SlickFloss

I use a lot of ferm solutions yeast any questions fore away….. Only wheat? No rye or malt? Sour mash what kind of specs are you running on your ferm? (beer gallonage size col or pot length of time) what are your grain specs?

Depends on the application. If you’re trying to make up for space you can go up it’ll give you a better plate equivalency. Need to have stripped wash before using packing like this though don’t want any slurry in it.

33k OBO each, have two selling as is I haven’t run these since i took them out of last distillery in 2019 if you buy both will cut a deal and throw in free control panel 1500 gallon capacity dual cooling jackets direct sparged Recirc grist hydrators water in w meter CIP dual hinged lids Agitator pitched bottom out temp probes PM me email or phone for dimensions and pictures Offers Accepted

Hey Joe, I don't have any relationships at BBC personally we have family who works elsewhere in bardstown and our consultants clash with their leadership (allegedly) but I heard they're great people to work for and make great product. I would imagine they are swimming in customers right now with their KY pedigree as well as MGPs shift in focus and culling of their herd. They did buy Green River which means they may have capacity for new fill but aged stock is hard to come by and they're really good at selling it. It's always worth a call! Or give White Dog a call if you're just looking for KY bourbon barrels, they have young barrels and old barrels for sale currently.... but you know.... KY bourbon per bbl price is through the roof Cheers, Slick

It’s a TIB. you want to age on the water? Transfer it to someone in France and then send it back. ok the road? Transfer it to whoever you want, they can’t dictate a route or time line. jat Jefferson’s is doing is very different than Chattanooga but it’s pretty simple in premise just seems complicated

Very admirable work you’re doing! A lot more stillage issues than solutions unfortunately in the world. Pot stills do enable physical cleaning like that but issues arise in larger systems process piping and column stills also have other issues. OP if you ever want any changes in your protocol or want to cut costs drop me a line PBW gets expensive and IME it’s not all it’s cracked up to be

We have all stainless lines in our facility, use a lot of direct injection Expensive

Hey how’s it going congrats on an expansion they’re a lot of fun, if you have a few more and need help making leaps into larger equipment sets and efficiencies of scale keep me in mind. Anyways we make a lot of rye, alottttt of it we clean it a lot and when mash gets down the drain, which it will because it always does some how, and waste water systems do not like mash. they say they’re only concerned about BOD now, which is great because that can be buffered with a little investment using ozone gas or o instead water but PH and TSS (if too much mash/stillage down drain) are two things they’re probably going to learn they care about after a while. if I were you I would neutralize ph before discharge, and dilute with ozonated water. TSS will lower from addition of liquid volume, ph buffer and extra dilution will be money for the bugs in the system, and ozone will keep enough oxygen in suspension for them to metabolize if you don’t kill the bugs no one will ever ask you what you put down the drain

There's a few very helpful oxidizing reactions for pesky "SO2" in between your double distillations: Calcium oxide is used, it will react with SO32−- in wine to precipitate out as CaSO3 in your kettle -or- Activated Carbon is effective as always, SO2 can and will be absorbed and oxidized by AC in presence of O2 and H2O. -or- H2O2 is used to oxidize SO32− to SO42in which case it leaves with your stillage instead of hopping over into your collections tank Addressing SO2 in it dissolved form SO32− is the most convenient but flavor detrimental option. Good luck

I think Miuras clip 3:1 across the board except the lx250 and lx300 I think are 4:1 we run four miuras on a patterned turn down and we are still tuning and adjusting to make sure we have performance we need..... big KY often plumbs major pieces with their own boilers (columns get their own, sparged cookers get their own, etc) instead of mains with multiple drops off of it. Given all of our tuning im starting to learn why!

What we’re/ are your filtration plans?

PRVs in the jacket are common gauges are more rare but they're included for super high level operating on pots. Lets you know how receptive your system is to energy

Paul sells a great kit for this make sure you plumb it well I think its pretty affordable too. Dan Foss set up may help as well

Anything. Other barrels that have been sampled (form your thief). Dirt. Mold. Grease. I would bet im the only distiller that power washes his barrels clean before dumping...... idk why though!

PM'd

I think I'm talking past you. The fundamental legal definition of a distillate is what negates your logic here. Also, because there isn't a specific ban on something from your perspective, doesn't allow a specific practice (Especially when taking into account ttbs view of the definition of a distillate.). No there isn't a specific regulation against it per se but there are other things that address it..... the practice your describing falls under the realm of a blended whiskey in the regs. Unless you get creative on paper work and run a continuous column out of a beer well with multiple terms and end of month them as a single cook and ferment. Your logic is completely missing the entire way a distillate is defined. Each distillate is a result of a separate distillation of a different mash bill. Mash bills produce distillates. A rye and bourbon blended together doesn't make it a different mash bill rye whiskey.

