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Tom Lenerz

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Tom Lenerz last won the day on April 21 2017

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About Tom Lenerz

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  1. Tom Lenerz

    Return line Above or Below? that is the question

    Ours is below as well. It originally had a piece of pipe that returned it to mere inches from the bottom the kettle. With thick rye mashes we would get some backing up, so we shortened the pipe by about a foot, so it still goes well down into the liquid, but we haven't had the problem since.
  2. Tom Lenerz

    Boiler Installation Costs

    Did you double check that they quoted the right number of hours? If that takes one person 11 weeks to do they definitely aren't worth $150 an hour. Maybe it was supposed to be 45? 2 people, 2 and a half days makes a lot more sense, but even that seems high for that short run of pipe.
  3. Tom Lenerz

    Boiler Installation Costs

    I think it is common that install is usually the same or more as the equipment itself. If the first number is just the boiler, and the $85K includes materials needed for install then maybe? Are there more details on the installation quote, are they doing custom piping and welding or just threading pipe? Is it stainless or black iron, does it include insulation or not... Do they have any competition near you or are you in the middle of nowhere and there is a lot of travel time/expenses allotted? I know around us, all the trades are really busy, so prices for things can be high.
  4. Tom Lenerz

    Formula approval for Spiced Rum Required?

    This tool is handy... https://www.ttb.gov/formulation/do-I-need-a-formula.shtml
  5. Tom Lenerz

    Forking Forklift Questions

    See this thread, has a link concerning OSHA regs for forklifts in a distillery environment. Spoiler: it doesn’t have to be explosion proof. We had a gas inside at the brewery I worked at and it was ok, we have a gas here but only for outside (mostly for hills). Electric is nice if you remember to charge it because you don’t need to run to swap out tanks in the middle of something and the store is closed. Gas is nice if you are going to be on it non-stop as you can just swap out tanks if you have been using it for 9 hours straight (which we do during harvest).
  6. Tom Lenerz

    AODD hammer arrestor?

    Not an industrial one, but we use this one from TCW. We are happy with it. Only smooths the outlet, not the inlet so the suction hose still jerks around a bit. https://store.tcwequipment.com/products/tcw-pulsation-smoother
  7. Tom Lenerz

    Why does table 5 PG per pound end?

    Not sure why it doesn't. However, I never use table 5, I always use table 4. It has much more detail (going down to .1 pound increments instead of 1 pound) and covers the whole range. To get the number in table 5 just divide 1 by the number in table 4. To get PGs or WGs from table 4, you just multiply by the decimal instead of dividing by the number provided in table 5.
  8. Tom Lenerz

    confined space entry

    Sorghumrunner, this is in line with what we do. We have a written tank entry procedure and signage modeled off of examples we found on the internet. For our cooker we have additional lock-out instructions and signage because of the agitator and steam nozzle. We have documented staff training of our procedures and have a buddy system for the entrant and the attendant. We log the date, time, oxygen level (from a sensor worn by the entrant), time in the tank, reason to enter, and who entered and who attended. Our attendees are required to stay near the tank during the entry.
  9. Silk, this is interesting info to digest. My limited experience with raw vs. malted barley showed the raw having a major flavor contribution at only 4.5% of the mashbill in a rye whiskey experiment we conducted. It overpowered the malt and corn content, and even competed with the rye for dominance which was about 2/3rds of the mashbill. We have not done much with rye malt yet, so I have nothing to comments there.
  10. Silk, what are your experiences with raw vs. malt barley?
  11. Tom Lenerz

    American Single Malt Whiskey

    I'm not saying she didn't say that, but the CFR is the law, and the CFR disagrees with that interpretation. I will stick with the CFR. Below is the relevant passage, emphasis is mine. §5.40 Statements of age and percentage. (a) Statements of age and percentage for whisky. In the case of straight whisky bottled in conformity with the bottled in bond labeling requirements and of domestic or foreign whisky, whether or not mixed or blended, all of which is 4 years old or more, statements of age and percentage are optional. As to all other whiskies there shall be stated the following: (1) In the case of whisky, whether or not mixed or blended but containing no neutral spirits, the age of the youngest whisky. The age statement shall read substantially as follows: “___ years old.”
  12. Tom Lenerz

    Mashbill in pounds

    Georgeous - The American whiskey industry uses the term "beer gallons" to describe mash thickness for grain-in fermentation and distillation of things like corn, rye, wheat and malt. The reason for this, is most equipment and process can handle one level of mash thickness, and scaling up or down or comparing yields from plant to plant or recipe to recipe is much easier done this way. A beer gallon is the total volume of liquid per bushel. Big distilleries typically run a 28 to 35 gallon beer. We run a 30 gallon beer, and hit a starting gravity around 1.065. So, for 500 gallons of finished mash, we start with 16 and 2/3rds bushels. This is important as bushels are a measure of volume, not weight, and we are working in volumes here. So this means my mash with 61 lb/bushel corn has more pounds of corn than if I used 56 lb/bushel corn, yet it has the same thickness so I know my pumps, agitators, exchangers and hoses can handle it. We start with about 380 gallons of 90 degree F water, and use live steam inject to add about another 55 or 60 gallons worth of water getting it to high temp. With the grain we hit 500 gallons +/- 5 or 10 every time. So for your 600 gallon recipe, as a 30 gallon beer, would be 20 bushels. (20*75%) 15 bushels of corn times its test weight (56 is average, but you should test your grain) = 840 lbs (20*21%) 4.2 bushels of rye (54 is average, again should test) = 227 lbs (20*4%) .8 bushels of malt (38 is average) = 30.4 lbs of malt Use about 528 gallons of water (less the appropriate amount of steam if using steam sparge) These weights are for field grains, not flaked. I'd also recommend starting with a 30 gallon beer and see how your equipment runs it, and thicken/thin it out based off experience. We test all of our grains upon receiving, and update our mashbill in pounds to match the new test weight.
  13. Tom Lenerz

    American Single Malt Whiskey

    Again, the standards are just starting what single malt already means. I would have an issue with a distiller making "Bourbon" but only using used oak barrels. Ya they are innovating, but the standards are there to protect the product definition. If you want to do something that isn't 100% malt, it isn't a single malt. You can already do that, there are already lots of options for labeling in America.
  14. Tom Lenerz

    Lessons in Barrel Aging

    It falls under the catch-all DSS.
  15. Tom Lenerz

    Lessons in Barrel Aging

    Using the public registry, you can see it is not (in the eyes of the TTB) a straight bourbon whiskey, but indeed a whiskey specialty as described above. It also required a formula. See the links attached Parkers: https://www.ttbonline.gov/colasonline/viewColaDetails.do?action=publicDisplaySearchBasic&ttbid=18159001000469 Angels Envy: https://www.ttbonline.gov/colasonline/viewColaDetails.do?action=publicDisplaySearchBasic&ttbid=13093001000246