Barn is where you keep the cows, chickens, horses, etc, and usually has a hay loft. Barm is used to produce sour mashes and sour dough bread. When describing a poor shot, one might say, "he can't hit the broad side of a barn," not barm.
This was so cool. Thank you for providing the experiment. I had heard stillers using 25% Backset in their stripping run but never knew why. Now I know. Love your channel. In America, we can't really talk to anyone about stilling likker. Between you and Beard, through your videos, we can talk. You guys have been a great help. Thanks again.
Really enjoyed this video, great job. This is what I love about this hobby; I learn something new all the time. In this case it was barn. I didn't even know what it was. Thanks again!!
Great vid, there is a lot of information in a very entertaining way. I think the information is delivered in away that even a East Ky Hill Billy can understand it. Thank You...
Hey B, great explanation, straight forward down and dirty. I for one was surprised buy the high percentage that got this correct. Figured you would have the ability to but 15 out of 21 wow. Very hard to dispute the fact with such numbers.
Hi Rick, That is true can't argue the results, I was really surprised by the results, on my pallet the difference is huge. The only reason I went with backset over the barn for the original recipe was ease of use, and glad it makes a better product for me.
i found using my rum backset in the next gen improves the flavor so much by gen 6 it was the best and i use the yeast that dropped out again its great that i finally today found this video and your channel now i have some local references
@@BEAVERDIY actually i have recently been experimenting and have used up to 80% and that turned out great i will try a 100% at some point and see how many gens it can go and still be good
@@BEAVERDIY I just followed the instructions online it says take a part of the spent corn out and replace it with the same amount new corn, I’m onto my 4th generation and it’s been ok so far, so you probably still have some in that’s totally spent all the time I’d imagine
i have been using both backset and the leftovers from the fermenter at a ratio off 5 litres of ferment and 15 litres of backset in my 46 litre rum wash and i am up to gen 6 so far, all i can say is damn it's got some funky notes. so i may just do a backset wash and see if they mellow out a bit don't get me wrong i love those heavy notes but am looking for a more caramel note. thanks for the great vid clip cheers from Australia.
I will be running my last batch from 250L fermenter, UJSSM, gen 3, I think I will go with your suggestion, just keep the backset, wash my fermenter and start building next gen's from it. I will also reduce fermenter size to the smaller batches, a few 50L barrels, much faster. Using big barrels takes almost 7-8 weeks for the perfect liquid to distil. I still have to send you a bottle from this batch, superb, J. Walker Blue is not even close, not my words, other people tried it.. I will send you my formula, make one video on that when you have time
Hello: I'm in the process of making/short aging, sour-mash bourbon, and at present use 25% backset in the following run, then add 25% of that run into my batch, I'm building enough over 3 months to completely have 2 bathes of bourbon at 50% ABV, aged with 2 different toasted wood's, I will let you know the outcome when complete with recipe's, Thanks for your review
Hi William, Yes and no, for whiskey and rum it is a process used to sour the mash to give more flavor, but specific kind of flavor to the product. In the UJSSM and the Mieliepap Moonshine it is used to give the next generation more depth of flavor
Thanks Beaver for doing this video! I'm sure a lot of new distillers were wondering what to do with the leftovers. Would you use all of the backset left in the still, or just a couple of quarts? Also, how long can you store backset??
Hi Bruce, Good question, 20 to 30% of your next wash will consist of the backset, I freeze the left over backset and that lastes for 6 months in freezer.
Hi Beaver thank you for the info it clears a lot up. I have a question though, can and will it be a good idea to use around 30% of the backset of a plain sugar wash to develop a strong flavor profile for neutral spirits in use for gin?
Hi Jurgens, That is a very good question, yes and no, for a neutral you want less flavor, as clean tasting as possible, but if you want a better base for GIN with some more body then I will give it a go. Because commercial GIN makers use neutral grain I will think that using something like the mielie pap shine just running it alot higher will give you closer to the neutral grain than the straight sugar head
Hi George, The boiler is an old railway thermos it has a insolated jacket that keeps the temp very stable, took a very long time to get one, found it in Rustenburg
@@thefluf I syphon off the fermented wash leaving the grains. After distilling I put in 25% back set water and sugar I shoot for a gravity of about 1.080 or just under to get a 10% ABV I don't add any yeast what's dorment in there will wake up and do a good job. I usually go 12 generations IMO that's when the flavors start dropping off. But I do a full mash to start I don't just toss in some grain like a true UJSSMM that way I avoid the first 2 or 3 generations of sugar head but still the generations work good. The way I described. I would encourage anyone to give it a try each generation has a slightly different flavor. It's a fairly inexpensive and easy way to get a nice corn whiskey . You can mix it also adding a little rye oats or both it all works well.
