SlickFloss

You will likely find the terpenes in the hops that make beer so great will also make certain distillates inaccessible. Most of them are potentiated in concentration of final solution and can be tricky to deal with. Using a barbet column or an AB Column with the right vent set up helps but most people will not be able to address. As an aged whiskey product for distribution it can be tough especially super hopped, but as a cordial liqueur etc not as difficult especially when supported with proofing water sugar and other flavorings cheers slick

Have a few columns and a couple pot stills I could part with DM me if you're still looking, otherwise Paul (above) has great pricing on new equipment all day

I think you're crazy but this isn't why. We've done a few in beer barrels that once held our rye, (rye barrel went to liqueur maker, went to brewery, came back to use for BA Gin) but never any whiskeys just gins. They're awesome. And like you said, only had value coming from the unwashed casks and needed some filtration

Agree with Jocko. You should be able to work backwards through your supply chain to find the appropriate solution for your equipment set. If you have piecemeal together used sets of equipment thats where excess information can assist the community in assisting you. Have received not quite excess information on your process yet. I would contact manufacturers and verify your specs are in range where they should be and move from there. Sounds like an over carbonation problem though from someone a thousand miles away without enough information. Aside, a former colleague of mine and myself took a road trip through Pennsylvania the year they had ACSA. We stopped at thistle finch and I loved your facility. I have a silly picture of myself near your "grain hole" [that's what we affectionately called it!] on my wall in my office here to this day. Great cocktails. Personally I love owner operator manufactured stills. Absolutely love your spot. Believe I have a nice decanter of yours as well? Cheers Hedgebird!

Check your PH before rep itching you may just be throwing money down the metaphorical drain

its a 1500 liter still it wouldn't be worth the PGs in energy costs.

goose it with other low wines and run like normal

Did you purchase Buffalobink? If so congrats on an awesome pick up

PBW is great for washing mild soil from sensitive metals [copper] but it's really not that great of a cleaner in general. If you're cleaning steel try caustic and citric recirculated through a spray ball. If your in WI Hydrite is a chemical supplier who can help you acquire those two chems, at least in my area. Spray balls and soaking aren't the same thing but sometimes that can work too but time time time time time. We use a trio of chems for really hard to clean kettles, think the yellow residue you're seeing as well as heavy water scale residue and protein residue that'll combine as like a super steroided out beer stone. For build up like that we use Grease X, D Scale, and Chelated Caustic pre acid rinse (name brand of chems from Hydrite). One thing to keep in mind is that scale and residue and coking put on at a specific temperature will usually not come off easily at temperatures below that point without a lot of heat chemical concentration and force (spray ball) or increased time for lower concentrations and or temperatures. If your cooking your corn to 170 or 190 or 200 or whatever, using a mild cleaner at a low temperature won't get that scale off unless it soaks for a very very very very long time. Try cleaning at or near the same temperatures you deposited the scale at and you should see it melt away. Cheers, Welcome to WI, hope you enjoyed that white dog, Slick

The best solution for foaming is a silicone based defoaming agent or a mashbill and cook/ferm protocol that doesn't need to worry about it. Natural lipids will not stay in suspension in your heterogeneous mixture which makes them ineffective for column distillation. I am unclear on the impact of butter or other sources of lipids from food products on batch distillation but can tell you that I wouldn't want to scorch Parkay in my kettle!

Fuck yeah buddy. Very unexpected and appreciated response. What you're doing is very similar to the engineering we're looking at from a huge processor of mash down in Kentucker. Basically that first stage lets it simply separate and you're racking off to next tank which is your buffer. They're taking the stuff separating to lower and drying it for feed and racking off top of tank. If you ever seriously up your volume or start running things with amazingly high oxygen demands, your quick fix is a small ozone generator into either the primary or the buffer tank depending on your plumbings abilities will dictate what you can get away with. Otherwise very complete for current application. Great work. Impressed. I don't say that too much here anymore! Good feeling!

Can you provide link for this unit? Very interesting @ OP this is a great way to do some basic separating on this one particular mash bill of yours but you will likely have issues with other mashbills. Just so you know, the "water" you have piped to your drain post separation is incredibly high in BOD, TSS, and a PH that is unlikely to be manageable by your waste water plant. You'll get away with a few low volume sporadic drops but if theres any consistency and regular volume to your production and you're on a small municipal etc waste water treatment plant you'll likely hear about the issues downstream. BOD- Biological oxygen demand. The amount of oxygen required by the bugs at the plant to process the load. They need oxygen to live. TSS- Total Suspended Solids. You separated big pieces but lots of small pieces make it though. These pieces stress the system and aren't as treatable as other wastes in the system (for instance: shit dissolves and is metabolized eventually, undigested protein, cellulose, and fiber aren't as easily by the bugs etc.) PH-all bugs die from PH stress just depends where their safe spot is at Cheers, Slick

Obviously a lot of people have a lot of thoughts on this but you are 100% exponentially better off cooking your sugar and molasses into suspension. Boiled water can hold sugar in suspension in orders of magnitude.

Program shouldn't control still it should operate set points operator should always be in control of every distillation regardless of programming/automation capabilities. Hire it out and get exactly what you want. Go local for service and commissioning convenience.

Will DM you in a day or two I'll get inventory list for you have quite a bit of 6-8 year which may be available pending property sale at one of our customers

may have barrels pop up available q3/q4 will check back into thread if so

Just from what you're saying, It looks like you're planning on diluting to meet the 1000 gallons or you live somewhere with insane aging dynamics..... It would be most helpful to your cause and goal and everyone who may want to purchase for you to provide PG or Proof and WG and leave it at that. Your numbers produce more questions than provide answers. Generally when selling barrels people quote bbl pricing, this prevents people form needing to ask volume etc. When you quote 1000 gallons, people assume you've dumped and gauged said material. For instance what would you do if someone asked for a sample? Send a single barrel sample? Yikes!

IDK if you'd want a standard or reverse acting but a Dan Foss with the probe upstream of the hydrator and the regulator valve upstream of the probe on the cold water input. It will take some time to dial in the manual set points but from then on if your heart is consistent the valve would be money.

Have a few lots of about 200 wheated bourbons coming in stock soon, organic and other confirmed certs, 4+ year, craft producer non MGP non KY. They're pricy because of certs but producer is an award winning producer. Specs and samples for qualified buyers when in stock.

Have a few lots of about 200 wheated bourbons coming in stock soon, organic and other confirmed certs, 4+ year, craft producer non MGP non KY. They're pricy because of certs but producer is an award winning producer. Specs and samples for qualified buyers when in stock.

No experience with the product quoted. I would never use an epoxy product again ever. Polished concrete all day everywhere.

White Dog Trading out of KY If you're ever looking for new make holler at me

Before distillation like as an additive would do nothing for you from a yield perspective. In fuel ethanol they adjust PH of their mash predistillation to help keep beer stone off their columns.

We use whole stillage for back set. Big guys mostly use thinned stillage.

Sorry can't really go into it it's feedback I have been given from spirits comps for products I have consulted on, specifically an aged brandy and contest was SF that's why I delivered it with a caveat because I don't know what they're talking about but they were right I did do that. I have heard Fraley touch on it but never explain herself.