Thatch

MGL is correct. GS1 are the folks that keep track of each companies issued codes. This way there is no overlap. I have no idea what Speedy might be selling but I have written to AIM (Automatic Identification Manufacturers) to see what their take on this is. Each company the world over that is a subscriber to GS1 has its own unique company identifier and block of product numbers which they are free to assign to their products. I'll post whatever response I get.

bluestar - Yes, we will be. This was fully disclosed in the application.

Got our permit to have a DSP and malt plant in the same building without any partition or wall between. Dave Dunbar did all the work on this one. This is allowed by the regulations but as Dave told me from the start of this application (took 46 days) the TTB does not have to grant permission. If you want to understand how he did it, please contact Dave directly. Dave is a constant contributor to this forum. David Dunbar dhdunbar1@gmail.com Ellensburg, WA

West Branch Malts, Brunswick OH 46 days. This is a special case in that we are building a distillery inside a malt house. Dave Dunbar did all the heavy lifting on this one. There is a separate thread about the malt house where I will post more information so I don't sidetrack this thread.

Hey Paul, What's the footprint of the still you describe in your post? Are you still able to achieve a Maillard reaction at these lower temps under vacuum?

Our fire marshall is okay with anything in consumer packaging and not counting it towards our total allowed. Please understand that means nothing. Your AHJ gets to determine the meaning of the specifications and his comfort level.

There are many posts on this forum that refer to the Authority Having Jurisdiction (AHJ). Your local building department is this entity and they call the shots. 1. Never heard of this. 2. Bottles do not count towards you "storage" Here's a good article http://www.klausbruckner.com/blog/distillery-storage-dilemmas/ 3. This is up to the AHJ. Most equipment coming in from Europe is not UL but there are billions of dollars in European equipment running in the US. 4. Doesn't seem logical but this is a call for the AHJ

I'm happy you have never seen it. However, I know of at least 1 instance where the DON level in malt barley was 7% and was brought down to .6% with a Satake color sorter. I know of no maltster who does not test for DON.

The "cheap" barley is not likely malt grade and can have nasty items such as vomitoxin (DON) in its mix. Prior to purchasing, the barley would be tested and a maltster would reject this barley since a high enough concentration would make people (and animals) sick. Vomitoxin will not be corrected by cleaning.

You are probably in the wrong place. Craft Maltsters Guild is where you would want to ask this question. http://craftmalting.com/ There is a "contact us" towards the bottom of the page. If no one responds in a day or two let me know and I'll try to get you an invite. But, I would need your name, company name, location and what you are trying to accomplish to put this out as a general mailing to the Guild.

You need to discuss this with your Chief Building Inspector. He is the AHJ (authority having jurisdiction). If he says it's okay to install non-UL equipment that is his call or the call of someone that reports to him. Many large pieces of equipment that are being used in factories in the US but are imported and not UL or CSA are installed and used every day. Keep in mind, he does not have to say yes.

The real answer is to talk to your Head Building Inspector. He or someone who reports to him is the AHJ (authority having jurisdiction) in this matter. If he says it is okay to have in his city, then it is okay. Many pieces of factory equipment that are installed in the US are not UL or CSA but that is up to the AHJ.

This is pretty much the size that I will be trying to match. How big a pump are you using and how/when are you triggering it? Sounds like the sanitizer tank is a 5 gal container, what did you use? Would you mind taking a picture and posting this great solution for all to see? Thanks again for all your time.

Elegant, thanks for the insight. Any recommendation on the size of the sanitizer tank based on fermenter size? How did you decide on a size for the pump?

Thanks for the insight folks. Skaalvenn, how do you "pump all the CO2 to the outside"? I get the fact that the sanitizer acts as an air lock but how do you get the CO2 out of the sanitizer? Sorry to be so dense but since CO2 is heavier then air this might be a better way to rid ourselves then triggering our vents fans which are 10 feet high.

Based on your previous post and my discussion with the distiller yesterday, we are going to monitor for CO2 and Ethanol and tie this into the ventilation system. Since CO2 is heavier than air I would think that the CO2 sensor has to be no more then 5' above the floor. Any recommendation as to the height of the sensors?

Thanks Tom, Any idea what the chemistry is behind the sanitizer? Why does it work? What do you do with the sanitizer in the bucket after its full of CO2 bubbles? We've got good venting in our building and will have monitors in place but the fact that CO2 is heavier then air make me wonder how good a job I will do dispersing it with fans in the middle of winter. I'm surprised this topic is not discussed on this forum and I could not find much information elsewhere. Is this not a big issue? One of my associates just came back from school warning of "brewers death"

Visited a distillery in today and the Distiller mentioned having both an alcohol and CO2 monitor. He thought this was required by TTB. Is there any monitoring required by TTB, if so, what? He has an interesting way of venting the CO2 from his closed tank fermenters using his CIP tube into a bucket of soap. Anyone else using this technique? How does this help to disperse the CO2?

Thanks guys, Good stuff. mjduheme - the tank already exist for another purpose. It is 5000 gallons and we keep it at 52 degrees. For the time being it is an easier plumbing job until we get to the point where we need another chiller. I didn't consider using manifolds but that seems to be a great solution.

We hope to have somewhere between 4 and 7 300 gallon jacketed fermenters that will be temperature controlled with water from a large tank that is chilled from a glycol chiller. I am trying to decide how to chill only the fermenter which needs its temperature brought down. I am thinking of a temperature controlled valve mounted to each fermenter that would either let the water into the jacket if necessary via a T fitting or if closed would bypass this fermenter. Any better ideas? If this is a good idea any suggestions on where to get this type of valve? We will be an all malt shop and we will be fermenting off grain. Thanks!

I'm great. You tour and tastings were wonderful. I hope to do it again this Fall.

Welcome Thomas, I visited you last spring. Great facility, great products.

That's great as long as the TTB says they are oak containers. Please let us know when TTB has sanctioned your product

Hi Finished, I wish Dave Dunbar was chiming in on your question. Since he hasn't, I will tell you what he told me. The serial number is YOUR internal serial number such as Still #1. You can file without having equipment but you will at least have to get a practice/recipe still pretty early in the process. Unless you think you completely understand what you need, I would contact Dave and either pay his hourly rate or have him apply for the permit for you. dhdunbar1@gmail.com

Nope, pretty much read everyday and no returns of old "Unread Content"