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  2. The proof in the tank at the end of hearts is not necessarily what gets barreled. In fact if your hearts tank is 145 at the end of hearts, that isn’t what gets barreled.... Not sure about Australian law, but in America we can’t barrel over 125proof for bourbon.
  3. Brewcraft USA is where I get mine from. https://shop.brewcraftusa.com/
  4. The 2020 Craft Malt Conference will take place at Colorado State University in Fort Collins, Colorado, on Friday, February 7th, and Saturday, February 8th. The main focus of the Craft Malt Conference is providing knowledge and research relevant to those throughout our craft malt supply chain, from malthouses in production and development to growers to researchers to brewers and distillers. If there is a particular topic relating to craft malt about which you're interested in learning more or a particular speaker you'd like to hear, please take a moment to fill out the brief 2020 Craft Malt Conference Speaker/Topic Recommendation form found here.
  5. For such a small chiller, if you can set it under a roof vent to take hot discharge air off it outside, you should be able to use it indoors unless it would be really close to any ethanol vapor- thats a no-no. The chiller should not suffer too much with glycol at the same temperature output, you may need a little more flow on the glycol to offset the friction loss and inherent loss from glycol thermo properties.
  6. For a 5 ton chiller, a brazed plate exchanger is about $900, new. Obviously there are a lot of used plate and frames out there, you just have to set flows.
  7. Hedge, More often than not, clients just fill the whole inside portion with water (treated) which simplifies it. The only reason glycol is added is to: 1) prevent winter free-ups, and 2) if you want to chill water below 45F, many manufacturers tell you to. Tapping off the glycol line allows you to lower the glycol temperature- handy for chill filtering- but you must valve the line off so the sub-freezing glycol doesn't pass through the heat exchanger (if you have one) and freeze the water in the water loop of the heat -x. You certainly can have the chiller set lower, again depending on whose you have, but you should be able to get to 40F by adding glycol and re-setting thermostat. "Raw" water is often used in critical situations as a backup, only, situation like at hospitals, but it needs to have a rugged filter to keep silt out of the loop which will inevitably end up inside the chiller evaporator. If you have a chiller that has a "coil inside a tank" design, this is not as critical because the water is outside of the tubing, settling in the tank.
  8. Yeah, moving to roof-mounted dry coolers is going to be a big shift for us. We would need to do closed-loop glycol and HX to the existing water system, or bite the bullet and shift. Our chillers are inside - great during the winter. Awful during the summer, especially with 100f degrees expected this weekend. Don't mind me, I like to argue.
  9. Probably the fact that our chiller is located outside and subject to freezing temperatures so requires glycol. Even if it was inside, I also am not familiar enough with this stuff to know if we could take the chiller we have, that is currently running sub-freezing glycol and just change its temperature set-point to 50F and swap the glycol for water. My assumption is/was that making that change is not an option?? No one has suggested running glycol to the still or mash tun, only the fermenters. Currently the still and mash tun are plumbed to the cold water tank (our temp set to about 45F), and this is what MG mentions doing. Your points are probably all valid for someone setting up their system from scratch, but I am using an existing chiller purchased and used by a brewery in my building..
  10. Finding Enolmatic filters for our bottling machine is difficult but even more difficult trying to reasonably priced filters! Can anyone suggest where to purchase? St Pats doesn't sell them anymore and it doesn't look like they even sell the off brand version anymore either.
  11. If I'm running my chillers at 50f set points - what's the difference between water and glycol? Both cause corrosion without inhibitors - arguable that uninhibited glycol is far worse due to decomposition. Yet, I know plenty of brewers running uninhibited glycol. Every day we talk about people using their condensers to heat straight water, or just use city water for cooling. What's the benefit of running sub-freezing temperatures and using glycol? My jackets and condensers all operate just fine with 50f coolant. Good luck controlling a dephlegmator with sub-freezing coolant - all it takes it a tiny PID/Control upset, and the column goes full reflux with sub-cooled reflux - a serious PITA. Having to feed the dephleg coolant through the product condenser to temper it seems like a major compromise, because it links control of both condensers. Trying to run high reflux and slow product rate will almost always result in overcooled product (wasted energy). Sure, warmer coolant likely needs higher flow rates, get it. But water is a better coolant than glycol mix, so it's got slightly better heat transfer, which likely reduces the necessary flow rate. I have city water plumbed into my cooling system, so if my chillers fail, or I run out of capacity, I can just backup with regular water, with no worry about losing glycol down the drain. I mean, if I was running lagering tanks, I get it. If I was using the chillers to cool a cold box, I get it. If I had an undersized coolant reservoir, thus need to run a lower temperature to increase my cooling capacity, I get it. If my fermenter jackets were minimal, I get it. My Rotovap chiller runs at -25c fixed, so that's running glycol/water, so I get it. What am I missing?
