stefan Posted July 21, 2008 Share Posted July 21, 2008 Hello - Two beginner questions: developing bigger-still expertise; subcontracting mash production: 1. expertise: I'm working toward setting up a distillery, but I'm wondering about the learning curve for a commercial still. Does practice on a 30L still translate at all? What are the best ways to learn - without practicing on 300L (or so) batches? 2. sub-contracting Also, we're thinking of sub-contracting the mash production. Has anyone successfully done this? Any words of advice or warning? Cheers, ST Link to comment Share on other sites More sharing options...
GRDB Posted May 5, 2011 Share Posted May 5, 2011 Don't quote me but I believe Templeton Rye contracts both the distillation and the mashing. At least they use to. I've been told that batch one and batch two taste very different. Link to comment Share on other sites More sharing options...
bluestar Posted May 6, 2011 Share Posted May 6, 2011 You can contract mash, but fermentation of wort must be done on the distillery site, or fermented wort piped (not trucked) from a brewery. Link to comment Share on other sites More sharing options...
cowdery Posted May 6, 2011 Share Posted May 6, 2011 Templeton is still made entirely at Lawrenceburg Distillers Indiana except now they take the barrels of new make back to Iowa for aging. Link to comment Share on other sites More sharing options...
Copperstill Posted May 12, 2011 Share Posted May 12, 2011 You can contract mash, but fermentation of wort must be done on the distillery site, or fermented wort piped (not trucked) from a brewery. To my understanding you can bond to bond beer or wine to a dsp bond. And this can be done by truck. Link to comment Share on other sites More sharing options...
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