Useful independent tertiary corroboration for feedback-control framing and for separating backset from live yeast. The book's universal claim about regional usage is not retained.
Production overview following the chapter's mash-bill discussion.
The chapter describes sour mash as recycling acidic liquid stillage into a subsequent mash to manage pH, discourage harmful bacteria, and improve consistency. It separately emphasizes house yeast strains and relatively long fermentation as intentional sources of American-whiskey aroma.
456
456
Sour mash and beer stills
Checked against rendered PDF sheet 456; wording deliberately distinguishes the author's process description from a universal rule.
Evidence
The chapter describes sour mash as recycling acidic liquid stillage into a subsequent mash to manage pH, discourage harmful bacteria, and improve consistency. It separately emphasizes house yeast strains and relatively long fermentation as intentional sources of American-whiskey aroma.
Locator
Locator type: Page
Start: 456
End: 456
Source section: Sour mash and beer stills
Context
Production overview following the chapter's mash-bill discussion.
Annotation
Useful independent tertiary corroboration for feedback-control framing and for separating backset from live yeast. The book's universal claim about regional usage is not retained.
Verification
Status: Verified
Checked against rendered PDF sheet 456; wording deliberately distinguishes the author's process description from a universal rule.