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Tom Lenerz

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Tom Lenerz last won the day on March 23

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About Tom Lenerz

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  1. We've done 75 rye/25 malt, and currently do a 66 Rye/22 Corn/12 Malt. For both we do raw grains with hitempase and bring to around 185 for 20 minutes, cool to 148, add malt and biogluc and amylo 300, rest for 30 minutes then knockout to fermentation temp. We've never had foam issues on rye and have never used fermcap or antifoam.
  2. Hey HedgeBird, we have one of these pumps attached to our Mori filler from TCW. They have the air hose going to a regulator, and the regulator has a quick disconnect on it. For the liquid side, they have two short pieces of hose, about a foot long, clamped to the pump and then tri-clamp fittings on the other side.
  3. There is about a page worth of information, including a diagram for "Charge Still" in Fundamentals of Distillery Practices. Also you could call Vendome and ask them to build you one.
  4. While this answer has a bit of a luddite tone to it, I am in agreement to some extent with this sentiment. For my first 3 years of distilling operations I tracked all the records needed manually. I created spreadsheets to assist, but it was still a lot of pen to paper and then entering things into the spreadsheet. We consistently see questions regarding regulation, record keeping and other compliance issues on these forums. People often are overwhelmed by the amount of information they need to familiarize themselves with when starting a distillery, and having a one-stop shop in distillery software compliance can be tempting. The issue is it is still a tool, and you need to understand all the rules and regulations (and most importantly how to correctly read the rules and regulations) in order to be compliant. I always strongly recommend that you spend the first year or more learning the rules, reading the CFR and creating your own record keeping system so you have a strong understanding of all the elements before jumping into a tool.
  5. https://issuu.com/artisanspiritmag/docs/artisanspirit_issue021_web The article you are looking for is in this issue, it specifically calls out the legal issues surrounding "volunteer" labor. Starts on page 110. In addition to labor laws, you also have to consider insurance, food codes and occupational hazards (OSHA).
  6. If you want to improve your yield, you should collect lower than 20% abv. Meerkat has it covered, all the alcohol you estimated is accounted for, its just that you left it in the still because you had about 500 gallons of mash at 2.5% abv, down from your 600 at 8.5%.
  7. Well keep in mind, you can always present the cost difference to the decision makers. Let them know that in addition to the cost differences in packaging materials, that there is also the cost of the new machine(s) and the estimated labor rate per case vs. what you are doing now. Like I said, we considered it, but basically the option was 300 boxes an hour on our existing equipment for round bottles or 75 boxes an hour (or less) with a manual solution. That's about 4 times the labor cost, with everything else remaining the same. That won't mean much to marketing, but it should mean something to your decision makers. Our situation is an extreme example, but you might be surprised.
  8. Never used this model, but Inline Fillers has a "head on a stick" labeler for all shapes. https://www.fillers.com/automatic-labeler/ We went with the "don't do it" option. Also worth considering printing the bottles...
  9. The above two answers are good answers. Pitch early and generously to outcompete, and don’t plan on harvesting and repitching yeast.
  10. You could call one of them. Or if you have physical access to a bottle, many manufacturers print their logo on the bottom. Attached are pictures of O-I and Saver logos on the bottom of bottles I had sitting around my office.
  11. Might be a little difficult to do right now. https://www.forbes.com/sites/felipeschrieberg/2019/02/26/yamazaki-and-nikka-discontinue-more-releases-as-japanese-whisky-crisis-deepens/#3e4d8868404a
  12. How are you rinsing your pads before filtration? We use soft water then purge with RO before use. If you use hard water, you can put calcium and magnesium into your pads, which then can migrate into your bottled spirit. Also I would recommend checking out Beco pads, we use the select A on our brandies, with chill filtering and have noticed minimal flavor and color impact. We worked with David Strauch, at Strauch Chemical Supply. https://www.eaton.com/us/en-us/catalog/filtration/beco-select-a.html For our whiskeys we use a 5 micron, and go non-chill filtered. We haven't had any haze issues with them.
  13. Are you trying to build some walls to separate tanks so you can triple your MAQ? If so a chain link fence doesn't slow down fire very well...
  14. Yes this is true (in part) as Glenlyon mentioned, not a fermentor but a spirit tank. Using a drill not an appropriate agitator for mixing. There have been several incidents (over 5 I can think of off the top of my head) at various small distilleries with various causes in the last 5 years that resulted in either a person being hurt, property damage, and even death. Discussions on many can be found on these forums.
  15. I'm definitely not an expert, but my understanding is ergot is dangerous and should be avoided. The USDA defines "ergoty rye" as having over .3% ergot (https://www.gipsa.usda.gov/fgis/standards/810rye.pdf). I imagine most, if not all food processing plants would reject ergoty rye, and I would bet this includes large distilleries. We look for it, screen for it, and would not purchase grain with significant amounts of it. We work with farmers that clean their grain. Cleaning the grain should remove most, if not all ergot, which is why we rarely even see it. Halfway down there is a section on distillation concentrating ergot: http://www.beefresearch.ca/blog/ergot/
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