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TwentySevenBrewing

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Everything posted by TwentySevenBrewing

  1. Saw these guys at ADI this past summer, some nice equipment and technology. Good Luck https://www.brawnmixer.com/
  2. There was a great presentation at this past year's ADI that spoke about this, if you have access to the member's ADI videos, check it out. Its title is Proofing: Novel Method for Obscured Spirits. Chris
  3. Following this thread, thanks for the updates, and please keep us posted on the results. I am looking to get a hammer-mill and will be moving grain from a "milling-room" into our cooker, so I am interested in how everyone else is set-up. Chris
  4. Palmer's book is awesome. I have both editions and have used them often. His book on water is amazing as well. Takes some time to work through it, but vey helpful, especially for brewing. He's a good dude as well, down to earth and willing to talk about anything. Cheers
  5. If you can please share what you dislike about flavorman. If you prefer please PM. Thank you Chris
  6. I see "Batch Distillation" on Amazon now for $55?? Good luck man, we are hoping to open by end of year, but that's what I said last June...Taking our time, can only make a first impression once.
  7. Cheers! Fellow brewer that made the natural journey towards distillation. There are a few that I would recommend starting with, depending what you plan on making. Matt Strickland is a favorite author and has two great books, "Batch Distillation" and "Cask Management for Distillers", both are generally whiskey focused, but offer a lot for any type of spirit. I know its a hike, but if you are ever in Lexington NC ,let me know I'd love to talk shop. Chris
  8. Absolutely love Batch Distillation, check out Matt Strickland's other book, "Cask Management for Distillers", excellent read if you plan on aging anything in wood. I had the privilege of meeting and speaking to Matt at this past year's ADI. What are you making mostly? Cheers, Chris
  9. Absolutely, we are in Lexington, NC and hope to be open by end of year, keep me posted on how things have worked out. We will eventually be in need of some flavor help..
  10. Flavorman in Kentucky, we had a tour as part of our MU class, haven't used them, but very impressed with their facilities.
  11. I have not seen any of their storage options, and we haven't opened yet, however I have always had good results using the "vittles vault containers" for my homebrew grains and other ingredients that I wanted to protect from moisture/light etc. Cheers, Chris
  12. Thank you for sharing this. We are also looking for some options, and they are located in NC which is perfect for us. Cheers Chris
  13. Following this post, once we get up and going I will need to carbon filter as well. We will have a larger volume. Is the housing made of stainless steel?
  14. Excellent, thank you. If you don't mind sharing the specs of the mill, Brand, HP, etc. Cheers, Chris
  15. Yes, we have a separate mill room, that we will be augering from, thank you. Anyone else have any pictures of current set-ups to share?
  16. I know this post is older, but if anyone can post any pictures they may have. We are shopping for a hammer mill, and I would like to be able to auger through a wall into our mash cooker, and would love to see your set-ups? Have looked at both the CME 10HP and the Sentry 145. Each batch will be around 1200-1500 lbs of combination of corn, wheat, rye and barley.
  17. I fly in on Tuesday (8/22) and hope to make the TTB workshop, look forward to meeting some of you. Chris
  18. Excellent! We are in Lexington, NC! Can't wait to meet you guys
  19. My partner Michael and I will be attending our very first ADI conference in Las Vegas this August. I look forward to seeing so many of you that I've "met" here on the forums. Cheers. Chris
  20. I agree this forum is awesome. I check it daily (sometimes multiple times). Have been practicing my craft for a bit and we are getting ready to open this fall. Welcome, I look forward to following your progress. Cheers, Chris
  21. I see that this is an old post, but I'm reading everything! I know as a beer brewer that we need to add o2 that is lost due to the boil. In distilling there isn't really any boiling, maybe some if cooking cereal grains, but certainty not as much as brewing. We will be opening later this year and I'm looking for follow up advice, what works? I like the idea of just transferring wort/wash into the top of my fermenter and allowing o2 pick up from splashing. Any updates would be appreciated. Cheers! Chris
  22. Thank you Michelle, we love it, "Miss Piggy" will fit in just fine here in Lexington.
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