NEPA-still-chillin

Thanks, I did see that. Do you recommend any other websites?

Hi everyone. Its been sometime since I have been on ADI forums or involved in the distilling world. After a 4 year hiatus, I'm looking to get back into it. The Help Wanted forum was great on here and I clicked the link to the new page and it seems to have a lot of "clutter" on there. Is there another place or website that would be good to look for distilling jobs? I've been updating my LinkedIn and will search on there as well. Thanks!

NovoZymes will also send out samples. I've been with them after my fair of shopping around with different companies. Plus I think 2 jerry jugs delivered was like $480. That amount of Enzymes will last you.

Thanks Joe. It hasn't been too involving yet. I'm thinking a very nominal fee since I have a cut off date when I will stop.

A nearby distillery that will not be making any of the same product approached me and asked if I would do some consulting on their stills and setup. I have a little over 5 years in professional beverage and 2.5 years of professional distilling. I've been at a startup that has doubled its production for the past 2 years and is riding about 4,500 cases right now. I don't consider myself an expert by any means, but I do value my time and skill I've learned over the course of my trade. I cant see this being a clear and straight answer, but does anyone have suggestions on what I should charge? If anyone has used a consultant in the past or have been quoted would you please message me? Thanks in advance everyone.

I'm all about DIY but if you do find yourself needing one built Bierling, Paul at ADE is the guy to do it

Silk City - will do. They sent us out replacement breakers for what you see in the picture, F3 & F4. Only took almost 2 weeks of me asking! Its funny, they say 30A on them but they put 25A sticker over that. I know we were blowing these in the past. We will see.

I use Phosphoric Acid

Meeting in place!

Here is an up close of the area for right now. I can get more once I'm back at the distillery. I tested the fuses because one day our still would not go above 99C. I thought that was weird, specially after the Carl rep gave me a spiel about a protein film in the still that would inhibit heat exchange and incomplete fermentations. Ended up 6 out of 12 fuses were bad. Also in the very beginning of the distillery they were going through fuses and upgraded to higher amp fuses. I'm pretty sure I'm talking fuses, In that picture those gray "tabs" fold down and you can pull out a small fuse, round about 1/4" W and 1" L. Yep, original owner, first used here. Just a note, 1 week has gone by and not even a simple response from the Carl rep.

For those of you who are running Carl stills, who do you call/email if you have a concern or issue with your still? I've contacted our rep that I'm familiar with but he sent me a response 4 days ago saying he would get back to me right away and now isn't responding to my emails. The issue is I was testing fuses in the breaker inside the control panel and noticed the fuse boxes are too hot to even touch, plus some discoloration which appears to be from the heat build up. I had the electrician that set it up take a look and he wants me to talk to them and figure out more about the fuses. He ran some basic tests like checking the 3-phase. I've not been running it out of obvious concern and its really cutting into our production. Any leads?

I'll quit today! Sign me up!

Is the Job position still open?

Thanks, Okay this seems to make total sense. The brewery is a mid-size craft brewery so I'm sure they have some type of software in place. I have a friend there and he said they meet on Fridays to talk about new stuff so hopefully this comes into fruition. I'll keep the thread updated. Thanks everyone

Okay awesome, Thank you. Now how does the brewery have to report this? Will there be paperwork involved for them? I assume its null and void since they are not fermenting or finishing anything? As most would, I want this to go smooth so I don't "sour" things with the brewery. haw haw

We are going to do a colab with the larger local brewery and I was wondering how this gets reported. They will do all the brewing and I'd like to come with IBC totes and have them fill directly in with unfermented wort. Obviously this distillation will get recorded with our daily operations but how do I report with raw materials used and are there forms like TIBs? I cant imagine since its not alcohol. If anyone has done this in the past I'd be grateful for some advice! Complaints and concerns as well! Rory

Here is NY we are able to do this as well, As long as you have the proper distillery license which a "D" license here. Its a great outlet that allows extra revenue. I've personally worked them myself and its generally a great interaction. The customer experience and feed back is great and sales aren't bad if you are in a good market. One thing I've come across is generally most markets start fairly early and a majority of consumers are very off put by buying or tasting spirits in the morning, sales and tasters always pick up in the afternoon.

All these techniques are great. To add, I take advantage of rain storms and leave my barrels outs for the day

+1 on what Distiller76 says. When I took over lead distiller and reporting I had a made up excel sheet. It was a nightmare. A software does exactly the opposite of that and allows you your valuable time to get everything done. But that being said making your own sheets really makes you do your homework on compliance. Tools are there to make the job easier.

I did drive back from Florida about a month ago. Probably 20-22 hours from cane country to Pottstown. With a good truck and co-pilot you could make it happen

Hyko, Ive always had a little confusion on weather backset was added prior to, during or after mashing. When I use backset I add it in the very beginning on my mash to adjust pH for my enzymes, also hopeful that it will kill off any "bad bugs" with the cooking, leaving behind the desired lactic esters. Its been months since I've done one, but I dont recall a noticeable difference in the new make. I only used about 12 gallons backset to a 170 gallon mash

Give Barrel Mill a call. Their 30 gallon bungs fit 53's as well

Also, I will be doing another run with the BSG enzymes since the previous scorching was most likely my fault.

Okay...i'm going to admit this..bring on the shaming...my pH meter was wayyy off. New equipment on the way and I'm going to be doing it the way Scrounge suggested earlier on here. """" I mash like that Corn, rye, wheat, all in cold with Seb-flo. Rip the steam and I am visually gelled by about 160-165 on my bourbon more like 170-175 on my rye. So gelled that my agitator isn't moving the whole mess any more so my heat transfer is pretty non existant. In goes the Seb-star and boom right before your eyes it liquifies, then I've got heat transfer and I finish going up to 180 and hold for an hour. Bring it down for malt and some Seb-amyl and I'm set. Consistent 20-21 brix. """ Anyone else using 3 enzymes? Also thanks to everyone who reached out!!

Right? I like to use backset when I'm around emptying to the farmer. scoop just the liquid right off the top. Mainly phosphoric acid tho