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Sorghumrunner last won the day on February 10 2020

Sorghumrunner had the most liked content!

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    Charleston, SC
  • Interests
    Local Ag, Renewable Energy, Slow Food and Liquor

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  1. Is this pump still for sale?  We are in Montana.  Thanks!

    1. Sorghumrunner


      Howdy, sorry for the delay, been a busy day here.  Yes the pump is still available.  You can email me chris@highwiredistilling.com or call 919-704-0549 if you have any questions.




  2. This pump is still available, give me a DM if you are interested or have any questions.
  3. Used 2" USFIP flexible impeller mash pump. With new impeller and just installed new bearings and seals on impeller shaft, have extra mechanical seal kit as well. We've used this pump for 3 years on grain in bourbon and rye mashes, upgrading to a larger pump for our new 2000 gallon system. Works great, 230V/480V inverter and remote control. Asking $2650 FOB Charleston, SC. See pictures in gallery linked below https://adiforums.com/gallery/album/18-2-usfip-pump/
  4. sorry, they are not. Check with Country Connections, they have used racks for cheap!
  5. For sale, used in good condition, 30 gallon barrel racks (these will fit 53 gallon barrels as well). We have 13 racks total. $65 each, or $50 each if you buy them all. Price is FOB Charleston SC, buyer arranges shipping/pickup. Racks measure 44.5"w, 24" long, 11" tall, all 13 will fit on one pallet (total pallet weight 550#). 2 of the racks are 7" height, 11 of them are 4" high.
  6. Can anyone confirm what is meant by 1/16 avoirdupois ounce? Is that one ounce (28.35 grams), or 1/16 of an ounce, which would be a dram, 1.7 g?
  7. We are looking for an 8-10,000 gallon tank for storing our spent mash (grain/liquid mix) prior to shipping to our farmer. Want to be able to dump direct from the still, at 80-100C. We've seen some fiberglass tanks, wondering if anyone has used a fiberglass tank for hot mash storage, seems like it could handle the temperature, wondering about compatibility or the ability to repair. Also considering carbon or corten steel.
  8. My less than one year old steel toed Ariats that are slip resistant, acid\oil resistant, waterproof, etc, have already started falling apart. These boots had seemed great, comfortable and durable. Then I noticed they'd started splitting at the seam between the sole and the leather. Could be my fault for not conditioning them regularly. I bought these hoping to find a semi-affordable work boot after going thru several pairs of hiking shoes, expensive leather Red Wings, and what not. The Red Wings held up well, but they seemed too nice of a boot to tear up in the distillery. Does anyone have a leather work boot they love that has lasted? Any tips for keeping them going? I've thought about picking up some rubber boots for wash down, but I figure I'll forget to change shoes just for that purpose. I need something that will stand up to acid, alcohol, caustic and lots of wet floors. Or is less than one year just the life of work shoes in this environment?
  9. what brand of o2 sensor did you go with
  10. Thank you for those links Skaalvenn, very helpful. So my reading of the Brewers association article about Stone's practices would be that if a fermentation tank is empty, ventilated and tested for CO2, as well as any pipes disconnected or LOTO, then the space would no longer be a permit required space. Seem correct? The only time tanks are entered at my facility is for cleaning and sanitization, so they would not be entered when mash is present. My goal is osha approved safety, but just trying to figure out what the simplest form of that would be. I do CIP cleaning in our still and mash tun, though the still needs some scrubbing to remove cooked on grains completely. The fermenters could be CIP cleaned, they are the standard Letina 1000L tanks from St. Pats. Hadn't bought the CIP ball for them because it is easy enough to climb in and scrub and spray, but being a one man production team, it'd be hard to have an attendant present any time i'm cleaning for safety.
  11. For those who enter their fermentation vessels and stills to clean, how are you handling confined space entry requirements? While I don't believe that there are hazardous vapors present, i would say that the entry and exit is restricted. It seems to me that it's not a 'permit-required' entry. so is any documentation or attendant required? from OSHA: Definitions By definition, a confined space: Is large enough for an employee to enter fully and perform assigned work; Is not designed for continuous occupancy by the employee; and Has a limited or restricted means of entry or exit. These spaces may include underground vaults, tanks, storage bins, pits and diked areas, vessels, silos and other similar areas. By definition, a permit-required confined space has one or more of these characteristics: Contains or has the potential to contain a hazardous atmosphere; Contains a material with the potential to engulf someone who enters the space; Has an internal configuration that might cause an entrant to be trapped or asphyxiated by inwardly converging walls or by a floor that slopes downward and tapers to a smaller cross section; and/or Contains any other recognized serious safety or health hazards.
  12. hopefully in our next incarnation. I think that what's been affecting me is the Diatomaceous Earth in the rye. may need to lose the beard!
  13. I've started milling grain with our new hammer mill and am getting a lot of dust exposure. I picked up a half mask respirator with the standard cartridges, and try to wear it pretty snug, but still feel like I'm getting exposure (coughing up a lung at night). I do have a full beard, so I'm trying to figure out if I'm just letting particulates in through the beard/mask contact, or if I need to switch to HEPA filters... Before I shave it off, is anyone getting around this successfully? I know theres more than a few bearded grain distillers out there...
  14. I'm fairly new to using a Kothe 4000l hybrid column still, and trying to get a handle for cleaning it. With my old alembic Hoga I would periodically PBW and then citric with my CIP spray balls. The Kothe has a CIP system in place, but it seems like its just for spraying the hot water from the condenser after runs. The previous program was to flush the still with hot water from the CIP system after each batch, and then after a gin botanical run do a citric acid distillation. When I arrived I have found that its pretty necessary to get in the still and scrub and use a caustic (we're using Brewr-ease), but I can't get to the head or the column with this method. Is anyone using the Kothe CIP system and adding cleaning chemicals somehow? I can't see a good way to add them to the condenser hot liquor tank, but there is a small inline port befor the CIP pump... I like the idea of just backlashing the column, but that won't get the head clean. I think the copper needs a good refreshing.
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