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I did a single malt mash, the OG was 1.068, with the FG at 1.005 after 7 days.
I ferment and distill off grain.
As the distillation was happening, I noticed that the spirit had a odd ashy taste, I killed the run, and when cleaning I noticed the element had something burnt on it.
Not sure exactly that it is, could it be sugars left after the ferment, or is there another explanation?