fldme Posted October 4, 2013 Share Posted October 4, 2013 Just wondering how many small distillers use backset to sour their mashes, if so, why? If not, why? Traditional meaning, use of thin set or backset, the beer after distillation, added to cooker or fermenter, just as is done in KY. Link to comment Share on other sites More sharing options...
roots Posted January 13, 2014 Share Posted January 13, 2014 I want to mash traditionally, but yields are pretty low. I am trying to get to a place where I can make enough product by using enzymes to convert starches in the mash. Link to comment Share on other sites More sharing options...
fldme Posted January 14, 2014 Author Share Posted January 14, 2014 I have found that enzymes do indeed have a place. Mainly in thinning the mash out. But malt will do just as good in converting as enymes will. You might has something a touch off somewhere. Link to comment Share on other sites More sharing options...
HedgeBird Posted January 14, 2014 Share Posted January 14, 2014 I want to mash traditionally, but yields are pretty low. I am trying to get to a place where I can make enough product by using enzymes to convert starches in the mash. By traditional do you mean all-grain? And what do you consider too low of yields? Link to comment Share on other sites More sharing options...
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