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Tom Lenerz

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About Tom Lenerz

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  1. Motors for agitators and pumps

    I had an electrician tell me that they can only hard wire things that are UL listed, but he can wire an outlet to plug a non-UL listed device into. I don’t know if this is true at a NEC level, or if it was his policy. Check with AHJ and your electrician, you want both of them to say yes.
  2. Apple Brandy Cuts

    Was there any sulfites added? If the cider had high sulfites what you are describing could be from that.
  3. Bourbon Mash and Malt (DP)

    Gotta agree with Jeff here, 160 is too high. You need to give the malt's beta-amylase preferential treatment to get good conversion, below 148 for sure. Also you should have continued enyzme activity after chilling and through-out fermentation.
  4. Mash Tun Cooling: Part Deux

    As this is an external exchanger we pump CIP solution through the tubes when we clean the pump and hoses. It has a low point drain, and we do lots of rinsing. Not as easy to clean or as sanitary as a tube in tube, but still gets clean. We haven't torn the head baffle off yet to inspect the tubes, as the replacement gasket is kind of expensive if we need to replace it, but are planning on putting that on a regular preventative.
  5. Mash Tun Cooling: Part Deux

    Our's is setup to flow in and out on one side, and has 6 tubes in a U-shape. The plate is designed on the inside to have liquid flow in 3 of the tubes, down the U and back out to the bottom, where it is closed and the liquid flows back through the other 3 tubes towards the dead end and then back out the top next to the inlet. So the liquid does 4 passes of the coolant before exiting the exchanger: 1 on the top down to the dead end, back on the bottom to the front, back on the bottom to the dead end and then finally out the top on the other side.
  6. Mash Tun Cooling: Part Deux

    We only do grain-in and it works pretty well. We have it on the wall next to our mash cooker, and recirculate with a pump through it back into the cooker to do our drops to malt temp and then to fermentation temp. We switch from recirculating to the fermentor we are going to when our outlet temp is where we want it. We go through the tubes, and use potable water on the shell side. We have it plumbed so we can reclaim the hottest water for the next cook, or close the potable loop and run it through a plate chiller connected to our chiller system. It isn't perfect as it can be difficult to clean, or become plugged if you are really thick. However we had it sized by our mechanical contractor and it does the times we wanted just about perfect. Its about 10 or 12 feet long, 1 foot across. It is a 4 pass with 3 3/4 inch tubes. We do 500 gallon cooks, from 185ish to 145ish in 20 or so minutes, from malt to fermentation 45 minutes to 1 hr 15 mins depending on set temp. We run a 30 gallon beer (1bushel/per 30 gallons) with almost no issues.
  7. Mash Tun Cooling: Part Deux

    Have you priced an external shell and tube? I love the flexibility of ours.
  8. MRO Inventory Management

    I've been interested in trying to centralize and standardize MRO and incorporate a comprehensive preventive maintenance schedule, so I'd love to hear more about what you learn and do. How many employees do you have using items from MRO? Do you have a preventative schedule?
  9. 750ml mason jars with lids

    I could be wrong, but I think he is suggesting you fill it to 750 ml and label it as such. Since the TTB has a pretty tight fill tolerance filling it that full would be illegal.
  10. Alcohol monitor - CO2 monitor

    At the brewery I worked at we had ozone, so typically the first bucket was just ozonated water. If it is going to pull a vacuum, it is going to be right away. It is just a precaution to prevent tap water from getting sucked into the wort. Once fermentation starts the blow-off will dirty the water and we often replaced it during fermentation if it was really rigorous. Replacemewnt buckets had just regular water, because at that point it won't pull a vacuum, at least with the SOPs we ran there. Most distilleries don't operate with 'air-locks' or blow-off tubes and it is much more common to have an open system like open-top ferementors. Are you planning on passively venting (opening windows) or running an exhaust system (fan to blow or suck the air across the building)? In addition to exhaust fans, our AC system monitors the level of CO2 and increases the amount of outside air appropriately.
  11. Alcohol monitor - CO2 monitor

    I could see OSHA wanted distilleries to monitor CO2 and ETOH levels in the air to ensure safe conditions. We monitor both for safety. Yeah, this is a common method for breweries. Never heard of using soap, often it is done with sanitizer in case the tank pulls a vacuum and sucks it in.
  12. Wiring Control Box

    Did you put a heatsink on that SSR?
  13. Farm Distillery Floor-plan Feedback Request

    You need to keep a certain number of inches/feet clear in front of the panel in case of a fire or other emergency. This is an OSHA, fire code and electrical code thing. https://www.compliance.gov/sites/default/files/wp-content/uploads/2010/03/fastfacts_electricalpanelaccess.pdf I'd also recommend keeping it some place dry.
  14. Water Handling Process and Tanks

    You could probably get by with just one 'cold liquor tank' and one 'hot liquor tank'. If you do a steam jacketed hot liquor tank, you can return your condenser water, as well as any water used to chill your mashes to it, and then heat there, without the need to use a tankless heater. This water can be used for CIP and your next cook, and you can pump it much faster than you would if you were going through a tankless heat exchanger. Plus you could maybe even get rid of the need for a water heater other than for hand washing. If you want to you could plumb it so the condenser water goes to the HLT or manually change a valve to divert to another holding tank, or the 'cold liquor tank', in the event you don't think you will need the hot, or it is coming back to cold to be useful for heating. I think you could probably get away with plastic for this. If you want to cool it down over night you will want to keep the cool stuff. You could probably automate it with a temp controller and a solenoid.
  15. Farm Distillery Floor-plan Feedback Request

    A few things, I'm not sure where you are located, but do you need to send your plans to the city/county/state for approval? If so you do not look ADA compliant in particular with regards to your bathrooms, also it seems like a lot of toilets/urinals for the space. Secondly, most state health inspectors are going to require a 3-bay sink, not just a two bay. Fire code wise, your electrical panel probably doesn't have proper access. You also probably don't have enough space set aside for mechanical. Two fermentors to feed two stills doesn't seem to be a good match. With 20 foot ceilings, I would try to use space over the retail room for storage, and perhaps an office. TTB will most likely want a separate door to your production space, not to mention just for fire escapes.
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