fldme Posted October 4, 2013 Share Posted October 4, 2013 Just wondering how many small distillers use backset to sour their mashes, if so, why? If not, why? Traditional meaning, use of thin set or backset, the beer after distillation, added to cooker or fermenter, just as is done in KY. Link to comment Share on other sites More sharing options...
fldme Posted October 6, 2013 Author Share Posted October 6, 2013 So, I take it nobody is making sour mash? Link to comment Share on other sites More sharing options...
Denver Distiller Posted October 6, 2013 Share Posted October 6, 2013 Tom at Finger Lakes Distilling and Leopold Bros. both use it. I think a few of the dozens of Dave Pickerell shops do as well, but you'd have to ask him. Link to comment Share on other sites More sharing options...
Blackheart Posted October 10, 2013 Share Posted October 10, 2013 We'd do it, but cant store that much backset between mashes. That's a lot of fridge space. And as you guys know, it'll get funky quick if it's not cared for. Link to comment Share on other sites More sharing options...
HedgeBird Posted November 4, 2013 Share Posted November 4, 2013 what are some of the typical proportions of backset added when souring a mash? Are most of you just adding until you hit your target PH? Link to comment Share on other sites More sharing options...
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