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About Mead

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  1. Would you consider selling to rotary table separately? What are the specs on the labeler?
  2. We've made a few changes to our process and no longer need the mash cooler we've been using for nearly the past decade. There are no issues with the cooler and it does a fine job cooling. I've attached the tech drawings and will update with pictures once we get it pulled from our facility. We have some extra gaskets that will come with the cooler as well. The mash cooler was specced out as follows: Mash in: 100GPM @ 145F Cooling Water in: 245GPM @ 50F Mash out: 100GPM @ 68F Cooling Water out: 245GPM @ 80F Asking 35K FOB OBO, please shoot me a message if you have any questions. Cost of a new unit would be north of +55k. Thanks! 2007 14P.pdf 2007 14PshtT2.pdf 2007 14PshtT3.pdf
  3. It's been a while since I took my class, but I seem to remember the above applying ONLY if the confined space is not vertical entry. So if you're monitoring the air and something goes south, or your attendant notices the entrant acting funny they can get the entrant out without exposing themselves to the hazardous atmosphere. The only situation that is feasible is if the attendant can pull the entrant out, which is not possible with vertical entry and is why it requires a permit as well as equipment to necessitate a safe and timely extraction. I definitely recommend taking a class on confined space, it will clear a lot of things up. It is also not something to screw around with, as if something does happen and you aren't following safety protocol, you are not only going to kill yourself but likely the person that finds you. A class is well worth the couple hundred bucks it will cost, and many places have confined space attendants you can hire out for the day (they have monitoring and extraction equipment too) which makes way more sense if you're cleaning infrequently.
  4. Jesse, We've had good luck aging bourbon at 43N. We typically see temperatures down to -5F in the warehouse (~-20 outside), and temperatures up to 135F (~100F outside) in the tops of our warehouses during the summer. I wouldn't necessarily call it better or worse than aging in KY or other southern states, but it is certainly different. My biggest suggestion is to track your flavor profile throughout the temperature regime it will see in the barrels, because in our experience it can change quite noticeably. That being said, I think aging in a non climate controlled warehouse will really speak to the terroir of your region. Just so you know I'm not making things up, we have nearly 7000 barrels in storage, ranging from fresh fills to 8ish years old. Shoot me a PM if you have any more questions. -Sam
  5. Lorenzo,

    The best way to reach me is via e-mail, but don't hesitate to call either!


    307-864-2116 Office

    307-413-6092 Cell

    I'm in NYC and won't be back in the office until Tuesday, but I have my cell.



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