looks like this ha sold. why not remove it from the forum?
https://www.distillerytrail.com/suppliers/listing/kothe-1000-liter-and-kothe-2000-liter-stills-and-related-equipment-for-sale/
it is bigger than the opening. you can spin it in, or move it back and forth. it's not that difficult. We have used a smaller one (seen in the background of one of the photos), but the bigger one is much more efficient.
We are selling this coil. we used it with a mixer in a 330 gallon stainless steel hoover tote to cool our mash. it has a thermometer well, a fork lift hook-up, and stainless cam-lock fittings.
we are asking $1,200.
brad@flatrockspirits.com
We used 15 gallon barrels for our bourbon. We dumped the first bottling at 2 years. the bourbon won a bronze medal at the San Diego spirits festival, and a gold medal at the '15 ACSA conference. Each bottling after that had aged longer until the last 15 gallon barrels we dumped were 3 years old. We felt like it got better.
We were told that we couldn't hand write the proof on our labels. Has anybody else had this problem in the past? if we have to print labels for each bottling of "Cask strength" whiskey it's going to be costly.
any thoughts?
Can anybody show me diagrams of starch molecules that we are dealing with in a whiskey mash? The starch in the grain is changed during the cooking process to make the conversion process more effective, right? I'd love to have big starch molecules painted on the wall in the different forms...does that make me a nerd?
Brad
we use a la milpa bur mill. wish we would have gone with the hammer mill. we like the bur mill, but it's slower than the hammer mill.
http://www.csbellco.com/hammer-mills.asp