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Tom Lenerz

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About Tom Lenerz

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  1. Aeration

    Are you measuring your DO?
  2. Aeration

    We are splash filling into the top. We've had no yeast problems for with our bourbon and rye mashes.
  3. Fermenter chilling

    You can go with something like a Johnson Controls A419, plus a solenoid valve. Here is a pretty much complete setup https://www.ssbrewtech.com/products/ftss-pro-modular-temp-control as an example. There are other controllers available for remote monitoring, logging and alerts. If using a 2 way valve in each tank you would want to have a bypass somewhere on the loop so your pump doesn't dead head.
  4. At what point is a pot still too big?

    Not Scottish, but Japanese, Nikka does one http://www.nikka.com/eng/products/grain/coffeymalt.html. The SWA might have rules requiring pots for single malt, but I'm not sure. Kentucky producers consider a doubler a 'second distillation' because it is condensed and re-distilled in the doubler or 'pot still' but this is also done in a continuous manner, not batch.
  5. Using wine as a component of a distilled spirit specialty

    Per making a vermouth at a DSP vs BW, I'd point out that it is in the eyes of the TTB, a wine. See Title 27, Chapter 1, Subchapter A, Part 4, Subpart C Standards of Identity for Wine §4.21 The standards of identity. (g) Class 7; aperitif wine. (1) Aperitif wine is wine having an alcoholic content of not less than 15 percent by volume, compounded from grape wine containing added brandy or alcohol, flavored with herbs and other natural aromatic flavoring materials, with or without the addition of caramel for coloring purposes, and possessing the taste, aroma, and characteristics generally attributed to aperitif wine and shall be so designated unless designated as “vermouth” under paragraph (g)(2) of this section. (2) Vermouth is a type of aperitif wine compounded from grape wine, having the taste, aroma, and characteristics generally attributed to vermouth, and shall be so designated. So to make vermouth you have to do it at a BW, you could probably make a vermouth in a DSP, but the question is how does it get labeled. Not to mention, the higher tax rates, and the tighter regs for proofing. Per using vermouth in a DSS, the TTB does have several recognized cocktails (Manhattan/Martini) that include vermouth.
  6. Ethanol Water Contraction and Dilution

    Do it by weight, and do it with TTB table 4. https://www.ttb.gov/foia/Gauging_Manual_Tables/Table_4.pdf
  7. IBC totes as fermenters

    We don't use totes, but we have a few non-jacketed tanks. Last week we did 500 gallons of bourbon mash, knocked out about 72 degrees, and pitched. Fermentation finished before temperature got high enough to kill off our yeast. Room was between 74 and 80 all week. If you are going to do a lot of fermenting in non-jacketed tanks, you could get a coil like suggested, or they make drop in plates, or even an external heat-exchanger. Just monitor temps on active fermentations for the first 48 hours and drop in the cooling source or run through an exchanger as needed. This would be much more efficient than trying to air-cool the tanks by controlling the temperature.
  8. Who's pumping mash with an AODD pump?

    Yeah we were using the high heat impeller. We only used it a handful of times before switching to a lobe pump, but we were having issues with the impeller sticking when trying to switch directions.
  9. Who's pumping mash with an AODD pump?

    I agree 100% that there is not a perfect mash pump. It was one thing I went back and forth on a lot. Right now we are running 2 lobe pumps for mash. The original pump we got did not handle high heat and high use very well. We have since delegated that pump for moving finished mash or wine into stills, and replaced it with a Jabsco from TCW. Previously we used a US-FIP to move wine and cool mash, but not for the cook process. I liked it a lot for that, but we had issues when we used it in high heat. Alas, it was taken back to the winery side of our business when I added the Jabsco. To me, the three biggest advantages of both a FIP or Lobe versus an AODD are ability to reverse directions, VFD and remote control (wired or wireless) and the noise/pulsing issues. I have not seen a FIP head at a reasonable enough price that made me think you could do your own cart for significantly less than the US-FIP brand cart.
  10. I've heard of wineries playing with dry ice for cold soaking whole fruit before crush. Chills the fruit and protects the fruit with CO2 before fermentation starts. Cold soaking pre-fermentation though is typically done primarily for color extraction. http://www.winespectator.com/drvinny/show/id/5337
  11. Electric Stripping Still?

    You will save more money if you put in a boiler and run NG, because electric will cost much more per run.
  12. At what point is a pot still too big?

    The smallest Vendome continuous still will run 3 to 5 gallons per minute. This means, when strictly talking about speed, it will do at least 1000 gallons in 6 hours, which would be faster than a 1000 gallon pot. In addition, the continuous stills, at least last I checked, are actually more affordable than their larger pot stills (750, 1000, etc).
  13. DSP Site Access Requirements?

    What size of a distillery are you looking at operating, and what kind of products are you planning on making? It sounds like a nightmare for getting trucks in to load/unload, customers back to buy your product, getting trash/recycling, spent mash off-site. Not to mention the cost of running electricity back that far, is three-phase available?
  14. spirit scales

    CFR has scale requirements pretty spelled out. https://www.ecfr.gov/cgi-bin/text-idx?SID=f722e5eefe1b4eee15f709476f2159d8&node=pt27.1.19&rgn=div5#se27.1.19_1183
  15. Osha requirements

    https://www.osha.gov/pls/oshaweb/owastand.display_standard_group?p_toc_level=1&p_part_number=1910
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