StillSmart

Re: Backset/Dunder

2015-10-25T03:35:35+00:00

Statistics: Posted by Icefever — Sun Oct 25, 2015 3:35 am

Re: Backset/Dunder

2015-10-25T03:10:18+00:00

Bugger.....thought I'd scraped through....

Statistics: Posted by packapoo — Sun Oct 25, 2015 3:10 am

Re: Backset/Dunder

2015-10-25T01:38:45+00:00

I believe those that go "the Sour Mash route" rely upon it.
I don't have time yet to try that.
I am still working on stuff that I know that I like!

Robert.

Forgive me saying Packs,that is a most glorious piece of fence sitting!

Statistics: Posted by Easydrinker — Sun Oct 25, 2015 1:38 am

Re: Backset/Dunder

2015-10-24T18:36:51+00:00

I agree with RJ and tend to side with Icefever here.....But then I still can't see anything useful from yeast recycling either. Yet......

Statistics: Posted by packapoo — Sat Oct 24, 2015 6:36 pm

Re: Backset/Dunder

2015-10-24T10:36:58+00:00

RumJohn wrote:
You might get some benefit from the remains of a stripping run if you choose to use them.

RJ...

A lot of guys who do this hobby of ours do use backset/dunder, whatever one wishes to call it. I've never done it..but a large number of recipes do call for it, and as I've never got around to using it
I thought maybe it's time to find out for myself.

Statistics: Posted by Icefever — Sat Oct 24, 2015 10:36 am

Re: Backset/Dunder

2015-10-24T10:29:46+00:00

Icefever wrote:
I thought backset & dunder were one of the same...but their not, backset is what's left in the boiler after a strip run, and dunder is what's in the boiler after a spirit run.....we live and learn

The first point I made is somewhat near the mark then....as Willy said " What's in a name? that which we call a rose....by any other name would smell as sweet"

It is what's left in the boiler....we know that's the truth but it seems only from the strip...point #2.

Myles wrote:
The definitions and opinions are both mixed.
If you were to say that both were what was left in a pot still after the primary distillation and that dunder was from rum and backset was from grain, then you would probably be correct (ish).

Ipso facto that will do for me.

Statistics: Posted by Icefever — Sat Oct 24, 2015 10:29 am

Re: Backset/Dunder

2015-10-24T10:28:06+00:00

Why would you want to keep what is left over from a spirit run? If you did the job right, there should be practically nothing of benefit left. You might get some benefit from the remains of a stripping run if you choose to use them.

Statistics: Posted by RumJohn — Sat Oct 24, 2015 10:28 am

Re: Backset/Dunder

2015-10-24T09:58:25+00:00

This topic reminds me of a somewhat similar theme I raised in a posting some time ago. For any who use a heavily peated malt as a base, an immense amount of flavour is left behind in the still after all Feints have been run off. At that time I raise the question of the usability of this residual liquor (Dunder). I wondered whether this might possibly be used for subsequent mashes, thereby carrying over the flavour. I take the point that it would be acidic and might well need adjustment of the ph at some stage prior to any future fermentation.

Without diverting too much from topic, however, for me, a similar situation exists at the end of each mashing session with peated malt. My own experience of rinsing a tun full of water through the used grain shows a significant level of peat smoke flavour remaining in the used grain. To maximise flavour, might it not be possible to to thoroughly rinse out the used grain to obtain the liquor to be used in the next mash? Again, there would be a matter if lowered ph to consider an adjust.

Statistics: Posted by Toper — Sat Oct 24, 2015 9:58 am

Re: Backset/Dunder

2015-10-20T23:12:36+00:00

Myles wrote:
The definitions and opinions are both mixed.

If you were to say that both were what was left in a pot still after the primary distillation and that dunder was from rum and backset was from grain, then you would probably be correct (ish).

I'll take that Myles,it's close enough to my understanding.
One day all may be crystal clear.
And slightly less interesting.

Robert.

Statistics: Posted by Easydrinker — Tue Oct 20, 2015 11:12 pm

Re: Backset/Dunder

2015-10-20T18:55:53+00:00

Easier to refer to it as the crap left in the boiler after running whatever.

Disambiguation......

Statistics: Posted by packapoo — Tue Oct 20, 2015 6:55 pm

Re: Backset/Dunder

2015-10-20T16:24:09+00:00

The definitions and opinions are both mixed.

If you were to say that both were what was left in a pot still after the primary distillation and that dunder was from rum and backset was from grain, then you would probably be correct (ish).

Statistics: Posted by Myles — Tue Oct 20, 2015 4:24 pm

Re: Backset/Dunder

2015-10-19T00:01:19+00:00

He may be right here.

That fits with the little that I know.

Robert.

Statistics: Posted by Easydrinker — Mon Oct 19, 2015 12:01 am

Re: Backset/Dunder

2015-10-18T18:37:41+00:00

That can't be correct. I am pretty sure they are both from the stripping run. Google "rum dunder pit" and take a look at the images (do not eat first!). No way that is from a spirit run.

I think backset is a whiskey term and dunder a rum one.

Statistics: Posted by chill — Sun Oct 18, 2015 6:37 pm

Re: Backset/Dunder

2015-10-18T02:48:32+00:00

I thought backset & dunder were one of the same...but their not, backset is what's left in the boiler after a strip run, and dunder is what's in the boiler after a spirit run.....we live and learn

Statistics: Posted by Icefever — Sun Oct 18, 2015 2:48 am

Re: Backset/Dunder

2015-10-16T01:27:52+00:00

Cheers Chuck...it's talked about on the Aus/US sites and as I've never used any on a wash...until now. I was wondering what the benefits were.

Statistics: Posted by Icefever — Fri Oct 16, 2015 1:27 am