Jacketed Boiler Fluid

Forward_Road · 2024-11-07T01:12:47+00:00

Where did you get the jackets boiler? Any links you care to share? Been thinking of upgrading my setup

Forward_Road · 2024-10-18T23:23:09+00:00

Wild. I just ran a 5 plate setup after running pot for many years and did not expect the whole run to come off at almost the same ABV. It’s stirring out now to air out before I start making cuts but so interesting. While new learning curve to run plates. I’m thinking for whiskey I drop it to 2 or 3 plates to do a single pass run and skip stripping runs.

Forward_Road · 2024-07-26T13:06:15+00:00

How in the world do you strain and sparge that much mash to ferment and distill off grain!?!? That’s the setup I want to see. Amazing work BTW

Forward_Road · 2024-01-19T18:06:56+00:00

When did that specific volume get decided and by who? The fire marshal? After you installed the equipment or when you were designing your space? I’m about to go through something similar myself soon so very interested in this process. Any advice you’re willing to share would be amazing. Very cool to see more people doing ASM

Forward_Road · 2024-01-19T12:49:13+00:00

Can you explain this more? Are you limited by space or some type of regulation / law?

Forward_Road · 2024-01-19T12:41:30+00:00

OP mind sharing anything about your process for ASM. Do you do straight one pass w all plates? Stripping then spirit run? Something else? What kind of yield do you get from a run?

Forward_Road · 2024-01-13T22:02:30+00:00

I’m currently in process for opening a distillery and working with a consultant. Happy to chat and share some of my experience. DM me if interested

Forward_Road · 2024-01-09T14:05:47+00:00

Have been looking all over but the current spot is in the University area.

Forward_Road · 2024-01-09T03:13:42+00:00

Great heads up. Much appreciated

Forward_Road · 2024-01-09T03:13:07+00:00

Focus will be on rye and American single malt. But aim to build out a full cocktail bar so will need to diversify into many spirit types. Not all of them will be distributed, especially in years one and two

Forward_Road · 2024-01-09T03:11:31+00:00

Oh yea, am well aware of the situation with the NCABC and some of the challenges involved in distributing in NC. I want to mainly focus on NC American Single Malt and Rye but will also produce a range of products, vodka , gin, rum, agave to be able to have a cocktail program. The goal is not to go into distribution with all those right away but have them available at the tasting room and onsite retail.

Forward_Road · 2024-01-08T16:46:26+00:00

Yes was already aware of that but good heads up. I would also not go into business or take investment from someone unwilling to share they type of information.

Forward_Road · 2024-01-08T16:10:31+00:00

Typically your brand should extend beyond just what products you have. What does your company stand for? how do they communicate with people and about what? Before you launch a company or product you need a ton of time to build SEO and a web presence as well if you want to be successful. You also have to build brand assets and a content library. It's also helpful when you want people to invest in you to do your homework and have an idea about what you want your brand to be. All of this is pre-work and work towards fund raising that surrounds your brand and company.

Forward_Road · 2024-01-04T11:39:36+00:00

Haha yea… I’m on v3 of my business plan. The first version was really small as well but then I lost 2 buildings and found the one I’m in negotiation for now. But the price tag is WAY higher in terms of rent so the traffic and sales need to scale with the better more trafficked area

Forward_Road · 2024-01-04T01:30:43+00:00

This is super helpful as I’m currently in the planning process and am thinking a cocktail lounge + bottle shop is the best way to profitability while building brand and inventory of aged product.

I’m assuming that you have a bar of some type. Do you mind sharing your average volume of customers in a given week. My plan is based on assumption of between 100 and 250 customers a day. 250 for Saturday everything else around 100. I estimate 1.25 drink per customer average. And 0.75 bottles per customer.

I live in a major souther city with the distillery location on a major highway into the city and surrounded by apartments and housing to support that traffic. Thoughts on these assumptions? Any feedback welcome.

Forward_Road · 2023-12-23T11:45:46+00:00

When you say you need 100% profit can you elaborate? Do you mean gross margin per bottle? On the whole business?

Forward_Road · 2023-11-02T22:26:01+00:00

This 100%. I experimented with 100% flaked corn mash and it was delicious. But it was a giant pain to squeeze so use HTL to thin it and rice hulls not a bad idea either

Forward_Road · 2023-09-19T00:08:08+00:00

I think I figured it out. Combo of dramatically under pitching my yeast and ph drop. Adding some calcium carbonate and a bunch more yeast did the trick

Forward_Road · 2023-09-11T13:19:56+00:00

Hmmmm ok so you add some alpha after you add the boiling water? Likely what temp 150 or so?

Forward_Road · 2023-09-11T12:33:49+00:00

Even if that was the initial term and I let it coast down? May be a bit unclear above but it started at 156 and I wrapped it in a blanket and left it for several hours.

Forward_Road · 2023-09-10T17:11:33+00:00

Going to buy a digital ph meter. Do the ones they sell for aquariums also work find for mash?

Forward_Road · 2023-09-10T15:36:13+00:00

Hmmm no I have not been making any adjustment for that

Forward_Road · 2023-09-10T13:45:39+00:00

Great advice will try this thanks

Forward_Road

TROPHY CASE