ViolentBlue

where are you located? I have a facility in Washington state where you can see one of my continuous systems in action, and ask questions of the distiller running it.

what was the grain bill of the whiskey stored in these? dont need to be specific if you dont want, but are we talking bourbon, single malt, rye?

Now in stock (2 units) 15 gallon training/recipe development still 304 stainless kettle Electric Bain-Marie / Steam Heat 4 plate 6"copper Column with internal plate disablers $5500 $6000 with 1/2 HP agitator

I designed this system to process 100,000 gallons a day of whey, to neutral spirit. insulated for year round running in the elements.

Dead Oak In Washington State. 28 plates on the beer column, 28 plates on the spirit column Whiskey and Vodka Production, can be changed on the fly continuous adjustable heads cut, for both whiskey and Vodka 40 barrels a day production first of her type.

there is one I designed in Colordo Springs. but thats a bit of a drive

drop me a DM, I'll put you in touch

biodiesel works well and is usually pretty cheap if you can find a supplier, just make sure its not been blended with petroleum diesel. its basically vegetable oil that had had its heavier lipids replaces with lighter lipids, so you dont get the plasticized oil buildup that happens when you heat cycle vegetable oils. stays cleaner longer, and less buildup.

Where abouts are you at, I have a friend who owns a distillery in Prosser. might be worth a visit.

EC1118 should produce very little character but has a higher alcohol tolerance. I personally prefer plain old bread yeast for character but it has low alcohol tolerance, so finishing with ec1118 as the bread yeast is petering out can give the best of both worlds. Red Star Champagne yeast is a close kin to ec1118, however is much cheaper when bought in bulk, and has the benefit of being quicker to reproduce after initial pitch, and can survive colder temps that would kill ec1118. I know lots of people like the Danstill EDV 493 for rum, but I am not particularly keen on it, it does ferment well but produced too many off flavors for me at low temps. it could just be my palate, and those "off flavors" where character. I know this was intended as a discussion on nutrients, but has taken a turn into yeast strains, so take my advice as what it is.

you have another one? the one I bought from you works well.

https://www.cageandsons.com/shop

put side by side, identical mash, identical cooling water avaliability/flow using steam jacket to cool a 300 gallon mash took 1.5 hours using the ladder frame tube in tube wort cooler took 20 minutes https://www.cageandsons.com/type-aux-wort-cooler

Again, you should be reaching out to Artisan Still Design for repairs on your Artisan Still Design equipment. And again, The exclusive representative contract you have with ASD excludes any possibility of my new company doing business with you. Because I was privy to this contract while working with ASD, and have now left, would cause a conflict of interest should i pursue interaction with you or your company.

Hi David I left Artisan Still Design over a year ago, so your best person to contact is Neil Robinson 251-214-4123 as your equipment is from Artisan Still Design, and you have an exclusive contract with them I will not be able to help you at this time. I am usually very quick to respond to questions or inquiries, However in your case conflict of interest prevents me from doing so.