backset ?'s

Production methods from starch to sugars.

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backset ?'s

Postby nakoda13 » Mon Oct 29, 2007 10:27 am

OK a little confused on backset amounts

This is where I am at
10 gallons rocky mountain spring water
22 lbs rye
4 lbs malted barley
ferment with yeast
run through still

now I have all the back set from the stripping run (6 gallons)
to make the same amounts as the last run do I add the 6 gallons of backset with 4 gallons of water and continue on with mash?

Or do I make a new batch with less backset and more water??
6gallons water 4 gallons backset??
8 gallons water to 2 gallons backset???

How many runs of backset can I do this?
Will it alter each batch by adding more flavour, or change the entire concentration and taste of the original run???

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Postby CoopsOz » Mon Oct 29, 2007 11:45 am

I would only use the 2 gallons backset to 8 gallons water. Otherwise the ph gets lowered too much and although it will still ferment, it will take alot longer to do so. Be careful of your stored backset because it will go off, you can prevent this by freezing it but I wouldn't bother. Just take fresh backset from every run, there is no need to store it.
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Postby BW Redneck » Mon Oct 29, 2007 11:46 am

The general rule is to make another batch with 25-50% backset, the rest being water. Proceed as usual.

Some like to make a batch that only has 50% as much water (thus, doubling the concentration), then add the backset after their conversion rest is over.

Edit: Sorry for posting at the same time you did, Coops.
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Re: backset ?'s

Postby TRANSPLANTED HILLBILLY » Mon Oct 29, 2007 6:19 pm

nakoda13 wrote:OK a little confused on backset amounts

This is where I am at
10 gallons rocky mountain spring water
22 lbs rye
4 lbs malted barley
ferment with yeast
run through still

now I have all the back set from the stripping run (6 gallons)
to make the same amounts as the last run do I add the 6 gallons of backset with 4 gallons of water and continue on with mash?

Or do I make a new batch with less backset and more water??
6gallons water 4 gallons backset??
8 gallons water to 2 gallons backset???

How many runs of backset can I do this?
Will it alter each batch by adding more flavour, or change the entire concentration and taste of the original run???

Nakoda


Question back atcha
Is there any sugar in this batch? If not you got WAY to big of a yield. Youve been distilling rye flavored water. If it has sugar you still got too much yield.

The other fellows have answered the second part for ya.

For the last part, Ive gotta ask, are ya sourmashin, or do ya just want to use backset for flavor?

Ive been told, bout 7 rounds is the limit on sour mashin. Personally, Ive never done more than 5. But, I guess you can add backset to a sweet mash as many times as ya like.
Will it change the flavor of the final product, you ask.
Yes, wether your sour or sweet mashin.
Hope that helps ya.
If it was easy everybody would do it.

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backset

Postby nakoda13 » Mon Oct 29, 2007 6:49 pm

16 cups sugar
Sg 1060
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Re: backset

Postby TRANSPLANTED HILLBILLY » Tue Oct 30, 2007 3:55 am

nakoda13 wrote:16 cups sugar
Sg 1060

What is ABV of singlins? Bet its down about 30 or less all combined.
Like I said you got too much yield.
If it was easy everybody would do it.

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backset

Postby nakoda13 » Tue Oct 30, 2007 9:12 am

OK so what should my grain bill be then?
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Postby TRANSPLANTED HILLBILLY » Tue Oct 30, 2007 3:18 pm

Theres nothing in particular wrong with your grain bill. Its just that you said you got 6 gallons from 10 gallons and that just aint gonna happen on a stripping run without gettin into water. You just went further than is cost effective.
Try anything you like its all part of learnin.
If you have an alchometer Id be real curious to know what kind of proof or ABV you honestly have when you mix all of that stripping run together.

Or was this all a hypothetical run?
Edit: I reread your original post. Do you have 6 gallons of product or 6 gallons of backset? If 6 gal of backset please forgive me :oops: I read it wrong the first time. If 6 gal of product then all banter still applies.
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backset

Postby nakosa13 » Wed Oct 31, 2007 7:04 pm

REREAD it, and it says



I HAVE 6 GALLONS OF BACKSET!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

4 gallons of distillate Starting out of the still at 72% and running down to 10%

maybe I go further than expected but stll get lots in there for my next run!

so basically thanks for no help, but keep puttin in yer two cents
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Postby CoopsOz » Wed Oct 31, 2007 7:08 pm

TRANSPLANTED HILLBILLY wrote:If 6 gal of backset please forgive me :oops:



I guess you're not forgiven TH :D :D :D
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backset

Postby nakoda13 » Wed Oct 31, 2007 7:10 pm

thanks to BW and Coops you answered my question to the T


25% will work for me
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backset

Postby nakoda13 » Wed Oct 31, 2007 7:13 pm

if 6 gallons of backset then all banter still applies
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Re: backset

Postby tracker0945 » Wed Oct 31, 2007 7:29 pm

nakosa13 wrote:REREAD it, and it says



I HAVE 6 GALLONS OF BACKSET!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

4 gallons of distillate Starting out of the still at 72% and running down to 10%

maybe I go further than expected but stll get lots in there for my next run!

so basically thanks for no help, but keep puttin in yer two cents

Thats a fairly strong retort from a GUEST to a long standing member.
It tends to support reasons why members are reluctant to help those who cannot be bothered to register.
Edit: See, there I go making a similar mistake, it depends on which post you read before making assumptions. Nakosa13 is both a member as well as a Guest
But then are Nakosa13 and Nakoda13 the same people?
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Postby pintoshine » Wed Oct 31, 2007 9:47 pm

It is mostly personal preference. It is not science. I run 100% backset and sugar a lot, because I like the taste of second, and third, generation wash. How can we tell the others how their taste buds work?
I asked a professional wine taster once "What is the best wine" his reply was
"it is the wine YOU think tastes the best".
It is all subjective to personal preference. And if you tell me you like to collect everything and drink it I won't argue with you just as if you say you only like hearts.. I just won't drink your stuff because I like a fair amount of heads and tails to give the essence of the ingredients that comes over in stages and if any one is left out it is missing something. Something...
But that is my preference for full flavor and not average flavor.
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Postby Aidas » Wed Oct 31, 2007 9:56 pm

I'm with Pintoshine. I've done 25-100 percent backset. Each batch produces something new and different.

The whole point is to experiment and to find that recipe that works for you, and makes you want to tell EVERYBODY how good your product is. :) You know you've made something good when you're tempted (even when sober) to start telling outside people about your hobby...

Nakoda -- play with different backset amounts. You're not going to wreck anything... a couple of generations will work, without looking at pH values, etc...

Go with it.

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backset

Postby nakoda13 » Thu Nov 01, 2007 4:50 am

Thanks for everyones help.
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Re: backset

Postby TRANSPLANTED HILLBILLY » Thu Nov 01, 2007 6:22 pm

nakoda13 wrote:thanks to BW and Coops you answered my question to the T


25% will work for me


And you know that how? :roll:
If it was easy everybody would do it.

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Postby blanikdog » Thu Nov 01, 2007 8:23 pm

From memory I think that one will find that 25% is exactly what Jesse says in the original recipe, and to experiment from there. I guess this is the reason new distillers are told to read, read and read some more. Usually the answer is in there somewhere. :roll:


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