Hi John, Good question, for the sourmash process it goes into ferment, however, people do add backset to their next run, into boiler to pull the last bit of alcohol out of the next batch, my father in law does it with his strip runs.
My backset sat in a stainless milk can (not my boiler) for roughly 1 month with the lid on but there was about a 1 inch hole in the lid where I would place my airlock but I had placed a piece of cloth like athletic tape over the hole. After checking on it for the first time in about 4 weeks it has the obvious funk on the surface but smells like nail polish remover..anyone know what happened here and if I'm correct surely this will carry over in a new mash if I use it right? Any help would be greatly appreciated.
I have also read "What's left over in the fermenter." is called "Barm". Did a Search of Barm on HD forums. Not saying you are incorrect but there are lots of terms for it. I am guessing: It may be called "Barm" over here, due to old school likker making in the south with reference to a "Barn" or outbuilding. Cheers Beaver!
Really glad you did such a deep dive on this topic. Clears up a lot of questions I had. Thanks broer!
Thanks brother was really surprised with the results thanks for all the advise.
Barn is where you keep the cows, chickens, horses, etc, and usually has a hay loft. Barm is used to produce sour mashes and sour dough bread. When describing a poor shot, one might say, "he can't hit the broad side of a barn," not barm.
I use both in my generations. I add water sugar and back set to the barn left over in the ferminter. Thanks for the neat vid.
This was so cool. Thank you for providing the experiment. I had heard stillers using 25% Backset in their stripping run but never knew why. Now I know. Love your channel. In America, we can't really talk to anyone about stilling likker. Between you and Beard, through your videos, we can talk. You guys have been a great help. Thanks again.
Really enjoyed this video, great job. This is what I love about this hobby; I learn something new all the time. In this case it was barn. I didn't even know what it was. Thanks again!!
I also use Backset and Barn in my Whiskey and it works perfectly, Dankie vir die eksprement .
I mix my backset into my leftover wash while still warm. Add water and sugar and let it sit. It normally takes off feom old yeast
Great vid, there is a lot of information in a very entertaining way. I think the information is delivered in away that even a East Ky Hill Billy can understand it. Thank You...
Hi KNiteshft,
Thank you for the awesome comment.
Thanks for the video and cool testing . Cheers
Thank you for the great video. Awesome testing. Cheers
Hey B, great explanation, straight forward down and dirty. I for one was surprised buy the high percentage that got this correct. Figured you would have the ability to but 15 out of 21 wow. Very hard to dispute the fact with such numbers.
Hi Rick,
That is true can't argue the results, I was really surprised by the results, on my pallet the difference is huge. The only reason I went with backset over the barn for the original recipe was ease of use, and glad it makes a better product for me.
@@BEAVERDIY agreed on the ease of use 100%
i found using my rum backset in the next gen improves the flavor so much by gen 6 it was the best and i use the yeast that dropped out again
its great that i finally today found this video and your channel now i have some local references
Hi Soil,
Welcome to the channel, I still have to play around with the rum backset, what percentage of the backset do you use.
@@BEAVERDIY actually i have recently been experimenting and have used up to 80% and that turned out great i will try a 100% at some point and see how many gens it can go and still be good
I use both, in UJSSM I use backset to dissolve the sugar then after it's cooled I add it to half of the barn with some new cracked corn lol
Hi Michael,
This being the first time working with this how do you determine when your grain is completely spent.
@@BEAVERDIY I just followed the instructions online it says take a part of the spent corn out and replace it with the same amount new corn, I’m onto my 4th generation and it’s been ok so far, so you probably still have some in that’s totally spent all the time I’d imagine
i have been using both backset and the leftovers from the fermenter at a ratio off 5 litres of ferment and 15 litres of backset in my 46 litre rum wash and i am up to gen 6 so far, all i can say is damn it's got some funky notes. so i may just do a backset wash and see if they mellow out a bit don't get me wrong i love those heavy notes but am looking for a more caramel note. thanks for the great vid clip cheers from Australia.
I will be running my last batch from 250L fermenter, UJSSM, gen 3, I think I will go with your suggestion, just keep the backset, wash my fermenter and start building next gen's from it. I will also reduce fermenter size to the smaller batches, a few 50L barrels, much faster. Using big barrels takes almost 7-8 weeks for the perfect liquid to distil. I still have to send you a bottle from this batch, superb, J. Walker Blue is not even close, not my words, other people tried it.. I will send you my formula, make one video on that when you have time
Hi Brother.
Cant wait to make it down to you neck of the woods.
Awesome, maybe doing a trip in the next 2 months.
Hello: I'm in the process of making/short aging, sour-mash bourbon, and at present use 25% backset in the following run, then add 25% of that run into my batch, I'm building enough over 3 months to completely have 2 bathes of bourbon at 50% ABV, aged with 2 different toasted wood's, I will let you know the outcome when complete with recipe's, Thanks for your review
Awesome let me know and will definitely give it a go.
