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Foreshot last won the day on November 7 2018

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  1. How are you cleaning it? Just spray on and clean off or CIP for a while or what? If it's built up anything it will take a while to break down. If you don't have a CIP maybe hit a couple paper towels with Citric and let it sit on it for a while. Wet paper towels should be able to stick to most vertical surfaces for a while. If you don't have a CIP ball you can get them cheap at Brewer's Hardware or most of the other vendors that frequent here.
  2. Some info here: http://adiforums.com/topic/10394-discussion-on-sale-of-distillery/
  3. Probably not want your looking for but may still be usable: https://pittsburgh.craigslist.org/bfs/d/olyphant-brewing-kettles-mash-tun/6849073634.html Also you may want to try some pro brewing forums, that's a crossover piece of equipment. And there is many more of them than us for now.
  4. In distilling you'll find that yeast selection is a little different than beer. The differences between yeasts in distilling are more subtle than beer and some effects aren't immediately apparent. It may take a few years to know if a yeast works out or not. The second thing is that there's a number of distilleries that only use generic bread yeast for everything. Or they only produce one type of product (e.g. "Moonshine"). You'll find that attitude is due to the moonshining culture. Use what works and is cheap. Add in the illegality and not many people nor companies shared info or catered to us. This is changing drastically, but it's still just the beginning of the change.
  5. Try that, it worked for me.
  6. Listen to this podcast (second half-ish time stamp): https://www.boozewerks.com/2019/04/05-potato-distilling/ Devin is a member here.
  7. That's the key. Like many have said before: We're all in a marketing business that happens to sell booze. If you don't understand that, you're going to have a very difficult time.
  8. Bull. Shit. They don't understand what is happening. The liberalization of distilling laws is changing the dynamics of the market. However uneven it will be, those areas that encourage it will lead the charge. In 10 years there will be cheap enough distilling equipment and enough training that new entrants to the market will have incredible market knowledge and experience. You can, even now, open a distillery for similar costs to a brewery. What you'll see is a proliferation of distillery brewpub style restaurants. Most likely you're going to start seeing more brewery/distillery or winery/distillery or triple brewery/winery/distillery. The hardest part will be distribution. If you plan on that for your business plan you're going to find it very difficult. Think of it from a perspective of an existing brewery/winery. You can extend your product line for $50-$250k. Why wouldn't you? It's already many examples, and it's growing. There's ~7000 breweries, ~7500 wineries. How many distilleries will there be? 10k? How many stand alone vs combo? No idea. But when the equipment isn't that expensive and you only need to add 1-2 people a year, it quickly makes economic sense for a reasonable extension of the business. Distribution will be come a mess. You can already see the trend - large players take bites of smaller players to see what takes off. Nearly the only way to get distribution outside of your region will be that way - or collective sales groups. Distributors will become overloaded and refuse most small players - or take them in and do nothing with them to placate the bigger brands. If it fails it won't be a huge loss to them. It's called portfolio effect for the VC crowd. A tough business will only get tougher.
  9. Is this realtime or every X seconds or minutes? Does it get tracked? Can you trigger alerts/actions?
  10. Christopher Thiemann, Distilled Spirits Program Manager, Regulations and Rulings Divisions Alcohol and Tobacco Tax and Trade Bureau explains where the project came from, and how best to give feedback to the TTB. https://www.youtube.com/watch?v=GDegU_6H-54
  11. Paul - have you built one before? Do you understand the plumbing and stuff?
  12. I forgot about that - I'll look it up. Thanks! I want to build a small version first to figure out how to make it better. I'll hit you up for the full scale version and how to automate it a bit. Like you said it's an old design. I'm reading all the stuff @bostonapothecary is writing about beta-Damascenone, esters and other aromatic compounds. I want to figure out how to max out the yield of those.
  13. As the title suggests I want to build a 3 chamber still. We were visiting one of the other local places and they mentioned wanting to build one. I said I would help. I know a tiny bit about them. Anyone here up on how they work/design? I know Leopold has one, but that's all I know of currently working systems. I've seen some images but nothing with usable info like how the feeds work or info like that.
  14. Yes. Tails never make it up the column so that part happens naturally. On a still you use for a finished spirit you would pick a plate that has the flavor profile you want and take off from there - aka the take off plate. You design the still so you have a take off rate that matches the replenishment rate and the column will stay in equilibrium. Various designs out there, some you can have more than one take off plate, some you adjust the column dynamics to make changes to the output ABV. The issue is that you will always have at least a trace of heads in it. Think of it like old school moonshining - each plate is like a jar, you pick the jars (plates) that you like and mix that in for a finished product. https://www.alcademics.com/2013/07/how-column-distillation-works-bourbon-edition.html http://cocktailchem.blogspot.com/2019/01/the-physics-of-batch-column-stills-and.html
  15. Some part of it may be from Diacetyl. You can get that from short fermentation cycles. Yeast will create diacetyl during growth and process it once it's done. https://beersensoryscience.wordpress.com/2010/11/18/diacetyl-1/ <-- It's a little deeper than you need. If you google Diacetyl you can see more info. I'm not sure what part muck would play in it. It could be something totally different than diacetyl.
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