Hi. As a home distiller, I just wanted to point out you confused your terms. Backset (aka stillage) is reusing some of the leftover liquid from the still, which is acidic and flavorful, in the new fermentation. Some might also reuse the “lees” from the fermenter in the new fermentation for the reasons you describe. I know the terms are interchanged and used loosely, but you should include the point that what is left in the still is used in a sour mash as well. I reuse both, but have had issues by generation 4 with getting too acidic that the yeast give up until I neutralize some of the acid!
