Boil the wash?

[Borneogoat]

I'm just starting out with my shiny new FSD system. I come from a homebrew beer background, so I kinda know what I'm doing ... just enough to be dangerous. In brewing we make a mash with grains etc and then boil it for about an hour. This does tasty things to the mixture and very importantly sanitizes the mix before pitching yeast. But I don't see much mention in the distilling forums about boiling the wash water. Is this just a given, so nobody mentions it, or is process different? I ask because I have a 100L boiler and a 100L fermenter with plans for 80L washes. But boiling 80L (+ a few extra to account for evaporation) would take a bloody big pot and a serious system for heating it up! I'm starting with sugar washes and any advice would be appreciated.

[bluc]

I think the heating up is the main reason for not boiling.. I reckon for a reasonable time frame gas might be the best option.

I have read a lot of the off flavors that happen without boiling beer wort are not relevant as those flavors don't carry over..Lots of mixed info on this and will be interested to see what direction you go. :handgestures-thumbupleft:

I plan on buying a mash tun maybe tomorrow, and I have a keg that will be my boiler as soon as I can get an element, so 80 final volume wash sounds about right for 2 lots in a keg.

[Sam.]

No need to boil.

Can be an advantage to not boil when doing all grain as you want the enzymes to keep working as much as they can for efficiency, some even ferment on the grain :handgestures-thumbupleft:

I'm sure coming from a beer background this could be mind blowing 8-}

[Borneogoat]

No need to boil.

Can be an advantage to not boil when doing all grain as you want the enzymes to keep working as much as they can for efficiency, some even ferment on the grain :handgestures-thumbupleft:

I'm sure coming from a beer background this could be mind blowing 8-}

I'm happy to skip the boil, if that is how home distilling works! Does the still simply strip out the off-flavors that could be created by wild yeast etc?

[Sam.]

Most of the time you will ferment that fast and hot then put in the still that infection doesn't get a chance to take hold :handgestures-thumbupleft:

[Plumby]

Most of the time you will ferment that fast and hot then put in the still that infection doesn't get a chance to take hold :handgestures-thumbupleft:

:text-+1: . heaps easier than brewing beer and I haven't sanitized anything for years. Just a good rub with a dishcloth and warm water to remove any stubborn schmutz then a hot water rinse and you are good to go again.

[EziTasting]

... schmutz ...

there it is again! :laughing-rolling: :laughing-rolling:

[Wobblyboot]

... schmutz ...

there it is again! :laughing-rolling: :laughing-rolling:

If the hat fits :teasing-neener: