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Showing most liked content on 12/21/2017 in all areas

  1. 1 point
    JWB, If you need equipment give us a holler. We are up here in the Ozarks. Affordable Distillery Equipment LLC 417-778-6100 paul@distillery-equipment.com http://distillery-equipment.com http://moonshine-still.co http://triclamp.co
  2. 1 point
    My dear friend lived in Morgan City for quite a while. Great peeps to have a crawfish boil with! Give me a shout if you need any help on the cooling side with chiller systems.
  3. 1 point
    Hi JWB, Welcome to the forum. There is a wealth of knowledge to be learned here and many folks who are happy to help. Best of luck on your journey
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  5. 0 points
    Doubler not the same as thumper. Just google the images of the Vendome/Michters doubler, you'll see that it's fed liquid, not vapor, from the beer stripper product condenser and has active steam heating (traps and steam lines clearly visible).
  6. 0 points
    We got our still in a few weeks ago. We have not installed it since we are just finishing up construction. But i can tell you it was a seamless process from ordering to them shipping it and handling all he customs. Equipment showed up in great shape and very clean. Looks like we could run out of it without even doing a cleaning run. We won't but it definitely looks clean.
  7. 0 points
    Happily employed at Balcones! Thanks for the interest folks!
  8. 0 points
    The closest I have seen to your experiece was a yellow-green heads stream in a continuous neutral spirit plant. The plant wisdom was that this was diacetyl (butanedione). In this plant the fermenters were steel, the stripper column mostly copper and the rectifier fully stainless steel. I would be surprised if a colored copper salt could make it to the top of your column, unless you have significant liquid entrainment up the column. If it is a salt it would have to be formed in the final condenser, but the fact that your pilot condenser is SS tends to rule out that theory. My opinion is that it would have to be formed during fermentation. Did you make any changes in the fermentation temperature or agitation or nutrients that coincided with the appearance of this problem?
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