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MikeW

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  1. Who do you guys use for controls for controlling the temperature in your Fermenters? Mike
  2. Take a look at this. http://www.foxnews.com/leisure/2015/03/13/has-looming-bourbon-shortage-arrived/?intcmp=obmod_ffo&intcmp=obnetwork
  3. If you are looking for a cooling consultant, you can't do much better than MG Thermal, who responded to your post! Mike
  4. Is the DMA-35 certified by the TTB?
  5. Oh yeah, the tanks are underground, so the temp never changes.
  6. I have 56 degree water stored in tanks from wells. How much water at 56 degrees will I use through a 200 ft. tube in tube mash cooler to cool 1000 gallons of mash from 200 degrees to 80 degrees.? And what is the optimum speed to run it? Obviously there will be a couple of stops along the way, but for arguments sake is there anyone out there who can help me prove to my partner and myself that I have enough? The heated water is going to go through heat exchangers to preheat boiler and mash water. Mike
  7. 24 hours - no response.... I guess that tells me something.
  8. Sorry, if I missed a previous thread but, is anyone using in-line Steam Injection with a Jet Cooker to cook corn? Just curious. And if you are, how is it working for you?
  9. Looks like the Snap 40 is accurate to .2% at $1200+/- and the Snap 50 to .1% at $3500+/-. Are these ok with the TTB? Can you check gravity of a fermenting mash with them as well as proof spirits?
  10. Mother Murphy's Flavors call Al Murphy 615-330-1925 Tell him the guys at Collier and McKeel said hello
  11. What are the Aussie rules on White Whiskey and Whiskey aged under 3 years?
  12. I have been told that after the TTB made some software changes in December that there were some fields added to the application on line. If you don't fill in those fields, you're application is listed as "incomplete". It's worth checking.
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