Sorry, but I can't delete this post
Last edited by White Dog; 01-01-2014 at 04:21.
So what does a distillery use for back set when they come back from being down for maintenance? They borrow some from another distillery that is already running.
Last edited by squire; 01-01-2014 at 09:52.
We're Bourbon Geeks, it's who we are, it's what we do.
They use a water mash. Instead of thinning the mash with backset or thinset it is called sometimes, they add water. This is sweet mash. I am told makers mark will not make a water mash, they borrow stillage. All distillers who sour mash have to make either a water mash at some point or back off the thinset say halfway and add water. Things will build up in the mash like acetic acid hindering the yeast. You can tell when you need to do it. Us for example, set our mash between 4 and 4.5. Usually 4.5, when you start hitting around 4 or even 3.9, you neeed to back off and add water. The ph we run is really low, more like they used to run. Sour in KY is now 5.