offthebluff

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About offthebluff

  • Rank
    Newcomer

Profile Information

  • Real Name
    Patrick Simpson
  • Gender
    Male
  • Location
    Mead Wa
  • Distiller Status
    In licensing process
  • DSP Number
    N/A
  1. Bottle Pricing Calculator

    That looks great! Thanks for sharing
  2. Spokane Clean air questions

    I gave them generic calculations and what I thought my maximum yearly production would be. They came back with the assumption that I would loose about 10% to evaporation during fermentation and barreling. I then asked them to provide the data by which it was derived and they sent me a link to this document which was an interesting read. : https://www3.epa.gov/ttn/chief/ap42/ch09/final/c9s12-3.pdf What it comes down to is a licensing fee and a per ton fee for VOC emissions and stack fees if you are venting it to the outside of your building. I won't get charged till I am in production so I will have time to figure out better calculations than what they are estimating my losses will be. Thanks for your feedback everyone! -Pat
  3. Spokane Clean air questions

    Thanks for the replies, Thanks for confirming that it seemed a little intrusive into my product plans. My only guess is that they are trying to figure out how much is going to go to CO2 and evaporation of product into the air. I did a quick calculation based on 75% utilization of the starch per grains I could use and subtracting that weight from the original weight but have not clue if that is correct or even close however it is generic enough to not give to much info out. I like the idea of contacting a brewery however I assume the grains are wet so not sure how accurate that would be for them. Planning to sell spent grain as feed to farmers... what are others doing with their spent grains(Could ask that of breweries also I guess)
  4. Spokane Clean air questions

    Hello All, I am in the process of opening a distillery in Spokane and was asked by Spokane valley permitting office to check with Spokane Clean Air to see if they would require extra permits. Below is a list of questions I received. I expected questions about the boiler and maybe grain processing but was surprised about the rest of the questions. Also this seems to be a first time for them from talking to them and I am being used as a test case so I am a little worried. Anyone have experience like this or have some input? What will the maximum production capacity be per year. What will the final product will be ~ 80 – 100 proof (i.e., 40 – 50% ethanol by weight). What will the maximum expected conversion of the grains to starch. What will the he feed grains for the process will be. What is the expected production rate per batch. A natural gas fired boiler will be used to supply heat for the mashing and distilling operation. What is the rated heat input for the boiler (in BTU heat input/hr)? What is the specific gravity of the final product? What is the expected conversion percentage of the starch/sugars (produced during the mashing process) to ethanol? What is the weight of spent grains generated per batch? How are the spent grains handled and disposed of? Please provide a flow chart/schematic of the process. What is the capacity of the fermentation tank(s) and distillation column? What is the operating temperature of the condensing portion of the distillation column? Are the fermentation tank(s) and distillation column vented to the outside air? Thanks, Pat
  5. Sam, I have actually talked to Steve a little about my situation and he wrote me a letter specifically around fire flow that does not seem to have helped much though I am meeting with the fire marshal again next week to discuss further. So what can I reasonably expect to store in barrels before I hit some limit that will put me in need of extra measures. Currently they have placed me at F1 designation for fire flow and want me to add two fire hydrants. The info about the barrel storage requirements was provided by another source and I have not yet discussed this with the planning dept or the fire marshal about what they might require. I wanted to get an idea what to expect before I open another can of worms. Once I have another talk with the fire marshal I will likely give Steve another call. however I would like to understand where the hard limits are with storing in barrels for aging. Thanks for your quick response Pat
  6. I am curious what other distillers are doing in Washington with regard to storage. I originally have always heard that product in barrels aging was exempt from fire code. However building code is another issue. I was just told that to store / age in barrels I would need an H3 compliant area with sprinklers, spill containment and drainage plus a specific ventilation. Other wise I am limited to the 120/240 with sprinklers, per area up to 4 areas. That gives me very little storage in barrels unless 1. find a place with sprinklers to start with or 2. retro fit an existing location. I could go the route of no H3 area but that would be a lot of barrel management to stay under the 480/960 limit.