SlickFloss

flavor pure water tastes irregular try actual D I water

He mentioned putting the Sensor in the area, which is downstairs, where the gas would linger, below actual production floor in stair well.

build bigger than you think you want to, you'll thank me later. invest in your education at moonshine for sure is a great rec. Avoid the adi master classes. Hire someone who knows what they're doing, they don't have to be expensive. Be prepared for a few years of red.

I believe I recommended to you earlier that you need a consultant for this project (I was not trying to get myself another job) You obviously need a consultant for this project Hopefully this post is your asking for references for a consultant for this project

a few old threads.... first one shows a dump tank you can totally make yourself, the second one check out foreshots extractor and the third one has some recommended barreling tools for you. Cheers

Theres another thread that has covered this to come length a while back , I made a barrel dumper knock off of specific's system using a western Square double barrel dumper. Made a cradle for the legs and a tank (just sheet metal welded together) welded dumper onto it and slid tank in the side. Made a top for tank with a course screen for large char, there is an inline basket before the pump we use to pull it with

I am not saying that this is a good or bad idea but I have heard that RO water can recognize sitting in plastic plumbing too long if it is not on a ring, I wonder what liability is with still water over time, like say a weekend. We are recommended to run our labs (RO supply with no return) tap for a few minutes every Monday when coming in from a shut down weekend Cheers

my explanation above does not account for splitting barrels it would allow you to fill and empty the barrels more quickly in place. Something you're describing is feasible but it either involves logic or a tank and a little more engineering than I recommended. Paul 100% could figure this out for you but I dk what you're willing to pay or time he has to invest so I would totally just ask him

Paul Hall could rig this up for you in a minute boy

I would rig this using trickle pumps (think theyre haas micro pumps) with in barrel float switches and plumb in stainless from barrel to barrel. Tap into each barrel near the bung- NAY through the bung, and have one in one out, kso youd leave each barrel with a tap that youd attach and disattach hosing from to fill and siphon. Metal should go to bottom of barrel.

better people to answer this than me but probably not depends on your building. A building with no firewalls can still be h3 if all of its wall are exterior, so its not a no, it just depends on your building

A huge reason you see ph swings as well as probably changes in chlorine levels also izs because as temp and use increases (summer) so does the need for additional chlorine use, which brings in more variables like additional dosing period s, concentrations of additions, and just the reality of the mechanics of managing a municipal water supply in general

A carbon filter will remove a certain amount of shit form water but at the end of the day unless you can guarantee the consistency of your feedstock (municipal/well water) you will absolutely have trouble with consistency issues in term of seasonality. Also, a lot of problems with water that aren't even regulated that wouldn't really be addressed by activated carbon (Biofilm etc/). ROs the way to go if you wanna be a pro about it unless you're super dialed in on your water, which no offense you don't sound like you are.

Is part of that condenser copper? I bet thats a pain in the ass

West Indies Rum Distillery on island of Barbados. Enjoy.

LDI no longer exists they were purchased by MGP about a decade ago and very little "LDI" distillate actually exists anymore because they mostly went to High West for their early blends. MGP has aged inventory in stock for a price, but not much above 8-9 years from what I'm seeing. There's some stuff but not a ton. Dickel is selling uncle nearest an ungodly amount of aged rye, that pipeline will dry up sooner or later but for now it seems to be open. Anything from ultra pure is gonna be resold from MGP anyways and they don't carry much aged stock Barton would be your best bet in my opinion. I don't think you'd get much of a choice but who knows.

Thanks again for that great original post, and all the other knowledge [available by forums search function, or you can look up all of Foreshots post's on his profile page] you've shared here through the years

