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  1. 4 points
    Friends don't let friends run stills unattended, any questions?
  2. 4 points
    The presentation I put together on continuous column distillation is focused on a comparison of the efficiency of batch distillation versus continuous distillation. The discussion on the science of single pass continuous distillation (finished spirits) including the separation of heads / hearts / tails is a much deeper discussion that my ppt only briefly touches on. The file is to big to upload here if any one would like to see it send me an email Distillerynow@gmail.com and Ill send you the presentation
  3. 3 points
    The issue about turning elements on sequentially over time is in reference to a demand meter. Depending on your service, once you hit your "maximum daily demand" which I believe is over a 15 minute period, you will thereafter be charged that "demand" every day for the rest of your operational life. However your cost per KW will be lower, billed on top of that flat demand charge. As for remote start up, perhaps you could run a feed back loop program to your iPad that is lying beside you in bed, that also activates a remote wire clipped to your nuts. Then when your still starts at the distillery you will simutaneosly gets zapped in the nuts to force you to get up to protect your investment. All of course at a lower cost per KWH.
  4. 3 points
  5. 3 points
    The Corson's attorney sent the cease and desist letter below to me in 2017. Please see my replies below the letter. They were of course bluffing. They threatened lots of people with law suites at that time. They had no case and I knew it. Everything I said about them was true. You tell them any time they would like to bring suite, my attorney and I are ready. They have no case and we will bleed them dry. Do not contact me again and tell the Corson's that if they or anyone from their organization contacts me again I will report them for harassment. Mr. Hall, You are responding to my secretary, Ms. Bush. Please kindly direct any further communications regarding this matter to me. In your email you allude to the fact that you have an attorney. If that is the case, please immediately forward my cease and desist demand to him or her. As I indicated in the several voice messages I left for you, if you are in fact represented by counsel then I can only speak with your counsel. It is because I received no further information about who your counsel is that the cease and desist demand was forwarded to you directly. The cease and desist demand stands. I respectfully request that you forward that demand, and this email, to your attorney immediately. Thank you. My Reply to the above. You tell the Corson brothers they can kiss my harry hillbilly ass, Tory called here cussing me like a dog threatening to sue me and I told him I would stomp his ass if he ever talks to me like that in person. You picked the wrong person to try and intimidate. Bring on your law suite, I'm ready and waiting
  6. 2 points
  7. 2 points
    There are various reasons For distillery success or failure vs the average business type (restaurants included ) such as: Many Small Craft distilleries are secondary to an individual's source of income. Small operations that are run primarily by families who are employed at other jobs, and they are working due to the passion of their endeavor. This type of operation can usually survive as a hobby that may break even. alternatively Retirement / heritage distillery where an individual has left their primary job or business and has a million or more to invest in a new field. They can float through the first few years while their decent local product matures long enough to be palatable. If collocated as a ditillery-pub with decent food, it can be a good model. alternatively Either of the above can also be operate as fake distilleries, where they re-bottle and rebubble bulk products, giving them a better chance to survive by charging True Craft prices with minimal input expense. ( There is no other industry that has a national infrastructure set up to supply fake craft to business that then attempt to dupe customers). alternatively Group funded operations that have sufficent backup cash to run without fear of making payroll. Again these can be run true or fake, or a hybrid of both which is quite popular wherein they rebottle bulk with the "premise" that at some point they will produce their own. Because distilleries come in so many shapes, sizes and models, and are governed by so many different state laws, you really need to drill down to find the reasons for success or failure of any given brand. None of this by the way touches on the plethora of fake "Big Liquor" craft offerings which are sucking up shelf space with the same old products they have been making for 50 years. prost
  8. 2 points
    Doc's, I give my customers free consulting on their equipment needs, equipment placement, equipment safety, hazardous environments, spirit production, spirit storage, bottling equipment etc etc. I also give out all of the trade secrets that I know such as how to created $37,500.00 worth of premium vodka in one of my 300 gallon pot stills in 4 hrs. How to produce higher proofs with fewer plates etc. The things that I don't know anything about are zoning and TTB applications and paperwork. I am the only vender that I know of that does this kind of extensive consulting at no charge. Most vendors just want to sell you equipment and they will try to upsell whenever they can. I am here to help make you successful and I never upsell. If I help make you successful you will come back and purchase more equipment from me when you expand. All of the above gives me advantages over my competitors and gives my customers advantages over their competitor that are not my customers. Also if you purchase my equipment you get a free 3 day one on one distilling workshop at a distillery that has been running my equipment for 7 years. We are about long term relationships and the success of our customers. If you still need equipment and you want some free consulting etc,. email paul@distillery-equipment.com
  9. 2 points
    You are a lucky one. Those piss-ants sent me a dangerous still. It took a lot of work and a lot of money to get it operational. Not to mention that I had to buy another still to try and catch up with demand due to the constant lies from those pieces of shit about delivery times. I am not one to wish bad things on people normally but it would actually make me smile to see them go to jail.
