Hudson bay distillers

hello im looking for a source of 21.5 mm T top corks . thanks kim

my wife ....lol im jus kidding she was money well spent . depending on the size of your operation SS used beer kegs are very handy there cheep and can be used for a ton of stuff . tim

ah that makes sense

thats one of pauls colums ????????

i think u would have to rotate ur barrels to get the effect your looking for(more surface area per gallon ) . the half filled barrel is only in contact with half the surface area of the barrel . however a half filled barrel has more air space in it so that changes everything . might work tho , try it and let us know in 3 years . i think adding staves chips or baffles would increase ur surface area more effectively . tim

check out danfoss thermostatic valves we use them alot in hydronic systems they are very reliable . tim

anyone here what happened here , was it the steam boiler or the still boiler

holy crapoly thats a beast . very cool do you have any more pics as things progress . tim

that's a great idea , you have always bin a great and willing source of info on this forum . i don't think there are any members here that havent learned from you and your experience . good on you for being so willing to help . i would personally love to see a video on how cuts can be made with the aid of temp readings . also any videos on your equipment and builds or mods . were in the process of building a continuous stripping still so any info on continuous columns would be great . cant wait till this is up and running . thanks tim

roger your hilarious

grundfos pumps are great either in cast iron or in stainless , they go forever and are not expensive .

not sure if it applies in alaska but here water samples can be sent to the university and analysed for free . tim

pete do you have pics of your still that burns alternative fuels

i thunk your over thinking it. we run a hydronic system that heats our house , the distillery and equipment as well as wash water for both . that water is never changed or disinfected even tho the system is open to atmosphere it contains very little oxygen there is never a problem with anything growing in it . i really dont see how a cooling system is any different . its basically a closed to atmosphere system how would anything grow in it , its constantly circulating and plenty hot . we drained our water out of boiler and circulating lines when we moved into new facility and there was nothing growing in it . i personally wouldnt use any bleach in the system not cuz i think it will hurt i jus dont see the point . tim

interesting stuff this is . my brother in law is an organic farmer and he spends half his time burning dzl fuel working summerfallow to kill weeds only to combine next years crop and spread them back out across the field again . and he thinks this is good for the environment lol . organic products have taken a huge loss in popularity once nonorganic producers started using the label naturally , most consumers dont know the difference between naturally and organic lol . personally when i look at 4 dollar a bushel malt barley grown conventionally or 7 dollar a bushel organic malt barley the choice is clear . ...but like pete said the customer is always right , so the next big question ,,,is there enough customers that care to justify the cost difference and are they willing to pay up for there choice . i think not but who knows . what percentage of successful marketing is product and what percent is bull shit .....

im not a rum guy but the cure is same for all spirits jus as foreshot says , there only 2 options well 3 if you count putting it in a green bottle like jamesons .lol tim

not sure there is a easy or right way to separate spent wheat without some very expensive equipment, for us the easiest is to grind very fine and ferment and distill on the grain . then strip it either on a continuous still that can handle some solids or in a baine marie style still . then your spent grain is pumped out with your backset . lots depends on your location , budget , and the room you have in your facility as to what process will work for you . location is a big one seeing as trucking spent grain and slop any distance can be a huge pain especially in winter months, nothing like a frozen tote full of slop . and as far as budget goes the cost of a grain separator that only does one job , versus a baine marie still that can do 3 jobs { strip , spirit runs , and grain in distillation } is a no brainer . tim

true but upping the pressure in the feed line drops the boiling point keeping it at a stable nonboiling point while its in the feed line , dropping it back to atmospheric pressure when released into the column drops the boiling point causing it to boil and vaporise instantly without taxing any energy from the column . tim

thanks captn and meerkat that confirms what i was thinking . i would think that a feed temp and pressure change that would flash off the alcohol vapors but keep heavier components at a liquid would be optimal temp . ...sorryfor getting off topic tim

makes sense pete and meerkat , so with this in mind what would you guys say the optimum temp for the preheated feed to be when entering a continuous column , not factoring in the pressure change from the feed line to atmospheric in the column . tim

say blue star are you talking 80 percent of your mash bill is malted wheat and 20 percent un malted . or are you talking 80 percent abv off a malted wheat batch . tim

hotter would be nice for an infusion mash if that was a process ur into . tim

that is a very interesting article thanks for posting it . there are so many marketing twists in the whisky industry it is amazing and ton in the vodka world i cant believe it , most come from a necessary process from days gone by makes for great history . my favorite is the vodka distilled 10 ten times lol if every plate is a distillation guess that's true but if your running your vodka thru the still 10 times then you better call paul and get a better still and colum lol . there may have been a time in history that people needed to do that and now the public thinks it must be the good stuff cuz it was distilled 10 times .....i love it history adds such romance to the industry . romance with a touch of bullshit makes for great labelling . kim

mjdeheme that sucks that you cant grow barley in your area it is a great source of cost effective starch . your exactly right about no secondary market for barley , the best malt quality barley in the world is jus feed if the malt plant wont buy it . i jus came home from having a visit with a neighbor who grows harrington metcalf barley for the malt plant he is sitting on 20 thousand bushels of barley that is approved malt but his contract is full and only place he can sell it is as feed he offered me all i want for 3.50 a bushel . now that sucks as a farmer but as a distillery thats jus affordable starch . pete never thought of grass hopper as a flavor but you may be right lol . our cleaner cleaned it completely clean it was a seed cleaner there was no weeds or broken or small grain and all the chaff and straw gone . i used to keep an eye on the discharge and yup there was some grasshopper in the mix lol . i also agree there no mouse poop coming off the field , stored in steel bins with hopper bottoms or cement floors mice should never be a issue . over the years i have been in enough food plants that handle grain to know mouse crap is the least of there worries lol . my wife is laughing about the mouse poop and she said have you ever been in a grain elevator where do you think that grain is going , somebody is obviously eating it lol . there are grain screaners out there that are less complicated than a full fledge seed cleaner it some thing im looking into . im thinking they may have an advantage as they leave straw bits and chaff in the grain save buying rice hulls . here is apic of a old hand cranked 2 tray fanning mill you can have it for free pete if you come get it it will get those grass hoppers out of your grain , doubt it has been used for fifty years but its complete lol . tim

years ago we toured a place that had a huge tank filled with exotic water plants as a cooling reservoir , the plants were not only very cool but each one had a job to do to clean and purify the water , very cool addition to a eco friendly tasting room . we were also in a hotel in montana a few years back that had a moat all thru the lobby and restaurant full of fish , my first thought was that would make a cool cooling system lol . tim