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Offline starchild  
#1 Posted : Thursday, September 30, 2010 4:07:46 AM(UTC)
starchild


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"I made a 100% Rye malt wash. It was so thick it burnt the mashtun when raising to conversion temp. Ferment was like a rocket with Whiskey Pure AG. I did the stripping run and the keg also burnt. I cleaned up the keg and did the spirit run and it still smells and tastes burnt but got somewhat better. I'm aging now on sticks but I don't know if the taste will improve enough.

Is there anything I could do to save this batch?"
Offline mtnwalker2  
#2 Posted : Thursday, September 30, 2010 4:45:33 AM(UTC)
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"Rye converts at below boiling. Best is to boil water shut off heat, add the rye. No scorching.

I have never had experiance with scorched flavor, but from what I have read, there is no way to get rid of it. Even with a reflux run. Also, best to rack off the grains after fermenting into another carbouy or fermenter and allow it to settle a lot before the run. May want to add some preservative to protect it for this time.


Originally Posted by: starchild Go to Quoted Post
I made a 100% Rye malt wash. It was so thick it burnt the mashtun when raising to conversion temp. Ferment was like a rocket with Whiskey Pure AG. I did the stripping run and the keg also burnt. I cleaned up the keg and did the spirit run and it still smells and tastes burnt but got somewhat better. I'm aging now on sticks but I don't know if the taste will improve enough.

Is there anything I could do to save this batch?
"
Offline starchild  
#3 Posted : Thursday, September 30, 2010 6:46:14 AM(UTC)
starchild


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Not even with running it thru a filter?
Offline mtnwalker2  
#4 Posted : Thursday, September 30, 2010 6:53:51 AM(UTC)
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"
Originally Posted by: starchild Go to Quoted Post
Not even with running it thru a filter?


What I read was no, but might be worth a try?"
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