  10. 1 point
    Great thread! We have two valves. A full-port ball valve, and a globe valve. On heat-up, we simply open the ball valve to allow full, unrestricted flow. For fine control, we shut the ball valve and use the smaller globe valve. It's common on the European stills to see two valves in parallel. A large globe, and a small globe. The reason for this is to maintain fine control, without significant flow restriction of a small globe valve. Using a single large globe is sometimes counterproductive, you use a globe for precise control, but a large globe valve typically has poor control at low flow rates. So instead, use a less expensive ball valve on heat-up, and use a smaller globe valve for precise control during the run. The technical term for what I'm talking about is turndown. The higher the turndown, the more precise the control over the full valve range. This applies to valves too. Using a single small globe is always counterproductive - I've seen folks have really slow heat-up times, despite having properly sized boilers, because they were trying to force all the steam through a 3/4" globe valve. Very very restrictive flow path. We run a 1" globe and a 1" ball on a 1000 liter still. Heatup easily takes twice as long if you try to heat through the globe valve alone. Usually I stand around wondering what the hell is taking so long, and then I realize I didn't open the ball valve. I would also agree to check the cut-in and cut-out on the pressuretrols. If you are set really wide, and have really long pre and post-purge, you'll have a big swing. But, looking at the boiler gauge - what's the full swing range you see - low to high? It should be pretty obvious to know if this is an issue. I'll say, most of us have 2-3psi swing on the boiler, this generally is not a problem.
  11. 1 point
    You may want to change differentials on your high limit and your low limit pressures. Is your burner a high fire low fire one? If so you may want to adjust that. There are also pre & post purge timing adjustments which is usually a chip replacement from the burner mfg. that can be done in the field. It took us about a month in a half to dial our boiler in when first installed. We high fire in the am when everything is coming up to temp and we stage start their times. When we throttle things back our boiler never shuts off (the greatest achievable efficiency) and remains on low fire and sips LPG the rest of the day. We also own an oil and propane company and our service manager (my son) is quite savvy with steam.
  12. 1 point
    1. You don't need a servo control. For precise steam control, you need to use a multi-turn globe valve, not a ball valve 2. Is your boiler control ramping up and down as you open and close the valve ? Or is it turning on and off with the valve in the same position ? What is the turndown ratio on your boiler burner ? If you are not constantly opening and closing the valve and the boiler is cycling, then it might be an issue with the turndown with your boiler burner. If you are using too little steam, the boiler pressure will go to the max and it will turn off. Then you have to turn it back on.
  13. 1 point
    Amount of mash /desired set point go into calculation. In your area (MN) I would look at an ambient glycol cooler that will do almost all of the cooling, or enough to finish it up with your chiller or city water. I am doing a 5000 Gal mash cooling now, using a 40 ton hybrid ambient and 60 ton chiller in two stages to get the job done. Using 5000 reservoir (2- 2500 gal with pumps and control center. The cooler is a two stage device, hybrid cooler lead circuit. Another month or so before shipment, Hope to have photos shortly after. For a chiller coupled to a reservoir, figure on doubling the volume of reservoir to mash. Other considerations make the reservoir larger.
