StillSmart

Do any of you use backset in any of your wash's???
How would backset work in say a sugar or lentil wash??

The reason for my interest is I did a spirit run on Tue, because of a time factor I didn't empty the boiler. I'm wondering if I fill 2 glass demi's now to keep, if it's going to be ok to use at a later date??

This curiosity comes from reading on some of the Aus/US sites, where backset seems to be a stable part of recipes. I've never saved what's left in the boiler, but I feel it's now time to "up the stakes".

I want to start another Jaggery mash and maybe take it up a step by adding backset....on one US forum post a guy says he adds 2 quarts to a 5 gall mash....I'm now wondering if this is the way??

It does two things. One is to acidify the wash. The other is to carry over flavour. I only recall it being used for flavour with AG or partial grain washes (think UJSSM). I can't think of any value in a lentil or sugar wash unless you were short of citric acid to adjust the starting pH.

Chuck

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.

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

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.

He may be right here.

That fits with the little that I know.

Robert.

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).

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

Disambiguation......

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.

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.

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.

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.

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.

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......

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!