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WhiskeyBravo

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  1. Hypno, I haven't done it with my own distilled spirtis since we're not operational yet, but my wife owns a bakery and sells homemade vanilla extract all the time. She runs to the liquor store and buys their lowest quality/cheapest bourbon and just makes an infusion in a 5 gallon carboy. There's no limit to how much she can sell, when/where she can sell, etc. I assume that as long as you pay the excise tax per proof gallon and report your usage you'll be good to go. Let us know how it works out for you.
  2. Honkey, Awesome! Who are you brewing for in N. Alabama? I'm getting everything sorted out for a distillery in Meridianville (north Huntsville) area. James, I spoke with Paul up at MBR about you when I went through their course. I've been meaning to get in touch with you for a visit to your place. I'd love to line up a day trip to meet everyone.
  3. You're the man. I haven't used any for distillery operations but I can vouch for their effectiveness for brewing just like Bobby M does. Nice blog too.
  4. If you like the flavor you get specifically from that flaked barley and are hesitant about changing, you can just add an amylase additive to your mash... If you don't have a need for a mill other than that then you'd be just as well off. I'm sure there's better/cheaper places but amazon carries it: http://www.amazon.com/Amylase-enzyme-1-lb/dp/B006O93SYQ
  5. Connor, I'd be happy to. But If you're waiting on me it's going to be a minute; I'm just in the planning phases. But I'll brainstorm it off the top of my head if you'll play along. (Not insulting anyone's inteligence on HERMS; just annotating everything to visualize the details.) Beer runs out of the still to a pump, out to a HERMS coil (Basically a worm used for heating) in your brew kettle with a boiling water bath. Beer then departs the HERMS heading back to your still after exchaning heat with the boiling water in the BK. Fittings required would be two on your still, two on your BK, and however you connect your HERMS coil inside. I know that tri-clamps are the most popular; but I'll probably rely on stainless camlocks, NTP connections, and compression fittings for the coil/BK (my BK will be stainless). I think the two main worries on this technique would be: -Whether or not your pump can handle the beer mixture -Whether or not you can get enough surface area on the HERMS coil (diameter and lengeth of the pipe) to exchange enough heat for it to bring your beer to temp in a reasonable amount of time.? Depending on the still you could run your HERMS coil into it and only circulate the boiling water alleviating the pump issue. I think this method would be a less efficient concept though. Most distillers could probably work this up for experimentation with your current equipment (shot in the dark) for the cost of the HERMS coil and fittings. A counterflow "chiller" would work better but I've never seen one large enough for the application. You'd also need two pumps. Here's a video of a tri-clamp HERMS home brewery (not mine) for reference. I hope this helps you or someone else out. Like I said, throw rocks. I'm the new guy here.
  6. I'm not sure what would be involved to effectively accomplish it on your scale; but have you thought of a HERMS coil running through your brew kettle? This would remove the direct fire requirement from your still and place it on the water bath the herms runs through (which is already heated). There would be no chance of scorching the mash with the water exchanging the heat. Throw rocks, I'm going to be dealing with this as well on a 220Gal still; herms was my cheapest/easiest way forward.
  7. Rickdiculous, I appreciate the link. I'm tracking all of the hurdles with the ABC folks. Also saw in their regulations that before the ABC paperwork can be submitted, you have to have an approval from the local "government" entities. I know some of the right people in the right places to get a logical dialogue going; however, based on the hurdles the home brewing (beer) bill in Alabama has had, it might be more complicated than just saying it. Hopefully I can get everyone to think common sencically from the beginning. From there, the real work can begin. Thanks again for the advice and insight. Thanks, Pressure9pa!
  8. Hello everyone. I'm new to the forum and the craft. I'm looking to break into the industry in the Huntsville, Alabama area. Hoping to start up a craft distillery in the next couple of years focusing on whiskey with some possible brandy added on in future phases. I'm currently planning to attend the MB Roland distillery school in Nov. and possibly the Moonshine University in Kentucky next year. I've also done a lot of research on the local, ABC and TTB requirements and will be working towards meeting the pre-reqs in the coming months. If anyone's close or has valuable insight I'm open to any discussions/networking opportunities so feel free to ping me at your liesure.
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