  14. 1 point
    Georgeous, It's a standard tube in shell set-up. The large opening on the end is for the mash. I think what is throwing you off is that the inlet for coolant is smaller. This is indeed the case but the inlet connects to the much wider shell. Easy peasy.
  15. 1 point
    Georgeous, Our tube in tube heat exchanger is less than $3,300.00 It will crash cool 300 gallons of mash in 30 minutes. Please see the picture below. Our is one of the heaviest built in the industry and I would be shocked if anyone can offer you a better price apples to apples. We have them in stock. 417-778-6100 paul@distillery-equipment.com
  16. 1 point
    We have just built a high end and extremely efficient unit which will go for performance testing later this month. The major characteristics of our unit are high flow, very high surface area for heat exchage as well as being designed for grain in mash chilling. Here's a pitcure straight out of production and prior to clean up and final fitting of attachments and controls.
  17. 1 point
    You have a few variables: 1 - Your real-estate is worth whatever it is worth, based on the 3 rules of real-estate: Location, Location, Location. 2 - Your equipment is worth replacement cost. That means if it is brand spanking new, what is would cost brand spanking new. It it is used and beat to shit, it is worth used price. 3 - your debt, is your debt. It doesn't belong to anyone else, and you can't monetize it. Whatever you get for whatever and however you sell your company (or component parts) is less that debt. 4 - your barreled inventory is valued at cost, plus appreciation for age. 5 - your trademarks and IP have no value, other than if sold alongside the operating business, to monetize brand loyalty. 6 - your operation as an ongoing enterprise is worth 5-6x net (sometimes the same as 1x revenue) with some negotiation for key-man wage/value. (note) you can also typically add 1 & 2 to that number, if the buyer wants to keep it where is, as is. But remember, 3 is yours to eliminate. This basic formula is across all industries, and does not typically deviate by more than 30% +/-. Prost
  18. 1 point
    I think the OFC name confusion goes back a long way. Here's a link to a 1895 case that shows they were confused on what it stood for and either way, neither Old Fashioned Copper nor Old Fire Copper are able to be trademarked for the same reason you cant trademark Old Sour Mash. It might also explain why they let the 1880 O.F.C. trademark lapse and created a new OFC trademark. https://books.google.com/books?id=MkosAQAAMAAJ&pg=PA654&dq="Old+Fashioned+Copper"+whiskey&hl=en&sa=X&ved=0ahUKEwiGu9PcnIXiAhWnUt8KHf1UAfEQ6AEITTAH#v=onepage&q="Old Fashioned Copper" whiskey&f=false
  19. 1 point
    Unattended equals unacceptable
  20. 1 point
    Depends on where you live. What will kill you in CA is the cost of space and the cost of improvements to get the property to code. Cost of utilities. Cost of labor. You might find a crappy industrial warehouse out in the sticks, but without much hope for any tasting room retail sales. Even then you will have CA Title-24 regulations, CA health depart, CA extreme code compliance, etc. Your improvement costs will be a killer. Are you paying yourself a salary, or are your working for free? You will need at least a $60k per year salary to barely survive in most cities in CA. Your employees will also need to make close to that or will not have any (good) employees. Are you heating with electric (hyper expensive) or gas (less expensive but then add the high cost of purchasing and installing a steam boiler). What are you selling before you have any aged product ready? What will your average monthly burn rate be while you are getting ready to open and sell, and then until you turn a profit? $25k would be a dream. Plan on it being more. Now you should have more customers to sell to, but you will probably spend $2MM - $3MM before you break even... depending on the location. The most common reason that new businesses fail is lack of capital to carry them through to break even. I would not advise anyone to try to start a CA distillery business without $2M - $3M in the bank depending on location. However, there are a number of micro-craft breweries that can go into a 1200 sq ft space where they are basically a taproom and restaurant. They make their own beer. Sell pints onsite and growlers to go. But they don't ever plan to go on the shelf. This is a business model that works depending on location and it can be started for $1M. I am sure things are a lot different in MO. I guess that is why we should not make general statements about costs, as we do live in a diverse republic where the local economies are quite different.
