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Broken Anvil Distilleries

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  1. Broken Anvil Distilleries

    Mash Tun not Heating

    Just a single jacket.
  2. Broken Anvil Distilleries

    Mash Tun not Heating

    Georgeous, Just as confirmation for you, we are running the exact same Fulton boiler (15hp, 2009) with a 600 gallon MT (jacket heated) and a 300 gallon still. We have no problem bringing grain in batches up to boiling in 1.5h if we want. We can even run both the still and the MT if we are patient and will often mash once the still is at temp.
  3. Broken Anvil Distilleries

    filter systems

    Plate and frame you can get from AOWilson (they are a 3rd party for an Italian company) and Criveller. I believe Bosagrape also serves as a 3rd party for some systems. We built our carbon filtration system and our inline bottling filtration setup is from the US but are happy with our plate and frame.
  4. Broken Anvil Distilleries

    Best options for cooling mash

    We have used both cooling in steam jacket and by the addition of carbon filtered (ie dechlorinated) water to final volume. Is there a downside to the latter that I'm missing assuming we are tight with our volumes to ensure we arrive at our preferred pH and SG?
  5. Broken Anvil Distilleries

    HoochWare Review

    Is anyone in Canada using the Canadian version of Hoochware? I'm looking to have a quick offline DM / phone conversation.
  6. Broken Anvil Distilleries

    United States-Mexico-Canada Agreement Text (renegotiated NAFTA)

    Roger, Those of us who reside in Ontario also pay a domestic "fee" of 147% to sell through the government stores. If it gets lowered, those of you south of the border won't be the only ones happy.
  7. Broken Anvil Distilleries

    Converting Maceration Recipe to Vapor Basket?

    Reviving an old thread. We love our gin, but for yield (due basket capacity limitations) and consistency (different people grinding juniper may be resulting in differing levels if astringency), we are looking to macerate our juniper and leave the remainder of botanicals in the basket. I was curious about ballpark ratios to start our experiments at in an effort to produce a very similar (ideally identical ) gin. Would experiments of half the amount of juniper macerated (by dry weight) for 16-24h be comparable to weights used in basket or should we start at 3/4 the weight used in vapour path or above ?
  8. Broken Anvil Distilleries

    Canadian-Made Equipment

    We tried for the same. We also have an apollo mill. There are several companies that make mash tuns and tanks like Criveller but the only Canadian still manufacturer we identified is Specifical Mechanical. Specific Mechanical is in Victoria and make a skid mounted system. Unfortunately, when we were looking at it, it didn't meet our needs as a grain to glass vodka / gin producer. They were good to talk to and are worth a call.
  9. Broken Anvil Distilleries

    Product of Canada - claims

    Product of Canada Claims permit " Very low levels of ingredients that are not generally produced in Canada, including spices, food additives, vitamins, minerals, flavouring preparations, or grown in Canada such as oranges, cane sugar and coffee. Generally, the percentage referred to as very little or minor is considered to be less than a total of 2 per cent of the product. " I imagine that depending on your choice of botanicals and your sourcing of them, you will likely be playing in a grey area.
  10. Broken Anvil Distilleries

    Eye Wash Stations

    When pressed, our engineer said "or you could use a non plumbed unit that hangs on the wall". We are in a different jurisdiction and I am the last to trivialize safety, but your engineer may be recommending the gold standard, not what is acceptable by regulatory bodies. It may be worth your time to make a call to a second party specializing in these matters. Note: We sadly don't have a forklift.
  11. Broken Anvil Distilleries

    Glycol Systems

    Food for thought. We are really new but have already switched over to a hybrid system where we chill one CLT with an internal glycol loop cooled by a chiller and have a second unchilled tank of water that we let cool ambiently to the room. They both pump through the same water lines to our condensor, mash tun, etc. This allows the shop to not run the chiller any more than necessary and retain some hot water to be use for other purposes (in our case simply radiant heat).
  12. Broken Anvil Distilleries

    Dephlegmator and Condenser Equilibrium

    With a large charge, we can easily keep our still at the same temperature for several hours on a heavily refluxed GNS/vodka run, in part because our thermometer is in the headspace of the kettle. This is visually looking at an analogue thermometer - not the same as actual temperature changes since small increments are difficult to observe. Are you flooding one or more of your plates? What you are describing would match up with a plate being flooded then clearing, releasing a bolus of gas which would raise your condensor temp which would cool again if the plate flooded again and so forth.
  13. Broken Anvil Distilleries

    Small Scale Grain Liquid Separation

    We've tried shoveling floor drain waste into 5g pails and garbage cans riddled with 1/16mm holes and weirdly can't get them to drain well even though it works well through for our false bottom hdpe setup that we use for our good spent grains. I can't explain why other than holes in the sides must get clogged. (We toss spent grains from floor drains since we assume them to be contaminated by floor waste and cleaning solutions and won't let that be fed to the cattle that eat our good spent grains)
  14. Broken Anvil Distilleries

    Sourcing Certifiable Thermometers

    We've used Bosagrape and they are just down the road from you; unless of course that was your supplier that stopped supplying. They have been good to deal with.
  15. Broken Anvil Distilleries

    Fat washing

    We've been running some basic experiments with fat washing distilled product. We've had some success but aren't where we need to be to guarantee long term stability. There are products on the market but may be using artificial flavoring (which isnt our thing).I was curious if there were suggestions on achieving stability (higher abv, fine filtration) etc. We are happy with flavours but are impatient and don't want to find out that everything goes nasty months in while it sits in distribution .