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Broken Anvil Distilleries

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Everything posted by Broken Anvil Distilleries

  1. 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.
  2. 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.
  3. 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?
  4. Is anyone in Canada using the Canadian version of Hoochware? I'm looking to have a quick offline DM / phone conversation.
  5. 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.
  6. 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 ?
  7. 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.
  8. 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.
  9. 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.
  10. 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).
  11. 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.
  12. 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)
  13. 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.
  14. 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 .
  15. Scrap that, we leave it overnight to drain and it's likely preferment you are asking about which would mean bacteria/yeast would make their home before you pitch.
  16. For separation of grains from our stillage we have a rectangular tank with an hdpe (puckboard used in rinks...its pretty much what we make our walls of up here in Canada). It has false bottom with a lot of drilled 1/16" holes drilled in it and a drain in the base. It works for cool stillage and it sounds like you are dealing with cold mash. Raised with a 55 gallon drum under and it may work for you. The big plus is that hdpe is not only good for slapshots but is food grade and stands up to shovels really well. It is great for hammermilled oat/wheat combination but the holes would have to be smaller for wheat. I can't speak to malt.
  17. Assuming by your name that you are on the north side of the border. If so, give AOWilson a call; they've been good to work with.
  18. Thanks, that's great feedback I dont mill onsite but I do keep milled grains in the room. Sources that i will keep my eye on are our closed loop CLT and our floor drain. This was a bit of an experiment using a partially open fermenter (milk tank) instead of our normal fermenters. As a science geek to begin with (but slept through most of my microbiology courses apparently), I will do as you folks suggest and run the experiment. Thanks for the heads up on the carboxylic acid and late tails cut, I wouldn't have thought of it. @Ironton @Foreshot
  19. While still a rookie compared to most on the forums, I've ran my share of runs and been fortunate but for the odd bacterial infection back in the "white bucket days". Unfortunately we have something in house that has infected an ferment later in the process over the holidays when we let a ferment sit. The mash was wheat, oats, rye and final pH 3.39 FG 1.002. Because of the holidays (and being unable to start the truck because of -31F weather), we couldn't strip it for two weeks. The pellicle showed up between day 12 and 14. Smell coming off of it is pleasant and fruity, but as expected with the pH it is sour. Curious about the infection, partly because of the ferment and also because of seeing it once when our "lauter bin" didn't drain properly. I am leaning towards lacto but humbly welcome input. Thanks
  20. Unfortunately it didn't work. I guess this is the downside of having the kettle as the heating unit for the CIP system. I wish I could say it won't happen again, but undercaffeinated mornings don't treat me well. I'm hoping to unclog the majority of the spray balls and hope the others clear with repeated cleaning cycles.
  21. Had an absent minded moment and grains got into our CIP pump. I now have approx 22-24 spray balls clogged. Many are in very inaccessible places (eg in Whiskey head requiring removal of head, at top of 18 foot vodka column, etc.). I've dealt with this in other tanks easily (eg fermenters, mash tun) by removing balls and cleaning them but am not looking forward to taking this approach with the still. I am just checking if there is any advice out there before I dismantle the whisky head and start removing 20+ sight glasses to access the balls and clean them by hand. Thanks in advance The absent minded student
  22. If you dont mind sourcing on the other side of the border (Niagara), Watsons.ca were good to deal with and also carry used racks.
  23. That's great, thanks - it makes me feel better. In the end, I cut open the supply line to install a check valve but left the manifold where the bleeder would go alone since I didn't have much room to play. If seems like it's going to work well.
  24. I would check in with whoever is likely to install the boiler. We've had 99 problems with compliance, but our boiler wasn't one.
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