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Sour Mash Corn Whisky Off Smell

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  • moonmanted
    Looking for any suggestions....Doing a sour mash, per Ian smiley s Pure corn Whiskey. Have used several different yeast, even bakers yeast and almost every
    Message 1 of 1 , Jun 4, 2007
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      Looking for any suggestions....Doing a sour mash, per Ian smiley's Pure
      corn Whiskey. Have used several different yeast, even bakers yeast and
      almost every time in the pot still run mode, I get a sort of lightly
      burned / metalic smell in all but a small sample. Would only expect
      this in the tails. The smell seems to fade somewhat after about a week.
      In a 5 gallon mash here is the breakdown; 120ml @ 74%,300ml @ 65%
      (Heads),425ml @60%(best of the lot), 300 ml @ 54%, 500ml @45%, and
      600ml @ 28%. Only fermented 3 days. Using all stainless steel with a
      ten inch piece of copper mesh near the take off in the column. Trying
      to get good stuff on the first run out of the fermenter without doing
      stripping runs.
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