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38°

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38° last won the day on July 22 2023

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  1. We ended up having a local welder modify a few regular ones and make some for us.
  2. We are on propane. The only drawback is making sure to find a reliable supplier and having the boiler converted cost us a little bit extra.
  3. Our prices are set the same for all distributors with the exception of Libdib because thier cost model is different (we eat shipping, extra packing costs, etc). I'm interested in hearing what other do as well.
  4. We do a bourbon product that has honey as the sweetener and hover between 3-7 % by volume.
  5. I think it greatly depends on your local distribution facility and drivers. For us, GLS is a no show on pickups at least 60% of the time. The drivers are knuckleheads. FedEx is a nightmare at out distribution facility with constant lost packages. Even the drivers hate working there, although they do try. We've got a great relationship with our UPS resources. 🤔
  6. UPS is by far the most reliable for us where we are at in Norcal.
  7. We make a Bierschnaps. From a reception standpoint some people love it, some hate it. Beer fans almost always try it. We always put some oak age on it, either wine or whiskey barrels. In our experience the best bierschnaps come from minimally hopped dark beers. They usually turn towards a scotch flavor profile. If you're using a variety of beers, you're going to end up with a variety of products/flavor profiles. I'd be afraid the hoppy bitterness will translate into your neutral if you go that route. End of the day it's a small batch corner product for us that allows interesting conversations about our brewery partnerships.
  8. At Hinterhaus we make a Krauterlikor (similar to Amaro) from our wine based neutral.
  9. Ok, now that makes sense to me! Like I said, a little slow on the uptake over here haha
  10. I must be crazy but I still don't see how you empty or fill or sample a barrel in the middle of a brick of barrels. I am not saying it isn't a great solution or we'd not want to build our own. But I just don't see it.
  11. https://www.justinpagedesignco.com/ Here is our guy. Super creative and easy to work with.
  12. If a production designer or actor or producer wants your brand in a movie or TV show it will happen, in our experience usually without you paying anyone. Not saying these guys aren't legit, but, when we were contacted by them a few days ago and told him we've been in movies without paying....he was pretty excited to get off the phone with me.
  13. Hi There. Feel free to shoot me a DM to discuss. If not us, I may be able to point you in the right direction. Best
  14. We only want to remove yeast to satisfy our local water district. They don't have science behind it, they just don't want us dumping yeast. Right now we rack and that works ok, just messy, hard to deal with, and the slurry left over still has some liquid which could be distilled. If we can find a better method of removing yeast (before or after distillation) I feel we can get better yields and have an easier byproduct to deal with. For now this is our only issue, however, with expansion our water co will likely not let us dump anything putting us much closer to your situation.
  15. I'd love a good answer too. We're in the same situation. Trying to find a way to filter out yeast before distillation has been a challenge as well.
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