  21. 1 point
    That is dreamy. I was born in that state... Columbia... but it all went downhill from there.
  22. 1 point
    I agree, if you are a good distiller or even a great distiller it won't matter if you don't have a head for business.
  23. 1 point
    This is a code review for a classification change from F-1 to H-3. Although this references mostly Ohio Building Code the numbers should correspond directly to IBC and your local code. Bottom line is, there's a lot more to it. I believe that Scott Moore of @DalkitaConstruction may have just joined the forum. Scott consults on these matters and hopefully he will chime in on this thread. Without knowing what you are adjacent to, it is not possible to comment further. Preliminary Code Review to Convert Existing Malt House F-1/S-1 to H-3 Existing Building Use Group H-3 - Distillery and spirit storage Table 307.1(1) – Spirits at 50% alcohol or less is a 1C flammable liquid and requires an H-3 use group when the MAQ of 120 gal x 2 = 240 gal is in use or storage is exceeded. OBC 414 – Hazardous Materials 414.1.3 – Report required to be submitted to AHJ describing max quantities and types of hazardous materials to be in-use or stored 414.3 Ventilation – Mechanical ventilation required. 1 CFM/SF continuous in areas or spaces where flammable vapors may be emitted due to processing, use, handling or storage. Make up air likely required. 414.5.1 – Explosion control is not required per OBC Table 414.5.1 – 1C not listed. 414.5.2 – Standby power may be required for the continuous ventilation. This would be exempt if the 1C flammable liquid is stored in containers not exceeding 6.5 gal. IFC 2704.2.1 – Spill control needed if storage is in individual vessels of more than 55 gals. The barrels are smaller than 55 gal so no spill control needed. IFC 2704.2.2 – Secondary containment is not required. OBC – 415 Detailed requirements for H Groups 415.3 – Fire Alarm monitoring of sprinkler riser. Existing, complies. 415.4 – Automatic sprinkler. Design should be review for the change of use/occupancy. 415.5.1 – Emergency alarm. Local manual alarm outside of egress from a storage area is required. 415.6 – Greater than 25% of the perimeter wall is exterior wall, Complies. 415.6.1 – Group H minimum fire separation distance. OBC Table 602 – Exterior wall fire-resistance rating based on fire separation distance. 26’ separation distance to the east and west property lines requires a 1 HR exterior wall rating for an H use group. OBC CH 5 – Building area. Existing building area is 13,246SF is less than Table 506.2 14,000SF for a IIB, H-3. Complies without open perimeter or sprinkler area increases. OBC 706 – Fire walls. A 2 HR rated fire wall exists between the 5B (combustible) B-use office and the 2B (non-combustible) F-1/S-1 to separate building construction type. Table 706.4 requires a 3 HR rated fire wall for an H-3 use group.
  24. 1 point
    There is a beautiful thesis published by Victoria Green a few years back that looked at Bundaberg in Australia, it contains a wealth of fantastic information, and touches on the topic of bulk molasses storage quite a bit. This is absolutely a must-read paper. http://unsworks.unsw.edu.au/fapi/datastream/unsworks:36385/SOURCE02?view=true
  25. 1 point
    We're mostly talking about cereal mashes of unmalted grains here - rye, corn, etc. There is no enzyme to denature, causing non-fermentable sugars. Malt and Enzymes are added after the cereal mash has been cooled to temperatures (and pH adjusted) to convert all the gelatinized starch to fermentable sugars. Using something like Glucoamylase, the potential for non-fermentable sugar is just about nil. When we're talking about cereal mashes, realize that unmalted grain generally requires higher gelatinization temperatures than unmalted grain - and be careful referring to brewing literature that doesn't specify, often times they are mainly referring to malted grain, or even pre-gelatinized adjunct. Also realize, the higher the temperature, the faster the gelatinization process. There are large commercial distilleries that use pressure cookers, or inline jet cookers, to heat the mash far above 212F (boiling point) - which results in near instantaneous gelatinization of starch.
