Hey guys,
Been distilling for about a year and a half on a hillbilly still, w flute, and 5500 watt direct heating element.
Last week I ventured into "on the grain" for the first time.
Amazing fermentation results, much easier mashing, only problem is I have now scorched 2 mashes and I am at a loss.
I read through as many forums as I can here, and I found one user who claims Rye needs a much more substantial beta-glucanase break to avoid scorching in a mash. Is that my problem? Also, yes, I brought it up real real slow and agitated as much as I could without being on it constantly for 2 hours.
100% rye mash with 95% BSG toasted rye, and 5% BSG rye malt. 2 step mash infusion at 158 and 140. Ground the grains down to an extra course flower, maybe 1/32".
Help?