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About derek.duf

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  1. derek.duf

    Electric Heat Controller

    Hey Paul...I had sent you an email last Tuesday and sent a follow up this morning.
  2. derek.duf

    Electric Heat Controller

    Does anyone have recommendations for a simple controller I can wire for 3x 7kw heating elements. Looking for something relatively simple that will kick on/off at preset temps. Contacted a couple companies I found through Google but haven't had much luck.
  3. derek.duf

    Baine Marie - Glycol?

    Sounds like the jacket is not rated for pressure.
  4. derek.duf

    Baine Marie - Glycol?

    We have a DYE still. With a brewing background, was not even aware these type of heating elements existed! I am not going to have a steam boiler where the still is, and may look into that down the road but looking for the most cost efficient method at this point. There's so many different types of oils that wasn't sure what to even begin looking for, so when I saw glycol I got excited.
  5. derek.duf

    Baine Marie - Glycol?

    In reading various threads on here, I've seen a few mentions of using glycol instead of oil. Does anyone have any pros/cons for this? I have spare glycol sitting around, and assume that wouldn't put off an odor like oil would. From what I can tell, a 95% concentration of glycol has a boiling point of 310F, so seems like it would work fine, but wanted to see if anyone has any feedback. Thanks
  6. I am looking for recommendation on spirit storage tanks. This will be for a 100 gal still, so do not need anything too large. I searched and most results were for significantly larger vessels than what I am looking for, and have not been able to find many suppliers through google. Thanks!
  7. derek.duf

    Clarification on Aging Lengths

    I've been reading and re-reading TTB guidelines and searching on the form, and keep confusing myself further when I think I have it figured out. If someone could help me to clarify this hypothetical I would really appreciate it. Say you want to make a Rye Whiskey. TTB states it has to be produced at less than 160 proof from a mash of at least 51% rye, and stored at less than 125 proof in charred new oak containers. Ok, so doesn't say anything about an age requirement to be called rye whiskey. Then in Statements of Age, TTB states that rye whiskey is required to have a specific statement of age if it is less than 4 years old. So if you aged your rye whiskey in a new oak barrel for one day, then on your label you have to say aged 1 day in oak? So anything from 1 day up to 3 years 364 days have to have the aging time listed on the label? Is this correct?
  8. Was curious what other tasting rooms in CA do in regards to the 1.5oz tasting limit per person. Are you providing a small 1/4 oz taste of a few of your main products, then maybe letting them choose a cocktail with a 3/4oz pour? How do customers respond to being told they are only allowed one drink then they have to leave?