I ran 6 generations, and used all the backset in making the next batch. At batch 4 I had to start adjusting pH to get a good ferment. All 6 stripping runs were done on the grain with a steam bath. The sourmash flavor was very strong in the low wines... not very appealing yet. I combined all the low wines and ran again slowly. I cut it to 125 proof and after a few months its a pretty fine drink. It is really strong flavored when its young, but it has mellowed out nicely. The stuff in the gibbs barrel is so smooth and pleasant.
Golden pond talks about using all the backset, and it makes a very strong flavor, good one tho...
thanks for the tip GP.