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Jun 08, 2022 View:

poll who is sour mashing the traditional way

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.


Reply:

I want to mash traditionally, but yields are pretty low. I am trying to get to a place where I can make enough product by using enzymes to convert starches in the mash.


Reply:

I have found that enzymes do indeed have a place. Mainly in thinning the mash out. But malt will do just as good in converting as enymes will. You might has something a touch off somewhere.


Reply:

I want to mash traditionally, but yields are pretty low. I am trying to get to a place where I can make enough product by using enzymes to convert starches in the mash.