  26. 1 point
    How much rye did you use and was it malted or unmalted? If you used unmalted rye, it's likely you got very little fermentable sugar from the grain unless it was very finely milled. The temperatures you quoted are related to the enzymatic conversion of starch to sugar, but first the starch made available for conversion, basically to be broken apart from the very sturdy way the grain has stored it. With malt, the malting process has already begin this transformation but with raw grain some combination of physical disruption (milling), heat, hydration, acid, and enyzmes is necessary.
  27. 1 point
    I am just stating facts in hope that anyone considering signing a contract with Corson Distilling would be informed to make the best decision. 15 months ago I signed a contract with Corson for a complete turn key 300 gal system including 4 ferms, 1 mash tun, 1 multi purpose 24 plate still with complete automation. The contract read the equipment would take no longer then 6 months. After our initial down payment of 50% (63k) on 1/2/18 Corson suddenly became silent. I had to send several emails to get a response about anything. Then Corson wanted to change the design and look of the equiptment. After a month of stating my case they did agree to build the design I was sold. As of Jan 2019 we had not received any equipment and Corson would not return our calls or emails. After leaving voicemails everyday for 2 weeks we got a call from a gal with Corson who assured us they would be building our equipment and they were short handed. The very next day I received an email from their bankruptcy lawyer, Holly Roark, stating that Corson was no longer going to build the 26k in ferms and if I wanted my still, mash tun, and automation I needed to respond to them with in 48hrs and send 18k more than the contracted price (81k) within 5 days or they would be ceasing operations and maybe filing chapter 11. It’s now in the lawyers hands. There is silence from Corson. I am so disappointed as I am a blue collar plumber who’s saved money for 7 years to have this opportunity to better my and my family's lives. I am at a place financially now trying to start over on this business. I’m not going to be able to make it work. I hope this doesn’t happen to anyone else.
  28. 1 point
    U line is the best that i know of . tons of packing options , tim
  29. 1 point
    Yes. Tails never make it up the column so that part happens naturally. On a still you use for a finished spirit you would pick a plate that has the flavor profile you want and take off from there - aka the take off plate. You design the still so you have a take off rate that matches the replenishment rate and the column will stay in equilibrium. Various designs out there, some you can have more than one take off plate, some you adjust the column dynamics to make changes to the output ABV. The issue is that you will always have at least a trace of heads in it. Think of it like old school moonshining - each plate is like a jar, you pick the jars (plates) that you like and mix that in for a finished product. https://www.alcademics.com/2013/07/how-column-distillation-works-bourbon-edition.html http://cocktailchem.blogspot.com/2019/01/the-physics-of-batch-column-stills-and.html
  30. 1 point
    Huffy: This is easy. Go into your PonL DSP record (not the entity record). Click on the record info tab to be the following menu: Click on tyhe supporting documents and attachment link. It brings you to a screen that shows all the documents that you submitted and that TTB has approved. Look for the following document (I omit the left hand columns). Click on the link it the column to the left of that. It will download the approved application. Save it, print it, and send it to the DSP from which you want to obtain spirits. Hope this helps.
  31. 1 point
    If you want to improve your yield, you should collect lower than 20% abv. Meerkat has it covered, all the alcohol you estimated is accounted for, its just that you left it in the still because you had about 500 gallons of mash at 2.5% abv, down from your 600 at 8.5%.
