indyspirits

Wow! That's surprising. So our 6x30 column should max out at 11 gallons / hour. Looks like we need to slow our roll.

What's the reasoning?

You never miss a trick do you.

I thought mine was 8" but it's 6 x 30 purchased from Glacier.

Im not at the distillery but mine is like this: I use simple platinum cured silicone for the in and outflow. Pick it up at your LHBS. It's really not much more than a trickle -- contact time is the name of the game. 300 gallons in about 12 hours. Be sure to wash your carbon bed w RO water. We use 12x40 coco husk carbon. I'll need to check as our spool may be 36" not 24" -- it was clearly the most expensive component. We also have a small 1/2" 3-part value to module flow into the bottom of the filter. All in it was around $750. Edit: Add cost.

Or you can make your own grounding "kit" from about $3 worth of parts from Lowes or any other big box store.

Is that still at thing??

Two questions -- #1 - im concerned why your starting pH is so high. What's the pH of your water? #2 -- there's no way to determine except to titrate a sample recalling that pH is a log scale so it will take 10x the quantity to get from 8.4 to 7.4 than 8.4 to 8.3.

Addendum: Perhaps they don't ship from producers but they certainly ship from retailers

I get booze from FedEx all the time. Mostly from Master of Malt but also from other vendors.

It does get a bit tiresome doesn't it.

Are you certain? I always thought maillard happened well above boiling point (which is why when boiling brats in beer you never get browning). My inclination was to think MR but the temp seems too low. Well played! As for nutrients, we have never used them for 100% corn. Do most others?? Also wondering if the subject of the OP has an agitator and if they're tracking the hex fluid temp. I suppose if they're running it nasa hot they could get some MR.

I just peed my pants a little.

You've clearly lost your mind and confused me with someone else.

I have no idea what you're referring to. I never said the word "stick", only exploiting the notion of an oak container (as per the regs) rather than a barrel. Simmer down there killer.

Very good point. Three years ago we were quoted $350 for second-fill barrel. Now I field a dozen calls a week from coopers / resellers.

I dont have the BAM in front of me but I dont believe it ever mentions "barrel", but rather "container". Could that be an exploited loophole??

Ouch. Slow? Do you source it through Cabot? Did you develop your decolorizeation protocol?

What size AC do yo use for this?

I wish I had time to do a trial of 70% TSAI non-clarified vs 45% TSAI non-clarified and 45% clarified. Only so many hours in the day. FWIW, we use 70% TSAI and don't clarify.

I agree! We're going to stop using any trays (previously we did all sorts of heads compression with our 4-tray column) at all and run it as a single pass. Maybe it's not more flavor but rather depth/richness to what we have.

Our process is basically this: Fill mash cooker with AC filtered water (75%) and backset (25%) , warm to about 100 F. Add KMeta at a rate of 9 milligrams per liter. Start agitator, Add molasses by weight (we use 70% TSAI molasses) to observed brix of 17. Stir. Like. Hell. Toward the end we use our FIP and "pump over" to ensure thorough mixing. We add our house nutrient recipe which is DAP, B complex vitamins, mag sulfate, deactivated yeast) and yeast (we use lallemand distilamax rm pitched at a rate of .25 g / liter) rehydrated as per instructions. We pump from the mash cooker to a closed fermenter and set the temp to 92F. This goes dry in about 6 days. Problems: I want an agitator on the fermenter. Temp starts to drop after a few days. I'd like a way to maintain heat. Going to try an 800W Finnex aquarium heater.

Is this one the scanned original article with his picture on the first page? Can you post that here? For the life of me I can't find my copy. I thought it was on bostonapothocary but cant find it.

In 2018 we've committed to take a serious look at our entire spirits portfolio. First up: rum. Our rum is not great; simply put it's too clean, even following best-practices (ph control, use of backset, appropriate nutrients, step-fractioning of tails, controlled ferm temp, -- except no heating, ) and it's one of the most expensive products we make. It's time to shit or get off the pot. I've read, re-read, and re-re-read most papers on rum and have focused on Arroyo's 1943 patent filing "Production of Heavy Rums". A few questions before I dive in. First, where can I source clostridium saccharobutyricum? I've found a commercial lab but it seem expensive ($350 / approx 6ml) but more importantly propagation seems complex (see attached). Our ferments are 600 gallons which means our bacteria culture would need to be (as per Arroyo) 30 gallons. Wow. Also, Arroyo alludes the the fact that the intent is to age this rum: Although we do age our rums, a good portion of it is produced as white. Does this method lend itself to new make spirit and, if so, how would that effect the cuts? Is anyone using clostridium saccharobutyricu? If so, how are you growing the required volume in your distillery? 860.pdf

How much were vendor booths this year?