Kenster wrote:Just about to finish my first CFW...any day now... bit excited really ( and dont want to stuff it up)
I am a bit confused and unclear as to the real effect of the backset...
When transferring the wash from the fermenter into holding jars, to let it clear for a few days (as with TPW),Called Racking the aim, i gather is to precipitate/reduce the solids, excess yeast and grungy stuff prior to the strip run.Yep If this is the aim, then, after the distillation all that is left is kind of stinky water with very little 'nutrient/flavour' in it ?Yes it is a bit smelly but there isn't a huge amount of flavour but enough to make a difference, also the ph will be acidic which is sought after (to an extent) OR... do we not filter/clear the wash too much so as to retain the body of the wash which is to be transferred to the boiler.Enough so that the yeat wont burn onto the elements unless you like that flavour
Where my confusion lies, is that if this is the case, where there is a very clear wash,and most of the sediments are not transferred across,then what real flavour does this impart on the next generation, still flavour in it and reduced ph if some is transferred as a starter to the next ferment? OR, would it not be as effective to just start afresh with a completely new batch of ferment, flakes/yeast etc. I have read that each generation seems to get more and more flavour as you go to the next gen... but how? by the increasing amount of dunder being concentrated each generationIs the real extra flavour generated by using the partly existing yeast bed from the original ferment? No but you can try and use that to restart the ferment in the new washSurely, the backset cant have too much impact..Try it and find out.
Zak Griffin wrote:I use the 60L wheelie bins from cheap as chips for $15 each, with pallet wrap to seal the top.
Zak Griffin wrote:The ones I found were HDPE - food grade plastic. Check the little triangle with the number, I can't remember what number you need but google knows.
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