Oldest mash you have run...

[Chrism68]

Curious what is the oldest mash anyone on here has run. Reason be, I have a mash from May 2022. All grain. DADY yeast only. Trub in bottom. Smells good. Looks good. I did not taste it however.
I watched a distiller showcasing the Speidel brand fermenters, and he boasted that keeping it airlocked, he stored washes for years. I mean, it is being "distilled" in the end.
I would toss it, but it is just enough to complete another stripping run so I can collect enough for a spirit run....although if toxic, I might actaully end up seeing spirits, haha!
Any input would be great, just as long as its not from someone who heard something about someplace that did a something. We'll leave that to the current VP! 1st hand is always appreciated.

[elbono]

Smells good. Looks good. I did not taste it however.

Stick a finger in and see what it tastes like. If it's not totally nasty, run it.

Not sure if I would mix it with something else.

[Yummyrum]

Run it for sure .
If it looks and smells good , it sounds just fine .

[Saltbush Bill]

I'd run it even if it doesn't smell or taste great, the taste or smell of a wash or mash doesn't always dictate the taste or smell of the end spirit.
I have no idea what you think is in there that will be toxic and make you see spirits.

[jonnys_spirit]

Mash can get funky IMO and turn out very good.

I’ve run homemade wine that was in carboys for two years but that’s not a mash.

I made a mash out of apple cider and barley once then topped up with water and honey. Six carboys. Sat for about 9mos before I ran it but I had strained it and racked off sediment. I ran it and drank it

Cheers!
-jonny

[shadylane]

It depends on how the mash was processed.
If, the mash is done the way I usually do it.
Distilling needs to be done as soon as possible to avoid making vinegar.

In the past, I've helped someone mash 100% barley using a mash tun, and a final boil without hops.
Due to life getting in his way, some of it wasn't distilled for around 6 months.
The white whiskey wasn't as good. The graininess and malt flavor was missing.
After aging the whiskey was flat and without character.

[Swedish Pride]

Had 2 fermenters of oats/rye/ wheat sitting on the grain for 3 years.
One of them was horrible the other as good as any other.
So it depends

[Bradster68]

Had 2 fermenters of oats/rye/ wheat sitting on the grain for 3 years.
One of them was horrible the other as good as any other.
So it depends

Holy shit...3yrs. That stood the test of time.

[Chrism68]

thanks for all the wisdom on this matter. I just popped the lid to check it out after settling for a week, it smells strong...of course i stored it before checking gravity. Currently making ice blocks so I can do a stripping run on the wash in subject here. Liebig arms are challenging to keep cold. Thinking DIY 5gal bucket worm.

[Steve Broady]

Liebig arms are challenging to keep cold. Thinking DIY 5gal bucket worm.

I’m confused. I run my leibig on well water, and I have to be careful not to get it TOO cold lest it start huffing. I tried a coil in a bucket of ice water, and just wasted a shit ton of ice.

Before you go building something to solve a problem, you might need to make sure the problem is really what you think. I don’t know all the details of your situation, but I suspect that you don’t need ice at all.

[bilgriss]

Long ago I bought an off the shelf still with a pre-made stainless leibig. It was too short and too heavy, I too would add ice. Made a three foot copper one, and room temperature water is good enough.

[Chrism68]

bilgriss hit the nail on the head! I have the Clawhammer SS 8gal still. In my limited experience, 10 runs now, I believe I need to increase cooling tank size, currently using a big cooler and 4 ice blocks on a 7 gal run. Thats the easy fix. A longer condenser arm would increase volume/surface area for better condensing. I think I think too much. I need to KISS and strip that old wash this morning before it gets too hot here in San Diego, lol

[Chrism68]

Cranked up the still to 1500w and let it rip. Got some nice aroma and super corn, even sweet at first. But, its going in with the 1st corn-mash strip.