CharlesB Posted February 26, 2016 Share Posted February 26, 2016 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. Link to comment Share on other sites More sharing options...
captnKB Posted February 29, 2016 Share Posted February 29, 2016 Hi Charles, The sour mash process is typically utilized in corn based distillers beer ie bourbon or corn whiskey. the addition of backset helps to lower ph and shorten the fermentation time. with a barley based beer for whiskey you would want a ph around 5 for a healthy ferment adding backset may bring your ph too low Link to comment Share on other sites More sharing options...
CharlesB Posted February 29, 2016 Author Share Posted February 29, 2016 Thanks CaptnKB! What I was also wondering os of there was any use for the spirit run backset... Link to comment Share on other sites More sharing options...
captnKB Posted March 1, 2016 Share Posted March 1, 2016 we just run the spent stillage from a spirit run down the drain Link to comment Share on other sites More sharing options...
rtshfd Posted March 11, 2016 Share Posted March 11, 2016 Be careful dumping down the drain as each municipality is differently equiped to handle the massive influx of BOD you would be putting down the drain. We were told explicitly not to dump stillage down the drain. It goes to a local farmer who enjoys it as feed for cows. Link to comment Share on other sites More sharing options...
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