stripped and ready

[Phathead]

on my pot still without thumper completed my 4 stripping runs on 4 mashs and left with about 4.5 gallons. mash was corn and rye with 6 row malted barley. each run started in the 120 range and I cut them off in 50 to 60 proof range. throwed small amount of fours each run. the only mash I have left is the little bit of liquid left that had all the sediments in it maybe a gallon.
1 do I use that liquid in thumper for spirit run
2 just run minus thumper
should I have kept some of my grain from mashing?

[Twisted Brick]

Nice job on completing your strips.

Every distiller has his own approach to a spirit run, but conventional double-distilling means you pot-still a second time and call it a day. Saving a portion of fermented wash for your spirit run yields slight differences in ABV and flavor. Only from experience can you decide if you like it or not.
A thumper is a different story and is not scaled to the volume of low wines you have.

Running trub (cloudy/creamy leftovers from your ferment) is loaded with yeast and will impart yeast notes you may or may not like.

[Phathead]

thanks twisted the info on the yeast was what I was after. I'll toss it make my spirit run tomorrow and get some more practice making cuts with a bunch of half pint jars.

[8Ball]

Everything that makes it past my paint strainer bag & mop bucket squeezer goes into the boiler to be stripped. I guess my palate isn’t discerning enough to get worried about yeast in the boiler charge. Sometimes, I reserve some wash/wort for the spirit run if I know that my low wines will need to be diluted. I use propane, so a slow heat up ensures that scorching doesn’t become a factor.