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We recently did a few all-grain runs with our 150L bain-marie still (mashed, fermented & distilled in the same vessel) when we noticed a silver coloring appear on the bubble caps.
Does anyone have any idea what it is / causes it?
We have done many runs before but this is the first time fully on the grain, I suspect it may be fusel oils from the grains somehow reacting with the copper. CIP rinses most but not everything, after CIP there is a brown residue on the glass.
Flavor is amazing btw - all-grain bain-marie is the way to go for our whisky / old genever.
I'm curious how you guys normally do this:
Do you mash / ferment in another vessel and then transfer 100% (incl. solids) to the still?
Or do you filter first, or 50/50?
I feel having solids in the still definitely adds a lot to the end result. it is also a lot more work :)