  12. TexCF has it pegged. The citation for allowable returns is §19.452, which lists the reasons you can return something to bond.. :The reasons do not include accepting product back with the intent of removing it again to another customer without first redistilling,, reconditioning or rebottling the spirits, When you make a return for a purpose authorized by §19.452, you may, bjut need not, file a claim for refund of the taxes you had paid 19.452(c). Once the spirits are returned to bond, you treat them in the same manner as any spirits held on the boned premises, i.e., you must withdraw them on determination of tax unless you withdraw them as authorized without payment of tax or free of tax. 19.452(d). So if you don't file a claim, you will pay taxes twice. If you file a claim, you do so under 19.264. You must file that claim within six months of the return to bond. You may file either for a credit or a refund. You must wait for the refund, but you may not anticipate a credit. You may not take it on your tax return until TTB approves the claim (19.266). You take the credit on the next return you file after TTB approves the claim. You annotate the adjustment decreasing taxes as required by 19.267. Note that you can return spirits to the bonded premises for relabelling or reclosing (19.453). If you do that, you do not make a claim. You do not return them to bond. No tax is due on the subsequent removal. You must relabel or close immediately and promptly remove from the bonded premises. The rules at 19.363 apply and you must keep the record required by 19.604. also, you must make a record of the disposition of the spirits after you remove them. It should not be an invoice out of the sequence you are using as your record of tax determination. If you do not know what I'm talking about here, see 19.611 and 19.622. This is already getting too long. Also note that you can find all of this information for yourself by first looking at the rules for returns to bond in the table of contents of part 19, then following that to where it leads,. The sections are usually linked. When you move from one section to the next, look at other sections in the immediate vicinity of both. A word copy of the regulations works wonders when used with "find" functions.
  13. Yesterday
  14. This was discussed on this forum several years ago and if I remember correctly the opinion was the proof in the tank at the end of the hearts, which is the proof that goes into the barrel.
  15. Hey Jon! Welcome- I'm from Corning and still have family scattered from Buffalo to Binghamton. If you need anything on the process cooling side, give me a shout.
  16. Yep, that's the deal. The water pump side is your feed to still and the chiller pump can feed the fermenters. This way you can shut off the process pump and just run the chiller pump at night (like now with these hot days and nights).
  17. Roger, can you share where you got the screw press from?
  18. Wait a second, I thought you meant after you've destroyed them. You cannot take back taxpaid spirits and return them to normal inventory. They cannot remain on the premises and must be physically separated from untaxpaid spirits. If you bring them back in, keep them segregated and ship them right back out. You're only supposed to return taxpaid spirits to your premises for one of the following activities: destruction, denaturation, redistillation, reconditioning, or rebottling.
  19. You write a brief explanation on Schedule B of your excise tax return form (5000.24), along with the amount of tax you're claiming a credit on.
  20. Okay, this raises a secondary question I could not get a good answer out of CFR or direct query to TTB: how do you get credit for taxes paid when product is returned to bond? Simple case: product sent to a distributor, tax paid, then product returned from distributor?
  21. This is basically what we would need to do to convert our Glycol circulating chiller to a water circulating chiller? I assume your thinking a cross flow type plate exchanger and can see how that would address the problem, but with the complication of an additional pump. (basically adds a cross flow plate exchanger and circulating pump, but eliminates the need for a jacketed cold water tank) This would also allow us to still run some things (fermenters perhaps) directly with glycol.. Makes sense.
  22. 1. "turquoise floaties" - isn't that a sign of you getting copper sulfate in your distillate? 2. What kind of still is it? I love that statement.
  23. I was under the impression that bourbon can’t come off the still over 160 proof. Is it only the final proof in the tank at the end of the run that matters for regulations?
  24. Dude in the video is in Texas as far as I can tell, and they are actively using his videos for promotion. There are so many of us trying our best to follow all of the often bizarre layers of regulations, while there are plenty of others doing whatever they want. I get at least one admitted home distiller a week in my distillery tasting room. I'm actually somewhat neutral on home distilling and I'm plenty relaxed, thanks.
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