Red Pine

Did some digging on my transaction after seeing this posted. Tracing back the number that appears on my credit card statement, the google research connects it back to the "Russian Federation". There are also 2 facebook pages each with a different number, so my conclusion is that there is an individual or group posing as Atlas Barrel. So it's possible there is a legitimate Atlas Barrel and a fraud.

Same. Got told twice that production was delayed due to supply problems. Finally quit waiting and demanded a refund, was told in April the refund check would be sent out the following day. Still nothing.

Hi Everyone, I'm looking to start getting into MN for sales/distribution and have been making sure to get all necessary permits/registrations. They require an importer license but I'm confused on who it is that should be holding that. Do we as a supplier file that? Is it the distributor? Is there a third party broker like entity that does it? Anyone that's distributed in MN from another state that can help me understand what I need to do? Thanks!

Hi All, Wanted to get some input from others that probably more well versed in regs than I on this. I currently operate in a small(ish) rented space located in town, I plan to get into my whiskey and brandy production soon and may run out of space to store barrels while product ages. A solution I'm considering is storing at a different location which I know is allowed. Here is the potential problem, the location I want to store the barrels at is my farm which is located across the state line. Operation/production in ND, farm is in MN. Distance wise it maybe 15 miles, but crossing into another state has got to be problematic if not illegal all together. Anyone have thoughts/insight on this? Thanks

What size are the ports for heating? Does it come with the elements?

Berglund, My input being in NW Minnesota/NE North Dakota: 1. It's going to depend on the area you are in and how large of a production you plan on having. I'm using just one farmer, but that's because he's a friend and rents our farm land so the relationship was already in place. Start trying to build relationships with the local farmer(s). 2. Most farmers have grain bins they store in so you'd be able to purchase from year round on the condition that they don't mind storing it for you and they know ahead of time how much you need. A lot of farmers are contracted with grain elevators for a specified amount, they can't sell the grain twice so if they don't have enough you're out of luck. 3. We've got a gentlemen's agreement with our farmer that we'll pay the commodity price, plus additives if it's below a certain protein% and a reduction if they are over. 4. Like I mentioned above, storage is going to be one. If the farmer is going to hold it in their bin and transport it for you you'll have to take that into consideration. But if you buy and have hopper bins at your distillery that can store what you'd need that's preferred so you're not depending on the farmer to get the grain when you need it. feel free to message me if you want to talk about it more. Depending on the region your in I could possibly help with getting you in touch with some farmers. Tyler

How I would be able to keep bugs or dust from getting into them.

My fire marshal is fine, it's the building inspections office that is raising all the concerns. It also blew their minds that I'm going to do open fermentation. Also Skaalvenn for got to respond to your last comment. It's my building inspections office saying M occupancy, when my architect did his write up and sent it to them, he referenced me as F-1.

Skaalvenn, I've searched every key term I can think and came up bust on the forums. Thatch/bluefish, I know of that exemption (IBC table 307.1(1), but it reads that it is for retail and wholesale sales occupancies. Were you able to get your AHJ to buy into letting you use that exemption?

Hi All, I'm working with my city officials so I can get started up and am having some road blocks that I'd like to ask everyone about. 1) Are any of you being forced to have a separate enclosed "controlled area" for your finished packaged products? My officials are insistent that I do so. I've been to several different distilleries and have never seen this. 2) Is there an exemption in the IFC or IBC for bottled products? I have the one for spirit in barrels and I could swear I've seen a bottle exemption mentioned on other threads but I searched through and couldn't find it. 3) Is all of your equipment UL listed? I wasn't aware of this stipulation, is this common or is my city just being extra strict? Are there any ways around this? 4) They are currently trying to classify me as an M occupancy, I know in most cases distilleries are F-1. Should I roll with it and go with M occupancy or correct them to F-1? Thanks in advance for the help and input!

I'm looking into the possibility of having a local brewery mash my whiskey and then transfer it to my DSP. Has anyone done this? In my reading I don't recall anything baring this but I might have missed something. It's only going to be a handful of times until I get my mash tun and heating system setup. I also would do the yeast pitching. Any input is welcome.

Has anyone looked into using an electric steam generator for heating their mash tun and/or still? I'm just starting to look at this option and wanted to see if anyone has experience on the matter. A boiler would be great, but I'm in a rental space in which I don't plan to stay in past 3-5 years and I'd also be responsible for installing and subsequently removing everything I alter while I occupy the space. This seems like a reasonable alternative to get the steam heating I desire and still keep my impact on the space low.

The distributor I've been in discussion with as I get close to having my first product ready has told me we'd go 50/50 on marketing materials (posters, signs, table tents, etc). Now that's not in writing so could change when paper hits pen but I'm still an optimist enough to believe they'll follow through on their word.

It's not all that bad if you know what you're doing and the information needed. I considered getting a Bev Law firm to assist with mine but in the end to save money I did it myself. From start to finish, I got my DSP in 4 days. There are little examples and hints along the way to help clarify what information they are asking for.

Interested. Sent you an email.

Application submitted 8/21/17 Approved 8/24/17 I don't know what leprechaun wearing horse shoes and dressed in lucky rabbits feet I stumbled across.

Where are you located?

Hi Denise, I'm interested in this. Do you have dimensions and weights of the pieces so I could estimate shipping or could you look into shipping them to NW Minnesota?

Year and model of Hyster forklift? Hours on machine?

Hi All, I'm curious to know what people are doing for controlling their fermentation temperature. I've been looking at the different options available while shopping for my fermenters. Do you use tanks with dimpled or channeled jackets already built into them? Do you wrap a tank blanket around them and use that? (here's a link to one particular site that I've been looking at for this option http://www.powerblanket.com/fermentation-cooling) Do you have glycol in your jacket or cooling water? In my view glycol would be concerning because of the possibility of a leak. Or maybe you don't do any temperature control at all and let the variability add another element to your product? I've obviously geared this towards cooling the fermenters as they will warm as fermentation proceeds, but perhaps some of you heat your fermenters instead of cooling. Interested in hearing what everyone thinks and how they handle temperature control during fermentation. Thanks!

Wet, That is exactly the one I was talking about, thank you very much! I've accounted for all the listed items but it's just nice to have it for reference as I move forward.

Hello All, I recall sometime ago flipping through a digital issue of Distiller Magazine and happening across an article called something to the effect of "50 often forgotten pieces of distillery equipment". I bookmarked it in my mind and I thought I had copied or saved it somewhere, but now I'm trying to track it down and am failing. Does anyone know where I can find it online or have you come across something similar that you could share? Thanks everyone!

Do you know what variety of HRSW you are getting from your farmer? I'm doing research into the different varieties grown here in MN and their protein% with the help from two local universities.

Skaalvenn, can I assume you are using hard red spring wheat based on you also being located in MN?

Have you since tried using hard wheat for any production? If you have I'd be interested in hearing your thoughts or what you got for results. If not, I will be starting up my distillery early next year (2017) and will be using mostly hard red for raw materials and will be sure to post my experiences.