Today's Run is ....

[Blinky]

Today I am running 170l of ALL backset rum wash! No 20% or 30% stuffing around this time!
Holy Guacamole! :scared-eek: incredible. To all you rum lovers highly recommend playing around with lots of backset!

[BigRig]

So 100% backset, is it 100% molly too or molly/sugar ?

[Blinky]

So 100% backset, is it 100% molly too or molly/sugar ?

30l of molly 140l of backset.

[BigRig]

Nice. Doing generations of this ?

[Blinky]

I always pitch fresh yeast but I have been recycling the spent wash for 8 years (if that’s what u call generations?) and always ad feints from last run (not this time as it was an experiment).

And with pot still rum I always ad a good chunk of aged backset to the wash and spirit run as well as some sugarcane vinegar.

[bluc]

Does the vinegar throw off good easters? Anything in particular it adds?

[bluc]

Found this. Explains it well
https://cocktailwonk.com/2020/06/jamaic ... -acid.html

[MarkA]

17.5L TPW low wines @ 40% running through my T500 copper reflux column. Could be a long day :smile:

[BigRig]

17.5L TPW low wines @ 40% running through my T500 copper reflux column. Could be a long day :smile:

:handgestures-thumbupleft:

[hjubm2]

Attempting an infusion mash of some white millet using enzymes. Planning to gelatinize the grains then drop temp down to about 65c to allow the enzymes to convert the grains. All up looking at about 3 hours mash time (hopefully). Not sure how it will work but worth a try...

[Wellsy]

Spirit run over 3 plates of my BWKO with rye. Trying to build up to 30 litres to age in a stainless barrel I have.

[bluc]

Attempting an infusion mash of some white millet using enzymes. Planning to gelatinize the grains then drop temp down to about 65c to allow the enzymes to convert the grains. All up looking at about 3 hours mash time (hopefully). Not sure how it will work but worth a try...

Be interested in your thoughts is on my todo malt list.. :handgestures-thumbupleft:

[hjubm2]

Attempting an infusion mash of some white millet using enzymes. Planning to gelatinize the grains then drop temp down to about 65c to allow the enzymes to convert the grains. All up looking at about 3 hours mash time (hopefully). Not sure how it will work but worth a try...

Be interested in your thoughts is on my todo malt list.. :handgestures-thumbupleft:

Yea I'll let you know. Tasting alright so far, really subtle flavour with kind of an almost wheaty kind of flavour. It's definitely an interesting grain to work with. From what I've read you don't even need to grind it up, just heat it for 15 mins or so at 88c & it will pop the graons like popcorn then you can mash as per normal. Currently only sitting at about 1.025 from 5kg in 25L of water so not great conversion atm...

[BigRig]

the last for the season. Tpw neutral.

[RC Al]

"Season" pfft, Lightweight :teasing-neener: :teasing-tease:
:laughing-rolling:

In all seriousness, always have something fermenting, dont matter if it takes longer. Never know when you will have a spare day, hard to run if you aint got no wash

[bluc]

:laughing-rolling:

[BigRig]

Last run, not last ferment :laughing-rolling:

I put 170L rum wash down + 3 x 25L rum experiment washes down. They will sit until spring.

[bluc]

More rum...

[Birdman85]

Mashed in a FFV.

Also, I have a 5th gen quad grain mash that's been sitting for 12mths in the shed, the airlock dried out so it hasn't been airtight. Still good? Even if I strip it and reflux the guts out of it?

[bluc]

And yet more rum