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W.S.C.beachman wrote:one thing though should we still bother with the boil for 60 min after mashing? Were going to distil it any ways..
Update on the "on the grains ferment." Here's what I did. I fermented a batch of smoked malt barley on the grains. As soon as fermentation stopped I distilled 1/3 of the batch. I have a small pot still, so I have to batch everything. Two days later I fermented the second 1/3 of the batch. Working on the final third of the batch now. Each portion was distilled a couple of days apart. So, the final portion was distilled 5-6 days after the first portion. The results are: the first portion was perfect and smooth. The second portion was good, but was bitter and too grainy. The third portion, which sat on the grains the longest, was pretty harsh and bitter. I ended up filtering that portion with charcoal and recovering the product, yet sacrificing the good grain flavor. This experiment leads me to only one conclusion: I would rather ferment the mash off the grains. Its hard work up front and I really believe that the final product is better, while not having to involve charcoal filtering.
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