Jay

Does anyone have a pound they want to sell?

I, as a distiller do not want to mimic Scotch. This is the problem with the definition it's trying to bring ASMW into the category of Scotch instead of blazing it's own trail. It just does't seem right to me.

My issue is that the suggested S.O.I. is heavily borrowed from SWA regs. The majority of S.O.I.'s call 51% or 80% so why alter the US S.O.I. formula to be 100%. Some of my current "ASMW" wouldn't qualify as I use some non malted barley ingredients to build flavor profile not to cut costs. I'm not too studied in Scotch Single Malt Whiskies but why is malted Barley so romanticized? Does every distillery still malt their own barley to add another part of the story and step in their process? I know few in the US do just curious if the same still holds true for other distilleries. To be clear I love the distillate from Malted Barley just curious why it needs to be 100%?

Is there any formal opposition to the standards of Identity the American Single Malt Whiskey Commission have outlined? I disagree with "Made from 100% Malted Barley" I feel it limits innovation Just curious if there are others out there who don't agree with all of the standards outlined.

Thanks everyone

The agitator on my still has finally kicked the bucket. We rebuilt it a few times but I believe it's beyond repair. Looking for some suggestions for a 1/3 or 1/2HP agitator that any of you have purchased. It's a kothe still with a Kiesel agitator. I would prefer to go AMERICAN for replacement parts. it's mounted via a stainless collar which screws and hold the agitator on the still. I'm assuming I'll have to have a fabricator in to mount any options you all throw at me. Thanks for the input

The agitator on my still has finally kicked the bucket. We rebuilt it a few times but I believe it's beyond repair. Looking for some suggestions for a 1/3 or 1/2HP agitator that any of you have purchased. It's a kothe still with a Kiesel agitator. I would prefer to go AMERICAN for replacement parts. it's mounted via a stainless collar which screws and hold the agitator on the still. I'm assuming I'll have to have a fabricator in to mount any options you all throw at me. Thanks for the input

Does anyone have extra Forte bottles from O-I they would be looking to sell? We're in a pinch and that bottle is out of stock until mid August.

Dehner, Are you practicing closed top or open top fermentation?

The O2 introduction was my main concern but I tend to agree that agitation isn't necessary.

Curious on thoughts of those agitating their fermentations. We currently ferment open top 300 gallon batches. I have spoken to some distillers who see an extra ABV point by continuously agitating throughout the fermentation cycle. I'm not trying to start a debate our fermentation philosophy just curious at a high level if you have found it beneficial to continuously agitate your fermentations.

We haven't lautered but we've mad about 5 different single malts all grain-in. They're testing very well in the tasting room. I would cut your brewer out of the picture and bring everything in house.

Don't forget to read your Standards of Identity. That chocolate malt will blow away your Juniper. I've experienced it...Sounds more like a DSS.

That would quickly kill this industry

Thanks Guys, local fire is reinspecting based on recent accidents(KY). I attended the House Spirits seminar @ ADI and it looks like it's only a matter of time until this effects more of us.