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CountySeat last won the day on October 15 2015

CountySeat had the most liked content!

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About CountySeat

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  1. CountySeat

    Mash tun/stripping still combo

    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.
  2. 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.
  3. CountySeat

    SafSpirit Amer whiskey yeast and pH

    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.
  4. CountySeat

    Lead Distiller in Bethlehem, Pa

    These guys are local to us. This is a fantastic opportunity to work for a top notch distillery in PA.
  5. CountySeat


    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.
  6. CountySeat

    Best beers for making products

    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.
  7. What do you sell the tube in shell mash cooler for and do you have any specs on cooling time, etc?
  8. CountySeat

    Damson plums

    It was Shenot Farm in Wexford, PA. https://www.shenotfarm.com/
  9. 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.
  10. 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.
  11. CountySeat

    POS system for sales

    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.
  12. CountySeat

    POS system for sales

    What did you end up going with? We are looking to upgrade ours.
  13. CountySeat

    Trademark Searching Tips

    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.
  14. CountySeat

    Hello from central PA

    If you haven't already, you should consider joining the PA Distillery Guild.
  15. CountySeat


    Update: We've run a few tests with meh results so far. We are actually have no problem with the ferment but not enamored with the final product (so far). For the ferment, we are running small 20G test batches using 100% Blue Agave from BSG. We quasi closed ferment (not airtight) with an aquarium heater to keep the wash right at 88-90F and dose in nutrients at pitch and around 24 hours. The first batch we tried a mix of SaftTeq Blue Tequila yeast and a C-70 yeast and monitored the PH daily to keep around 5.0. Ferment was steady and finished in about 5 days Starting SG around 1.06. We double distilled with a small potstill set up and it Came out pretty boring and neutral without much character and the cuts did seems to bleed together more than I'd like. Not sure we will keep the distillate or maybe blend and barrel. Tried a second batch which I haven't made the cuts yet. Used same basic protocol but used only the SafTeq Blue yeast. No real difference on ferment. If you keep it right 90F and 5.0 it seems to move along consistently and finish nicely. Double distilled, this time we used our plated test still and ran a little reflux for fores and heads and then cut the reflux and ran it reallllllly slow with empty plates. Haven't made the cuts yet but seems boring again. I feel pretty confident we have the ferment protocols down but just not getting the flavor we want. 'm not sure if its the Agave we are using but we don't get nearly the big tequila flavor we were hoping for. Will report back as we keep trying. Anyone have any alternative suggestions for a yeast or sourcing for agave?