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Showing most liked content since 01/09/2018 in all areas

  1. 1 point
    His distillery is awesome. The Tasting room alone is worth the trip. And he and his family are really nice people. And he's not even paying me to say that.
  2. 1 point
    Butcher and the Rye is a must stop while in Pittsburgh! Pittsburgh has become a real food/drink mecca over the last few years, in downtown alone you can go to Proper Brick Oven, a real craft beer/spirits hot spot, the usual assortment of steak houses (Morton's, Ruth Chris, Red), Pork N Beans, Meat N Potato's, Tako, and more. Also, if anyone has a car and feels like making a 30 minute drive south, we'd be happy to show ya'll around our distillery.
  3. 1 point
    Same as Thatch. I'm less than 10 minutes from the Convention Center & $600 is way too much just to check it out. For those that do come check out Butcher & Rye (Whiskey bar, walkable to convention center) and Hidden Harbor (Tiki bar, a little further out, Uber or Taxi it). If you have any questions on what to do in the city Huffy2k or I can answer those questions. Tons of stuff to do outside of the convention.
  4. 1 point
    Can vouch for Brad, his barrels have fantastic aroma.
  5. 1 point
    Hope the fish don't get sucked into the hose.
  6. 0 points
    And here's the mashed tulip bulbs fermenting at our customer's location. Regards, Odin.
  7. 0 points
    I enjoyed your thoughts. I've just started a small distillery and I really resonate with what you are saying about the middle ground being nonexistent. We are basically serving the immediate local market of locals willing to pay extra to support their own and tourists willing to spend extra for something unique. We are just selling from the distillery because we get to keep the distributor and retail cut. Our first batch sold out in 3 days, but it was Christmas. We hope by keeping the product scarce, it will have higher demand and price. It will be extremely hard for us to expand to a larger market because of the higher distribution costs and the lack of adequate product supply with our small batch methods. If we can sell it here and keep more $ per bottle why not. But I sure don't expect to be hearing from the big boys with million dollar offers.
  8. 0 points
    I have only been operational for about three weeks. Paul has been invaluable in getting me going. I reached out to him sheepishly because I had bought a still from another vendor, and could get no support, no wiring diagrams, no returned calls......it was a nightmare. Paul and Jerimy walked me through a ton of stuff right off the bat just because I asked. Helped me wire up a bunch of stuff I bought from other people, amazing. They also saved me from creating a bad pressure situation in the oil jacket. I was so happy I sent them steaks from my farm! Since then I have purchased a few items from them, new bigger paddles for my agitator, a vacuum relief and vent for my oil jacket. He also walked me through the way his family distilled bourbon today for many generations, because I called him with a question unrelated to a sale in any way. Really down to earth, nice guy. If I sound like a fan boy I'm sorry, but he has put me well ahead of where I would have been without calling him, and he saved me from a seriously dangerous situation. I'm not sure when I will be upgrading to a bigger still and bigger DSP, but when I do, it will be through Paul Top notch.
  9. 0 points
    We are very thankful for all the kind words of recommendation. We hold our craft spirits projects in the highest regard. Our mission is simple, fast and friendly service with leading edge quality. If you would like a free sample pack of our materials, are interested in a quote, or just have a few questions, we would be more than happy to help. Kody Swaim kody@bluelabeldigital.com 866.506.2583 ext# 162
  10. 0 points
    Here is a follow up story on craft beer. The video that is embedded in the story is quite insightful visa vie the discussion around craft and why one may or may not choose to open a new venture. Although it does focus on beer, I feel many of the points can be applied to the distilling biz as well. http://www.cbc.ca/news/business/beer-craft-brewing-1.4455032
  11. 0 points
    They way you have it now is correct. It only has to touch oak to be a Rye Whiskey. The most common misconception was that in order for a bourbon to be a bourbon it had to age for so many years. The only age requirement for any whiskey is when it is "Strait" it has to be aged for at least 2 years. Label examples: "Rye Whiskey aged 6 months" "Straight Rye Whiskey aged 2 years" "Straight Rye Whiskey" <-------(with no age statement it guarantees it was aged at least 4 years)
  12. 0 points
    Hookers and blow! Party like its the 80's again.
  13. 0 points
    That's cause he's doing it wrong. Switch to no-till and stop burning the earth. The burning method is dumb at best - it kills all the microbes leaving the ground in a worst state than using glyphosate (which really is rather benign in comparison to popular herbicides and pesticides). At the least switch to using a citric acid herbicide. To the OP - I think you know this already, but organic is not and should not be explicitly about the end product. It's not unlike the reasoning behind clothing companies telling people you don't use sweat shops. It's a method of telling the consumer that you are at least trying to do the right thing through-and-through. Another straight comparison is when buildings/companies advertise their LEED rating. Is there really an immediate biological benefit to the consumer? Probably not, but they can feel confident that their money is going in the hands of someone that Captain Planet might be proud of. Point is "organic" used to imply a holistic growth environment as a reaction to heavily industrialized (in both mechanics and chemicals) farming. Over time, people realized that they can use non-holistic practices that still fit within the legal definition of "organic" regardless of whether or not it was a sound, environmentally responsible manner.
  14. 0 points
    We're a certified organic distillery, so I can answer this one. The main benefit is that it's better for the environment overall. Perhaps in a refined finished product like distilled spirits, you might not worry as much about directly consuming residual poisons, herbicides, pesticides, synthetic fertilizers, genetically engineered biochemicals, irradiated materials, etc. However if it's still an appropriate option if you'd prefer to reduce all of those in the world you live in. Let's say you're a fisherman in the Gulf of Mexico that enjoys bourbon made from Midwestern corn. You also know from first hand experience that the Dead Zone is bigger than ever and affecting your livelihood. Perhaps that might have some influence on your consumer product choices?
  15. 0 points
    UGGGGG. Some people just need Contract bottling help. Here I Am. 50ml, all the way up to 1.75L I can do it all. 515-559-4879 Joseph@dehnerdistillery.com
  16. 0 points
    Starsan give that soapy/sudsy appearance. I use it when brewing.
  17. 0 points
    The question of whether a gas is lighter or heavier than air has several implications in the alcoholic beverage industry, and there is quite a bit of misinformation and misunderstanding around. The first factor to bear in mind is that gases mix very easily i.e. they are miscible. If you discharge pure ethanol vapor into air it will quickly mix with the air and you should assume that it is evenly distributed throughout the room. The danger is not confined to the floor area. The gases will not layer out according to their molecular weights. Mixing gases is just like mixing liquid alcohol into liquid water. The fact that liquid ethanol is lighter than liquid water does not cause the liquid alcohol to float to the top of the water. It will happen with oil in water because the oil is not miscible in water, but ethanol and water are perfectly miscible and you can leave a bottle of vodka on the shelf for 10 years and the ethanol will not float to the top. Gases are also perfectly miscible and will not layer out. On the other hand, you do get accidents caused by layering of gases. I have seen cases of people asphixiated by carbon dioxide. But this was caused by very cold CO2 being formed by vaporization from dry ice blocks stored in a pit. The CO2 vapor was generated very slowly and because of the extreme cold it just sat in the pit. To get layering the gas has to be very gently discharged and generally there are large temperature differences that cause bulk density differentials. Theoretically, ethanol vapor is heavier than air all the way up to about 190 degrees C (370 F) under equal pressures. But this only applies to gases that are kept apart. As soon as they mix they stay mixed and will not separate into layers based on the theoretical pure densities.
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