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Beach Time

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Beach Time last won the day on April 9 2016

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About Beach Time

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  1. Thanks, another phishy one I'm getting hit with is event hosting reservations. They insisted on needing my mobile phone to text me their CC info. Told them to call the shop, still waiting on that call so it must be a scam of some kind.
  2. Has anyone received inquiries about exporting product in small quantities? I recently received a second inquiry about shipping to Japan, seems Phishy but maybe it is legit. Anyone out there successfully ship / export a few cases to anyone overseas? THX! Greg
  3. Thanks for the reply, I did the Bacardi tour over 10 years ago. It was indeed fake, like taking the Hershey chocolate "tour". Looks like Barrilito & SolTaino is the short list...
  4. Sounds like the issues could be in the control power (not the 3-phase), look for how is the 120 VAC single phase transformed down from 480 VAC 3-phase. Maybe there is a problem with a transformer or other item. Are there any short bumps/drops in the power? Very short, just a flicker. If yes, these can be a circuit interrupter tripping on a temporary ground fault and auto resetting, this can be caused by failing power distribution lines and/or trees getting touching the power wires crating path to ground which is detected by the power companies equipment. Repeated ground fault trips can cause some of the problems described. If you suspect this, call your power company and ask for engineering help.
  5. How was your visit to Puerto Rico? Any advise or places to not-miss?
  6. Congratulations & Thanks for your contributions on the forum.
  7. I lived in Indy for a while. At one gig we had a boiler system that the variations in the city water alkalinity drove nuts.
  8. The randomness might be changes in the incoming water. The water companies add CaCO3 & CaOH to boost pH (reduce corrosivity). The surface water water from The White River & Fall Creek change seasonally and adjusting the pH will require more/less additions. This will effect the buffering capacity of the water and you could monitor this by measuring total alkalinity.
  9. I like my XF460, zero issues with reliability, no repairs required so far. One advantage of the volumetric filler is that you will see how much variation is in your glass. Two complaints, 1) I have one spout that fills slightly less than the other three and 2) It is difficult to clean because there is a labyrinth of tubing & a manifold system that traps whatever liquid you run through it. Now that I'm past the warranty period, I'm going to modify the plumbing to address these issues.
  10. When I ran my first batches and struggled getting the results I was intending, I reached out to 4 distillers I had met along the way. 3 of them returned my call within 24 hours and their input helped me connect some of the dots and eventually sort out the main issues (it took me over 12 months and dozens of batches to develop my process and I continue to make adjustments). the 4th blew me off so another case of the 80/20 rule (I guess). In the spirit of the 3 that did help me (James Y, Kelley S & Joe D), here are some pointers but you will need to make that journey yourself. * yeast health is first & foremost, you should be able to get down to 0.998 FG, if your final gravity is more than 1.010 then figure out how to lower that number. (some suggestions already posted) * use backset say 20% (+/-) * are you trying to get any funky island flavors? read the Arroyo papers. * compact your heads, a lot of the "good" esters blurr with the heads (ethyl acetate) and you could lose them in the heads cut * making good spirits is like making good BBQ, low & slow. I bet 80% of the bad booze I've tasted was due to running too hot or too much heat flux. (BOTH heads & tails in a spirit? cum'on man!) * get a small cocktail straw and use it to grab 1/2 drop samples out of the parrot for tasting to determine final cut point. it is YOUR rum use YOUR taste to make that final decision. Louching, nosing and eyeballing are BS, taste rules, and 1/2 drop is PLENTY to determine the final cut. * what constitutes off? you will have to make that decision based off your personal preferences and goals for the product. * raw spirit straight off the still can be rough (especially if you took a small heads cut trying to capture esters) and a few days/weeks in stainless can work wonders
  11. The higher OG & ABV both stress the yeast and make the yeast produce more congeners. You could also try changing yeast strain, adding/increasing nutrients, lowering fermentation temp, incremental feeding. Lots of variables to sort out.
  12. I found that the fermentation process has a greater impact of the tails fraction than the distillation process (garbage in garbage out). If your wash ABV is over 10% that might be the root cause.
  13. Reminds me of the DFH beer called "Golden Shower", the specialist didn't know the alternate meaning of the phrase and approved the COLA. It was caught later and the COLA retracted.
  14. Is the issue flavor/aroma impact or that there is something other than the base fernenable?
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