Hi to all,
First post. So please bear with me!
We're interested in trying sour mashing... I'm pretty sure about the answer but I'd like to confirm. I've looked around but didn't find a clear answer.
The stillage used in sour mashing is from the stripping run only? Is there anything that can be done with the spirit run stillage? Or is that just plain waste. EI: what do you guys do with this?
In the case of a single malt style whisky. Would we add the backset when adding the malted barley or before. And, should we include grains (from the backset) or just liquid.
Thanks for the help!
Charles B.