Thanks Richard
I use both in my sour mash
Nice Vid Can you turn down the music a smidge? I turned up my speakers to hear you talk then almost blew out my windows when the tunes came on lol
So it's a flavor development tool to get a sharper product out of the still
Hi William,
Yes and no, for whiskey and rum it is a process used to sour the mash to give more flavor, but specific kind of flavor to the product.
In the UJSSM and the Mieliepap Moonshine it is used to give the next generation more depth of flavor
Daars hy nou Pa...lekker man!
What if I use both backseat and old grains
Thanks Beaver for doing this video! I'm sure a lot of new distillers were wondering what to do with the leftovers. Would you use all of the backset left in the still, or just a couple of quarts? Also, how long can you store backset??
Hi Bruce,
Good question, 20 to 30% of your next wash will consist of the backset, I freeze the left over backset and that lastes for 6 months in freezer.
Hi Beaver thank you for the info it clears a lot up. I have a question though, can and will it be a good idea to use around 30% of the backset of a plain sugar wash to develop a strong flavor profile for neutral spirits in use for gin?
Hi Jurgens,
That is a very good question, yes and no, for a neutral you want less flavor, as clean tasting as possible, but if you want a better base for GIN with some more body then I will give it a go.
Because commercial GIN makers use neutral grain I will think that using something like the mielie pap shine just running it alot higher will give you closer to the neutral grain than the straight sugar head
Nice vid, wonder nou hoe gaan dit proe as jy weer fermenter met jou backset in jou Barn, 😋.
Haha solank jou dak nie lek met al die reen nie heel goed....
Thumbs up, jou video het baie dinge opgeklaar😁🍾
Hi Beaver. Been wanting to ask. Where did you get your boiler? Seems like a good one compared to other options.
Hi George,
The boiler is an old railway thermos it has a insolated jacket that keeps the temp very stable, took a very long time to get one, found it in Rustenburg
@@BEAVERDIY ok cool. How many litres is this thermos?
@@greco345 35l
@@BEAVERDIY thank you. Was wondering if you could consider doing a grappa video.
Why not also test the other way to sour, which is using some of the grains from the run before, again in your next mash?
Hi Atube,
Will be doing a full serries on sour mashes keep an eye out.
Cheers
Quick question on backset, do you put it into the fermenter or the still? I've read about people doing both.
I'm not sure how Beaver did his but I put mine directly into the wash for firmintation
you put it in place of the water into your next fermentation
but also only a % suggested maximum 30% backset and 70% water
@@thefluf I syphon off the fermented wash leaving the grains. After distilling I put in 25% back set water and sugar I shoot for a gravity of about 1.080 or just under to get a 10% ABV
I don't add any yeast what's dorment in there will wake up and do a good job. I usually go 12 generations IMO that's when the flavors start dropping off.
But I do a full mash to start I don't just toss in some grain like a true UJSSMM that way I avoid the first 2 or 3 generations of sugar head but still the generations work good. The way I described.
I would encourage anyone to give it a try each generation has a slightly different flavor. It's a fairly inexpensive and easy way to get a nice corn whiskey .
You can mix it also adding a little rye oats or both it all works well.
Hi John,
Good question, for the sourmash process it goes into ferment, however, people do add backset to their next run, into boiler to pull the last bit of alcohol out of the next batch, my father in law does it with his strip runs.
My backset sat for a month and now smells like nail polish remover. Can I salvage this or just toss it?
My backset sat in a stainless milk can (not my boiler) for roughly 1 month with the lid on but there was about a 1 inch hole in the lid where I would place my airlock but I had placed a piece of cloth like athletic tape over the hole. After checking on it for the first time in about 4 weeks it has the obvious funk on the surface but smells like nail polish remover..anyone know what happened here and if I'm correct surely this will carry over in a new mash if I use it right? Any help would be greatly appreciated.
I have also read "What's left over in the fermenter." is called "Barm".
Did a Search of Barm on HD forums. Not saying you are incorrect but there are lots of terms for it.
I am guessing: It may be called "Barm" over here, due to old school likker making in the south with reference to a "Barn" or outbuilding.
Cheers Beaver!
Hi Bigg Ed,
There are some many terms for it, I used the one that came up most in the forums.
Here is South Africa we call it dros,
In the “hills”, they call in “backins”
Hi Eric,
Nice, will start using that term sound alot better than Backset
Why do you want to sour a mash
Their is 2 main reasons for sour mash. Ph for the next mash and flavor. Each generation of sour mash gets a better and better flavor.
@@jeremygruber7385 thank you
Hi Louise,
As Jeremy said, the process takes some of the concentrated flavor for the previous wash to increase the next batch.
@@BEAVERDIY how long can you keep it between batches
@@jeremygruber7385 do you still need to balance the ph to 5.2 after adding to water for firmination