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jeffw

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Everything posted by jeffw

  1. jeffw
    These look pretty awesome. Not sure why one would be moving such big tanks around though. I assume they are flat bottom too?
  2. jeffw
    Just going to larger stuff. The mill got replaced by a 10hp hammer mill with higher throughput. The mash cooker is going from 500 gallons to 1000 gallons so the mill upgrade was pretty much a necessity. We primarily use the 500L for whiskey and the 250L for gin, but are combining to one 2000L pot going forward. So really everything is just getting bumped up in size a little. Distribution and sales are increasing so we just need the larger equipment. Sorry for the slow response; I don't seem to be getting notifications anymore when someone add to a topic I am following...everyone else having that issue?
  3. jeffw
    Sale pending on the mill.
  4. jeffw
    Southernhighlander, You guys do barrel dump troughs? Seems like it would be nice to have a 1-4 barrel dump trough. Theoretically sounds simple to build but I don't think I have seen an off the shelf one. Cheers, Jeff
  5. jeffw
    I have an interested party but it is currently still available.
  6. jeffw
    We have the following equipment for sale (the rest is sold): Apollo Econo Mill with 2hp (230-460v) explosion proof motor 18" extension legs Flex auger boot $2,200 250L Artisan Still Design electric bain-marie pot still with 3 electric input ports Copper gin basket 8" diameter 2" tri clamp drain 2" tri clamp side input (for temp probe to get digital readout of pot temp, useful for mashing in still) Pressure relief valve Analogue temperature read Controller 10" Manway Agitator 2hp 220v/3 phase/ 154 rpm shotgun condenser 8"x24" $7,000 Link to pictures: https://www.dropbox.com/sh/7a8tjx57opuuohk/AADBGD1p7hBmN0oL1iBxdVc4a?dl=0
  7. jeffw
    Why would one add the rye at a lower temp and not just add it with the corn at 180+? It will gel up there just the same, right? Some off flavor or something?
  8. jeffw
    Out of curiosity rtshfd, what percent do you predict heads and tails (and I assume that number is without recycling any heads or tails)? I run lower than that without recycling, higher than that with.
  9. jeffw
    Why was it sent back to the factory for re calibration? How are you filtering product? I ask because right now I use a enolmatic with the inline filter. Not sure the diaphragm pump can pull it through that filter or not. You can hit me back here or at jeff@oppidanspirits.com. Cheers, Jeff
  10. jeffw
    I don't have PeteB's problem, but that could just have more to do with the rate at which I mill my grain in or the agitator difference.
  11. jeffw
    I have been using a square (Custom Metal Craft) mash cooker and really have had no problems. Ideally the slope on mine would be a little bigger, but it works and is well priced. Closed vs Open top fermenters work pretty much the same. You tend to get fruit flies with open top, but beyond that I don't see much downside. My closed top fermenters have a CIP spray ball which probably makes cleaning a little easier.
  12. jeffw
    Wow, I would think remove "no" from you vocabulary tonight could be construed very wrong. Maybe someone needs to tell Bud no mean no...
  13. jeffw
    Indyspirits, Why do you drop to 170 for other grains? Why not add all at once or is malt one of those cereal grains? I ask because I will add corn and rye or wheat all at once, run up to 190 then drop to 150 to add in malt. I do not do separate temp steps for rye and corn though. I have never had any problems doing this.
  14. jeffw
    yes, you would be processing spirits so you would need a dsp. You could have them bottle for you too...
  15. jeffw
    Sorry I don't remember the answer to this, but as a follow up to your other question, you don't need an operation license to get going. You could have the product bottled for you and you could just get a license to warehouse I believe.
  16. jeffw
    I would consider having product made for you or maybe trying to work out a deal where you make the product at someone else's DSP and just work on getting the first bottle sold. There are so many DSPs now that I think it makes more sense to go this route and probably quite a few have more capacity than they can afford to use. If you are doing brown spirits this makes even more sense, that way you can have "your" product ready to go the day you open your own doors (if you even bother at that point).
  17. jeffw
    Glowe8, you get 25#/min with corn on a 7.5hp motor?
  18. jeffw
    From looking at everyone but Sudzie's numbers, it looks like everyone is doing this without recycling either tails or heads? I am at about 2.6 or so pg without recycling tails or heads, but I am around 4 pg/bushel when I do. The yield I think would depend upon what type of barrel you intend on using and for how long it will age. You can make wider cuts if aging for a longer period of time because some of the low boilers will evaporate faster, but I think you are more talking in the 2-3 year range before it really starts to dissipate. I wish I could find some good literature on this, but I haven't really found anything great and not geared towards American whiskies. My understanding is that the large continuous distillers are leaving pretty much all low boilers in and letting time take care of it for them, but I don't have that at a very high confidence level.
  19. jeffw
    There are absolutely tons of suppliers for this. I have been being from Veritiv. PM me if you would like a contact.
  20. jeffw
    I would consider getting used industrial racking and lay rails down them for barrel racking. I built mine for 15 and 30 gallon barrels and have been using the steel racks for others, but I think going forward for a barrel rack house I would get used industrial. I see some sag in my racking on the 30 gallon racks where the bolts I used to hold it together are bowing under the weight. Just my 2 cents of course.
  21. jeffw
    PM Sent
  22. jeffw
    I have used citric and lactic and in general still prefer citric. The latic is good to a point, but too much results in off spirit in my experience (probably depends what pH you are shooting for). You could always us some of each. I have do this, but I would have to open some barrels to see how the results compare. I have never used anything beyond those two types. Backset is free, but you need to be mashing frequently whereas I only do 1 or 2 a week on average.
  23. jeffw
    Do you have a specialist gin botanical broker you recommend?
  24. jeffw
    Did not know they had one, so no...But why don't you just ask them?
  25. jeffw
    In the TTB webinar, they take 100ml sample, add 50 ml water, and then collect 96ml, so there is way more than a 4% left on the still. I imagine that the amount that is alcohol is quite low, but I would think it would be outside the TTB bottling tolerance. Perhaps I heard something wrong and should watch it again...
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