I’ve deleted a few snarky responses to you here. Distillates are results of work they’re classified by paper work. If one were to take x amount of unaged bourbon and blend it with x % of unaged 95 rye whiskey to get to the point where the spirit is a technical “x% high rye bourbon” it is still a tank of blended whiskey aged or unaged. It’s not literally x% high rye bourbon. One could age it in a new barrel but it will never be a straight bourbon legally. to respond to another of your statements about column stills, the only way to get it legal is have the ferments be the result of a single distillation. So running both ferments through the same beer well in a single shift. That’s not the same as blending two separate distillates (an unaged rye and an unaged bourbon original posts question) because those have been classified as results of work in paperwork. Submitting a formula for as described in original post does not result in a yes that will be straight bourbon. So as I mentioned you can get creative with paperwork and technicalities and fermenters and beer wells no problem (but your phenolic development will likely be fucked on your ferments)but legally no. You can’t take unaged rye whiskey blend it with unaged bourbon mash distillate in a new barrel and call it a straight bourbon. At best a blended, as I mentioned. At least in the states. : )

No, your liquid is a blend of two distillates resulting from two separate ferments which yielded two separate spirit types based of grain bills for each individual ferment. Could you get creative on paper work and live in a world of technicalities yeah but real world legal booze no. Preblending before aging a rye and a bourbon creates a DSS or a whiskey even if you want to call it a Bourye. Or a bourbon…… could it be a blended bourbon depending on the wood and the proportions? For instance, a blend of 21% and 36% MGP can’t be labeled 29% rye (or whatever it’d be) straight bourbon. It would be a blend of straight bourbons.

I’m giving you a hard time for the most part I am not the resident troll but I am prone to dramatics. Let’s see if I can also be helpful which is what that h said about me, thanks thatch. you yeah no I also wouldn’t either so you maybe shouldn’t wait that many days for this to ferment out. Can you speak more about the yeast you’ll be using? Does it attenuate well but slowly? And how does it do in acidity? Also column or pot? If pot elements or jacket? And how’s your water (PH and hardness and iron if you know). Do you have like a “vision” of a really fancy like Artisianal vodka with character and flavor in mind or are you just thinking yeah let’s fucking rip some yams and move some pgs? My last question for now is how are you going to process the Yams to make them accessible for our yeasties? I personally think utilizing potato and grain together is a much better option than just yams alone, if it must be malt so be it! What type? If it’s DM you would actually be able to sour mash and reuse enzymes but juicing them will help with you have some strict parameters but they’re doable. May I ask if you’re waiting for many ferments to dry out for 10 days? If so have you have challenge this Process off a yield and quality basis?

Great work on those ricks, emir you ever find yourself around South Central Wisconsin holler at me we’d love to have you as a guest to our spot

Hello fainting goat I am the dancing goat it is nice to meet you so traditional ricks are intended to allow easy sampling of barrels by drilling the heads and then using spikes to seal (use hard oak spikes not poplar). Kindred has posted a somewhat modified design of ricks which have more space between them. It would appear you could possibly use a fork lift to remove barrels but realistically drilling is the safest, cheapest from labor perspective, and quickest way to sample. Opening bungs to extract samples are just wonderful opportunities for contamination

PM Sent

I have a solution for you out of Wisconsin my homey Jay Palmer @ Palmer manufacturing believes he out of Merrimac. Hemakes stackable black sleek barrel racks we’ve bought hundreds and hundreds off him. Sold most of them to Tommy Len.z he can speak to their quality only reason I sold them was we went to ricks and never looked back. Kindred posted a great design there! Super easy to build and more convenient to work with once you figure it out. IME. Anyways racks, we got ours around 108/ rack new but we bought in bulk bulk bulk! Lmk if you need more info on Jay.

So I have deleted a few vulgar responses here i enjoy when people go through the motions. Chatting. Providing context. Asking for help. @galapdoc bumped a thread from 14 years ago with no context. His response to my silly response would’ve been a great bump to this thread instead of a literal “bump” to this thread. Context context context. Precision precision precision. I would love to help anyone with anything but I don’t want my time and attention to be wasted. I’ve had issues before in a similar vein here for “talking shit” to someone about how they asked for advice and never answered anyones questions for context. It was a subsequent post the person made where I said they should get a consultant. People flipped out. I was a bully. My post was deleted. Blah blah blah. Wah wah wah. But honestly can’t we all just respect each others time and effort more? In real life we have “norms” of all types and some social ones in different ways dictate how we interact with each other. For instance it’s “rude” to interrupt people. It’s “rude”to ignore people. It’s “rude” to not display gratitude for assistance. It’s “rude” to communicate in any way a sense of entitlement. Similar things exist for socialization via the internet. They’re not rules per se, but they enable civil and efficient discourse and prevent a multitude of waste. It’s hygienic in a way, right? Isn’t it nicer to speak or interact with people up close whose breathe doesn’t stink? Same with someone who doesn’t interrupt you. And someone who doesn’t ignore you. Or someone who asks for help and answers any questions people trying to diagnose the issue have. Would I ever come up to you and poke you in the ribs and say “talk about what these people talked about 14 years ago now.” Fucking no. Absolutely not. I’d say “hey I’m tapping that Az on some yams and I’m wondering if anyones been able to get a lighter congener density I don’t like how this GCs out and it smells like my crotch” or “it doesn’t match my target this is what I’m doing” or “sweet potatoes too high in Iron yeast are bugging out save our ship“ or “what beer gallonage can I run these yams in my column at and how does that impact phenolic activation” or “I keep telling my yeasties ‘orange you glad I mashed that Yam you got a pretty mouth’ but they won’t shit the likker out help please”. But we’re here now. You have our attention for a moment currently. Perhaps context and technical questions would get you the help you need or want. Even on the lowest level like “is anyone else doing this, I am doing [ ] and it’s going [. ].

F- - - you. Start your own thread. Ask technical questions.