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Armymedic.2

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About Armymedic.2

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  1. Hello, Being a startup on a very tight budget I have been mashing in the still (Bain Marie oil jacketed 100 gallon). The mashing itself works great. I cook my corn in the still, with the manway open or closed but not latched, pump over to a jacketed fermenter to cool, and add malt. What I am noticing though, is that the bubble plates and the inside sides of my column are getting a tarnish to them that is multicolored and relatively persistent. Even citric acid with the CIP didn't clean it all off and I flooded the plates multiple times. I think it is corn dust and corn cooking vapor/steam that is fouling the copper. Removing the column is not an option while mashing as it is a 10" column and heavy as a bugger. And I'm a one man crew. My initial thought was to try and block the column off somehow while mashing. Perhaps corking the drain holes in the first plate and filling the plate with water to create a vapor barrier at the bubblers, or tin foil across the whole thing as best I can (which doesn't seem like it would work) It means removing the sight glass every time which is a pain, but its better than having copper that isn't clean enough to do its job when I distill twice a week. Any suggestions on blocking the column that are better than my initial idea? I know I'm not the only one mashing in still, so I figured Id ask. Thanks for your time, Keith
  2. Armymedic.2

    Olympic distillers

    I have a still on order from then right now. It is supposed to be on its way across the ocean currently. He has been very responsive to emails throughout the process. I dont have the still in hand yet so i cant comment further. Except that im sure there are many differences between a 17,000 still and a 50,000 still. I am very handy so i went with it and hope i can work the bugs out. If you are not handy and cant work metal i would be more hesitant good luck to you either way
  3. Thanks. Of course its a poor mindset to anticipate failure. Being a farmer however i like to plan for the worst in every new endeavor. Ive been through my paces, and have been quite successful. Ive also encountered some failures. Knowing both sides is the way i like to roll now. Seems silly not to understand if you can sell your product even if you decide to stop producing. Always have an exit strategy
  4. Hi all, I am inches away from pulling the trigger on all the equipment i need and sending in my applications. I live in ny and will be attending farmers markets year round. Almost no sales via stores. I have a very strong open market to go to with my product and believe I will succeed. But in case my sales are much lower than i anticipate i wonder what happens if after the first three years i wanted to shut down. Can i keep my license without producing the state minimums so that i can sell the rest of my inventory? Do i have to buy it all myself or destroy it? i have looked on the web till my eyes bled but cant find this answer. I would very much appreciate the help if someone knows best keith
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