Aussiedistiller, Home Distilling, Moonshine, Home Brew

People sour mashing what percentage backset you using or what target ph you aim for?

bluc wrote:People sour mashing what percentage backset you using or what target ph you aim for?

I add 20%( just over 5 gallons for me) of backset after the fermentation has ended. No PH target, just for flavor carryover. I always have a bag of seashells in my fermenter for PH control, and I let the backset sit overnight before I strip it.

Never thought of doing it like that. Always assumed it need to be fermented with the backset..
There is no ph level mentioned in datasheet. 5.5 works for other yeast next lot I will add backset to target ph 5.5 see what happens..

I'm pouring boiling water on the grains to sterilize mash #3,4. I'll see if there's any noticable difference between sterilized and gelatinized ferments and room temp water ferments.

Running the first of 2 spirit runs on this, will pitch yeast on the next 2 ferments later today.

Let us all know how you go using the backset bluc. My Angel yeast has just landed in Aus. so I should have it soon. Wanted to try using some UJ backset with corn for my first run. Did you have to correct ph on your mash? Should be interesting to see how much flavour comes through from a single generation of backset.

:handgestures-thumbupleft:

Andrew wrote:Just a little update on us selling this yeast.
The factory is happy for us to buy and the price would be fairly reasonable but.....
And its a big but, we need to buy 50 cartons that's 20 packs per carton so 1000 packs or 500kg of this wonder yeast.
Im not sure what the shelf life is but Im guessing that we would end up chucking at least half away.
So, sorry, looks like we wont be going ahead with this unfortunately.
Cheers
Andrew

Bugger...

Started my next experiment today with this stuff. Started malting 25kgs of barley for 2 ferments. First one being 15kgs of "green malt" on its own and second one will be 10kgs of "green malt" with 5kgs of malted rye.
Once the malt is done i will mash it up green, at this stage im going to try a meat mincer. I want it mashed up fairly well.

The postie is now my new best friend.

Lesgold wrote:The postie is now my new best friend.

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It's on now! :happy-partydance:
How long did it take? I ordered another 500g the other day in case it only arrives down the track a bit.

Hi Dan,
Ordered in late May. Been really keen to give it a go. Got some UJ that should be ready to run in a few days. May start with some by using backset on corn for a test run. Wish I’d ordered more. Looks like this stuff is as scarce as rocking horse sh¥t at the moment.

Hey Les...

Lesgold wrote:Looks like this stuff is as scarce as rocking horse sh¥t at the moment.

It appears that way.. just hope my stuff turns up :))
My AG corn with this stuff is looking good so far, just needs a bit of time to hopefully become something great. :obscene-drinkingdrunk:

Hi Dan.

I assume you have sampled a bit of that corn moonshine. Should be quite different to a sour mash brew. Being a single generation, the flavour profile could be quite interesting. Keep us up to speed on how it’s developing. My experiment will be to use about 6l of hot backset from a UJSSM run and dump it onto some milled cracked corn. Let it cool for an hour or so and then top up the fermenter and add yeast. Looks like this yeast likes a higher temp. so I’ll ferment at about 30 to 32 degrees and see what happens. Do you rehydrate the yeast or just sprinkle it on top? Should get this started in about 3 or 4 days. I’ve got a gen 6 UJ fermenting at the moment and it’s slowly getting there.

Either way should be fine, hydrating the yeast will speed things up a bit and its not hard to do.
My next ferment im going to run around 30 deg, last one was a bit slow at 25 deg. :handgestures-thumbupleft:

Thanks Dan. I hydrate yeast for all other washes but wasn’t sure with this new beast.

I ran my second lot keeping 2.4l this time. at end of run I put it back into reflux got 200ml more than opened it up for tails and it scorched :angry-banghead: lucky was only tails but will be a pain to clean element. My suggestion dont push too hard. May have to look at better straining the mash..

Sucky bluc :(

Les, 100%, there are instructions on rehydrating on the side of the pack, i did for mine

Have got cracked corn, milled corn, barley, malted rye and oats that are probably ready to run atm, all done without heating - last recorded temp was 15c, didnt get any time off this week so i have to wait to run it ~x(

I pitched mine all at different temps, they kept the same temp differences for about 4-5 days and then all averaged out slowly

Thanks RC,
Now you’ve got me thinking. Might put 2 mashes/washes down. Identical ingredients but different ferment temps. to see what happens. One at about 32 and the other at ambient temp. inside the house. (Around 15 to 22 degrees)

Just read the rehydration instructions. Didn’t realise my 8 year old grandson was working for the company. :-D :-D :-D