Thatch

Is he saying the the actual dumping is an ignition source? If so, you should read this article on brewery and distillery hazard assessment. Although it is an article from the UK, they do not consider the dumping of milled grain as an ignition source. But, they do say that thermal decomposition can cause dust to self ignite. http://www.hazardexonthenet.net/article/60418/Hazard-assessment-in-the-brewing-and-distilling-industries.aspx

Could be you didn't use the right search criteria. Did you try Arrack, Aragh? You know, kinda like whiskey vs whisky.

We use the rolling stairs as pictured above. I'm not sure about your concerns on approval or sparking, this is the way most brewery and distilleries start out. I'd be more concerned about OSHA showing up when someone is hauling a bag up the ladder.

The sensor will be helpful but you need ventilation. A wall vent with a fan that is triggered by the sensor would do the job.

That might be old news. We are out of the business but this used to be allowed. adiforums.com/topic/11684-ttb-public-guidance-march-26-2020/?tab=comments#comment-67180

You can go either direction based on the various threads and papers on this forum. If it is denatured you do not have to pay federal tax. If it is not, you do.

Sorry, we did not go that direction. We used the WHO formula approved by the FDA which consists of: We are registered with the FDA for our product. If you need any, let me know. $25/gallon FOB 44212

Thanks, for the response. Is there a way to tell if replacement is necessary?

Any recommendation on whether or not oil should be replaced in a Bain Marie. I found an old quote from Joe Dehner @Dehner Distillery"The Mobil product I use is $1750 a 55 gal drum and If I was going to sell it I would have to mark it up. O, and it has a flash point of 600 degrees. You never have to replace it." Doesn't it ever break down? Any insight from users or still manufacturers is appreciated.

@Pop Larkin Since no one from the UK has jumped in on this, perhaps you can reach out to them at: https://www.britishdistillersalliance.com/ info@britishdistillersalliance.com

I'm impressed, a guy in the the Galapagos Islands helping a guy in the UK by providing information on a US government website and a Taiwanese website to get scientific research papers. Amazing!

Thanks Silk, how would you define purity assuming you are coming off the still @ 190+? Does your definition of purity vary depend on raw materials? Perhaps the best question is, how do I determine if I have pure vodka?

It would seem that slow proofing would be beneficial even with Vodka to prevent saponification. Is this correct?

You're welcome. We are adding a float valve to our grant since we have to pump uphill.

@Pour Decisions @38° is correct, any tasting room CANNOT be within the DSP. You cannot sell or having tastings within the bonded area. Does it happen, sure. I would call the TTB to ask if they want the tasting room and and General Premises on the diagram you submit. The information I provided is from the permits online tutorial https://www.ttb.gov/ponl/ponl-tutorial-part-1-dsp-page-2 You can either use the TTB website as your guide or the experience of what took place with @38°

If applicable, show where the tasting room and/or retail store will be located

Respectfully disagree. What I posted above is cut and pasted directly from the TTB website.

@Pour Decisions Diagram of the DSP The diagram of the premises must: Indicate the dimensions of the premises in feet and inches Identify which areas are bonded Show where all doors are located Indicate which direction is “north” If applicable, identify any areas used as general premises If applicable, show where cased goods will be stored on bonded premises If applicable, show where the tasting room and/or retail store will be located

Unlikely, we are in the same boat. You have to walk through a warehouse that is not part of the DSP to get to a restroom.

Make sure you talk to these folks https://www.dalkita.com/

Could you please explain what you want the SOPs on? I can't imagine it being on mashing, fermenting or distilling since you are working at a distillery. For additional background you might want to listen to the podcasts at dalkita.com and read all the back issues of Artisan Spirits http://artisanspiritmag.com/past-issues/ In both cases the content touches on most aspects of the craft distillery world. If this is about building and fire codes, I would read everything on the dalkita web site in their blog and then search on this forum for the term AHJ (Authority Having Jurisdiction) and read as many of those posts as you can handle

creamy-creation.com

Glass Thief http://oakbarrel.com/glass-wine-thief-economy/ @DrDistillationis the word you want pipette? This is what a wine thief is called in France.

No room on the floor but plenty of room on the mezzanine. I'm probably going to have to go with the float switch.

@Brewstilla @PeteB @adamOVD After thinking about this overnight I realize that I left off a key piece of information. The pump is ten feet higher than the lauter tun. Our fermenters are on a mezzanine. I guess I'm back to my original float switch idea unless someone has a better idea. I think I have to use the grant (milk can) to keep from pulling a vacuum and collapsing the grain bed. Any thoughts?