Rank: Junior Member Groups: Registered
Joined: 7/16/2010(UTC) Posts: 14
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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?"
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Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC) Posts: 817
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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 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? "
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Rank: Junior Member Groups: Registered
Joined: 7/16/2010(UTC) Posts: 14
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Not even with running it thru a filter?
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Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC) Posts: 817
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" Originally Posted by: starchild Not even with running it thru a filter? What I read was no, but might be worth a try?"
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