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Beerideas

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Beerideas last won the day on September 25

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  1. Beerideas

    flavored

    My experience with cherry is that you need a significant portion (if not completely) of sour cherries, not sweet. Often the medicinal/cough syrup components are either artificial or a sweet variety of cherry. To maximize flavour and and aroma a blend of sour and sweet is often a safe bet.
  2. Beerideas

    flavored

    Are you looking for real cherry or man made?
  3. It would depend on the column size. Consider ADE or Still Dragon for quick and cheap.
  4. Thanks folks. Back to the books it is!
  5. I've read a fair bit on perforated trays vs bubble caps and I can't work out a straight answer. Which is preferable and why?
  6. Foreshot. This is great to hear. Succinct with a simple explanation that I can handle. You pretty much answered all the major questions that I had. adamOVD Thanks for your patience and sticking with me.
  7. For the record folks, I've been trying to learn from the wisdom of others. I didn't mean to start up any sort of controversy on here.
  8. Well this is getting interesting. Like adamOVD we are pretty confident in brewing, an we do have a fair bit of overlap. Yes we would need to make neutral to start in our market as NGS is heavily penalized locally. As stated, we too are avoiding taking on extra debt as we already have plenty. We have a decent handle on fermentation, grain handling, heating and cooling etc. Distilling is a (somewhat) natural extension of that. To speak on what glenlyon said, we have been trying to avoid the zoning pitfalls and are of course consulting with the appropriate governing bodies. Our
  9. Well this is getting interesting. Like adamOVD we are pretty confident in brewing, an we do have a fair bit of overlap. Yes we would need to make neutral to start in our market as NGS is heavily penalized locally. As stated, we too are avoiding taking on extra debt as we already have plenty. We have a decent handle on fermentation, grain handling, heating and cooling etc. Distilling is a (somewhat) natural extension of that. To speak on what glenlyon said, we have been trying to avoid the zoning pitfalls and are of course consulting with the appropriate governing bodies. Our
  10. Alex is my spirit animal! We have a decent plan, but being new and trying to start lean isn't covered all that well. Keep this discussion going folks. I'm learning at every step. Even the amusing ones.
  11. Roger, thanks, will do. I spoke with him a while back. Might be good to sort things out and right the ship. Alex - We've answered most of those questions internally, its a matter now of figuring out how to start lean. Some great pieces to think about though
  12. Howdy Folks, We are a brewery looking to branch out into a small distilling operation as a proof of concept before pulling the trigger on a bigger operation with more bells and whistles. As you can imagine we want to start up pretty lean, and have access to a fair bit of equipment to help ourselves out. We are looking to play with everything from clear to brown spirits eventually and so want to be fairly flexible. I've got a few quotes from people and I'm wondering how many of these options we really need. Things that I'm wondering about Gin Basket - My und
  13. Wouldn't it be easier to work backwards through your still size to determine batch volumes after a stripping run?
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