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CharcoalAged

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  1. I know Stranahan's helped design a barrel filler with Husky that's similar to what you would use to fill up your car with gas - automatically cutting off the fill before it gets to the top and overflows. Here's Jake Norris' write-up of the tool: (search for 'Husky' on the page) http://www.jakewhiskey.com/ Here's the company that did it: http://www.husky.com/
  2. There's obviously a cost here that has to be considered, but if you're getting eyeballs on your brand on the coaster, does it matter if a beer sits on the coaster? It's a question of whether a) are those beer drinkers ever going to be your customer (or are they only beer drinkers) and b ) is this the most cost effective way to build awareness. Anyone see an increase in retail sales following an introduction of coasters to an establishment?
  3. Mike, with natural So2 almost always ending up in wine during fermentation how are you ensuring a zero SO2 level? Do you treat the wine with anything before distillation or just stir it up?
  4. In fairness to Uncle Rob, that's how distribution works. You might be able to go to the same source, but if he is buying for 100 distillers then he can get a much lower price, take a cut AND provide you a better price and/or service relevant specifically to what you are doing.
  5. If you check out the exhibitor list for the Craft Brewers Conference, you can find a number of Mash tun builders - sort by category - just select 'Mashing/Lautering Equipment' http://www.craftbrewersconference.com/trade-show/exhibitor-list/
  6. On a related note, the reg says that a distillery can't be on 'premises where beer or wine is produced.' I've seen a few where the distillery is in the same building as a winery. Is there some exception for micro-distilleries? Is anyone on the forum here doing this now?
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