20141119121658540.pdfTuesday, November 18, 2014
Les Krestrel
Wastewater Treatment Plant / Pretreatment
City of Edmonds
Project: Scratch Distillery
190 Sunset Ave, Suite A
BLD20140907
Review Type: Wastewater Treatment Plant/ Pretreatment
Response to Memorandum dated September 23`d, 2014
Les Krestel:
Urbanaddlm.
1936 First Avenue S
Seattle, WA 98134
OFFICE 206 274 8020
wvvw.urbanadd.com
The following are our responses to BLD2014-0907 190 Sunset Ave Suite A Scratch Distillery
Wastewater Treatment Plant / Pretreatment Comments:
Correction #1: Is there food being prepared in the Scratch Distillery kitchen and served with
beverage products? If so, please describe and list menu items.
U+ Response: ® No. Only food to be available will be individual snack packs of
snack items per State Liquor Control Board to be available in order to allow minors
in tasting room.
Correction #2: During your cleaning operation with acid and caustic cleaners, please
describe the plans you have to ensure your discharge meets the City Code for pH discharges
between 5 and 11. This includes how you will monitor pH and neutralize discharges that
are not between a pH of 5 and 11.
U+ Response: All mash/fermented products, and discharged products will be
tested with either a Milwaukee MW102 pH and Temp meter, or pH test strips. If
the pH is below the regulations, we will use sodium hydroxide caustic agent (Baking
Soda likely, pending how much it would need to be raised). If the pH is too high,
we would use a sulfuric or muriatic acid to lower it (this will be unlikely based on
the ranges we will normally operate in).
To clean the still it only requires about 25 gallons of water with about 5 lbs of citric
acid, pH of approximately 3.9, and run on a circular system for about 45 minutes.
We will test for pH at the end before discharging, and adjust by above methods as
necessary.
Correction 3: Do you use filters or screens on wastes prior to discharging to the side sewer
when the tanks are being cleaned and/or drained?
U+ Response: To separate the wort, the mash is sieved through a false bottom Lro
screen plate at the bottom of the tank. The liquid is then drained to a fermentation
tank and the remaining wet grains can be disposed of or used as animal feed.
All liquid will be transferred from fermentation tanks to still. What remains in the
still after distillation should only be about 8pH. The non-soluable'stillage' will be
removed and added to the spent grain for farmer's feed. The remaining liquid will
be monitored for the pH and flushed.
Correction #4: What quantity of wastewater discharge (in gallons per day) do you expect to
discharge on average? What is a worse -case scenario discharge in gallons per day, bad
batches included?
U+ Response: One mash/fermenter load will fill the still three times. We will likely
run two still runs one day, and the third on the following day. This will be the total
runs/week planned. Cleaning of mash/fermenters/still tanks will use
approximately 1580 gallons of cleaning water, so the average per day would be
225.
Worse case. If a batch of wort were bad, those tanks are 790 gallons, and an
approximately the same amount of water to clean. The reality is that it is unlikely
we will have to do this. Distillers have a much more tolerance to off odors or
flavors than a brewer because most of these things are distilled out of the final
product.
Correction #5: Describe your production operation in terms of amount of waste produced
with each batch and how often batches are made. Describe what materials enter the solid
waste disposal and what materials go down the drain.
U+ Response: We plan one mash & fermentation per week for the first year, which
translates to 3 still runs from that batch.
From the mash, all liquids will be move to the fermentation tank, and will leave
approximately 500 lbs of spent grain. We have two farmers in Skagit County that
are interested in using for feed.
What would go down the drain would be minor remnants of the spent grain, citric
acid cleaning agents to rinse the tanks and still — which we would monitor the pH
of to keep in acceptable ranges.
Correction #6: Please describe all potential waste products, quantities, and physical
characteristics of all waste products (including potential waste from bad batches of brewed
product) that could go to the sanitary sewer system. This includes but is not limited to pH,
temperature, and BOD concentration.
U+ Response: Potential waste of processing from the 'brewery' side, and volumes,
are noted in the previous answers — approximately 225 gallons of water, with citric
acid, but will be adjusted for pH prior to discharge, per day from cleaning. All
Ljn
temperatures would be returned to room temperature before disposal if or
necessary.
On the still alcohol production side, all parts are intended to be used. The heads
would either be used as fuel in safe ethanol burning fireplaces, which will be the
best 'recycling' use for them. Small amounts of the heads will be used as cleaning
solvents. If more supply than can be used as described, it would be brought to the
hazardous waste disposal facility in Everett. The hearts are the alcohol product to
be bottled for consumption. If something were not satisfactory in the hearts, they
would be added back to the still to run again. The pH of alcohol is arguably
between 7-8, and volume produced per week will be about 75 gallons. The tails will
be added back into the next still run to extract any further remaining alcohol.
The BOD is relatively miniscule compared to storm -water run-off, and sewage. If
wort/wash were to be rinsed into the drain it would be about 50 mg/liter, as
opposed to 200 mg/liter for city sewage.
Additional Design Changes from the 9/11/2014 submission:
1. Deletion of skylight at Room 101.
2. Rearrangement of rooms 104,105 & 106.
3. Revision of trench drain locations and sloped -floor per at Room 101 (By Landlord)
4. Addition of roll -down grill/door 1018 and partial -height glazed area -separation per
Federal Alcohol and Tabaco Tax and Trade Bureau (TTB) regulations.
5. Addition of W-2 Window (1 -hr rated) at Room 101
6. Sink and Casework revisions at Work Area 103 per Snohomish County Health
Department.
Regards,
Mark Ward
Principal
Urbanadd