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38°

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Everything posted by 38°

  1. We started with the system as soon as we had recordable transactions and equipment. I think it has been incredibly helpful to be set up from the start. We hit the ground running and wouldn't have time to devote to a proper implementation if we tried to do one now.
  2. It would be great if ADI or ACSA did that.
  3. “It was shocking to run out of our house to see a large part of our business going up in flames,” said Blain Roberts. “We do not know the cause of the fire. At the time, we were distilling water.” Assistant Fire Chief Daryl Brown said that the cause of the incident is under investigation, noting that the family said they thought it may have started with some overheating equipment in their distillery process. There were no people in the building at the time of the fire and no one was injured.
  4. https://greatnorthwestwine.com/2021/05/16/fire-destroys-distillery-at-westport-winery-garden-resort-in-washington/
  5. https://www.eptrail.com/2021/03/12/elkins-distillery-fire-deemed-accidental/ Failure of the still.
  6. Once again, would be very nice to know exactly how this happened. We should all be keen to learn. Lots of photos of thier setup and install on Instagram. Glad noone was hurt.
  7. We too have a propane fired boiler (Parker). We use way less propane than we had planned for. A good thing and a good lesson for us was to over budget everything.
  8. Just bringing this back up. Anyone out there know what happened so we can learn from it?
  9. Any more information on what happened here? I would like to know. Hoping someone is willing to share. https://www.9news.com/article/news/local/elkins-distillery-fire-estes-park/73-db079654-b986-4813-ab2c-e4691e92c0d9
  10. We did not sprinkler. We chose to do a 2 hour firewall in lieu. With sprinklers we would only have to do a 1hr firewall. 2hr wall, with appropriate 2 hr windows and doors are a significant expense, but in our case, sprinklers were not feasible. FYI a tasting room and production area are two different occupancies in many scenarios for several reasons. Hence, the need for fire separation. Also, technically the ttb doesnt allow a tasting room in a DSP, another reason for physical seperation.
  11. Sprinklers were way out of budget for us due to california regulations and our rural location. We had to 2 hour firewall all walls and the ceiling. Even the adjoining business walls. If I recall, the distillery was the side that needed the sprinklers.
  12. My two cents: almost everyone who has come into our tasting room so far comments on the large windows looking into production. It is a huge boost to the ambiance. And, as NotSure pointed out, I believe it increases sales/awareness of what we do here. One consideration is cost. In our set up (no sprinklers) and local we needed 2hour fire glass. Not inexpensive at all, difficult to install, long manufacturing lead times. In my opinion, there is no other way to go. https://www.instagram.com/p/CHjGVISsMyE/?igshid=172asc7to8wfi
  13. Did you happen to find a good solution for this bottle? We have the same issue in addition to a wrap around two part front label.
  14. Do you have access to propane? We use propane at our facility for the steam boiler. So far so good.
  15. Did you ever find a source for these? Also, looking for any 3+ year bourbon sources out there. Thanks
  16. We are in norcal. My understanding is that sprinkler systems are not required on existing buildings under a certain sq footage for some occupancy ratings. However, the existence of sprinklers does impact your fire wall requirements as well as MAQ. Search MAQ on here and you should find a ton of great information you can bring with you to the county planner.
  17. Can you shoot me a link to that printer @Hudson bay distillers ? Thanks!
  18. 38°

    SINKS

    Handwash sink required forums in the tasting room. We also have one in the bathroom and utility room in the production area. No three basin requirement for us. We are in Norcal. It'll really be up to your local jurisdiction Env. Health folks.
  19. We just went through the process and received our DSP, our experience was different than your advice - the agent called and told us "tasting rooms are not allowed in a DSP, please remove it from the drawing and only submit the DSP premises." So, pull info from the website all you want, I am just sharing what our actual, real life experience was. It's not the first time our experience was different than someone's theoretical expert opinion.
  20. Yes, do not include the non-DSP areas at all.
  21. What pumps do you typically recommend for this type of set up?
  22. Why mashed and fermented onsite? We partner with small locally breweries and wineries for our base. Its keeps the ecosystem local and supports more than just our business.
  23. I am not flaming you, and I'm not stressed either. Your post says you're selling them "a little over cost" (not at cost) and you have "a few 20,000 unit lots". I drew some conclusions that must not be accurate in your view. Good luck selling them.
  24. I just have to say, for those of us struggling to find small amounts of supplies, I have little sympathy for folks who hoarded by the tens of thousands.
  25. I would plan to pay for 12-18 months rent before you open your doors. Also, I would work into any lease an "out" after the first year if the federal, state, or county approvals do not come through.
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