arcoffeen

Di you get everything you needed?

My company, Hagerty Supply, can probably source these for you just need some more info like width, shape, is 16.5 od or id, holes punched in specific locaitons etc...??? Let me know if interested. thanks.

Great info, here's some products that might be helpful http://allpadlocks.com/collections/ttb-approved-padlocks

We can help, we've been servicing the distillery and brewery industries since 1860. Hagerty Supply, please give our Sourceror Josh a call at 877-606-0200 and let me know what you're looking for, I can help with application, set-up and process if you need. Thanks. Aaron Roy Coffeen www.HagertyBrothers.com

I would be interested to hear what a CPA has to say about this topic any body know any good ones who have done this before?

What do you run through new, from factory, equipment for best cleaning before your first production run? I've heard water vinegar or citric acid mixture, what did you use and how did you do it? Thanks!

Sorry, should have said USA made only.

Looking for a 50gal test still and a 50 or 100gal mash cooker, used preferably, new if we have to. Please message me or reply for more contact info.

interested, please contact me. Thanks.

does the wash not need to be temperature controlled during fermentation at that size? We are using highly aggressive yeast which only require a 3-4 days fermentation time, I feel like poly wouldn't hold consistent temperature especially since our work area is not very climate controlled...

We're planning on using SS jacketed fermenters, what size though? i.e. how much how much wash would you get from the 2000L mash cooker, on average? Probably going to do grain-in mashing and distilling.

Maybe this question will do better in here, I've tried posing it in Equip and Beginners with only one reply, maybe you all can help? Starting with a 1000L (aprox 250gal) pot still and working our way backward what size fermenters, mash tun, would you all recommend? I've heard various things such as a bigger mash tun and fermenters i.e. 2000Lish then doing 2 runs from one fermenter... thoughts on this process? Would like to get 1-2 runs a day in. Does it effect the tastes using the bottom half / top half of the wash in separate still runs? Or should things be sized 1:1 i.e. all 1000Lish so the whole fermented is being used for each still run?? Are more smaller sized fermenters advantageous to fewer larger feremters, i know cost between 2000L and 1000L is usually much better than 2x 1000L... If you had to do it all over again, what is your IDEAL process flow?! Thanks!

Hi all, great forum, so much good advice on everything! One thing I've been looking for but have only found bits and pieces scattered throughout the forums is complete system (grain receptacles -> hot water tanks -> mash tun -> fermenter -> still -> spirit receiving -> barrel) sizing advice. I know there are an infinite number of ways to do the same thing so let me try to make this question as specific as possible. Starting with a 1000L (aprox 250gal) pot still and working our way backward what size fermenters, mash tun, hot water tank, grain storage would you all recommend? I've heard various things such as a bigger mash tun and fermenters i.e. 2000Lish then doing 2 runs from one fermenter... thoughts? Or should things be sized 1:1 i.e. all 1000Lish... thoughts? are more smaller sized fermenters advantageous to fewer larger feremters, i know cost between 2000L and 1000L is usually much better than 2x 1000L... Then, starting at the same 1000L pot still and working our way forward, what size and qty. spirits receivers for stripping run? cuts? do you barrel straight from these receivers? Assuming barreling to 30gal barrels. Looking for advice from all your infinite years of wisdom, if you had to do it all over again, what is your IDEAL process flow?!

Hi all, great forum, so much good advice on everything! One thing I've been looking for but have only found bits and pieces scattered throughout the forums is complete system (grain receptacles -> hot water tanks -> mash tun -> fermenter -> still -> spirit receiving -> barrel) sizing advice. I know there are an infinite number of ways to do the same thing so let me try to make this question as specific as possible. Starting with a 1000L (aprox 250gal) pot still and working our way backward what size fermenters, mash tun, hot water tank, grain storage would you all recommend? I've heard various things such as a bigger mash tun and fermenters i.e. 2000Lish then doing 2 runs from one fermenter... thoughts? Or should things be sized 1:1 i.e. all 1000Lish... thoughts? are more smaller sized fermenters advantageous to fewer larger feremters, i know cost between 2000L and 1000L is usually much better than 2x 1000L... Then, starting at the same 1000L pot still and working our way forward, what size and qty. spirits receivers for stripping run? cuts? do you barrel straight from these receivers? Assuming barreling to 30gal barrels. Looking for advice from all your infinite years of wisdom, if you had to do it all over again, what is your IDEAL process flow?!