Re: [Distillers] RE: Sloppin' Back
- > >You don't slop back what you run, just your leftover
> >mash. We use grain and when we strain our mashwe
> >slop back into a new batch of mash all of the grainbecause it
> >that was left in the strainer :)
> would this be successful
> 1) boosts the yeast count heapsbasicly this is the same as re-pitching your yeast, which is the best method to ensure an adequate yeast count.
> 2) act as a source of nutrients,Not really, it is still best to add nutrient like ammonia.> 3) be a bit of a pH buffer ?Yes, the pH should drop a few 10ths
> How does it differ from asour-mash ?Sour mash is made by allowing lacto baccilus bacteria to lower the pH of the mash before or during ferment.