Golden Beaver Distillery

Get a mash pump and a tube-in-tube heat exchanger. You can cool your mashes on the cheap. @Southernhighlandercan help you out sourcing one.

Winter we pitch at 90°. Summer 70-80° Our honey wash starts at 18 Brix and finishes in 4 days. We use our jacket fermenters to keep the temps at 90°. Our whiskeys are all fermented in open fermenters, no cooling, and we just let them run.

It's the yeast of choice for Wilderness Trail. Also, works well for us working in 100°+ conditions in our distillery 6 months of the year. Some of our mashes get up to 110° and we get no off-flavors using FP-1. We use it for both our whiskeys (rye, bourbon, rice) and honey spirit.

Ferm Solutions FP-1

Sulfur would be my guess. Have you done a second distillation run with the strip yet?

But if you are in the West or anywhere where water is scarce or on septic system, the closed loop chiller is the way to go. Yes, you have the added expense of purchasing storage tanks and a chiller but you will have nearly zero waste water (spent mash goes to the farmer). We reversed flowed a 5 ton chiller ($10k) and alternate cooling two 1,600 wine tanks that we circulate chilled water with a second pump to our two stills and heat exchanger (Paul's) for crash cooling.

Second that! Rachael Nelson is awesome to work with. Kris

Get a good architect firm to help you design an F-1 rate distillery (2 hour walls/no sprinkles) and tasting room. The money you spend with them will save you down the line with the county/city and fire Marshall.

A window is a must! Our tasting room after construction and just recently for a product shot. We will be putting a Tennessee Thumper in the window in a few week to run flavored moonshines. This will add to guest engagement watching the jars in action.

https://www.glaciertanks.com/search.cgi?keywords=condenser

https://www.propacksolutions.com/bottle-matic-16-label-applicator.html Did 2,300 bottles the first month with it and it worked flawless.

Volunteers. Hell, I bet you can come up with a scheme that they pay you to work in the distillery and fill out the labels.

We do a no cook rice spirit. Doesn't require any special yeast but you got to have patience as it take two weeks longer to ferment than cooking. I may submit a proposal.

Looking for a used still - 50 to 100 gallons with a column. Steam preferred but will consider electric.

We've removed the glycol tank and plumbed the chiller to "reverse flow". Water leave the bottom of the storage tank and flows into the chiller (condenser) then out to the system. The return line discharges at the top of the tank. This is a more efficient system one based on the use of glycol and less wear on the chiller.

Vapor Spirits in Boulder CO bottles a Ginskey under Boulder Spirits Label - https://boulder-spirits.com/products-ginskey

Use carbon to clean up the distillate. Don’t use a lot as it will strip flavor from your spirit. You can use a cheap house water filter housing and an off the shelf carbon filter. The housings have 3/4” female NPT inlet/outlet that you can use sanitary fittings with male 3/4” fittings. Connect your hose and pump the distillate through as slow as your pump can run. or you can hang a pipe vertically and place distiller’s carbon in the bottom end held in place with several coffee filters and clamp. Fill the pipe and let gravity do the work. Only blending your water slowly will prevent the oils from “snapping off”.

Yeah, got an issue with our product name?

Selling our Beaver Likker Moonshine™ in 50ml Beaver Shots™.

We use our pressure Ryobi washer everyday, cuts down on chem use, too.

What is the current TARIFF rate?

We're doing a similar contract now. You're the DSP so your name is on the label as the distillery and bottler, so you might as well take a percentage of the distribution as you will have to mess with bottling and shipping and taxes. Charge for R/D. (pre paid) Charge per batch/barrel. (net 15) Charge for COLA submission (net 15) - minor stuff, but it's a cost to you to mess with it. Charge for bottling and warehousing (net 30) - man-hours and sq ft rent. Charge a % on sale to distributor(s). (net 30). If you sell the bottles in your tasting room you will need to also have an agreed to price per bottle you will pay them. Excise tax (COD) Make sure your attorney and CPA are involve from day one. Track everything. Don't sell your services cheap. You built your distillery, studied and sweated to get to where you are. They need to pay a fair price for your time, equipment and expertise. And make sure like CaptnKB said, make sure the loss of production for your business is worth it overall or walk away. Just my opinion. Best of luck

Anyone in Nor Cal doing contract on 50ml?

Looking for fresh dumped bourbon barrels. Prefer Northern California, Nevada or Oregon source for pick up. Thanks Kris