3rd run
Moderator: Site Moderator
3rd run
Thanks to all the experts on this site. I've just finished the 3rd run UJSM and this stuff just gets better each time. I wonder ust how good is the stuff the experts make because this run is much better than the first two. 8gal of UJSM and 4th run 5 gal tomato vodka I like the UJSM and my wife likes the vodka. When momma is happy everyone is happy!
-
bronzdragon
- Swill Maker
- Posts: 494
- Joined: Thu Sep 27, 2007 7:04 am
Re: 3rd run
Ain't that the truth.leeb72 wrote:When momma is happy everyone is happy!
~r~
"If it weren't for the alcohol, beer would be a healthfood."
I found that after the 3rd gen, the flavor did not change much. However, for the first 3 generations, I use 50% backset (after that, I only put 35% or so backset into the remaining mashes I do). I found that with the amount I used, that the flavor bloomed fully (as much as it will) after 3 gens.
When I used distillers yeast with AG, my 2nd run was already at full flavor. I think the AG causes a much richer sweet run and with the simple addition of the first backset, things start to come out pretty good. Even the sweet run when you use the AG is much fuller in flavor, it is just slightly different flavor. The sour mash process does certainly change the flavor (for the better).
H.
Edit: The first time I did UJSM, I used 50-60% backset, and after about 4 gens, things really started to slow down. That is why I dont use that much now. When using that much backset, after about 6 to 8 gens, things actually become hard to finish. Not sure if it is "too" acidic, or if there are simply too many additional things floating in that mash that simply overwhelms the yeast colony (was using EC1118/K1V1116 mix for that batch).
When I used distillers yeast with AG, my 2nd run was already at full flavor. I think the AG causes a much richer sweet run and with the simple addition of the first backset, things start to come out pretty good. Even the sweet run when you use the AG is much fuller in flavor, it is just slightly different flavor. The sour mash process does certainly change the flavor (for the better).
H.
Edit: The first time I did UJSM, I used 50-60% backset, and after about 4 gens, things really started to slow down. That is why I dont use that much now. When using that much backset, after about 6 to 8 gens, things actually become hard to finish. Not sure if it is "too" acidic, or if there are simply too many additional things floating in that mash that simply overwhelms the yeast colony (was using EC1118/K1V1116 mix for that batch).
-
bronzdragon
- Swill Maker
- Posts: 494
- Joined: Thu Sep 27, 2007 7:04 am
I can't pronounce the chemical name but this is an example of whiskey yeast with AG in it...
http://www.brewhaus.com/Whisky_Yeast_wi ... 001090.htm
I've had good luck with it too.
~r~
http://www.brewhaus.com/Whisky_Yeast_wi ... 001090.htm
I've had good luck with it too.
~r~
"If it weren't for the alcohol, beer would be a healthfood."