Re: Setting Malt Whiskey pH without Sour Mash
- Thanks folks . I now see way the ancients and the old time experts started with barley as the grain of choice for fermentation. It works!
--- In Distillers@yahoogroups.com, "tgfoitwoods" <zymurgybob@...> wrote:
> I'm going to throw in with Gavin on this one. I don't use backset with
> barley mashes for 2 reasons. First, when I use backset in a corn mash,
> part of my reason is to get that sourmash flavor note, something I don't
> want in my scotch. Second, from brewing a lot of allgrain barley beers,
> I've come to have faith in barley's natural ability to do everything
> In short, barley seems to be smarter than I am, and produces perfect
> conversions and fermentations without much of my help. I wouldn't be at
> all surprised of the whisky-master Scots don't adjust mash pH at all,
> Just an opinion, but I loves me my barley beers and whiskys.
> Zymurgy Bob, a simple potstiller Making Fine Spirits
> --- In Distillers@yahoogroups.com, "Carl Greene" <thegreatcarlini@>
> > 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?