ebstauffer Posted October 2, 2015 Share Posted October 2, 2015 For those that are ferementing on the grain... do you pump the entire mash, settled grain-slurry and all, into the still for stripping or do you try to "decant" off the liquid and distill only that? I've heard mixed anecdotal evidence that each is preferable. The argument in terms of efficiency is that there is significant etoh that you can recover and the grain provides additional flavor. Then others say you want to keep the spent yeast cells far from any source of heat so as to not contribute off flavors. Historically we have pumped off the liquid and leave the grainbed in the fermenter -- it's far from perfect. I'm ready to change our SOP to specify rousing the mash and pumping out full contents of the fermenter into the still. Thoughts? Link to comment Share on other sites More sharing options...
CountySeat Posted October 2, 2015 Share Posted October 2, 2015 We do a grain in ferment and grain in first distillation. We mix it up prior to pumping over. We are still really new but we've tried racking off and distilling on grain and preferred the latter. For our recipes, we just get a more complex and better spirit. Never noticed off flavors. Link to comment Share on other sites More sharing options...
bluestar Posted October 2, 2015 Share Posted October 2, 2015 Grain in. Link to comment Share on other sites More sharing options...
HedgeBird Posted October 2, 2015 Share Posted October 2, 2015 we pump it all into the still. Link to comment Share on other sites More sharing options...
NEPA-still-chillin Posted October 2, 2015 Share Posted October 2, 2015 Ditto. I would think for a cleaner spirit stay away from yeast. You are already fermenting on the grain mine as well distill on it Link to comment Share on other sites More sharing options...
Sudzie Posted October 3, 2015 Share Posted October 3, 2015 Grain in fermentation & strip. Sit back and enjoy..... Link to comment Share on other sites More sharing options...
ebstauffer Posted October 3, 2015 Author Share Posted October 3, 2015 Thanks guys. You've generally confirmed what I've thought. We'll start pumping the entire mash into the still for stripping. Link to comment Share on other sites More sharing options...
Artisan Still Design Posted October 5, 2015 Share Posted October 5, 2015 you should get more flavor, and definately more alcohol that way. Link to comment Share on other sites More sharing options...
ebstauffer Posted October 5, 2015 Author Share Posted October 5, 2015 Yup. Thanks Steven! Link to comment Share on other sites More sharing options...
nabtastic Posted October 19, 2015 Share Posted October 19, 2015 if your evacuation / drain and sewage can handle the grain, go grain-in. If it can't, and you can afford it, go grain-in and separate the DDSG post distillation. Link to comment Share on other sites More sharing options...
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