Clearing Stage

[dmerr]

After your mash is completed with its fermentation, how important is it to allow the mash time to just sit prior to distillation? I hear people talk about the importance of letting your mash sit for a week or so after fermentation, but I didn’t know if that just applies to people brewing beer / wine.

[Mud Mechanik]

That kinda depends on what recipe you used. Most here rack the finished mash off into a secondary fermenter to clear, it becomes more important to do so when using grain and corn to alleviate the possibility of scorching in the bottom of your still. Simple sugar washes do not contain all of the floating trubb that will stick to your still, although it is recommended to clear those as well. If you ain't got time to let it clear, strain it through a pillow case or something prior to running it.

[dmerr]

Okay,
Thanks!

[rtalbigr]

There are some here in the forum, myself included, who don't much worry 'bout clearin. We'll run "dirty" but just run pretty slow. Others are real particular and want a good clear wash before runnin. You'll have to decide how ya want to go.

I'll give it a day or two for most of the yeast to settle out but beyond that I don't worry 'bout it too much.

Big R

[Suburban Guy]

There are some here in the forum, myself included, who don't much worry 'bout clearin. We'll run "dirty" but just run pretty slow. Others are real particular and want a good clear wash before runnin. You'll have to decide how ya want to go.

I'll give it a day or two for most of the yeast to settle out but beyond that I don't worry 'bout it too much.

Big R

Interesting, I like it. Short of letting the wash rest, I don't think I am going to bother racking simple washes anymore.

[rad14701]

If shooting for clean neutral spirits it is important to allow time to clear... That can be read as allowing the yeast colony to settle out of the wash...

[Fastill]

I don't rack but will give some settling time and just pull the wash off the top of the lees.
As far as racking into a secondary fermenter and letting a wash settle, I feel it is asking for an infection to set in. I don't even secondary ferment most of my beers anymore. From primary straight to the bottle.

[Suburban Guy]

If shooting for clean neutral spirits it is important to allow time to clear... That can be read as allowing the yeast colony to settle out of the wash...

Damn it…

[frozenthunderbolt]

If shooting for clean neutral spirits it is important to allow time to clear... That can be read as allowing the yeast colony to settle out of the wash...

Chilling your wash at 4 Celcius for a few days will help it fall clear

[dmerr]

If shooting for clean neutral spirits it is important to allow time to clear... That can be read as allowing the yeast colony to settle out of the wash...

So by allowing my mash to "clear," doe’s the yeast just settle at the bottom or actually leave completely? Assuming this is a plain sugar wash and fermentation is completed around a week(ish) how long would you suggest I let my mash clear?

[Dnderhead]

all will just settle to bottom,if you draw off wash,add more water/sugar/nutrients it will start back up.
if you try this.dont shock the yeast,that is dont add hot/cold water and a whole bunch of sugar at once.

[mash rookie]

Rad has already been quoted here but I have to whole hardily agree. If you are making a neutral wash you will get much better results (flavor or lack there of) from a well cleared wash. When I have time I like to set mine out doors where it is cool for a week. The cool nights slow the last of yeast activity and allow it to clear. I set up high enough that I can siphon it without disturbing the trub.

MR