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"Sorry for the basic question, but what is backset and how is it used in a grain mash distillation? I've read some descriptions, but I just don't completely get it.
Thanks in advance for any instructions!
Steve"
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You 'back set' some of your previous wash into your new batch when starting a new ferment. About a gallon or so for a 6 gal wash. Mntwalker2 will be along & he'll know the proper amount for sure.
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Ratflinger:
Thank you for your reply. But, my ignorance goes further.
What exactly is being put where, when?
What does it do?
Steve
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" Originally Posted by: steveb  Ratflinger:
Thank you for your reply. But, my ignorance goes further.
What exactly is being put where, when?
What does it do?
Steve Backset is the stillage that is left over in the boiler after a run. It is quite acid. It adds flavor and makes grain runs more uniform and tasty. Ie bourbon. Immediatly after a run, I will pour it whjle still hot over my replacement grains and sugar and let it sit till cool enough to add back to the lees. I use about 2 gal. for a 25 L ferment. If doing an unsweetend mash of grains just add 25 to 30% volume of backset to the mash after it cools."
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Well there you go I knew someone who actually knew what they talking about would show up. :)
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" Originally Posted by: ratflinger Well there you go I knew someone who actually knew what they talking about would show up. :) Ha, ratflinger, I am just good at fakeing it all. Kinda like your special ingredient for makeing your great scotch out in the barn!"
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Rank: Junior Member Groups: Registered
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Mtnwalker2:
Thanks as always. But, I'm still a bit unclear of the "big picture".
What are the replacement grains and where are the lees? Sorry, I've never done a grain mash before!
Steve
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It's really pretty easy. first you make a mash of the grain type, ferment and distill....... Take one step back...whats left in the fermenter after you drain off and add to the still --- all the grains and yeast is lees. Now after you've got all the likker out of that whats in the boiler, (thats the backset). Now back to the original fermenter and the lees, leave them on the side for a minute. Get a new bucket or fermenter add more grains (i add a couple of hand fulls)and half of your sugar bill again and the backset. There is still yeast and lots of flavor goodies in the first fermenter so cool the second before adding. You are now on the second generation of a sour mash. I also use half the amount of new yeast for the next generation. Its like making likker in the old days -- it just keeps going and going and going....well you get the pic. Hope this helps steveb.
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"Same sorta concept with the addition of dunder for a proper rum recipe.
Some gents use a different percentage of ""recycled"" liquid depending on personal taste.
PH adjustments are likely forthcoming."
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heeler: That gives me the picture. Thanks!
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Rank: Junior Member Groups: Registered
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Quick related question: When fermenting on grains, is it best to put them in a strain bag to help separation before siphoning into the still?
Steve
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" Originally Posted by: steveb Quick related question: When fermenting on grains, is it best to put them in a strain bag to help separation before siphoning into the still?
Steve I let it all settle till clear enough, then push my racking tube down into the grains. The grains themselves makes a perfect filter. If it clogs. which is seldom, just backflush with a push of air to clear the intake. If doing something like wheat germ, I will siphon down to the grains bed which is pretty compact at the bottom, and leave the last bit in the fermenter, which won't be much. If doing a barley mash for a scotch or such, you will sparge, (strain) the grains out before fermenting after the mash, but thats a bit too advanced for the begginer, and requires a bit more equipement."
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Rank: Junior Member Groups: Registered
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Thanks! I will soon be trying American multi-grain whiskeys (bourbon and ryes). So, cracked corn, malt barley. I think I'll have to go the sparging route, no?
Are we removing the grains before fermentation to limit the tannins and such?
From what I've read, this involves collecting the grains into something and pouring sub 170F water over it to get the rest of the sugars out. I guess I need to figure out what equipment I need. I've read some people using paint bucket strainers to pull out the grains and then pour the hot water over that. Are there other easy techniques?
Thanks again!
Steve
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"Steve,
Sparging is usually only done for a pure barley malt mash. Most all others are fermented on the grains. The smaller amount of barley isn't significant enough in tannins to hurt. Some even distill with the grains, but that takes special equipement to prevent scorching. Most just ferment with the grains, then seperate.
I would try the non cook methods like UJSSM recipes first. Just do a search here or on google to find good reciipes."
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"You're welcome steveb, I have just started my 3rd generation of this recipe.(Sweetfeed) I kept 1 pint of hearts from each run and cut it to 60%. I am gonna let it AIR for amonth or so and then cut it to 45 or 50% and then add oak charred oak sticks. The pint from the first run was aired about 5 days and then I added oak charred oak sticks. It's really an amber now so I removed the sticks and am letting it age before tasteing. I think I'll wait as long as I can but who knows. With each run I add everything back including the thumper juice - cause it is supper saturated with what I think is usable hooch. I still have'nt had a swig of these runs - but the smell is pretty good.
I did'nt use the bag for the grains whilst there were fermenting BUT when I racked the mash off the grain I put a bag in another bucket and a fine screen thingy on top and that seemed to work fine. No scorching noticed so bully for me, and I'm useing an electric water heating element still with these runs."
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