Michaelangelo

ZL-120L ? What color did you pick, what makes sense?

19 hours ago, bierling said:

@MashI know you said no questions, so please don't feel you need to answer, but #11 intrigues me.  Unless taxes weren't being paid for spirits removed from bond, $33k seems like a really high number for your operation.  I live in fear of screwing something up and not even realizing it until too late.

P.S. I've enjoyed reading your story over the past few years.  Thank you.

I saw this and freaked! What went wrong here?

The city required us to have an RPZ as we had so many water connections throughout the distillery. This also requires an annual inspection and a $150 fee every year.

Curious, why are you selling it?

I routinely see adds for tasting room/brand ambassadors/general distillery production help on Craig's List for $12 an hour. Mind you, this is part time help. If this will be a full time paid position you will be closer to $16 to $18 an hour to start. I think you should be conscious of the averages in your market which you can obtain from your local municipal Ecomonic Development Department.  You would then need to adjust based on the experience of the candidate. A guy who has five years or better as a brewer who might know a thing or two about grains, mashing, general operations supervision should command a higher price tag as long as you can afford to pay him.

Would be interested in pictures, specs, and pricing on the cookers.

We got the same mass mailed solicitation. No specifics about who they have worked with, but lots of bullet points about where they will spend YOUR money. 

James, we too would be looking for something a bit larger. We have two of your first edition design, and find that maybe something as large as 90 gallons at the same height would be helpful. Also it would be super helpful to have graduations marked/stamped on the inside.

Would love to hear your thoughts on the mashing process. We also run open top ferments.

Sent you an e-mail

This is an older thread, but I am not sure where to put this query other than here. 

In slecting a location I thought that I read somewhere that you have to be at least 150 feet from a residence. In going through CFR 19 I can't find that restriction, and yet anecdotal information from someone I met on a tour and another forum seem to suggest just that.

Is this a matter of law, an agents interpretation, or part of the IFC?

Gfeld777

Do you want to PM me with photos? Who built your still, and other equipment?

Who manufactured this? Agitator/motor? Voltages? Approximate heat up time?

PM me with some details and price.

Watch the TTB proofing videos online.....that will answer a lot of questions, but then go out and buy a Snap 50 from Anton Par. You cannot rely solely on your eyesight to read a meniscus. Unfortunately we are all getting older and your eyes are not what they once were. The TTB methods are antiquated for sure, but they are the law. The digital units, while not approved (really, you would rather rely on a bunch of 50 and 60 year old eyes?) give you a nice check of your readings and some peace of mind.

Dear brothers and sisters in booze,

 

Got a phone call today from a guy named Joe Leavy at ASCAP.

The American Society of Composers, Authors, and Publishers (ASCAP) is a membership organization owned and run by more than 576,000 songwriters, composers, and music publisher members. With our annual music license, your business has permission to play any of the millions of songs in the ASCAP repertory - whether through an MP3 player or streaming service, karaoke, DJ or live band. To view our entire repertory online, please visit www.ascap.com/ace.

My understanding from the brief conversation is that they are targeting craft breweries, wineries and distilleries since as they understand it, live or recorded music is generally part of the business model and enhances the tasting room experience. He is using the ADI Directory so I would expect a call or e-mail in the near future.

Here are my questions:

Has anyone had any experience with these folks?

Is the annual licensing fee actually required?

If I am playing the radio and listening to a local station (recorded music) is this still required?

From the last conference I met several attorneys who are now attorney/distillers, love to hear from you on the legal ramifications.

Our contractor is advising that I only need a separate room for a high pressure boiler according to code. Our boiler is low pressure and he doesn't seem concerned with the code based on that. I am not so sure, but I have seen other distilleries where the boiler is not in a separate room and somewhere near the still or in the same room.

Does the Discus manual cover this?

Purchasing a new boiler and the contractor is suggesting that we locate it on the floor as close to the mash cooker and still as possible. Less install cost and minimal loss through the piping. Since we have to move things around anyway to accommodate new equipment I am trying to maximize the space.

What is the minimum safe distance to place a 15 psi natural gas boiler next to the still?

Any other considerations?

Jim, still available?

Jim, 

PM me with details and your phone number. Also best time to call.

Given the above, I have seen at least 2 DSPs producing Vermouth, how are they doing it without being a winery?

I will second Donald Snyder's Whiskey Systems. Unlimited support from both Donald and Jack, and the product keeps getting better with new features.

McKee, cruising this while I watch the Bears implode against the Lions....Just curious as to what you are doing with your spent grains at the volume you produce. We chose to go the grist route as that was preferential to the farmer who picks up our spent grains to feed his pigs. When we were using flour our spent product had the consistency of mortar and we couldn't get anyone to take it. We gave in on the yield to make the disposal issue go away.

Your thoughts?

Joe, I think Spring 44 in Colorado uses this method.

Turbulator???

For classification purposes is this a flavored whiskey, gin, or a distilled spirit specialty? My suspicion is that you would need a formula , but if you are buying the beer from a brewery how much of a formula do you really need? TIB required?