Tom Lenerz

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Tom Lenerz last won the day on April 20 2016

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About Tom Lenerz

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  1. The issue is one gallon of 100 proof liquor plus one gallon of water, with or without sugar does not equal two gallons.
  2. Are you using a hydrometer to do this? If so, this check the gauging manual in reference to dissolved solids, and this sweet, sweet video series. https://www.ttb.gov/spirits/proofing.shtml
  3. There are some more issues here too, like how the still is setup, hybrid vs pure pot, how clean your cuts are, etc... Our real world numbers, we run a 30 gallon beer (30 gallons of volume per bushel) so our mash varies from 7.5% for rye to 9% for bourbon. We do 500 gallons a day on a hybrid, single pass, and we see between 3.8 to 4.5 pg/bushel of hearts. So 16.66 bushels per day, results in 63 to 75 PGs, or a barrel and change a day. Running pure pot double distilled, we see about 70% of the mash PGs make it to hearts.
  4. We have an AODD Yamada NDP-25 and our still came with a small EXP Jabsco flex-impeller hard piped in. No complaints on either.
  5. Pretty much three ways to move liquid, gravity if you have it, pump if you don't, and bucket and funnel. We have a few situations we let gravity do the work. Most of it is pumping. Collect the last in the hoses or tank in a bucket and dump. Just a bucket and funnel would work, but you are wasting your time, pumps aren't that expensive. I can't imagine operating a distillery without a spirit pump.
  6. If a brush and PBW work for the tanks, fill a bucket or tank with PBW solution and try pumping one of these. We run the ball through our flex impeller pumps, but have not tried with our lobe pump. http://www.gwkent.com/hose-cleaning-sponge-ball.html
  7. Shane, thanks for sharing all the reasoning here!
  8. Technically under the FSMA here in the states we have the same, but there is a blanket exemption for breweries and distilleries. This exemption was called into question a few years ago, but ultimately industry won for now, it could become an issue again in the future though.
  9. I would rethink the concept personally. Simply put distilling exists as way to store and minimize transport cost of raw material. In France, they used to have mobile stills that would go from vineyard to vineyard, bring the still to the fruit not the fruit to the still. Not saying you can't do what you want to do, but it hardly seems worth it, regardless of the 'concept'. If it is a high traffic area and you want people to see your cool still, get an ugly stripping still at the other facility and just truck low wines. That's what Buffalo Trace does with the Bowman Distillery. Everything about moving the mash and having two facilities will only increase your cost and lower your margin, and provides zero value add to customers in the process.
  10. Curious as to why if you have near unlimited space nearby the whole operation isn't there? Nearby being a very interpretive term, pipeline close?
  11. I don't necessarily disagree with 3d0g here, but I do want to point out a few things. Craft beer was up 13% by volume sure, but they were up 15% by number of breweries, so that means they were making less beer per brewery than the year before. If you are getting your data from here (https://www.brewersassociation.org/press-releases/2015-craft-beer-data-infographic/) you will also notice that regional breweries were up 26% versus the smaller pubs (10%) and micros (20%). Which means more of the volume from big players. So while I don't believe a bubble to the point of falling flat is going to happen in either industry, there is definitely crowding as more players get in the game. The argument about shelf space is true as well, just remember though that owner kicked some other beers slot out to make space for a beer he knew he could sell. We are seeing this everywhere with taplines and coolers with beer, and I've witnessed it with spirits as well.
  12. The main reason for a centralized cooker, is to remove extra and expensive apparatus from fermentors, IE, heat source, agitation and any grain handling that fills it. That being said, if the only thing extra is hot water you are minimizing that. The idea would be getting the grain to it, one flex auger to fill a cooker is cheaper than a system that could move grain to each fermentor.
  13. Keep in mind you have to pay attention to the shipping laws for both your state and the state you are mailing the sample too.
  14. Custom Metalcraft for the tank, the head/condenser looks like it could be from Vendome. Vendome does sell the Custom Metalcraft tanks too. Corsair is also pretty open about things, you could probably call them and ask too.
  15. We have done it both ways without any noticeable difference. I could be wrong, but I believe the reasoning is it doesn't make a difference, so why spend the btus and time to heat the rye or wheat if you don't need too. On the small scale I don't know how much of either one could save. Completely contradictory to the article, I read the other day that large Scottish grain whiskey distilleries process wheat at much higher temps than necessary simply because they can, and if they switch to corn because of a change in commodity prices, they don't need to redo their processes. They also can't use enzymes.