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About bcoutts

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  1. My first single malt run was somewhat of a failure (I had a 15" krausen that was fairly dry that didn't fall and had to be scooped out of the fermenter by hand and SG didn't go below 1.02 - it was constant from day 4 to day 7 so stripped it). I heated it to 152F waited 90 min (starch test good) heated to 165) cooled and added yeast according to manufacturer's specs. After the required time at 150-55F do many of you heat to pasteurization (~180F) to kill bacteria before you cool and pitch? If so, do you add glucoamylase on the way down or in ferment to ensure more simple sugar conversion? Any help to get my process working a bit better is appreciated. Thanks
  2. Thanks Tim - I will be patient.
  3. Our first whiskey mash (100% single malt barley) and fermentation is nearing completion (SG @ 1.01). We ferment and plan to strip grain on. The krausen on the top of our fermentation is about 8" thick. Any recommendations of how to handle the krausen? Do I use a shovel and remove it before I pump to the stripping still? Do I wait for krausen to fall - it is so thick I don't think it will. Thanks for any advice.
  4. Thanks for the advice much appreciated - I've lowered the starting gravity (1.06) and will add 470g of DAP - I will let you know how it works.
  5. Sorry - I should have been more clear. Non malted wheat, no nutrients. Day 0 pH 5.7 SG 1.070 Day 1 pH 4.5 SG 1.050 Day 2 pH 3.5 SG 1.042 Day 3 pH 3.4 SG 1.038 Day 4 pH 3.5 SG 1.030 I will get down to about 1.010 in another 3 days with pH staying about 3.5 or 3.6 Seems to me at 1.01 I am leaving a fair bit of potential alcohol in the fermenter. And yes it has very sour flavor by day 3. I suspect part of the problem is the soft water that does not have sufficient alkalinity (buffer capabilities). There are a number of websites with data for water profile depending on the type of beer you want to make but I can't find anything in terms of water profiles for distilling vodka. Thanks again for any help
  6. Sorry to piggy back on this conversation but can someone shed some light on the pH as you mash and ferment. We have a similar profile: Carbon filtered water, heat to 90F, add wheat (90% of mash bill), heat to 165F, drop pH to about 5.8 with citric acid, add HTAlpha rest 90 min As it cools add barley (10% of mash bill) at about 152F, add a bit more citric to get pH to 5.5, at 140F add Glucoamlyase - let sit for 45 min. Begin cooling to 80F, transfer to fermenter add yeast (hydrated). pH drops to 4.5 day 1 and then to 3.5 on day 2. I don't get great attenuation and my striped distillate has a bitter taste. Is my carbon filtered water missing something to buffer the pH? Any help is appreciated.
  7. Curious if you still have these tops available
  8. 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.
  9. bcoutts

    Mash pH

    Thanks Skaalvenn. What type of acid do you use to drop pH - citric?
  10. 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.
  11. Kristian - do you have any of your bourbon and rye still available for sale?
  12. SonnyK - is the pump still available - if so can I wire transfer the funds so I can get UPS to pick it up?
  13. Sonnyk - Are you able to box it up for shipping? I can arrange a shipper to pick it up.
  14. 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.
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