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Silk City Distillers

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  1. bulk milk tank

    Don’t over think it, sure the milk calibration is complicated, but keep in mind it’s because it’s a legal-for-trade situation. Milk is roughly 1.03, so it’s not far off.
  2. bulk milk tank

    Here is ours - laminated and up on the wall next to the tank.
  3. bulk milk tank

    You will not find a chart - you need to make it yourself. Do it by weight and interpolate the curve.
  4. bulk milk tank

    The dairy would have had a calibration chart provided by a third party to go along with that specific tank.
  5. Hopped Whiskey(?)

    There was a little back and forth necessary for the COLA for our IPA-cask finished bourbon, but they approved after we provided all clarifications. Not quite the same, but not so different either.
  6. Plastic vs Stainless tanks

    Many of the worlds finest spirits are transported in poly totes. Other than ISO tankers, totes are nearly the de facto standard for bulk spirits shipping. Sure, you can find stainless totes too, but they are far less common, and unless you own your tote and are shipping it both ways, I’d be pretty weary of contaminants. Dirty stainless is far worse than clean *appropriate* plastic, this goes for in-house tanks as well. There are some good old threads on this, so do the search, the bigger risk is flavor transfer between what you store in the tote.
  7. Stainless steel barrels for temporary holding tanks

    Just make up your own serial numbers. We got really really creative and original with them. Mash Tun - M1 Fermenter - F1 and F2 Still - S1 and S2
  8. Barrel Racks - Northeast

    Looking for Western Square style double or quad racks somewhere closer to the Northeast. 53g or 30g sizes. Thanks!
  9. Call all Belimo Valve Experts

    Ah, just be careful you don't need the PC interface kit to program the valve, it's another $400.
  10. I hope you all get the idea?

    Rafael Arroyo laid out the framework for mixed-culture bacterial fermentation and ester-selective fermentation in his 1945 patent, "The Production of Heavy Rums". He showed how the rum industry had been building specific congener profiles through the selective use of bacteria in fermentation, even though they didn't have a good idea of what the microbiology was when they were doing it. From the 50s on, there were numerous attempts to artificially replicate whiskies through adulteration, or somehow accelerate maturation. However, all of these techniques, good or bad, still required mashing, fermentation, distillation, maturation, and perhaps adulteration to yield a final product. Last year Robert Freitas laid out his spirits nanofactory concept, to completely build any spirit from molecular scratch, completely eliminating all the steps prior. Sure, the process is nostalgic, especially for us, but perhaps completely extraneous if one wishes to have full control. The Whiskey Nanofactory concept makes your proposed product look completely outdated. http://www.imm.org/Reports/rep047.pdf So, I'm not sure where you are going with this, but your argument that these technological trends are somehow ignored by the distilling community is a little misguided. We have a few more years left, Freitas estimated the cost to replicate 1 whiskey at $10 million, and at least 2 years - and still the bottle cost would be $1000.
  11. Malted Wheat or Enzymes

    Really depends on your mash efficiency, and process consistency. At a 1.04sg with 5kg in 27l, you are about 68% efficiency. There's lots of room to improve there. It might not make a difference in your test mashes, but at 50x volumes, you are talking real money.
  12. Call all Belimo Valve Experts

    This one? The 5 second full swing proportional actuation makes other valves look like dinosaurs trying to crawl out of a tar pit. I don't think you can use PWM directly, only 4-20ma/2-10vdc proportional like you've got with your Omega today. If you are looking to use PWM out of a micro controller and have no other option, you are going to need a PWM to Proportional converter (sometimes called a valve driver). You trying to build something with a little micro controller kit like an Arduino? I suspect it's going to be much easier to find a way to add an analog voltage output and control the valve directly versus trying to use a converter (which needs to be tuned typically). What are you trying to do anyway? I haven't swapped out my slower dephlegmator actuator for this one yet, on the list of projects. No spring control, it fails in place. We use recirculating water anyhow, so if we lose power we lose pump, so spring return open isn't much of a failsafe. Something like a PWM controlled solenoid - you absolutely want that to fail open.
  13. Malted Wheat or Enzymes

    Sure, you can eliminate the fungamyl if you are using enough wheat malt. Wheat's significantly lower gelatinization temperature means the enzymes will stay active longer. You can keep it under ~160F, you aren't going to be denaturing your enzyme, unlike with corn, where you are near 200f, way above what the enzyme can withstand. Add your Glucoamylase during the cool-down, not mashing, keeping in mind the appropriate temp and pH ranges. In addition to being a dextrin ninja, glucoamylase also has the ability to hydrolyze some starches that were not converted during mashing, so it's a bit of a one-two-punch when it comes to improving yields. Because of this, you are better off adding Glucoamylase at a lower temperature, keeping in mind that it will remain active through fermentation (if you are fementing on grain).
  14. Collection Tank

    In Jersey? Gino Pinto down in Hammonton. Much better pricing than online.
  15. Malted Wheat or Enzymes

    Glucoamylase is more effective at saccharification than the beta amylase in malt. It’s common for the amylases in malt to create nonfermentable dextrins. Glucoamylase can reduce these dextrins to fermentable sugars - thus giving you a higher yield when combined. its also common to use high temp fungal amylases during cereal mashing, where regular malt amylases would be quickly denatured by the high temps. Use them alone with unmalted grains, or together with malt, there are good reasons in both cases.
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