Jump to content


  • Content Count

  • Joined

  • Last visited

  • Days Won


CountySeat last won the day on October 15 2015

CountySeat had the most liked content!

Community Reputation

3 Neutral

About CountySeat

  • Rank
    Active Contributor

Recent Profile Visitors

1,839 profile views
  1. We have a pretty poorly designed mash tun/stripping still so we can only do step down mashing. We heat the water to the max temp we are using, add a high temp enzyme to the water and then add the milled grains at the temps we are mashing them in. It generally works OK for us. We do get some clumping on the surface of the mash due to the design of our equipment and we used to use a paddle to deal with that. A couple years back we added an electric grout/mortar mixer which works well to break up the clumps on the surface. Our mashing vessel stirs the mash and we hold the mortar mixer through the manhole and let it rip, it chews up the clumps on the surface and they get mixed in. Its not perfect, we'll run the mortar mixer for a few minutes, close the manhole and let is continue to mix for awhile, repeat as necessary until everything is smooth. The mortar mixer is a lot easier than the paddle was.
  2. I would suggest finding someone reasonably close to you who makes the same types of products and runs the same model still. You'll probably still need to run a sacrificial wash or two to fine tune your process but you can probably save yourself some time finding someone reasonably local who will give you some tips.
  3. I would suggest looking at Affordable Distilling (Paul), Cage and Sons, and Stilldragon. I know AFD and Cage offer systems like you are looking for.
  4. Is there a practical limit to using electric bain marie in larger sizes? I know some manufacturers hesitate to quote electric bain marie at 300G or more because of the heat-up time, etc. We'd like to replace our current 340G stripper/mash tun but not ready to spend the upfront cash for steam (and we don't really have the space for a boiler in our facility right not.
  5. I think the SafSpirit American Whiskey is now called the USW6. If so, you can pull the technical sheet online which recommends an optimum max ferment temp of 89.6. You may want to try pitching at around 85 and seeing the difference.
  6. These guys are local to us. This is a fantastic opportunity to work for a top notch distillery in PA.
  7. As mentioned in our prior post, we did our test batches with BSG. Ferments went easy but the final product is kind of boring. Storm King - are you getting a big, bold tequila like flavor? Ours comes out really clean but more like a clean different rum. We were hoping for a bigger flavor profile. We are trickling it out on a potstill. We dunder our rum which works great but that isn't really viable for us since if we moved this into production, we'd do a single large batch. Our system is about 340G and I'm not comfortable with ordering agave for 3 to 4 batches of that size.
  8. We've done a series of malt whiskeys with a brewery in the same building. They sell well. We did a stout that came out nice, a wheated beer which was a huge hit, and an IPA beer which was niche but people liked. The IPA took much longer to age out - too harsh at first. If possible, you may want to have the brewery tweak their recipe to remove the hops which do't always distill out well and which add to the mashbill cost. All in all its a fun collaboration opportunity though if you are buying the beer you'll need to up the price a bit as the raw material costs are higher than a bourbon/rye.
  9. What do you sell the tube in shell mash cooler for and do you have any specs on cooling time, etc?
  10. CountySeat

    Damson plums

    It was Shenot Farm in Wexford, PA. https://www.shenotfarm.com/
  11. CountySeat

    Damson plums

    There is a farm out in the Pittsburgh area - we were going to run a test batch but they lost their plums last year due to weather. I agree that the prices made it virtually impossible to sell for a reasonable price.
  12. CountySeat

    Aging Rum

    Hewn Spirit in PA does this - their owner restored barns so he has access to a lot of old woods. He uses it for a secondary infusion.
  13. Thanks - we are looking to upgrade and are looking at that and also Toast. We did the Toast demo and was pretty impressed. It seems fairly comparable to the Square for Restaurants. We use the standard Square POS now.
  14. What did you end up going with? We are looking to upgrade ours.
  15. I practice as an attorney with a fair bit of experience in trademarks. While it is true that the USPTO has effectively lumped together all alcohol producers (despite claiming they they have no such de facto rule), the same is not necessarily the same for restaurants vs. manufacturers of alcohol. See - https://thettablog.blogspot.com/2017/08/ttab-test-is-cannibal-for-beer.html http://ttabvue.uspto.gov/ttabvue/ttabvue-86682532-EXA-19.pdf I represented the brewery in the case linked. It is always a case by case basis and it is generally advisable to search for restaurants with the same name but they aren't always deemed confusingly similar.
  • Create New...