  32. 1 point
    Happy Tuesday Dear Readers, Ah … Spring time in the Rockies! 50 degrees one day, Blizzard warning and cancelled everything and road closures the next. I will say though, that it beats Minnesota (right @Skaalvenn), where you enter winter and negative degrees, and it stays there for 5 months!!!! At least here, in Sheridanopolis, you do get those 50-degree days followed by blizzard warnings. BUT AT LEAST YOU GET THOSE 50 DEGREE DAY REPRIEVES. Enough about the weather, what am I, some 90 year old rancher, talking about the weather. “Looks like weather’s comin’!” Isn’t it always!??!?!?!?! In today's installment of the “Tidbit”, I am going to keep this short and sweet, and not like I do when I say that and then go on ad nauseum for pages on end. This one will be short … ish 😊. Today I am inviting all of you to please come and visit me at booth 434 in Denver next week. As well, I have to tell you, BIG THINGS ARE HAPPENING!!!!! And when I say big things, I mean BIG THINGS. Although I will be at the expo next week and may not have a chance to post here (although I might, but really, with all the fun and frivolity that occurs at the expo it is doubtful), it is my anticipation that upon my return I am going to have some seriously amazing news for all of you here on the forums. With that said, I will be on hiatus for a week or two as I will be out of the country for a period. Even superhero’s such as I, InsuranceMan 2.0, need the occasional break. Insurance-superhero-ing is a full-time gig, 24/7, and occasionally you just gotta get away, as the great Lenny Kravitz has sung. Please stay tuned, dear reader, as I will be forthcoming with some pretty exciting news that is certain to turn the distillery insurance world on it’s head, and be beneficial for everyone. Until then, dear reader …. Stay Vigilant, Aaron Linden a.k.a InsuranceMan 2.0 307-752-5961 Insuranceman2.0@yahoo.com
  33. 1 point
    You don't make that mistake twice.
  34. 1 point
    I will be in touch with you around early Summer, our program is new and i think it will take some schmoozin' to go after new equipment just yet. If only someone with knowledge of distilling was consulted before the initial purchase of "something shiny" we would be in a better place, but you know what they say, Do what you can with what you've got where you're at.
  35. 1 point
  36. 1 point
    Yeah @Aux Arc answered for me. If you are just starting to get into a rhythm and don't have a regular production schedule, using backset/stillage in your mash is a little bit of a challenge, since you need to keep it around. The spent wash from the pot, after distillation - separated from the spent grain. You shouldn't need pH stabilizer, adjust using your acid of choice along with the backset. Question 3 - Anything malted goes in on the way down, at 150-152f. These grains will easily gel at those temperatures, and that temp range will preserve enzyme function. Glad to see you worked through the challenges, keep truckin.
  37. 1 point
    You could call one of them. Or if you have physical access to a bottle, many manufacturers print their logo on the bottom. Attached are pictures of O-I and Saver logos on the bottom of bottles I had sitting around my office.
  38. 1 point
    I like the call out to Irving Langmuir, a personal favorite of mine of American scientists in history. I wrote my senior history thesis about him, and entered graduate school to study in the field of surface science, which along with plasma science, he essentially invented.
  39. 1 point
    I’m well aware of there attempts to deceive other potential victims. As this is why I felt it was necessary to share my experience in hopes that others would not have to go through what we have gone through. This kind of thing destroys good peoples dreams. Btw they have found funding to advertise through google also. Wish they were spending my money on the equipment I payed for. 😕
  40. 1 point
    @LucasPerks not trying to be rude here, but most of the corson equipment I have seen or worked on is non functional and dangerous. Why are you selling a brand new distilling system? Is this equipment you are selling operational or safe?
  41. 1 point
    If you are talking about control areas, then chain link won't do it. You must have a fire resistant wall that would contain any fire to that room for a specific period of time. Is your goal to avoid an H-3 classification?
