Re: [Distillers] Glossery of terms
- I think we should clairfy some terms here.
the mixture of non-fermentable (or non-fermented) solids and water that
is left after removal of ethanol through distillation.
A distillers beer.
Recycled thin stillage. It may be added to the cooker(for mash) or to
the fermenter and serves as a source of nutrient(cooked yeast cells). This
can be a major source of bacterial contamination!
Yeast recycle or re-pitching:
Recovering yeast from fermented wash to use in the next fermentation.
To innoculate wash with yeast.
Looks like the beginings of a glossary here, I'll keep working on more terms
if others will help out.
----- Original Message -----
From: "Ackland, Tony (CALNZAS)" <Tony.Ackland@...>
Sent: Monday, October 02, 2000 11:50 AM
Subject: [Distillers] RE: Sloppin' Back
> >You don't slop back what you run, just your leftover
> >mash. We use grain and when we strain our mash we
> >slop back into a new batch of mash all of the grain
> >that was left in the strainer :)
> would this be successful because it
> 1) boosts the yeast count heaps, and
> 2) act as a source of nutrients, and
> 3) be a bit of a pH buffer ?
> How does it differ from a sour-mash ?