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Steep-n-Rocky wrote:How long can a mash sit w/o being distilled? I have a bourbon mash which I cooked Jan. 8 which I have not stripped yet. I strain out the grain and meant to strip earlier but yada yada yada life got in the way. It now has a white film on top and a distinctly non-beer smell. In my research on the forum I did find an answer for a wash but not a mash. Believe me when I say I appreciate any and all advice.
Dnderhead wrote:"Yeasts can consume alcohol but not that much."
yeast wont "consume" alcohol ,alcohol is toxic to yeast.thats why you have off flavors,stalled ferments with hi ABV wash/mashes.
Steep-n-Rocky wrote:The ABV of the wash was 8.5 - 9 and the yeast was washed from a previous bourbon mash. This was not a persistent problem with the mash as it was very good up until about 4-5 days ago when it turned. I believe it was an infection but what type I do not know. Again, my lesson was not to let wash sit longer than it needs to if possible.
Steep-n-Rocky wrote:The yeast was T-58 about 3-4 generations old, the hydrometer was above 1.00 and it actually had a faint banana mixed with thinner. It carried over in the heads very strongly and not so much in the middle or toward the end. However, not knowing what it is I am trying to think of a new purpose for the distillate.
Steep-n-Rocky wrote:It was an experiment and I did like the t-58 "peppery" flavor (can't think of a better way to describe it). On that note, I have never used Whiskey Yeast (dry) with AG but am considering it as my neighbor does and the flavor, same grain bill I use, is pretty good. I've used Nottingham and ec-1118 and ready to try a new yeast for bourbon.