  42. 1 point
    From a recent post I made. Both links are good. Don't know about the specific dates but in the current regs fire is exempt but building is not and the toughest test is what you have to meet. The link provided does a pretty good job of explaining. http://www.klausbruckner.com/blog/distillery-storage-dilemmas/ As bluefish says, the barrels count toward your MAQ. If you are shooting for F-1, you are limited to 120 gallons un-sprinkled and 240 sprinkled. Beyond that you classified as hazardous. Another good explanation is from Scott Moore of Dalkita. It's about an hour long https://americancraftspirits.org/courses/code-breaking-barrels-revealing-the-mysteries-of-barrel-storage-in-building-and-fire-codes/
  43. 1 point
    I just got back from the iStill training in Wisconsin and it far exceeded my expectations. I expected the class to mostly be about how to use the iStill machine but it was really the best class I have taken on theory of distillation, mashing, aging and fermentation. We ran both the iStill 500 and the new minis and made some whiskey, gin and bitters during the class, so it had a good hands on component as well. We have ordered a iStill 2000 to upgrade our distillery with and will be using it for start to finish process of grain mashing, fermentation and distillation. It seems you really can't beat it for ease of use, versatility and precise control over your process and flavors from start to finish. We ordered with indirect heaters and cooling radiator for temp control during mashing and fermentation. Compared to the price of upgrading all our equipment to 2000 liter, iStill seems like the best solution as well as a big time saver in not having to transfer the mash and clean multiple vessels, pumps and hoses ec... I will update with our experiences once we have our 2000 installed and operating.
  44. 1 point
    Any " Orwellian " style editing of the true past or otherwise attempting to supress this kind of information should be resisted Violently and Definitely. This is exactly the kind of thread that should be drug out into the clear light of day where everyone can see it, no matter what kind of negative emotional challenges it creates for any oversensitive " ego." Anything else is censorship of the facts which everyone has a right to know, no matter how unpleasant any happens to find them. Removing " anything " from public record is a very dangerous affair with attendent consequences of attempting to suppress free speech. When things happen to go this way, people simply have to man up. Full stop. The only true purpose of any censorship of any kind is to protect children from things that are grossly debased before they are old and mature enough to make an informed decision. We are seeing the exact opposite thing going on in this country and the world at large which should tell everyone involved that the people setting those agendas have thing backwards and its by design.
  45. 1 point
    https://www.everbritecoatings.com/copper.htm I bought some of this stuff to stop tarnishing copper.
  46. 1 point
    For thick grain in corn mashes it should be 10 to 30 rpms with the largest possible paddles with the agitator center set and the paddles pushing down. Agitators like this for larger mash tuns should have a bushing at the bottom of the shaft so that you have a solid connection at both ends of the shaft. For grain in mashes in the still pot, the agitator can be set at an angle with impellers and an agitation of 45 rpms or so depending on the size of the impellers. The agitator can be center set on the still as well and if it is a mash tun still with large paddles, it should spin at between 10 and 30 RPMs. For Lauter tuns, you want the agitator center set and you want the agitator spinning at between 8 and 25 RPMs or maybe a little faster depending on exactly how it is set up. For liquid washes speeds of 100 to 500 rpms or even more are fine and the agitator should never be center set or a whirlpool could be created that will damage the bearings and shaft. The agitators in the above posted videos are great for liquid washes.
  47. 1 point
    Just so there is no confusion. Everyone is correct that you want your paddles pushing mash downwards and they are correct about everything they said concerning agitators in liquid washes however these particular agitators in the videos will not work well for what you are doing with corn. In fact they would be a nightmare for you. They are great for liquid washes but not for 2 lbs per gallon corn mashes for several obvious reasons.
  48. 1 point
    Either phosphoric or sulfuric acid will act as catalysts for Fischer esterification. I’m not sure there is precedent to use formic acid for pH adjustment, TTB may take issue with that.
  49. 1 point
  50. 1 point
    For planning I would use a 10:1 reduction. So if you start with 100 gallons in a fermenter, you will have about 10 gallons or 50 bottles finished product for whites/vodka. Barrel aged whiskey will be less, maybe 15:1. Pretty easy to work your way back from there. Just take your bottles per week, divide by 5 for gallons, then decide how many still runs you want to do. Divide your gallons by still runs, then multiply by 10 or 15 to get your still size. Figure 2 week turn on a fermenter. So take still runs per week X still size X 2 and that gives you the fermenter capacity needed. Then match the mash tun to the fermenter size. Might not be perfect, but it will get you close. The hard part is getting sales volume. Equipment is all about capital expenditure and easy to calculate.
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