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About bcoutts

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  1. bcoutts

    Mahogony T-tops with synthetic cork

    Curious if you still have these tops available
  2. bcoutts

    Mash pH

    Thanks so much for the advice. We used about 5% backset and a bit of citric to get the pH right for the beta-amylase and our yield was right where we wanted.
  3. bcoutts

    Mash pH

    Thanks Skaalvenn. What type of acid do you use to drop pH - citric?
  4. bcoutts

    Mash pH

    Seeking help with my mash profile. After heating and holding the mash (all wheat) and adding the alpha enzymes my pH is above 6.2. I know this is the high end for alpha but the enzymes seemed to work well (no starch). I added some citric acid to get the pH down but after adding 300g the pH had only dropped to 5.6 - still above the beta-amylase sweet spot. I am using carbon filtered city water - any ideas of how to get the mash pH down to where the betas would be happy? Thanks.
  5. bcoutts

    Bourbon and Rye Whiskey in barrels

    Kristian - do you have any of your bourbon and rye still available for sale?
  6. SonnyK - is the pump still available - if so can I wire transfer the funds so I can get UPS to pick it up?
  7. Sonnyk - Are you able to box it up for shipping? I can arrange a shipper to pick it up.
  8. bcoutts

    Canadian rye %

    B.02.020 . (1) Canadian Whisky, Canadian Rye Whisky or Rye Whisky (a) shall (i) be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained from a mash of cereal grain or cereal grain products saccharified by the diastase of malt or by other enzymes and fermented by the action of yeast or a mixture of yeast and other micro-organisms, (ii) be aged in small wood for not less than three years, (iii) possess the aroma, taste and character generally attributed to Canadian whisky, (iv) be manufactured in accordance with the requirements of the Excise Act and the regulations made thereunder, (v) be mashed, distilled and aged in Canada, and (vi) contain not less than 40 per cent alcohol by volume; and (b) may contain caramel and flavouring. (2) Subject to subsection (3), no person shall make any claim with respect to the age of Canadian whisky, other than for the period during which the whisky has been held in small wood. (3) Where Canadian whisky has been aged in small wood for a period of at least three years, any period not exceeding six months during which that whisky was held in other containers may be claimed as age.
  9. bcoutts

    Getting < 190 off Still, Having Issues.

    I am just reading threads trying to determine the minimum width/height of a column I can use to create our vodka. It will be from product created post stripping run I have a 14' constraint (ceiling height) and have read differing views on how difficult it is to run a 2 column setup. Given my maximum column height what would experience suggest is the best way to create 190 proof product for our vodka. Thanks in advance
  10. bcoutts

    Distillery Equipment

    Cooperhead - do you have either of the cookers or stills available?