Mash thickness
Posted: Fri Jan 23, 2015 11:10 am
I'm new to distilling. I recently did a batch of mash. After cooking it it seems to come out extremely thick. After fermentation had finished it still seems like there was a lot of solids left and still seems relatively thick. Is this normal? Should I try to strain it? Or should I cry running the batch in my pot still without draining it? Any advice is very welcome.