absaroka

To answer your questions: yes, and yes. Water added to what you are heating depends on size of boiler, length of heating time, etc. Water feed to our boiler is filtered, but not treated like a closed-system boiler. This will take some life off the boiler since you are adding new water to it as steam is lost, but your mileage may vary depending on your water source and how it is treated.

I think he means a hot liquor tank (HLT), commonly used in brewery operations as a vessel of hot water used for lautering grain.

You definitely want to break those steam bubbles up as small as possible when injecting. Smaller bubbles = greater surface area = faster heat up time (think carbonation stone like breweries use for force carbonation). Steam directly in a tank without an injection tube would cause a bunch of steam/air to just rise to the surface in large bubbles with less efficiency.

Never heard of "micro explosions" for steam injection. Maybe someone else can school me on that one. We've been direct injecting steam for 4 years with zero problems. http://www.pickheaters.com/

Horrible news... Gene was very knowledgeable and would talk to you for hours about wooden tanks if you let him. He was very proud of his business and, from what I was told, an excellent craftsman.

TTB picks the type/class designation for COLA when submitted. If it meets what the label says, then they will classify it as such. If not, you may have to clarify or re-submit.

We've had good luck with the plastic totes that have the aluminum cage around them, even with the hot spent mash. I don't expect them to stand up over time, but they are a much cheaper alternative (our local farmer has dozens of them). Another alternative that I've been searching for is the military water trailers (water buffalo's). Cheap, ready to roll, and built tough....

Agricultural adjustment: http://laws.leg.mt.gov/laws11/LAW0203W$BSRV.ActionQuery?P_BLTP_BILL_TYP_CD=SB&P_BILL_NO=215&P_BILL_DFT_NO=&P_CHPT_NO=&Z_ACTION=Find&P_SBJ_DESCR=&P_SBJT_SBJ_CD=&P_LST_NM1=&P_ENTY_ID_SEQ= Small producer excise tax adjustment: http://laws.leg.mt.gov/laws09/law0210W$BSIV.ActionQuery?P_BILL_DFT_NO5=LC2231&Z_ACTION=Find

We were successful in lowering excise and license taxes for small distillers two years ago. We also currently have a bill that just passed the senate on the way to the house as an agricultural mark up reduction. It has received overwhelming support.

Wow, I guess there's more than one way to skin a cat (or make malt whiskey)! I use considerably less malt/barrel, but my process is quite different. I worked with my malt house extensively in the beginning to find the right combo of strains (available proteins, DP, etc) and malt profiles to fine tune the extract efficiency for what we were doing. They have malt programs set up for different brewery and distillery profiles, but most of that malt was used as a base for beer or just enzyme conversion (and viscosity reduction) for bourbon. I needed something somewhere in the middle. What I get from them works extremely well... but, again, it works well for me. Others with different processes may want/need something else.

How does the is old saying go? "Bad press is better than no press". I think in this day and age that phrase is better suited to the writer rather than the topic of concern. Bad press gets them noticed/hits/posts/etc. It's not hard to find these topics about craft distilling, especially in the last 6 months, on a variety of sites/blogs/media. But for every seemingly negative article, there are 10 positive ones. I'm surprised by the missing initial knee-jerk reaction of barrel aging wasn't mentioned in there.

Those books you mentioned are an invaluable reference. I constantly refer to them when I have my own doubts about production/QC/etc.

Until "craft" is defined in the CFR, SoI, etc., there's no foul. Diageo could give two shakes about what DISCUS, ADI, or someone's grandmother defines as "craft". Until it's a legal definition, it's a moot point.

Laphroaig and Springbank both have (and still do) used smaller barrels to age. I know of a few major bourbon players also doing the same thing. Maturation is intensified and so are the characteristics of the wood notes, but the angels also get a larger than average share compared to larger barrels/butts/pipes/hogsheads/etc.

Although this doesn't specifically cover small casks, this interview with John Glaser of Compass Box about "pushing the boundaries" and "tradition" as well as oak selection has a direct correlation to some of what has been said... http://www.connosr.com/distilled/issue-2/compass-box-whisky-born-of-obsession/

Looking for some clear, preferably perforated, shrink caps/tops. Not interested in anything with grapes on the top. Any sources? Thanks, Bryan

The variety and strain of barley for malting is almost entirely dependent on your growing region (and the engineered strains for those regions). I'm in the middle of high plains and mountain barley country and 2-row reigns supreme for malt while 6-row is grown for feed. Elsewhere, that's not always the case. Your mileage will vary on the physical/chemical breakdown for various strains in each region.

Here's some code references (not everything you'll need, but the high points for DSP's) IBC 306.2 (occupancy classification of manufacturing liquor) IBC 307.1(1), IFC 2703.1.1(1) (storage limits of flammable and hazardous liquids) IFC 2701.1(9), IFC 3401.2(9), NFPA 60.1.2.1(5) (exception of storage of distilled spirits in barrels) These are all IBC/IFC 2006 code edition references (newer editions should be similar).

