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Hello all,
I have a quick question about some mash that I had laying around for a few months. I am pretty new to the game here so pardon my ignorance. So far I've only run 3 batches and they've come out pretty good. I was looking to use my old mash in the next wash, but it had some funky looking mold on top. It still smells sweet, but I don't want to ruin my next batch. Does anyone have any experience with this? Any help would be greatly appreciated?

Welcome aboard.

More info would be nice. Since you are using both mash and wash to describe things. That doesn't tell us what we need. And cornfusses us a little.

Like using an old mash in the new wash? A mash should have been fermented after mashing.

There is a glossary of terms in the must read new distiller reading lounge. That could help you.

Welcome to HD!!
After you do the above reading, throw out anything with mold, wash the fermenter, and start new ferment ..Distilling educate is important when learning this craft/hobby, once you understand (the basics) you'll be ok ..Good Luck.

MoonBreath wrote:Welcome to HD!!
After you do the above reading, throw out anything with mold, wash the fermenter, and start new ferment ..Distilling educate is important when learning this craft/hobby, once you understand (the basics) you'll be ok ..Good Luck.

I wouldn't say throw it out just yet. Until we get a clear picture of what he is trying to do. We won't know if it won't work. My dunder pit is full of nice funky mold. That's the way I wants it. But the mold needs to be handled correctly.

Again please try to explain better what you are wanting to do.

Ok. So I'm going to start a new batch with 80% flaked maize and 20% 6 row barley. I'm using White labs Bourbon yeast to start fermentation. Once this was ready to do a stripping run I was going to include some of the spent wash from a previous run to make a sour mash (right???). I have been reading up quite a bit, but obviously lack the trial and error of experience. So whadya' think, throw it in the batch or throw it out? Thanks for the quick responses. Also, not sure what a dunder pit is, but it sounds awesome.

i think you are saying you want to add some backset (wash after stilling) to make the next ferment sour?

if so but limit to 25% or the drop in ph will make for a slow or stalled ferment

look up rums on T&T to learn about dunder pits ... not sure i got the stones for it yet... ...but it's supposed to make the bestest rums....

Backset needs to be added before mashing and fermenting to make it a sour mash. Adding backset after striping the wash will probably add some different flavours. But does not make it a sour mash.

Thanks for the tips everyone. So back to the original question, should I be afraid of the mold? It seems that in the rum business this is pretty common, but does it carry over for whiskey? Can adding backset replace the expensive yeast? So many questions, so little time. Thanks for all the tips.

If you really want to try it but don't won't to risk anything from the mold. Siphon the liquid out from underneath it. Also, backset won't contain any live least as it has been boiled. But sure what yeast you are usually using. But normal bread yeast works well. And is not to expensive.

Again the glossary can help you.

So you have some moldy backset?

Pull some of the liquid from under the mold. Boil this liquid before you add it to the new mash. This will kill off any bad bacteria. That may cause an infection in the new ferment. You mite could do it without boiling. But you would be taking a big chance with it.

ChrisM wrote:Thanks for the tips everyone. So back to the original question, should I be afraid of the mold? It seems that in the rum business this is pretty common, but does it carry over for whiskey? Can adding backset replace the expensive yeast? So many questions, so little time. Thanks for all the tips.

the only mold i'd be outright worried about would be on rye grain (thats where LSD comes from) but i'm sure it not just as easy to synthesize as mouldy rye bread. most mold just taste like dirt.
backset= wash after stillin. good for flavour and nutrient, no yeast
trub= (or spent grain bed) whats left on bottom of ferment pail after racking. good for reusing the yeast..no need to add more.

fresh ingredients like mash or water and sugar with, lets say, 25% backset component... added to the trub or grainbed will begin to ferment again again.

UJSSM explains the process very well. look under "tried and true"

Thanks for the tips everyone.