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indyspirits

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Everything posted by indyspirits

  1. indyspirits
    For what?? We have a 2500 gallon reservoir. We do have a single check valve but don't have any bleeders. We though about adding on at the highest point near the dephlegmator on our tall column. Our loop is piped in Schedule 80 PVC.
  2. indyspirits
    We try not to oxygenate and simply overpitch. I don't want the yeast doing their aerobic thing, I want them doing their anaerobic thing.
  3. indyspirits
    Lots of white wires in the box. Im hesitant to even guess. It appears there are only three wires coming into the box -- two hots and a ground? Where are you located? Really need a proper schematic.
  4. indyspirits
    ASD uses triclamp not DIN.
  5. indyspirits
    It seems someone has already done this: https://www.cooksillustrated.com/how_tos/6458-instant-aged-bourbon
  6. indyspirits
    It always concerns me when they claim trademark (Good Libations) when none exists. Could be a marketing/web dude screwup but make one wonder...
  7. indyspirits
    We considered a small (3 GPM) DI column for post RO but have never had any issue with visible crap in our bottles. If it aint broke don't fix it.
  8. indyspirits
    Is this correct? I believe this is the same thing as your high temp enzymes but not thermostable. This could be your culprit. You need both alpha and glucoamylase -- the former makes long chain sugars, the latter cuts those so they can be fermented. Can you confirm two apha additions? Edit: Just read @DenverDistiller's comments after I posted my reply. What he said!
  9. indyspirits
    These kind of complaints really boil my piss. When people don't understand they fear -- the old NIMBY argument. Infuriating. Best of luck in addresses their (generally) baseless concerns. We're all pulling for you!
  10. indyspirits
    Someone has had too much time on their hands. Where are you located?
  11. indyspirits
    Funny you mention that. Here in Indianapolis about two times during the year they switch from chlorine to chloramines to do a heavy sanitation. Wonder if something like that is going on in Kzoo.
  12. indyspirits
    And what region might that be?
  13. indyspirits
    Hey @bluestar, isn't Tailwinds up in the Chicagoland area a big agave spirits producer? Sure would be interested in how they do it.
  14. indyspirits
    Do you know of a vendor that could assist with that. On a related note, we really need an open-sourced, free (as in liberty) vendor list. I continue to wait for an open, collaborative community to form around distilling as it has with brewing but as of yet, nyet. (this most likely warrants it's own topic)
  15. indyspirits
    And what happened? That's a fantastic idea.
  16. indyspirits
    Do you produce anything other than bourbon? Are your other mashes slowing which could indicate a distillery-wide contamination issue? Our pH ends up around 4.0 to 4.2.
  17. indyspirits
    My intent certainly wasn't to burst your balloon, just to encourage you to consider all aspects of how and what to do with this effort. It seems that you have.
  18. indyspirits
    I've seen the agave syrup at Costco, etc but have never taken not as to whether or not it has preservatives. Our molasses supplier has agave but I'm uncertain as to whether it's intended for sweetening (sulphured) or distilling (hopefully un). I'm tempted to buy a bucket.
  19. indyspirits
    That's fantastic!
  20. indyspirits
    Do you know of a single malt scotch or irish whisky producer that uses a continuous column?
  21. indyspirits
    @RBDistiller - Curious as to how this turned out. We're considering dipping our toe into the agave game but have read, well, nothing positive regarding ease of fermentation. The word "mead" comes to mind.
  22. indyspirits
    I agree with what @Silk City Distillers says. In my prior career (software) we tried to donate 1% of profit to charity which the client selected. It was fraught with difficulty and we discontinued the program after 18 months. You need to determine if you're doing this as a marketing angle or because you're just good guys. Do you think the fact that you donate to charity will increase either (a) revenue or (b) your standing in the community? Is it a well-known charity? It may just be easier to donate and say so in your tasting room rather than go through the acrobatics needed to say as much on your label. Just my tuppence.
  23. indyspirits
    We're recently expanded from a 600 liter pot to a 2500 liter pot. Our next upgrade will be a continuous.
  24. indyspirits
    We've recently purchased 10 Kg of the aforementioned enzymes. If anyone would like to buy half of each I'll sell them for our cost + shipping. Indiespirts
  25. indyspirits
    Your time must be worth zero.
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