Don't run your Mash dry?

[jon1163]

Making pure corn whiskey, a professional guide for amateur and micro distillers by Ian smiley.

My buddy was telling me about this part of the book that talks about distilling no more than 96 hours after you pitch yeast. I read the book but it doesn't say why. Does anyone know anything about this? Here's the quote:

"As a general rule, a fermenting mash should be distilled as soon as the vigorous primary fermentation stops, or slows down to a spurious bubbling, regardless of how complete the fermentation is. So, unless the match is still fermenting vigorously it should be distilled after no more than 96 hours after adding the yeast".

[pfshine]

If he was open fermenting outside he might have been worried about an Acetobacter infection.

[jon1163]

do you think it has anything to do with taste? I just put down a rye and during the first two days it smelled wonderful. Like spiced bread fermenting. Now that the alcohol has built up in the mash that smell has disappeared mostly...

[Kareltje]

I am not an expert, but past year I had my grain ferments for about a week, so quite longer than 96 hours. Maybe they had been better when I had run them earlier, but they were still fermenting.

A statement of such a kind without a reason, I would not believe without support.
I would prefer to run my mash dry, presuming I also get more taste. But maybe I am wrong. Please prove me!

[Twisted Brick]

There are actually quite a few threads here that address running old wash/mashes. Just HD Google something like: year-old wash. A heap of guys have let their wash sit for months in an effort to clear them and reported no problem. Same for the guys who forgot to run their wash/mash. Course it helps if there's liquid in the airlock and the wash was stored at cold temps.

[der wo]

This book is full of individual thoughts. Not like you learn in distilling school. Good or bad, perhaps you will find out sooner or later.
96h: This is a safety advice I think. No infections within such a duration. And with more time you won't get much more yield normally.

[raketemensch]

There’s honestly all kinds of weird advice in that book. The main still he walks you through building is built out of a water heater, but he doesn’t talk about materials at all. I’ve never seen copper or stainless water heaters in the US.

[cranky]

That advice comes up frequently, I think the thinking behind that was a belief that fermenting longer would result in unwanted conegers or something like that. It may have been based on the way the large commercial distilleries do it. Either way I also believe that that statement has driven many newer distillers to worry aabout letting a ferment go long enough to actually finish even though the people here have proven that statement to be completely falsey tell people a ferment will finish when it finishes and it's best not to try to force things..

[goose eye]

Fear of mother

Single footin suger shine a tad of sweet will come .
Save the hot slops if your a mind two

Air tite barrel of country wine can still be
good after years if you use your wits.



So I'm tole

[pfshine]

Fear of mother
So I'm tole

Yeah that. Nobody wants to drink vinegar.

[Kareltje]

That might be a problem for drinkers of wine or beer.
But distilling vinegar doesn't work, judging by my experience.

[JellybeanCorncob]

There’s honestly all kinds of weird advice in that book. The main still he walks you through building is built out of a water heater, but he doesn’t talk about materials at all. I’ve never seen copper or stainless water heaters in the US.

Water heaters have a glass lining. At least in the States.
JBC

[The Baker]

There’s honestly all kinds of weird advice in that book. The main still he walks you through building is built out of a water heater, but he doesn’t talk about materials at all. I’ve never seen copper or stainless water heaters in the US.

Water heaters have a glass lining. At least in the States.
JBC

That's the newer ones.
The ones from longer ago were copper.
You must be one of the newer fellows?

Geoff

[JellybeanCorncob]

http://www.waterheaterrescue.com/Longev ... eater.html" onclick="window.open(this.href);return false;" rel="nofollow
Check this out Baker.
They have been making water heaters with bonded virtuous glass for decades.
JBC

[The Baker]

http://www.waterheaterrescue.com/Longev ... eater.html
Check this out Baker.
They have been making water heaters with bonded virtuous glass for decades.
JBC

Yep. I am talking about longer ago than that.

Geoff