Mashing with Infected Backset

Production methods from starch to sugars.

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Twisted Brick
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Mashing with Infected Backset

Post by Twisted Brick »

After 'harvesting' and refrigerating 2 gallons of HBB backset from my last stripping run, for grins, I left the balance in my keg and sealed it up. Curious as to how it would behave in the hot weather, after 3 weeks, I pulled some out to discover a thin white film floating on the top. Unfortunately, I didn't observe the infection prior to disturbing it, thus I have no description of its growth characteristics, but I will say this: it smelled wonderfully delicious and sweet! There were no fruity notes, just caramel and brown sugar.

After boiling the 1/2 gallon sample, all of the yummy sweetness disappeared and it returned to smelling like, well, acrid fresh backset.

With no experience with soured/infected backset, I am hesitant to include it (3qts in a 12 gallon) in my next mash as usual. Would it be safer to boil it first?

What are the risks of including an infected portion just prior to the end of fermentation? I am ASSuMEing that because it smells so good it is safe to use.

Thanks in advance.
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StillerBoy
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Re: Mashing with Infected Backset

Post by StillerBoy »

I have no experience mashing with infection, other that I had some months back an HBB develop a white film, not during the fermentation period, but just the clearing period, but interested in the questions you raised..

Will follow this thread with interest..

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Big Stogie
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Re: Mashing with Infected Backset

Post by Big Stogie »

A little lacto infection from the sound of it, should not hurt anything
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ElCubanazo
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Re: Mashing with Infected Backset

Post by ElCubanazo »

I have experience with infected dunder (rum) specifically and not whiskey but I imagine the experience probably translates over.

Mashing temps would probably kill any nasty bugs you don't want growing in your wash anyway but if you wanted to be safe perhaps when you're boiling the water for the mash then boil the backset too.

That said, over in the rum parts of the forum I've seen it said time and time again that you get more esters out of infected dunder if you mix it with low wines. You can do this in the boiler for the spirit run but I think for best results mix with low wines about a week beforehand.

Reason being the acids made by the infection have a higher concentration of alcohols to interact with and form esters in the low wines than the wash (higher ABV).

But if you just wanna add it to your wash for fun I see no reason not to. I do both in wash and low wines just to get tons of esters!
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Zeotropic
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Re: Mashing with Infected Backset

Post by Zeotropic »

Tonight I am making a batch of all corn if my low propane levels don't totally screw my plans up. I have included about 3 gallons of infected backset because it was all I had to adjust ph so it will be interesting to see in a few weeks how that works out for flavor.
I figured I would post here rather than starting a new thread.
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still_stirrin
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Re: Mashing with Infected Backset

Post by still_stirrin »

Zeo,

Unfortunately that’s mold in your bin, not lacto pellicle. A big difference and not near as appetizing. I wouldn’t want to use the mold scum, although the backset below it is still probably OK. Bacteria doesn’t like to grow in such an acidic environment.
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Zeotropic
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Re: Mashing with Infected Backset

Post by Zeotropic »

still_stirrin wrote: Sun Apr 11, 2021 5:26 pm Zeo,

Unfortunately that’s mold in your bin, not lacto pellicle. A big difference and not near as appetizing. I wouldn’t want to use the mold scum, although the backset below it is still probably OK. Bacteria doesn’t like to grow in such an acidic environment.
ss
Yeah I figured it wasn't lacto but it was infected with something that's for sure.
There was some sort of a big scoby type mass in the bottom. It didn't smell bad other than the slight musty smell from the mold so I used all of the liquid minus the mold and the scoby and I am going to bring it to a boil along with the corn because I'm trying to improve my yield and I've heard that boiling may be just the ticket so it works out to kill two birds with one stone by killing the nasties and cooking the corn.
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Re: Mashing with Infected Backset

Post by Zeotropic »

Well that batch turned out great and I can't say I could tell any difference for sure but it sure is nice.
I saved one bottle of the nicest hearts white and cut a bit wider for aging and the white is already good. I put it in a corked bottle to age a bit and I am looking forward to tasting it in a few months.
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