Bakery87 Posted May 6, 2021 Share Posted May 6, 2021 Howdy from Texas! We're looking at producing our first single malt and originally planned on a grain-off fermentation. We've been making our way through rye and bourbon so far without many issues and handle both of those as a grain-on ferment/distillation. We do have a false bottom on our cooker and have the ability to lauter, but eyeing how easy grain-on ferments are, should we be keeping our single malt the same? My concerns primarily lie with the astringency that can occur from taking barley to too high of a temperature. This wouldn't happen in our cook, but would occur in the distillation process. By that time all sugar should be extracted and converted, but I figured the astringency would come from other parts of the grain that don't contain the sugar we so desire. Thanks everyone, Mike Link to comment Share on other sites More sharing options...
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