whiskeytango

We use one all the time. We have seen this issue with some of the thinner labels. What shape is your label? If you can set that tab so that it catches on part of the label that is not flat it will work way better.

I was recently told to just up the dosage 10% per month past exertion date.. Seems to still work ok for me.

I run a DYE works great. Easy to deal customer service as well.

We have found that cooling inside the mash tun takes a lot more time and water vs transferring it to a fermenter and cooling there. The mash tun just has so much residual heat that it takes more to cool it down.

We are going custom. Still a pain in the ass but with having to buy big lots its only a pain in the ass once a year. lol

Have been using on batch for a bit and its ok but has some major flaws as far as work flow with some pretty lame "work arounds"

Just following up on this, We got one of the digitally die cut label printers from Primara so that we could do small batch labels runs in house. Problem is the Label printer that they make and sell won't work with the label applicator that they make and sell. So if your ever thinking of getting the applicator and then adding the ability to print your own. Id look at something else

Used to get these things from Bubbas barrels but they are all out of stock. Anyone know where I can get a few?

If your electric was an oil jacket you will need to cleaned the living F out of it. The oil will be a total pain in the ass on all your steam traps and one way valves as well as get into your boiler.

Think about what your selling and to whom. Is it height priced or low priced? If its on the low end bars can work it into the well and easily blow thought a 12 pack if its expensive its just living on the shelf and that makes it harder to go through so maybe a 6 pack? What are you actually making? Something pretty main stream or some obscure amaro type liquor? The weirder it is the harder its going to be to push a 12 pack on someone.. Who is your main target customer? If your looking to sell strait to bars a 12 might be hard to push through but if its retail a 12 pack isn't so bad.. If its just going from your distillery maybe 6 packs are easier to sell to single customers? Do you have a rep? What do they say?

How big is "a batch"? Assuming it could be plum it into a glycol line as well?

Dont shoot me im just the messenger. I have a potential client who would like us to bottle some whiskey for them. They are thinking they would like to start with some get this... 10 year old (insert eye roll here). But me being a nice guys im asking here if anyone know of or can supply some really old expensive whiskey. I know I can source younger stuff from LDI and other sources I just don't think they have that old of stuff laying around. Or at least they haven't said they do to me.

And lots of RO systems use carbon filtering as well. So when people say they like RO water they might actually like Carbon filters water that is then RO filtered

Probably only sent you a fraction of that you ordered because thats all they could send you. Glass is in very short supply at the moment.

Not sure I get the spin on this? "Weird unidentified orange shit in every bottle" People are going to buy the shit out of that lol

funny how things always break when your using them..

have you contacted DYE? They have been very responsive with everything I have ever needed as far as replacement parts

Yes I know first hand how behind primal is. Space and or money are always the issue. As well as its always hard when you have multiple bottle shapes. One will always be hard to find

I hear there is money in G strings.. But yes I think everyone Is having glass shortages right now. What bottle you looking for? Who is the manufacture?

With the instantaneous gelatinization is an interesting theory that sort of makes sense. Not sure how being more gelatinized makes it float more but IDK either.. I was thinking more along the lines of the high heat makes the little cavities of air expand and makes it more buoyant. But I really have no proof either way.. just like to hear theory's

I would love to see some stats on how many distillery Dave has had his hands in? I for one have used him twice on two different distillery. Dave. You will be missed but we are all thankful for all the hard work you put in on behalf of us.

Has anyone notices when you add corn and the water temp is below 170 ish that the corn really sinks to the bottom of the mash tun? It seems like when we add it with the water hotter (closer to 190) it doesnt drop to the bottom as much. Any real science to this or am I seeing something else happening?

Dave Dunbar has always been my guy but glad to hear another name out there.

Have heard a lot of bug issues with Onbatch but that they are working through It I guess. Not running anything yet but would like to..

Mr Dunbar is back! Where have you been?