Strengthens the distinction between sour mash as a feedback-control practice and sour mash as a market label. The retained synthesis excludes the source's water-use and co-product discussion as outside project scope.
The passage follows a simplified bourbon mashing sequence and continues after the figure with technical functions of recycled stillage.
Wright and Pilkington define backsetting as returning thin stillage to a subsequent mash. They describe it as nearly universal in North American grain distilling, even though sour-mash labeling is much narrower, and note that stillage helps set mash pH, adds buffering capacity, and contributes minor yeast nutrients.
Printed p. 96 / PDF sheet 283
Printed p. 95 / PDF sheet 281
Chapter 7 — Milling and Mashing
Verified against extracted text and rendered PDF sheets 281 and 283, spanning printed pp. 95–96.
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Evidence
Wright and Pilkington define backsetting as returning thin stillage to a later mash. They describe the practice as much broader than sour-mash labeling and identify functions including mash-pH adjustment, buffering, and minor yeast nutrition.
Location and context
Chapter 7, Milling and Mashing; printed pp. 95–96 / PDF sheets 281–283. The passage follows a simplified bourbon mashing sequence and continues after the figure with the functions of recycled stillage.
Annotation
The passage strengthens the distinction between sour mash as feedback control and sour mash as a market label. Environmental and co-product material from the surrounding discussion was excluded as outside project scope.