As most of you know, when fermenting an AG mast a cap usually forms. Often my caps are quite thick and a few days in the top layer of the cap is dry. Would there be a down side in removing the top, dry part of the cap (or even damp grain). The up-side is having less grain to remove from the mash, after the cap drops, to get ready to doing the strip off the grain.
What say you, guys.
BG
I never thought about it, I think it can be done, maybe you will get less flavor from the grains and remove some yeast but you could try. Typically I lunge them 1 time per day.
Same here, I punch it down once per day for the first few days until it move around on it's own..
Mars" I know quite certainly that I myself have no special talent. Curiosity, Obsession and dogged endurance, combined with self-criticism, have brought me to my knowledge and understanding "
– Albert Einstein
Punch it gently until it drops! I think of it like making tea - I want that grain cap mixed in with the liquid regularly for flavor extraction - This is how I do grapes for wine too...
Cheers,
j————
i make stuff i break stuff
water into whiskey into water
just getting started in home distilling - been drinking for decades
16g copper pot still, 10l alembic, and a column or two
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Post time 2022-9-30 06:21:28