Butter in the boiler carrying flavor?

[Flustered]

Not sure where to ask this. Seems a general distilling category would be a thing.
But since the question arises in the context of my 100% corn runs I’ll ask it here.

Those of you who throw butter into the still to hold foam back…..does any butter flavor come over?

I finally got a decent pot stilled corn runs completed a couple months ago and after putting most of it in a BadMo clone I had a few bottles of white left.
When I open a bottle that’s been sitting I get a nice note of butter….despite not having added any.

Just wondering if putting butter in the boiler would enhance that.

[SW_Shiner]

I've never noticed any distinct butter flavour. But ive also used it in every run since day one so i don't have a comparison of not using it.

[Copperhead road]

I have never noticed any buttery flavours coming through with corn.
I have had buttery notes come through after a couple of years on Oak though. This was due to the good quality AP John’s mini staves I used and nothing to do with the butter.

[MooseMan]

Not sure where to ask this. Seems a general distilling category would be a thing.
But since the question arises in the context of my 100% corn runs I’ll ask it here.

Those of you who throw butter into the still to hold foam back…..does any butter flavor come over?

I finally got a decent pot stilled corn runs completed a couple months ago and after putting most of it in a BadMo clone I had a few bottles of white left.
When I open a bottle that’s been sitting I get a nice note of butter….despite not having added any.

Just wondering if putting butter in the boiler would enhance that.

That buttery flavour note is much more likely to be coming from Diacetyl than from the butter that you've put in as anti foam.

It's created by fermentation conditions, but can be encouraged by slow heat ups and pre heating.

I've had it in a Bourbon I made and I actually really like it, reminds me of buttered popcorn!

[Corn Cracker]

I describe my all corn liquor as buttery after a couple months with no wood. Just a sensory thing, i reckon but, yeah for sure buttery


Edited to say, i have never used butter

[BlackStrap]

Just my $.02
I've replaced the butter, for rendered lard (or any fat/oil) is less dense than water and hydrophobic, causing it to float to the surface and create an oily barrier.... only takes a table spoon in my 15 gallon boiler.
Just enough to break the surface tension of the what's boiling in the pot.

That buttery flavour note is much more likely to be coming from Diacetyl than from the butter that you've put in as anti foam.

[LWTCS]

What Moose said.

[bilgriss]

Diacetyl is almost certainly the culprit. If you like it, continue with what you do.
If you don't like it, do a search on a homebrew site for how to eliminate it; it's all about temperature and yeast conditions.

[Yummyrum]

I’m not a fan of Butter or Popcorn so I’ve never used it . Used various Vege oils though . It is still hit and miss to me if they actually work or not . What I do notice is there is an oily scum that sticks to the inside of the boiler that takes some effort to remove .

Now days I am using Silicone antifoam and find it works every time as an antifoam and doesn’t leave an oily residue in the boiler .

[PalCabral]

Now days I am using Silicone antifoam and find it works every time as an antifoam and doesn’t leave an oily residue in the boiler .

Me too. Still Spirits Distilling Conditioner. Three caps of that and I've not seen foam coming up to the sight glass since. With butter, I still had foam ups occasionally, it was definitely not bullet proof. Never had any off flavors because of it though. Diacetyl sounds more like it.

[Saltbush Bill]

Ive never personaly heard of anyone having flavour from butter carry over.
People seem to get hung up on using butter, anything like olive oil, Butter , pork fat or many other things will work to alter surface tension.
Personally I dont bother with any of them, just be a bit carefull at the beginning of a strip run.
If it does puke a bit what is the big deal?

[Flustered]

Thanks for the replies.
To be clear I haven’t used butter in the boiler….yet.
I was just getting a whiff of butter, especially when popping the top off of a bottle.
I like it and was wondering if butter in the boiler would enhance it.

[LWTCS]

Ive never personaly heard of anyone having flavour from butter carry over.
People seem to get hung up on using butter, anything like olive oil, Butter , pork fat or many other things will work to alter surface tension.
Personally I dont bother with any of them, just be a bit carefull at the beginning of a strip run.
If it does puke a bit what is the big deal?

I think corn kinda adds to the butter note a bit. Its a buttered popcorn kinda vibe. Seems to be a really forward note on the new make coming out of continuous bourbon stills. Meaning the oils in the corn contributes to the enhancement of the butter flavor.

Macerate some of that new make in pan of corn bread. Strain and add some sweet cream and vanilla extract and it makes a really fun desert cocktail. Its kind of a (US) Southern thing.
Maryland cornbread is way too savory (imo) so ya need sweet corn bread. Something that appeals to one's diabetic predisposition and well as ones tendency to self medicate. Serve in one of those margarita sized, Martini looking glassware so we can be fancy. Bourbon side car or floater absolutely recommended.

[MooseMan]

Well, that's sounds utterly delicious Larry!

I reckon the wife would go for a couple of those after a nice meal.

And yes I think the corn oils do add to the perception of a butter aroma.

[Copperhead road]

Well, that's sounds utterly delicious Larry!

I reckon the wife would go for a couple of those after a nice meal.

And yes I think the corn oils do add to the perception of a butter aroma.

I’m with you, moose, I think a buttery taste is absolutely delicious…