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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?