Blackheart

We're in search of an inline ROPP capper we can add to our existing pack line. Single head is probably fine, but we can go multi-head. Any ideas, suggestions or advice is appreciated! Thanks!

There was a great article about this in Distiller magazine in December or November. I don't have a link, but it's worth a search.

I'm sure everyone here would love to see and hear some more details! Great stuff, BTW and thanks for sharing!

I'll message you about a pallet of the of the Brunis

does it come with a shaft or propeller?

Anyone have suggestions on NC brokers they know? I am calling through the states roster of registered brokers, but I thought I'd put this here too. Thanks!

Yeah, +1 Anyone using them?

These farkers are still up to it. Be warned, people! David, This is Chris Thompson, Senior Television Producer of Success Files hosted by Rob Lowe. We are currently producing a positive and educationally helpful documentary series surrounding "Craft Distilling in the South.” Our program airs on CNBC, Discovery Channel and Public Television. I am in the process of interviewing organizations to appear on camera as a content expert. Our research team thought your company might be a good fit for this particular topic. If you haven't already seen our programming, visit www.successfilesrl.com to see a few samples of our short-form documentaries. Please reply to this email with a convenient time to discuss the documentary, or you can call me directly at (561) 869-3977, EXT 344 Best Regards, Chris Thompson Senior Producer www.successfilesrl.com P. (561) 869-3977, EXT 344

If you use a standard parrot, make sure it's vented. This stops it immediately.

Indyspirits: If I am visualizing what you are describing, I believe I have recently seen a Vendome mash cooker of a like construction. From a cleaning and sanitation POV I would absolutely steer clear of an exposed coil/piping inside my mash unit. As an earlier poster mentioned, nooks and crannies will make it a bacteria haven very quickly. Smooth walls, bottoms, adequate drains, no dead legs are my watch words when it comes to optimum mash design. Others may not mind this, and that's cool. For the cost of a TIS cooler (like described above), you get a proven, easy to maintain/clean solution. Not a gamble, a solid fix. Perhaps a good way to think about this is what will you do and have to pay to make the original idea come to life? What will you do and have to pay to fix it if it doesn't? Another thought and not perfectly germane to your original question, we have in the past used the steam jacket as a cooling jacket as well. A bit of a pain to sort out, but a solution. In my opinion not an efficient solution. Using the same inputs, we cool a bunch faster with the TIS solution. Hope this helps!

We use a TIS model just like Southernhighlander is offering. The short answer is: they work great. They work even better and faster if you have very cold water to work with. I would not pick a different path to cool my grain-in mash.

Lol, there's another one claiming to be from <insert celebrity name here> TV show that wants to highlight craft distillers. Total scam. They want you to pay them $ to produce a segment for "the show." My wife has a company that does this, so I know. Content producers don't ask the subject of the segment to pay production costs, unless they are wanting to make something to shop around, maybe. Besides, the production costs they mentioned were outrageous. I'm betting we're not the only one to get this call.

We have a 17 foot clearance and it's right on the edge for our Vodka column. This may be a tailored fit experience for each customer. Absolutely a measurement to convey when ordering and sizing anyone's gear.

Sorry if this made it elsewhere on this board. It's a great read with some excellent thoughts. https://daily.sevenfifty.com/thriving-while-sober-in-the-booze-industry/

We do something like what Mike at MG Thermal is describing. A 2500 gallon poly tank that acts as cold bank. Separate loops are fed from it; one for the still's defleg and condenser, another loop for the mash cooling heat exchanger, and another loop that goes to a 10ton water chiller. We keep the water around 60-65 fairly easily. We also use a medium sized forced-air radiator to remove btus from the still/defleg water on it's way back to the reservoir. The still and mash cooling loops are fed by fairly cheap Taco water circulation pumps. Not a terribly expensive set up and pretty modular (we can add more cooling power at any time without upsetting the whole setup)