that spirts in barrel do not count toward MAQs. Of course if your local inspector has their knickers in a twist your situation could be quite unfortunate. I'd start there -- talk to your local fire marshal / inspector / permitting group and then get the federal facts and politely share it with them. There are also regs around stacked height.
  18. 30% margin to the distributor and 30% margin to the retailer. Not to be confused with markup. Learn the terms and the math and get out our your KY jelly.
  19. Phosphoric
  20. Where are you located?

  21. If you're distributor is promising you to rep your product, then they're blowing smoke up your ass. Look out for one person and one person only when stepping into the absolute tempest that is the three-tier system: yourself. Is Missouri a three tier state? I assume STL will be your biggest market. Distributors will promise to be your best friend; to represent your products, blah, blah, blah. But they're just as likely to stick your produce on the bottom shelf to sell more Stoli that they buy for $1 a bottle. Rant off.
  22. I wouldn't even bother removing the charcoal before redistilling. Just add it back to still on the next run and go.
  23. My humble apologies. I didn't realize that Affordable Distillery Equipment LLC was related to the domain names the OP mentioned.
  24. With all due respect, this is not at all what the OP asked.
  25. We've recently ordered a 2500 liter mash cooker with removable wedgewire false bottom. In the past, with our 150 gallon cooker we've used a various mishmash/hodgepodge -- the most efficient of which is a 75' long - 1" diameter copper coil with tri-clamp fittings on each end. We transfer the mash from the cooker into an HDPE tote, drop in the coil, turn on the muni water supply, stir the mash and wait... and wait. We can usually get it from glucoAm temp to yeast pitch temp in and hour or so. Results are much worse in the summer when ground water temps hover around 68F. For our expansion (thanks to Mike @ MG Thermal Consulting) we'll have a nice chilled water system. I'd like to hear some feedback on various methods of mash chilling. After much reading the two options I've settled on are: 1. Use the existing mash cooker jacket and adapt piping to enable chilled water flow through the jacket 2. Standalone tubular cooler (think a long liebig condenser) For #2, we've received a quote for $3,850 for the tubular which will consist of 8 (approx) 6' sections of 3" over 2" stainless with TC fittings to facilitate disassembly and cleaning. I have a number of concerns about this, the least of which how much cooling will occur in the middle 1" of mash -- is 2" too large? should it be 3" over 1½"? Can our mash pump handle the load? Additionally, it doesn't thrill me to have another piece of equipment to trip over, move around, and clean. As for #1, I've heard of folks doing this but have no first (or eve second) hand knowledge. I can't imagine it would cost more than $3,850 for the needed valves & piping. If my (grossly generalized) calcs are correct, I need to remove about a half-millon BTUs from the mash to get it to pitching temps ((185 - 85) * 600 gallons * 8.4 lbs / gallon). I digress... If any here can share your methods for large-volume mash cooling or other thoughts I'd be appreciative.