It all depends on the total square footage of the entire (connected) building for occupancy and fire protection level. Anything over 7,500 or 10,000 square feet (I'll have to reference my IBC/IFC code books for certain) and you are required to have fire sprinklers and/or 4 hour fire walls depending on construction type and separation. Which you have, so you should be good. This is a hot topic that comes up quite often. Maybe the admins could make a sticky somewhere for building/fire codes for reference....

Montana allows sampling and on-premise sales.

Just read this on John Hansell's blog... http://www.whatdoesjohnknow.com/2010/02/23/distilled-spirits-council-embraces-craft-distillers/ Distilled Spirits Council Launches Craft Distiller Membership for Small Producers –Names Advisory Council Chaired by Anchor’s Fritz Maytag– Washington, DC – The Distilled Spirits Council of the United States (DISCUS) today announced a new Craft Distiller Affiliate Membership program designed to organize the growing number of small distilled spirits producers across the nation and alert them to public policy issues affecting the industry at every level of government. In the last decade, the number of small distillers in the U.S. grew from a few dozen to more than two hundred today, now making an array of products from white spirits such as vodka and gin to wide varieties of liqueurs, aged whiskeys and brandies. “The rapidly growing number of craft distillers in states across the nation represents an important grassroots base for communicating substantive messages about industry modernization, our strong marketing code and the important role distillers play in the hospitality industry,” said DISCUS President Peter Cressy. “Together, we can educate public officials and pursue positive policies that advance the interests of the hospitality industry and the jobs we create.” The new membership group will be headed by an eleven member Advisory Council of distillers chaired by Fritz Maytag of San Francisco’s Anchor Distilling. As a leadership body, its role will be to coordinate communications with the DISCUS policy teams, and engage and activate small distillers in their respective regions. Other members of the Advisory Council included: Scott Bush, Templeton Rye (IA); Robert Cassell, Philadelphia Distilling, (PA); Jess Graber, Stranahan’s Colorado Whiskey (CO); Ted Huber, Huber Starlight Distillery (IN); Brett Joyce, Rogue Spirits, (OR); Marko Karakasevic, Charbay Distillery (CA); Brian McKenzie, Finger Lakes Distilling (NY); Guy Rehorst, Great Lakes Distillery (WI); Jorg Rupf, St. George Spirits (CA); and Rick Wasmund, Copper Fox Distillery (VA). “I have long believed it is critically important for distillers of all sizes to work together to highlight the important and positive role we play in our communities,” said Chairman Maytag. “With the support of DISCUS’ public policy experts, small distillers can help ensure fair and equitable treatment for distilled spirits at the federal, state and local levels.” The new craft distiller membership will be offered to producers under 40,000 nine-liter cases annually. They will receive numerous benefits, including a compendium of State Laws and Regulations; legislative newsletters; action alerts; consultations with DISCUS legal and regulatory experts; opportunities to showcase products at DISCUS-sponsored tasting events; ability to participate in the annual gala “Spirit of Mount Vernon” event; access to the annual industry economic briefing; and ability to participate in DISPAC. DISCUS will also organize an annual Public Affairs Conference on Capitol Hill in Washington featuring briefings, Congressional visits and a reception featuring their products. For more information, contact Frank Coleman at DISCUS: 202-682-8840

Drew: Who will be on the judging panel this year?

John, Not sure on the price for the tumbler, Rob was just mentioning all of the cool stuff they are putting together for complete systems and that was one of them. Shoot him a quick email and tell him I sent you... he's a busy guy so allow some time to pass for him to get back to you. If you call they might even tell you over the phone without trying to track Rob down. Get in touch with a university and see if they'll do a test on your stillage. That way you can tell farmers, or whoever, the content of what is there and that usually scores big points and alleviates some questions or fears. Most times the tests are free or cost very little.

I get rid of mine two ways: put it in a 600 gallon plastic spray tank mounted on skids and loaded on a trailer. It is taken away to a landscape nursery (trees, shrubs, some sod, etc.). A trash pump is used to pump out the stillage on a field. When it gets colder out, obviously this is harder to do and not necessary for the nursery. Option two is a pig farmer that takes it in 55 gallon plastic drums. I process 1000-2000 gallons of mash per week, so sometimes not all of it is used. I'm hoping to get some acreage to spray this on someday... crops grow like weeds when fed the stillage! If you are wanting to separate the grain from the liquid, I just talked to Rob Sherman at Vendome the other day and they are making a drum tumbler that separates the solids from the mash/stillage and dumps them into a portable tote.

Table #6, after taking corrected proof measurement at 60*F and knowing your wine gallons.