This forum has a wonderful search function. We've covered this topic before at length in multiple threads, my favorite is below Albeit for rum, the chemistry still stands. As for personal anecdotes, a consult of mine received a 91 and an 89 on a pear and an apple brandy, both of which we adjusted with citric. Judges notes came back calling us out for doing so. Also, Nancy Fraley trains people (specifically spirits judges) to recognize the affect of citric adjustment in grain whiskey, and your scores in pretty much all the major competitions will suffer for doing so as she has trained almost all of those judges pallettes. If you don't believe me, fine, search function we've had the judges discussion before too. The theory behind it is Citric acid is an organic acid, which will affect transterification of your mash because it is a carboxylic acid. Carboxylic acids and ethanol create esters through massive cascading reactions. Mallic Phosphoric and lactic are all generally safe effective and common PH adjusters in large scale operations. Some people use sulfuric. [quote from linked post below] " On 5/25/2021 at 3:23 PM, Foreshot said: So to explain this a little (for everyone aside from SCD) - citric acid is a carboxylic acid where sulfuric isn't. Citric acid will take part in esterification reactions, sulfuric won't. So when you added Citric acid you changed what esters were being formed. If you used sulfuric it would have enhanced what esters were previously being made. You wouldn't change the flavor as much as enhance it. The flavor might change though as the catalyst will enhance all esterification reactions, not just the "good" ones." But oh wait! Lactic is an organic you say? Yes it absolutely is, but it is not citric. Citric and lactic perform in identifiable and predictable ways in esterification. Lactic has been deemed acceptable and appropriate from its tradition in bourbon and brewing in general. or, in another way, lactic will do what we want it do, citric won't (from a flavor perspective).

Yeah we're running HP steam in our mains it's a bit drier. Even wet steam though has a time managed kill clock I'm just not sure what that is. Our steam plumbs into the mash out line, we back fill to which ever fermenter or fermenters we want to clean allow them to fill with steam. At this point we have already wash rinsed with hoses and there is no soil. let them sit for 44 minutes completely filled, use canvas tops to cover them (open top fermenters) holler at me any time Cheers slick

are you saying you have a steak wand, a device that sprays live steam? Or do you have a strahman hose that sprays steam heated water? We clean our very large tanks and fermenters this way (6k gallon fermenters 3k gallon cookers) it is very effective as long as their is minimal soil and scale residue. We have plumbed steam spigots into lines and tanks for this purpose. if you have a ton of scale in your tank that needs to be addressed chemically the steam won’t take that off. Also physical soil as mentioned. Steam is a great sanitizer but it may not be the best physical cleaner Aqueous ozone is an incredibly effective cleaner/sanitizer and can be hooked up directly to spray balls and doesn’t require a rinse, purchasing a unit for this purpose for our small system (3800 gallon ferms 1750 gallon cookers)

The term mashing is synonymous with cooking with hot water, whether we are talking malted or raw grains 99% of distilleries in America (not saying you’re in America just speaking on my limited worldview) are converting with enzyme, thus malted grains are mostly for decorum and flavor. there are enzymes other than TAA and SGA that help with mashing raw grains- viscosity/proteolytic enzymes being a few along them for any mashing function there are enzymes that will make things easier cheers

Don’t adjust ph with citric

Nice looking whip! Just a friendly fyi most manufacturers probably didn't intend to see you send out their spec sheet. Personally I know its stupid and should be fine (eh kinda not really) but if youre interested in preserving relationships with suppliers its usually best practices to keep those just not thrown out on the internet. For instance, I know have this saved on my hard drive forever, can reference it for the advantage of any of my consulting clients, and could take it to any manufacturer for a copy. cheers

Our system is designed to recover stillage to adjust PH like its a standard input (*similar to water). Acid is free labor is minimal. Mash grain in thick @ 140ish (squeeze the water), send the cooker to 200 f Adjust PH for High temp tol AA using stillage, pitch enzyme so we are converting as we are cooking Hold for 45-60 mins once reach 200 add water check temp and PH Add Stillage Ends up around 155/150 ish rest for 45 mins, adjust with stillage to PH for Glucoamylase (will be around 145/140 when rest is done) Pitch gluco, send to fermenter through Hx, recheck PH, Pitch Yeast around 90, cool to fermentation starting temp in ferm, BLAST OFF we saw about 1.2% yield increase off mastering our PH, I paid attention to it specifically for about 10 months and its success has knocked itself off my radar. My guys would've let me know if anything slipped back efficiency wise. Cheers

Proofing causes an exothermic reaction that will produce heat. Letting something rest after proofing is highly recceomended. According to your avatar I've gathered you're at Cleveland. Is that the same Cleveland that has the accelerated aged products? If so, weren't y'all clients of Nancy? She should have instructed you pre her method on final proofing if you were.