48078Re: [Distillers] Setting Malt Whiskey pH without Sour Mash
- Sep 4, 2011There's a powder from Five star called 5.2 buffer. I think it's not worth it. Regular barely with appropriate liquor volume and proper temperature resting should give you the proper Ph. Also, backset can drop your ph lower than about 5.p which will interrupt enzyme activity, and reduce the disastastic power of the base malt. I think bigtime distilleries use backset to reduce their effluent costs.
On Sep 4, 2011, at 16:17, Adam Fordham <bluwater2828@...> wrote:
Reading the book Making Pure Corn Whiskey ...Mr Smiley recommends 4.5 to 5.5 Ph for sour mash. I highly recommend buying this book and I'm not alone in respect to Ian Smiley.
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From: Carl Greene <thegreatcarlini@...>;
Subject: [Distillers] Setting Malt Whiskey pH without Sour Mash
Sent: Thu, Sep 1, 2011 5:08:15 PM
I am doing an all grain malt whisky (Scotch) as my next project. How do the single malt experts in Scotland set the pH for the batches prior to fermentation?
The bourbon boys in USA add backset to the grain mash mix for consistency and pH. For scotch, are acids added prior to fermentation, or are the yeasts launched without artificial enhancement?
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