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Daric

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    Brooklyn, NY

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  1. Van Brunt Stillhouse in Brooklyn, NY is hiring a production assistant/assistant distiller. Job duties will touch every aspect of the production process from assisting in mashing and distillation to barrel management to packaging to record keeping. This is a full time, hourly position. Some flexibility of schedule is required. This is not a 9-5, M-F job. Some weekend and some night work will be necessary. Applicants with a demonstrated understanding/experience of the brewing and/or distillation process will be given priority. Please send resumes to Jobs@vanbruntstillhouse.com
  2. We are looking to hire a whiskey brewer for our distillery in Brooklyn, NY. This is a full time position in a growing small business. Primary responsibility is brewing whiskey mashes. Secondary job is doing distillation. Must be professional and detail oriented. Responsibilities: • Perform all duties involved in the distillation process from raw material management, wort production, fermentation, distillation, and bottling. • Maintain a clean brewhouse • Conduct brewery tours and work with public as needed. • be professional while representing the distillery. Requirements: • Minimum 3 years commercial brewing/whiskey distillation experience or 1 year commercial brewing experience coupled with a formal brewing education. We brew with Corn, Wheat, Rye and Malted barley and thorough knowledge of mashing principles is important. • some heavy lifting is required. • must be willing to participate in equipment maintenance. • distilling experience would be great but not required. We will give priority to applicants already in the metro area. email resume to jobs@brooklynspirits.com
  3. I have a number of 10 gallon barrels. Mostly rum, some 4 grain whiskey, a few malt and a couple rye. PM me for details.
  4. Growing distillery in Brooklyn, NY is looking for an experienced pro-brewer or distiller to take the lead role in Mashing and Distilling processes. Knowledge and experience in mashing is required. I will happily train the distilling aspect of the job. knowledge of beverage production mechanics necessary. Send resumes to: Jobs@brooklynspirits.com
  5. I want to bump up this old thread. I'm making grappa and got some skins that had more sulphide(ite?) than I knew. The distillation seemed fine as it came off the still but a day later, the nose is overwhelmingly rotten eggs. I have a copper still so there was plenty of copper contact. I'll be using some citric acid before my next run just to be sure. If I'm reading this thread right, these solutions are all to avoid the problem by treating the wash. Any hope for treatment after the fact in distillate? Also, I collected tails from this distillation. Anything I can do to the tails before I redistill to avoid the problem?
  6. I asked this very specific question of the TTB regarding a distillery and a winery. What they told me was that it has to be walled off and have separate entrances. You can't walk through one to get to the other. Personally, I'd go ahead and shoot off an email to the TTB and ask specifically about your circumstances.
  7. I've been lurking here for quite a while but wanted to introduce myself properly. I received my DSP on Friday! I'll primarily producing Rum and Grappa. -Daric
  8. yes. Thank you for clarifying. I'm just talking about heating water here. Your comments are very helpful. Does your pick heater add much water to your process? And since you're adding your boiler's makeup water to your mash, do you process the water feeding into your boiler?
  9. The pick heaters you link to are the "inline steam injectors" I was referring to. The design apparently eliminates the "micro explosions". The micro explosions apparently happen when you inject steam directly into the tank as opposed to a device like the pick heater.
  10. I am thinking about heating a hot liquor tank with steam injection. I am also considering a steam fed heat exchanger or an "inline steam injector" to heat the output of my hot liquor tank in the piping. The direct steam injection is certainly the least expensive route but I've been counseled against direct steam injection because of the "micro explosions" that occur when you inject steam. Is this a concern for any of you that use direct steam injection for a hot liquor tank and has anyone had damage to their plant due to these "micro explosions"?
  11. I am very interested in using anaerobic digestion to power my distillery. All spend grain, pot ale, spent yeast, and stillage can be converted to methane to power a generator or boiler with a very usable fertilizer as a by product. A couple scotch distilleries and a few Rum distilleries do this. I have put this on a back burner in order to focus my energy on the product as opposed to the waste but I want to get back to it at some point. There are two obstacles for me. One is financial: I was quoted an off the cuff $1M capital investment from 2 different sources. The other is that I'm in an urban area and most of the systems in America are geared to the livestock industry and consequently are bulky outdoor applications. One of the people I spoke to didn't want to go anywhere near the project because they thought it could never get approval from an urban government. I saw an article when I was visiting Scotland about a Dutch company that specialized in discreet, indoor applications geared to the brewing and distilling industry. I tried to track it down when I got home but haven't found it again. If anyone knows of this company, please post! A medium sized dairy can run a generator 24hrs a day from an anaerobic digester and can use the cooling system of the generator to heat buildings etc.
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