Sour mash stabilizes pH while yeast remains a flavor variable

Corroborates sour mash as environmental control without reducing fermentation flavor to backset alone.

The passage follows whole-mash cooking and describes fermentation control in American whiskey production.

Cowdery explains that backset promotes batch-to-batch pH consistency and an environment favorable to yeast, while the chosen yeast strain remains a significant contributor to whiskey flavor.

Chapter 2, “What Is Whiskey? (The Basics)” — mash, backset, and yeast discussion

Chapter 2, “What Is Whiskey? (The Basics)” — mash, backset, and yeast discussion

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