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Everything posted by vsaks

  1. Wanted to know if anyone had to anchor barrel racks for seismic reasons. We are looking to get the 7" 4 barrel racks from Country Connection and stack them 4 high to stay under the high pile storage. One architect we are considering told us that these will need to be anchored seismically because they exceed 5' in height and 400 lbs in weight. Has anyone else run into this issue. Since they sit on top of each other, Not sure how they'd be anchored. Maybe strap adjacent racks together ?
  2. Does any one know of resources for emergency procedures for spill control and fire in a distillery ? Or is this something a FPE can put together ?
  3. I was wondering how most of the folks measure the quantity of spirits during the process for reporting to TTB ? We were planning on using level sight gauges in the tanks, but were told that it is better to have the tanks on industrial scales. Would welcome your thoughts on what has worked for you.
  4. Thanks for the pointer. I looked at California Fire Codes 2013, and Chapter 4 is titled : Emergency Planning and Preparedness. So I guess that is the starting point on what needs to happen.
  5. You can take a look at MQ-3 sensor which will detect down to 125 PPM. The LEL for alcohol is 3% or 30,000 PPM. Typically you'll start the exhaust fan at 25% of LEL which is 75,000 PPM. You could probably build one with Arduino for under $50. But for something this critical, do you really want to risk a homebrew design ? https://www.sparkfun.com/products/8880
  6. I think your name should be changed to Amazing Dave. Very deep and informative. The part is liked the best is "I'll not make a long comment here" So the takeaway is : When withdrawing from bond (for tax purposes) like bottling, you must have an accurate scale per TTB guidelines For other tanks, you can get away with sight glasses - low wine receiver : filled from wash still, feeds the spirits still - feints receiver : filled from spirits still, feeds the next batch of spirits still - intermediate spirits receiver : filled from spirits still, feeds the spirits receiver - spirits receiver : filled from intermediate spirits receiver, fills the barrels
  7. Thanks for the replies, it seems like scales are the way to go. I'll definitely reach out to Fred at Prime Scale. It seems everyone is moving the tanks around. I was wondering how people with tanks bolted to the ground are using scales ?
  8. Which scales are you using ? Are your tanks bolted down for seismic reasons ?
  9. Most of the peaty smell will come towards the end, so taking cuts is trickier than unpeated malt, because you can't just cut off early and discard the feints. With just 15% peated malt it'll be even harder figuring out the hearts to tail cut. You might want to take multiple cuts and then combine them to figure out where the actual cut should be. If you are doing a smaller pilot run, you could do what Old Portero did when developing their rye. They took cuts in mason jars and combined to figure out when to cut.
  10. I know the TTB needs some paperwork filled out by the owner for a DSP. Are there any complications if the space is subleased ? Regards, Virag
  11. Dave, Thanks again for your reply. I knew that they wanted a consent signed by the owner. I guess if we sign the sublease, we should put in a clause that the actual owner will provide consent for the use as DSP.
  12. Hi, I wanted to know if there have been cases where the TTB permit did not get granted. We are considering signing a lease without an out clause if TTB permit is not granted. The real estate market is the bay area has been really tight, and for any reasonable place, there are lots of prospective tenants who don't have such contingencies. We have lost out on a couple of spaces because we wanted an out clause and the landlord had other applicants without any contingencies. We have clean records, no tax issues, and can show funds for the distillery (possible reasons why TTB might not grant a permit). Just trying to figure out what the risk or chances of an application being denied might be. Regards, Virag
  13. dhdunbar, Thanks for the detailed and very informative reply. We have been talking to the local authorities, and have found some cities friendlier than the rest. So we know which cities we could get an approval (non CUP) in 1-2 months if the sprinkler density and zoning and adjacent occupancy (and the phase of the moon) all align. While 1-2 months might work with the landlords, the 6-7 months was a real sticking point for most landlords.
  14. I am trying to figure out whether to use 4" (low profile) racks or 7" (standard height) racks and had two questions for folks who might be using them 1. How hard is it to get a sample from a barrel in 4" rack with another barrel above it ? What is the typical gap between them ? 2. If we want to keep the height to below 12 feet (for fire reasons), how many barrels can we stack with the standard (7") or low profile (4") racks ?
  15. Mike, Thanks for the information. So even with the low profile 4" racks, you can't get 5 barrels below 12 feet (to avoid going into high pile storage) ? I'll reach out to you to come check out the racks.
  16. Country Malt Group has 1 gal and 5 gal sizes for something very similar to Ferm Cap
  17. Do you process your spent wash/pot ale/spent lees before discharging it down the sewer ? I am looking at the sewer rates here in California, and the COD load surcharge (based upon the expected COD load of 46,000 mg/liter) will add 10x to the cost of just discharging water.
  18. Thanks. We'll be lautering so our main concern is liquid COD/BOD
  19. That works if you have farmers close by. In suburbia here we are out of luck We'll have to pay to have the spent grain taken to a compost pile too, but that's not that much.
  20. What are you making ? That sounds like a bourbon grain bill. But then you shouldn't be putting your corn through a lauter tun. You need to keep the corn separate from malt initially as you cook it at higher temp to gelatinize it (that temp would denature the enzymes in malt). Then cool it and add the wort from malt to convert your sugars.
  21. What is your usage per day ? You can get a 75 gpd system for about $125 at hydroponics stores or Amazon
  22. It'll be 100% accurate only at that temp. Choose where you make one of the cuts as the calibration point ?
  23. Thanks for the feedback. The surcharges are for lbs of COD and TSS. But I suspect TSS is easier to manage with filtration. Since the COD/TSS costs are per pound, spreading it out over larger volumes by diluting doesn't help. Our pH is just about right, so adding backset will drop it too low. Ozone looks like an interesting option, is anyone using it, or have recommendations for a solution. We are planning to distill with the yeast for a fuller flavor, so what we'll get in the end is a brown bread/yeast smelling pot ale. Wondering if the boiled yeast will actually settle, or if there are some options to do encourage it to flocculate. There seem to be aerobic treatment units for $5-6K, which'll process a daily volume of 500 gals each. They don't smell like anaerobic digesters. Has anyone tried them for pot ale ?
  24. Hi, My first post here, so if it is in the wrong forum, moderator please feel free to move it to correct forum. I was wondering if folks here use jackets (like used in breweries) to control their fermenters' temperature. We are looking to set up a distillery to make single malt whisky and one of the options I am looking at is square stainless steel totes as fermenters. These come with a dimpled jacket on one side, and I am wondering if that'd be enough. This will be located in Northern California, and the summer can get quite warm. Cheers, Virag
  25. Thanks, good point about needing to run the chiller when other equipment is not running. We were planning on a large chilled water tank anyway so a we could cool 450 gals of wort with a smaller chiller sized more for the stills.