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SlickFloss last won the day on April 14

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About SlickFloss

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  1. SlickFloss

    Canadian-Made Equipment

    any US or Canadian domestically produced glass is going to be expensive....... Big time expensive..... I have used Mexican Suppliers for purchases over 1M units before to great success, just as good as chinese lower lead times and cheaper shipping! Glass may be the one part of our canadian puzzle you cannot figure out...... Ill tell you for sure though you won't want to figure it out price wise when you see the difference....
  2. SlickFloss

    Continuous Columns: Where do I start??

    Headframe is awesome. Can turn off fourth column and do a low abv pot like strip to take burden off kettle like a beer stripper, kick fourth back and switch same run to barrel proof off same mash, switch to high proof mode go clean your kettle and come back in an hour and have 180+ that with a little tinkering will be azeotrope in no time. All off same batch. All same run. Don't get me started on options for gin. Forsyth makes great stills, so does vendome. If you're just looking to clear up capacity so you can just finish on your pot (I imagine you're running a hybrid of some type) one of them can make you a great continuously fed stripper for sure. I'd recommend Forsyth over vendor they're more honest people to do business with in my opinion. Regardless both could make you probably anything. But that headframe is unique. I know nothing of redboot.
  3. SlickFloss

    Chicago Steam Boiler Installation Recomendations

    And if you're not married to the Rite boiler, you can get a smaller foot print, more out put, better quality steam and slower start up time with a Miura! (sorry and to plug)
  4. SlickFloss

    Chicago Steam Boiler Installation Recomendations

    I have a team based out of southern WI that did all our advanced work. We have organic capable facility (stainless steam lines) with multiple stills as well as cookers in multiple rooms, and we are really happy with our system's form and function. They also have a great insulation guy they referred us to. I know a team out of Janesville is not exactly Chicago but they do unbelievable work and I cannot recommend them highly enough. They do projects from our distillery, to other breweries large and small, municipal jobs, auto plants, and even humongous food plants so they have experience for every size and scope. Degarmo Plumbing and Piping. They even custom fabbed us working decks around our big tanks and small tanks, as well as a 100 degree drop heat exchanger that is possibly the most beautiful piece of equipment in the building!
  5. SlickFloss

    Misc beginner questions.

    Tit doesn't use plated columns he likes RAP better for white spirit
  6. SlickFloss

    Is owning a separate bar prohibited?

    You're looking for information on tied house laws. Many states make it very difficult to blatantly hold both licenses by the same person, obviously other people have navigated this issue creatively before.
  7. SlickFloss

    watering down low wines

    Seconded. For reasons of process we like to try to keep things consistent run to run. Makes KPIs easier to assess for distillation goals.
  8. How are you sure they are proteins? How long is your initial rest? At what point in time of your process are you proofing your spirit, with what type of water, and how long are you taking to do that proofing?
  9. SlickFloss

    Tasting Room Events

    Goat yoga
  10. SlickFloss

    Alternatives to plastic straws

    We have a much larger and intricate sustainability program then most other distilleries so I wouldn't recommend everything we do to everybody but this one is great. We purchase compostable napkins and straws for our tasting room and add them to our organic compost matter from he tasting room itself instead of throwing them in the trash. We acquire these from Gordon Food Service, which you probably have in your market. They also have compostable to go containers for food as well as compostable "silverware". If you don't have a GFS in your market try the other restaurant supply stores. It essentially comes out to the same price as the non compostable. The recipients of our compost have not complained about them not breaking down etc.
  11. SlickFloss

    Seeking recommendations for Best Stills

    Fuck Yeah.
  12. SlickFloss

    Seeking recommendations for Best Stills

    Vacuum still are incredibly useful in any application where one would want to protect flavor compounds adversely affected by heat. While not the most practical for the every day run of the mill weekly stripping run in a whiskey centered distillery, I bet if you knew how to use one creatively it would make your own operations better, more unique, and more versatile. Broad reductionary statements are ridiculous. Most would be better off making a habit of using them less.
  13. SlickFloss

    Seeking recommendations for Best Stills

    Head frames are wicked I highly recommend them. It is truly a complete continuous system. A lot of people in this country have columns to strip beer or batch hybrid columns. This is a true continuous column. If you want to be really unique build a vacuum still. If you're not familiar enough with the equipment to know what you want to buy for who to talk to, I think the best place to start is with Paul at affordable. I'm not trying to talk down to anyone, but you can get some equipment for a reasonable price to learn on (I recommend limiting the size of your errors with your batch size) and buy something nasty when you know more about your process
  14. SlickFloss

    Best Enzyme to use with Rye

    Hey Don, are you still having trouble with mashing and conversion? How are your corn whiskey cooks going I remember you asked about those somewhere before...... My initial response is what exactly is your goal with this enzyme? As a rule of thumb in modern production, unless you're intentionally avoiding enzyme which you are not, I would always use both Alpha and Gluco amylase enzymes to help with sacc. in any grain whiskey mash. If you are having conversion issues look to those two enzymes. The beta glucanase will help with viscosity, which will benefit you everywhere from your mashing, transfers, fermentations, and distillations. Also important for Rye, foaming is a mofo. Either go super slow with a hot break on your strips which is frustrating, or start using some natural oil of one of your component grains or anti foam to help with that. Finally, just something to keep in mind, high Rye will foam. Either in distillation or fermentation. So be aware or antifoam hard amigo!
  15. SlickFloss

    silvery stuff after on-grain distillation

    black oily flakes are often indicative of a dirty still, for us it was on the condenser side. Do you ever CIP/chemical clean your condenser? Is your lyne arm removable? As long as you're cleaning receiving tanks, spirit safe, condenser, and still regularly (especially between strips and finishes) you should be okay. That gunk comes through in the tails because it's more soluble in water than ethanol. I found that rinsing my confessor and line arm out end of the day with my straman hose (hot hot hot city water) then a quick rinse with room temp RO flushes most of that out. We do that in-between strips of the same wash instead of doing full cleanings (we will strip for a whole week then friday and saturday clean with CIP for finishing runs the following week) If you let it go on too long you run risk of Copper Sulfate issues. On grain gives better flavor but it needs much better cleaning protocols IME. That black gunk is a pain though! After you drain the receiving tank it will stick to the sides, I like to wipe my receiving tank down in between strips after transfer out to keep ahead of it. Also, just in case you do, don't leave cooling stillage in your still over night, it will deposit a ton of that stuff in your lyne arm and condenser as it cools.