Previous paraphrase overstated PDF280: it emphasizes spontaneously fermented backset and microbial character, not a demonstrated pH/consistency-control protocol. Retain as an attributed account with a limitation; source-control concept rests on other library evidence.
The point appears within the whiskey process discussion.
At PDF280 Hyde describes reusing boiler residue in subsequent fermentations and associates it with spontaneous yeast/bacterial activity and possible flavor effects. This is his account, not proof that sour mash requires infected backset or validation of pH control.
PDF sheet 280
PDF sheet 280
Sour Mash and Backset
Fresh complete supplied-copy audit: 382 sheets read, all surveyed and135 detailed visual pages inspected. Previous paraphrase overstated PDF280: it emphasizes spontaneously fermented backset and microbial character, not a demonstrated pH/consistency-control protocol. Retain as an attributed account with a limitation; source-control concept rests on other library evidence.
Verified evidence record from Aaron Hyde's How to Distill.
Captured evidence
At PDF280 Hyde describes reusing boiler residue in subsequent fermentations and associates it with spontaneous yeast/bacterial activity and possible flavor effects. This is his account, not proof that sour mash requires infected backset or validation of pH control.
Locator
- Local PDF: PDF sheet 280
- Source section: Sour Mash and Backset
- Locator convention: PDF-sheet number, used because the 382-sheet fixed-layout file does not match the edition's 224-page bibliographic pagination
Context
The point appears within the whiskey process discussion.
Research annotation
Previous paraphrase overstated PDF280: it emphasizes spontaneously fermented backset and microbial character, not a demonstrated pH/consistency-control protocol. Retain as an attributed account with a limitation; source-control concept rests on other library evidence.