Pour Decisions
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Everything posted by Pour Decisions
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Hello from United States
Pour Decisions replied to Sheepshead's topic in Welcome & Introduce Yourself
welcome aboard -
@ViolentBlueI'd like to purchase one as well. Pm me please
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I was in a similar situation and tackled it bottom up. I also use a small barn on my residential property. Received my local zoning approval, then simultaneously applied for PLCB and TTB licensing. I received my TTB permit in all of 12 days and PLB in 4 days!
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750ml round flint glass for sale
Pour Decisions replied to WhiskeyNwoods's topic in For Sale - Peer to Peer
PM sent -
Get your Federal Permit? How long did it take?
Pour Decisions replied to grehorst's topic in Federal Gov't
I may have the record, I submitted my application late evening on Thursday 2/24/22, received my approval today 3/8/22, 12 days. Time to start testing my recipes! -
Also note there IS a slight difference in wording from the actual application to the application help located on the TTB website and document linked above. From Help Document: From the ACTUAL application:
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Thatch is correct here. I submitted my TTB application 2/24/22 and this was definitely listed as a requirement, including the approved locks. I specifically stated those details in my "plant security" plan and description of doorways etc. Since this topic has come up quite a bit, I've attached a pdf screen grab of the transcript from my TTB application. This should clear some things up and answer this question for future inquiries about it. Tasting Room Separation.pdf
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Hey Justin, have you perfected your pink gin yet now that the butterfly pea is added to GRAS? https://www.federalregister.gov/documents/2021/09/02/2021-18995/listing-of-color-additives-exempt-from-certification-butterfly-pea-flower-extract
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Confirmed what I selected, thanks.
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I received my local and state licensing and am in the process of completing the TTB application. I'm sure I'll have a few questions that I could use some input with. Currently, I'm at the point of listing my equipment and seeking some clarification. I was under the impression I was to list my ferment tanks but I do not see that as an option in the dropdown menu. Do I forgo listing them or identify them as production or processing tanks?
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Anyone have any success with a take on the typical brewery mug club by offering a cocktail club? While I'm still under construction and TTB application, my initial local zoning approval prevents me from having onsite sales for the time being so I'm exploring other options. Online sales with direct ship and in house pickup are options as well as bookings for tastings but I'd like to perhaps dig deeper into offering a cocktail club that should bring in some recurring income based on a monthly subscription model. Anyone doing this?
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Fabulous little setup there. Might be a great unit for us smaller guys to be able to produce a larger volume without the need for larger equipment. is this your design?
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I do not currently. been at the hobby level for and moving towards getting my DSP so need to make some process improvements!
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Thank confirms my suspicions, thanks for the input
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Beautiful rig, I recall seeing pics of your masterpiece of a setup!
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Hit up Brendan Brendan Johnston, Assistant Cooper / Owner. EAST COAST WOOD BARRELS 162 Industrial Park Rd Beech Creek PA. (USA) 16822 570-907-0133 office 540-808-9031 cell www.ecwbny.com
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Thanks Paul. I sent Susan an email for info, I'm Interested in those. I will be fermenting on grain so would like to also have some method of movement.
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Nice idea, I'm surprised I missed them. Do you agitate by some means to increase the contact with the coil?
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I was also researching immersion coils but was thinking more on the lines of using one in the ferment tank. What's your thoughts on using one in the mash kettle vs in the ferment tank? I have three 110 gallon conical poly tanks that I could potentially pump one batch into and let an immersion cooler go to work while I'm mashing in a new batch. Opening on the ferment tanks is only around 12" diameter so somewhat limited as to what I could fit in there.
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Looking for input on mash cooling. What recommended process would work to cool to pitch temp without the use of a jacketed chilled tank? Don't need to crash cool but looking to speed up the process. I assume a counter flow heat exchanger of sorts would suffice? I'm talking small volumes around 100 gallon. I do have ice cold 49° spring water and would like to ferment on grain. What methods have been working?
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best of luck!
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That's a definite yes and yes
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Have you tried rinsing some with high proof neutral instead? I'd be willing to bet you don't see it when filling them after rinsing this way as opposed to blowing
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Care to Pm me a copy i can take a look at?
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would love to have a bunch of experienced users brainstorm and put together some spreadsheets for the industry to use and share.
