ViolentBlue

If I remember correctly that was a custom designed stripping potstill. I dont recall who it was sold to. the price looks decent. would need a 1.2 million BTU steam boiler what else would you like to know?

Cage and sons will continue to stand as a name, but Gordon Cage, our namesake has passed. the family mourns his passing, for the time we will keep the name Cage and Sons, the Cage Brothers will continue on. Robert will continue on overseeing the steam engineering and maintenance, Steven will remain overseeing design, process engineering and mechanical engineering.

I parted ways with Artisan quite a while ago, I had done the design work on their stills. I still do help people from time to time that have one, and can no longer get help from ASD. drop me a message, I might be able to help

I have built a 40 tube x 12ft long for our distillery in Central Washington. 4" over 3" tube. can build one for you if you like, let me know your needs/specs.

I dont have any files or records from my time with ASD, but I remember every still I have designed. drop me a line, I'll do what I can to help.

I have a continuous stripping column in stock that can handle 8GPH wash input, can do thin wash or thick grain mashes.

if you can get 100% bio, Biodiesel (no petro aded) this is fairly inexpensive and is better than standard vegetable oil.

drop me a PM I'll walk you through setting that seal up correctly. as for the flooding, I would suggest a pump and float switch instead of the S trap.

dual uneven sized parallel valves. smaller globe valve for fine adjustment and a larger gate valve for gross.

we are located in Washington State, this is something we can provide.

I have a 500Lb and 1 Ton system designed, Waiting on pricing for Automation. assuming $20-25k before automation for 500Lb system and 35-40k for the 1 ton. still got a way to go with the prototype unit before I would consider it a complete unit, Automation being the highest priority.

if it is a standard frame size (56c for example) you can buy replacement units at Automationdirect.com

running a full 500Lb batch of peat smoked malt right now. just about fully converted, and can start the drying and smoking.

working on that currently. I have the 500 lb unit working with manual controls, but still waiting on pricing for full automation.

I've seen this happen with a ferment that has a lot of yeast solids in the wash. avoid pulling off the bottom of your fermenter, to leave the yeast bed intact, this should help if thats your issue.

I've designed a malting system for my own Distillery/Brewery, and wondering if there is any interest in this in the larger community/industry. Its a single vessel malt system, that can handle steeping, sprouting drying kilning and smoking all in one. Unit Number 1 is designed for a 500LB capacity, Second unit will be 1 ton. first test batch of pale malt running right now, will be doing triticale and rye later this spring, and may even do a batch of corn, just to see how it performs.

www.cageandsons.com I have a handful of TIG welded units in stock

a variation on the above design, with only 4 plates. more suited to whiskeys, fruit brandies and rum

I had this discussion with a distiller friend of mine who moved from Tennessee to England and found his same recipe didnt work there. I surmised that it was a PH issue, considering it was limestone rich water he was using in Tennessee. I had suggested limestone or chalk chunks in the bottom of the fermenter to give the same PH effects as the limestone water. Seashells might not give their calcium up as easily as mineral Limestone or chalk, but it cant hurt unless it is dirty and becomes a source for infection. Just my thoughts, but I dont think you are far off.

we build R&D stills down in the 15 and 30 gallon sizes. directly scalable to our lager stills, so recipes translate directly. I've attached a picture of a 30 gallon system set up specifically to make vodka and Gin, from grape in Washinton state. Products of which are multiple award winning at world spirits competition and others. consistency distills to 192 Proof second image is of the same size system for a vineyard in Wisconsin (in production) with copper kettle and columns

do a double thick mash and add the rest of the water ,cold, at the end. if you are using enzymes this shouldnt be an issue, just pitch a little alpha as you are heating up, to keep things from getting too thick.

it depends if the jacket has been designed for pressure. if it has then yes it is possible, use highest port in the jacket for steam input and lowest for condensate trap/return cap all other ports

I have worked with a column stills running raschig rings that was 24" in diameter. I can point you towards the vendor we used, or depending on how much you need we may have some left over.

my first guess would be incomplete gluco conversion, alpha has converted to complex sugars but gluco has only partially converted to simple sugars. this is typically a temperature or pH issue second guess, is Yeast, what Yeast are you using? some yeasts cannot survive the pH crash as ferment continues on. Recently had a friend dealing with this, same yeast he had been using for years at a different distillery just stalled out half way through ferment. changed out to DADY and it ferments just fine now. you can side step this issue by adjusting the pH throughout the ferment, but this is a poor solution longterm.

I'm not aware of anyone using Panella on a craft or commersial scale, but there has to be someone. if its made from cane it is a legitimate source for making rum, I would have to imagine it would be similar to making rum from cane syrup, but with perhaps a bit more toasted or caramel qualities