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Stumpy's last won the day on July 4

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About Stumpy's

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    Columbia, IL

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  1. 480 Gallon Proofing Tank on Load Cells

    Forgot to mention...tank is single wall and open top with a dished bottom.
  2. Stillhouse Vs. Whiskey Systems

    I'll give Hoochware another big +1. We use it for everything and love it.
  3. We are selling our proofing tank. It is a great, easy-to-use setup. The sale includes a 480 gallon single wall stainless tank with 1.5" sanitary drain and valve, a GSE 335 digital readout with a relay (to turn water on/off), and 4x 2,500 lb load cells. We currently weight out to 0.01 but that can be adjusted for your preferred resolution. $3,500 F.O.B Columbia, Illinois 62236 For more info, please email adam dot stumpf at stumpysspirits dot com
  4. Leaking still agitator shaft seal

    Our Corson still had similar issues. Bottom seal on the gearbox was junk and all the oil ran out. We applied a "farm fix" to it and it has worked like a charm so far. I pulled out one of the oil sight plugs and put a grease zerk in its place. We packed the gearbox full of food grade grease and it has been working like a charm. Even if the seal junks itself again, being the correct material the "leak" issue will take a lot longer to show itself. We've done this on a bunch of gb's on the farm...the ones on the mower have been running for years like this. Just hit them with a few pumps every now and then. It also makes me feel MUCH better having something food grade in that box instead of gear oil in case of another failure...nothing nasty can make its way into the pot.
  5. What part of the Business Plan did you struggle with?

    One thing you will want to build into your business plan is a sensitivity analysis to cover SOME of the "what-ifs". It will likely cross into the first 3 of the categories you listed above. As your business launches, this will help you understand how your business is operating relative to your initial plan and what you may need to do to course-correct if you have a problem. At some point in time, we all think "I am going to make the best hooch out there and it is going to fly off the shelves!" In almost every case, that is not true. What if your sales are 1/3 of what you project, it has taken you twice as long to get there and it costs you 25% more than you thought it was going to? Can your business model stand up to that? If not, you may want to tweak a few things to make it hold up in a near worst case scenario. If you don't plan for any downside, you are building significant risk into your model and may have some "oh $h#T" moments more often than you would like. On the flip side, what if your stuff sells so good and so many people want it that you have distributors knocking down your doors to sign deals? Can your team and your equipment keep up with it? If not, is it worth growing that quickly? How much will it cost to bump your production from 5k to say 25k cases per year and where does that money come from; equity, debt? A lot of what-ifs...way to many to really consider. I would just suggest planning for an upside and a downside and make sure you have a contingency plan in place for those. Cheers!
  6. I might be interested in one of the pots for a project. How much would you be looking for? Thanks, Adam
  7. 30gL barrel racks

    I'll definitely take some. PM'ing you now.
  8. 30gL barrel racks

    I'll take them if you end up having a few left over. Thanks, Adam
  9. Totes for grain disposal

    We have a little herd of them that rotates. Usually it takes about 1 week to get them back but we always make sure to keep 3 or 4 at the distillery to make sure we keep running!
  10. Totes for grain disposal

    We cut the top off 275 gallon IBCs and leave them in their cage. Work like a charm and easy to use with a forklift or loader tractor!
  11. Ceiling height

    Is that a big Charles 803 w/ 2 deplegs?!?!?! I was going to set one of those up to finish out vodka on. How is it running?
  12. Ceiling height

    14' 3" is what we have.
  13. Chiller Setup

    You should be fine without the air bleed. Generally, an air bleed is used for a high-point-press in the scenario that your system becomes air-locked. Generally, most distilleries (at least the ones that are our size) are running a small enough loop that that you generally shouldn't have to worry about that. Honestly, you could probably crack a valve on one of your process tanks to take care of any sort of air lock/dead head scenario. The check valve is nice to help with hammering and dead head. Imagine for a second that you are running your chiller loop and you shut it off. Everything will then drain to its lowest point without a check valve. That means that when you start up, say only the bottom 8' of your system has fluid in it so as soon as your pump fires, it is going to try to shove a ton of fluid into the air void above. This can cause issues with hammering and can eventually become destructive to not only your piping system, but also your circ pump. All of that being said, we run with a check valve and no air bleed, but do have a 15 psi PRV that connects our cold side to return side of the chilling loop, so it will kind of act as an air bleed as the system builds pressure. Long story short, your system will operate without either device, but for equipment reliability and repeatability, the check valve would be first priority with the air bleed/PRV as a second priority. These are just my $0.02 on how fluid systems work...please do not take them as gospel. Cheers! Adam
  14. At what point is a pot still too big?

    I'd agree with captnKB. We are currently running a 500 gallon pot and looking at adding a continuous column to run most of our whiskies on and strip a few of our products. After a few late nights with a spreadsheet and a few pours of bourbon, the only conclusion I could come to was that a big pot CAN (NOT WILL) run you broke. We are on our farm and have to burn propane instead of Nat Gas and have to run a fairly large water chiller. Our elec and propane costs are adding up quickly running this 500 gal pot. The quicker processing rate of the column (with almost no warm-up time) and the ability to use your beer as cooling fluid are pushing us in that direction.