Irish style "single pot" mash
Posted: Wed Jan 11, 2023 7:03 am
Hey folks, a couple of questions from my end here (ferments on the grain & no mash-outs, in contrast to the typical Scotch stories).
Got used to mash 4.7 kilos of 'allgrains' in 14 liters of water (1:3 ratio). After 3-4 days of fermentation it smells like cookies (not sour at all) but I see I could get somewhat 1-2% of alco more if I'd let it bubble for a whole week (the enzymes are alive and they go on with biting kasha on the bottom).
So far, always stripped it after 4 days. Anyways, I'll run it thrice on my pot, after all. And the questions are:
1. Is it worth to wait for a week? My greed will 'reward' me with a bunch of esters from extra acids. Do I need'em all? My 'Scotch' attempts are always pasteurized and typically get ready in 72hrs = they have zero acidity before I start boiling it all.
2. Are there credible links to read about the normal Irish time of fermentation?
Got used to mash 4.7 kilos of 'allgrains' in 14 liters of water (1:3 ratio). After 3-4 days of fermentation it smells like cookies (not sour at all) but I see I could get somewhat 1-2% of alco more if I'd let it bubble for a whole week (the enzymes are alive and they go on with biting kasha on the bottom).
So far, always stripped it after 4 days. Anyways, I'll run it thrice on my pot, after all. And the questions are:
1. Is it worth to wait for a week? My greed will 'reward' me with a bunch of esters from extra acids. Do I need'em all? My 'Scotch' attempts are always pasteurized and typically get ready in 72hrs = they have zero acidity before I start boiling it all.
2. Are there credible links to read about the normal Irish time of fermentation?