Jump to content

Beerideas

Members
  • Posts

    31
  • Joined

  • Last visited

  • Days Won

    1

Everything posted by Beerideas

  1. Definitely sounds like Refermentation. Common issue is beer canning if mistakes happen.
  2. Just thinking out loud here. Calcium Carbonate vs Calcium Sulfate... is one a better buffer? Better solubility? I'm a carbonate guy because of beer. Would sulfates impact things?
  3. If I recall correctly Hemp is particularly oily, so it may effect the process. As well, it isn't exactly flavour neutral. But if you give it a go, send me a sample. For "Research" purposes. 🤪
  4. Seems that the PH drops like a stone as the fermentation is ongoing. With no buffering salts this is expected. Have you tried adding something to neutralize the Acid?
  5. We grabbed a small system from them for testing but are a ways from firing it up still. Seems they are chinese imported with NA electrics.
  6. PanamaDave, Theoretically you can harvest yeast and eventually have its characteristics change over time, but those changes are random and slow. Unless you are basically always pitching and harvesting there is likely to be lags in production that will stress the viability of the yeast. Of course if you are planning a huge distillery this could easily be overcome. As to harvesting/recovering yeast after fermentation this is common practice in the beer world, and could be done if you sanitation regime is solid. This would be easiest by far if your fermentation is done off the grain, as it allows for easier clearing etc. I've never tried it grain in so perhaps someone else can sound off. Real World: You might be able to repitch occasionally. Finding a strain that suits your operating conditions is best. Lots of whiskey and rum distilleries are in come pretty warm climates.
  7. That sounds like stratification. Do you agitate after/during blending?
  8. I mean, if you are going to have a beer, maybe have a real one... 😀
  9. I just wanted to pop back into this thread and thank everyone that offered help. We are looking at locations and forging ahead.
  10. 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.
  11. Beerideas

    flavored

    Are you looking for real cherry or man made?
  12. It would depend on the column size. Consider ADE or Still Dragon for quick and cheap.
  13. Thanks folks. Back to the books it is!
  14. 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?
  15. 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.
  16. 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.
  17. 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 local market is underserved (yes we did some market research) and of course we understand the value of winning the local market. Alex_SOR - you make some good points, even if I'm not a fan of the tone. Of course we have a plan - this isn't our first business and to call that into question is needlessly insulting. Of course I'm reading a pile, and have been for quite some time. Your third point about needing to be a specialist is somewhat lost on me, but I'm not very smart and I have an alarmingly low post count as you mentioned, and clearly that is important to discussing things here. Owning a brewery certainly doesn't qualify me as an expert in producing alcohol and I would never claim such a title. I asked some very specific questions and you have chosen to attack and belittle me. I'm not sure how this was deserved, but thanks for this. I want to thank you all for your help so far. Of course we have been reading, refining and reaching out. I've always believed in the wisdom of the crowd as well as relying on the knowledge and experience of others. When we started out in brewing this is what we did, and we have always been keen on helping others. The beer world has been quite good to us, with lots of sharing of resources, knowledge and experience, and I figured that Distilling was similar and this experience has shown this to be the case. Thank you all. Please keep teaching me!
  18. 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 local market is underserved (yes we did some market research) and of course we understand the value of winning the local market. Alex_SOR - you make some good points, even if I'm not a fan of the tone. Of course we have a plan - this isn't our first business and to call that into question is needlessly insulting. Of course I'm reading a pile, and have been for quite some time. Your third point about needing to be a specialist is somewhat lost on me, but I'm not very smart and I have an alarmingly low post count as you mentioned, and clearly that is important to discussing things here. Owning a brewery certainly doesn't qualify me as an expert in producing alcohol and I would never claim such a title. I asked some very specific questions and you have chosen to attack and belittle me. I'm not sure how this was deserved, but thanks for this. I want to thank you all for your help so far. Of course we have been reading, refining and reaching out. I've always believed in the wisdom of the crowd as well as relying on the knowledge and experience of others. When we started out in brewing this is what we did, and we have always been keen on helping others. The beer world has been quite good to us, with lots of sharing of resources, knowledge and experience, and I figured that Distilling was similar and this experience has shown this to be the case. Thank you all. Please keep teaching me!
  19. 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.
  20. 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
  21. 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 understanding is that many folks macerate, and at 3K its a big spend for a single product line. Whiskey Helmet - Does this make a big difference? It's also a big cost for starting out. Glass column components - I realize that seeing the product is fun and all, but would some stainless pieces reduce price? Any input is greatly appreciated.
×
×
  • Create New...