Michaelangelo

McKee, tried to PM you, but looks like your mailbox is full....

Ruled out most of the probable causes and now concentrating on rebuilding the individual head. I bought all of the o-rings and seals, but how do you take the individual nozzle apart? I couldn't find any instructions for this online, and you had mentioned that you rebuild yours on a regular basis.

I have a four head Enolmaster filler and all of a sudden the last head farthest from the input side quit working. I get a few drops out but nothing more. The other three seem to work just fine and this is a new development, all four have been working flawlessly for almost a year.

Any ideas, or is there a troubleshooting guide on line anywhere?

What is the volume of mash you are running?

Looking for some new Tennessee 750 ML bottles if you have any excess inventory.

PM me if you have some to sell.

County Seat

We always run the 5 & .5 micron filters in series on our bottling line, with the exception of our cream liqueur product. All other products, including vodka, gin, white whiskey....all of that goes across the bottling line in that filtering process.

Cheers,

McKee

John, picking this up on an old thread, but where did you get these filters and the housing?

Do you still have these?

Just my two cents. Comes down to energy cost vs water cost. If the cost to run the chiller is more than the cost of the water going down the drain than I would stick to the cost of the water. To make it more "green' you could have the water drain into an IBC and use it for landscaping or a charity car wash. In my area water is cheap so I'm not using a chiller. I'm sure there are others here who can quote you out a chiller system and help you figure out the running costs.

Another tidbit of info: I was able to dramatically reduce my water usage by installing a set of visual "spinning wheel" flow meters on the water feeds to my column condenser and my final condenser, This gave me a great visual indication of my water usage which allowed me to cut my water usage. Basically this allowed me to 'tune' my operation and discover that I was using almost twice as much water as I should of been. I purchased the indicators on Amazon.

Who makes those flow meters? I was just looking for something like that.

captnKB....you are using this for low wines?

John, what's the Beta-Glucan doing for you? We use about 20% corn to start with and hitempase enzyme holding for about an hour before we drop in our rye grist. Seems to work fine as we are getting a ferment at about 10%.

Just wondering if I am missing something?

What temp are you mashing this at?

We rehydrate the barrels and check for leaks using filtered water (no chlorine).

This one is cheap compared to some others, definitely a "get what you pay for" kind of item? This one is made from brass. The aluminum ones are about 20% less and the stainless steel bodies are about twice the price.

Eric,

We keep the DSP at about 68 degrees and cooling wasn't an issue with our 300 gallon open tops this past winter. Keeping them warm was, which we solved with shrink wrap over the tops.

Pete, take a look at U.S. FIP out of Wisconsin. You will get a much better pump and those folks are great to work with.

Whiskey Systems to track the spirits and then for your retail (hats, t-shirts, glasses, liquor removed from bond for retail sale) try either a Square or Clover POS system.

We us the U.S. FIP pump for our mash and it is awesome.

Compost, then the liquids are diluted and go down the drain

Just began using the system and Donald was there every step of the way. I can't say enough about how much support I got and what value I am getting for the monthly fee. Easy to use, and very intuitive.

Same thing happened last year which is why I decided not to go then. Just not enough information to take the leap and buy the tickets.

The fermenters are 300 gallon open tops, but the batch sizes are only about 100 gallons.

The heat is set to 72 which is going to cost a fortune. I am wondering if there is an alternative by keeping the individual tanks warm.

How are you keeping your fermentors warm during this cold winter? Most yeasts are effective at temps between 68° and 88° so with temperatures in the sub 20 range I am concerned about slowing down or stopping fermentation.

These have been sold.

First I didn't have enough, now too many. I have a pallet of 8 brand new Barrel Mill 30 gallon barrels for sale that i just received. Still shrink wrapped and ready to go. First come first served. PM me for pricing and information. Located in Illinois, you pay freight or pick-up.

2.65 gallons based on course grind corn sounds high. Does that include heads and tails?