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Michaelangelo

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Everything posted by Michaelangelo

  1. Michaelangelo
    McKee, tried to PM you, but looks like your mailbox is full.... Ruled out most of the probable causes and now concentrating on rebuilding the individual head. I bought all of the o-rings and seals, but how do you take the individual nozzle apart? I couldn't find any instructions for this online, and you had mentioned that you rebuild yours on a regular basis.
  2. Michaelangelo
    I have a four head Enolmaster filler and all of a sudden the last head farthest from the input side quit working. I get a few drops out but nothing more. The other three seem to work just fine and this is a new development, all four have been working flawlessly for almost a year. Any ideas, or is there a troubleshooting guide on line anywhere?
  3. Michaelangelo
    What is the volume of mash you are running?
  4. Michaelangelo
    Looking for some new Tennessee 750 ML bottles if you have any excess inventory. PM me if you have some to sell.
  5. Michaelangelo
    John, picking this up on an old thread, but where did you get these filters and the housing?
  6. Michaelangelo
    Do you still have these?
  7. Michaelangelo
    Who makes those flow meters? I was just looking for something like that.
  8. Michaelangelo
    captnKB....you are using this for low wines?
  9. Michaelangelo
    John, what's the Beta-Glucan doing for you? We use about 20% corn to start with and hitempase enzyme holding for about an hour before we drop in our rye grist. Seems to work fine as we are getting a ferment at about 10%. Just wondering if I am missing something?
  10. Michaelangelo
    What temp are you mashing this at?
  11. Michaelangelo
    We rehydrate the barrels and check for leaks using filtered water (no chlorine).
  12. Michaelangelo
    This one is cheap compared to some others, definitely a "get what you pay for" kind of item? This one is made from brass. The aluminum ones are about 20% less and the stainless steel bodies are about twice the price.
  13. Michaelangelo
    Eric, We keep the DSP at about 68 degrees and cooling wasn't an issue with our 300 gallon open tops this past winter. Keeping them warm was, which we solved with shrink wrap over the tops.
  14. Michaelangelo
    Pete, take a look at U.S. FIP out of Wisconsin. You will get a much better pump and those folks are great to work with.
  15. Michaelangelo
    Whiskey Systems to track the spirits and then for your retail (hats, t-shirts, glasses, liquor removed from bond for retail sale) try either a Square or Clover POS system.
  16. Michaelangelo

    Pumps

    Michaelangelo replied to rtshfd's topic in Equipment

    We us the U.S. FIP pump for our mash and it is awesome.
  17. Michaelangelo
    Compost, then the liquids are diluted and go down the drain
  18. Michaelangelo
    Just began using the system and Donald was there every step of the way. I can't say enough about how much support I got and what value I am getting for the monthly fee. Easy to use, and very intuitive.
  19. Michaelangelo
    Same thing happened last year which is why I decided not to go then. Just not enough information to take the leap and buy the tickets.
  20. Michaelangelo
    The fermenters are 300 gallon open tops, but the batch sizes are only about 100 gallons.
  21. Michaelangelo
    The heat is set to 72 which is going to cost a fortune. I am wondering if there is an alternative by keeping the individual tanks warm.
  22. Michaelangelo
    How are you keeping your fermentors warm during this cold winter? Most yeasts are effective at temps between 68° and 88° so with temperatures in the sub 20 range I am concerned about slowing down or stopping fermentation.
  23. Michaelangelo
    These have been sold.
  24. Michaelangelo
    First I didn't have enough, now too many. I have a pallet of 8 brand new Barrel Mill 30 gallon barrels for sale that i just received. Still shrink wrapped and ready to go. First come first served. PM me for pricing and information. Located in Illinois, you pay freight or pick-up.
  25. Michaelangelo
    2.65 gallons based on course grind corn sounds high. Does that include heads and tails?
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