The backset is the distance between the edge of the door to the center of the main hole. The main hole is usually a round 2 1/8" diameter that the body of the lock fits through. The distance is usually 2 3/8" or 2 3/4". Today, most commercial and industrial doors are set for 2 3/4". The trend has been for more private homes set this way also. These are the two most common backsets. When measuring the backset make sure to do it carefully. The difference is small and it's easy to make a mistake especially if your measuring with the lock still on the door. You may have noticed that on cheaper lock hardware the backset often is variable. But this is not the case with the better quality heavy duty locksets. (I wish I knew why!) See backset diagram | See great tool for changing backset hole
The distance from the edge of the door to the center line of the prep in the door. In the U.S. there are two common backsets for residential door locks, 2-3/8" and 2-3/4". Dummy sets have no latch and are surface mounted so you can install a dummy set wherever you choose on the door.
An important measurement when choosing door knob and lever sets, the backset is the distance from the center of the knob hole to the edge of the door. A 2-3/8" backset is standard for interior residential doors; 23/4" is another common measurement.
A measure of the horizontal distance from a lock face to the center of the keyhole or cylinder. Measured from the center of the lock edge for a beveled front, and from the lower step of the lock face for a rabbeted front.
In the U.S. there are two common backsets for residential locks, 2-3/8" and 2-3/4". The backset is the distance from the edge of the door to the center of the 2-1/8" bore hole. We will pack your locks with a 2-3/8" or 2-3/4" latch depending on which backset you specify. Dummy sets have no latch and are surface mounted so you can install a dummy set wherever you choose on the door. [View Backset Diagram] [Category: Door Terminology
Peculiar to North American whiskeys, this is the shin stillage added to both the mash tub and permenter to an amount totalling no less than 25% of the overall mash. This is carried out to help orevent bacterial contaminations.
In North American whiskeys, alcohol-free liquid in the bottom of the still after distillation (see Thin Stillage) is added to the mash tun and fermenter to ward off bacterial contamination. Sometimes referred to as sour mash, stillage, spent beer, or setback.