- May 9, 2011Gavin,
When you are comparing making beer and making barley whisky, the
processes are almost identical, and the same principles apply. Of course
whisky-wash beer has no hops, and beer has no way to get backset, but
other than that, the comparison holds.
Technically, "lautering" is draining the liquid off the spent grain, and
"sparging" is rinsing that lautered, spent grain with additional hot
water to get that last bit of sugar. For that beer recipe I sparge with
enough additional water to get 7 gallons total wort, before the boil.
For mashing barley, I've never gone longer than 90 minutes, and that's
always been plenty. I've never worried about adjusting pH for mashing,
but maybe I should with con and backset.
Zymurgy Bob, a simple potstiller
--- In email@example.com, Gavin Flett <gavin_flett@...>
>I'm sure that makes no difference the process is almost the same. I have
> To Zymurgy an Adam,
> Thanks for the replies, I am actually going for Whisky not beer but
been experimenting with using the backset, and although it's
traditionally used in a corn mash I have been using it in barley. I am
not sure if this is part of what's wrong (using it in a barley mash vice
corn), but judging by what Adam said maybe my pH is too low as I have
been increasing the amount of backset in each subsequent batch (I am up
to using 50% now and will stop there).
> One question I do have though, will I get a higher SG if I mash it forlonger. Or do I just have to reach the 40 minute mark and that's as good
as it's going to get?
> And one Q for you Zymurgy, how did you manage to get more wort aftersparging? Every time I do it I lose about 20% of my liquid to the grain,
and no matter how long I leave it, it's disappeared.
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