Aussiedistiller, Home Distilling, Moonshine, Home Brew

What a freaking TRAIN WRECK of biblical proportions! (butyric acid)
Did an All Grain this weekend -45% wheat -45% 2-row malted barley -10% malted rye. Boiled my water let it cool to 75 deg C put the water into the fermenter added in the grain bill (ferment on grain) final temp at 66 deg. One hour later dropped to about 64 deg added boiling water to bring it up to 66 Deg. Added Alpha Amylase. At 90 minutes did an iodine test – all is good. Put tight lid on the fermenter let it slowly cool down to 27 deg. Started US05 in Erlenmeyer flask – great looking starter. Pitched the starter at 27 deg. Next morning checked on the mash – VOMIT smell!!

What I did wrong:
• didn’t super clean the fermenter –with Saniclean – just a soap wash and rinse
• didn’t chill the wort ASAP
• should have boiled the wort after 90 mins for 60 minutes to kill the bugs
• wanted the enzymes to keep working on the grains
• wanted a bolder taste from fermenting on the grains
• should have not tried ferment on grain bill for this size of batch
• should have double Saniclean cleaned all vessels and tools
• not sure where the infection came from
• did a Corona clone the week-end before with no infections

What I’ve done now:
• pulled the wort off the grain
• put the wort back into the brewing kettle boiled it for 60 minutes
• not sure if I should try and salvage the batch or flush it about 80 Liters of juice
• everything still sinks like vomit! –room - brew pots and fermenter are outside
• need to Saniclean today! –room - brew pots and fermenter
• will boil wort again and do a nose test for the vomit smell
• SWMBO – not impressed with the train wreck smell
• Should have put more oxygen into the wort

I still have the smell in my nose, very sickening –still after a shower and a few good shots of RUM.

Any ideas –guys?

Cheers
Jay Bee

Toss it and bleach everything in your brewhouse. It happens to everyone now and then.

What sort of wheat did you use was it malted and adding Alpha amylase if wheat was not malted better to treat any non malted grain first at higher temperature.

wynnum1 wrote:What sort of wheat did you use was it malted and adding Alpha amylase if wheat was not malted better to treat any non malted grain first at higher temperature.

No it wasn't Malted - just plain wheat.

Throw some molasses in and make some high quality rum. :laughing-rolling:

My thoughts exactly warra.

Great Puke Rum .. not sure about that
:crying-blue:

Hi All,

Well here's what I did today:
- Boiled it again
- Chilled it
- put 1 lb of Bakers Yeast
- 2 Gallons of Black Strap
- put outside on the back deck
- it can sit outside for a week or two
- It may be good or close to the compost bin

Cheers
Tuner

I've heard rum can ferment so quickly that it can cause flooding of biblical proportions...the vomit mash may yet return.

I'd say the infection probably came from the unmalted wheat...was it HBS or feedstock grain?

orcy wrote:Toss it and bleach everything in your brewhouse. It happens to everyone now and then.

a lot better stuff to use than bleach , bleach and metal are not friends and is one of the few ways to bugger stainless. Try brew clean which is back ally just metabisolphite or even nappysan.

My last wheat beer didn't she'll great for starters but then came along as time went by. Violent fermenters though, definitely the rum of beers in that respect!

With stock feeds grains is it better to boil wort after mashing?

bluc wrote:With stock feeds grains is it better to boil wort after mashing?

Boil the feed grain first and then mash when i left a bag of wheat for too long in a closed metal cabinet the bugs ate it .

Tuner wrote:Great Puke Rum .. not sure about that
:crying-blue:

Nope you wont get the puke flavour coming through, during esterfication it changes to a pineapple smell.

I would still run it and see what it does, your not drinking the mash remember.
Might have reduced product tho.

scythe wrote:

Tuner wrote:Great Puke Rum .. not sure about that
:crying-blue:

Nope you wont get the puke flavour coming through
Might have reduced product tho.

We will see this week-end now the fermenting is doing..
:text-thankyoublue:

Maby not a train wreck, I did a wheat fermentation about two months ago, and had similar issues.

Have a look at this thread:

http://homedistiller.org/forum/viewtopi ... =3&t=67377

Not my post, but I had a similar issue round about the same time- a little early to tell but it tastes awesome at a month on some oak.

Cheers!

Kruger1801 wrote:Maby not a train wreck, I did a wheat fermentation about two months ago, and had similar issues.
Have a look at this thread:
http://homedistiller.org/forum/viewtopi ... =3&t=67377
Not my post, but I had a similar issue round about the same time- a little early to tell but it tastes awesome at a month on some oak.
Cheers!

Everything in the house smells like PUNK - the smell has move everywhere. I had cleaned out the Kettle with a strong soap and water - now I have everything is kettle, spoons, chiller, hose etc are soaking in a strong solution of PBW (Powdered Brewery Wash). Washed the floor of the brew room with a bleach solution.

SWMBO is not impressed! Smell of cleaning solution and punk lingers in the air! Will not do this again!

Cheers
TUner

Lol just ones of the small joys. Wait till a molasses wash crawls out across the floor.. :laughing-rolling:

bluc wrote:Lol just ones of the small joys. Wait till a molasses wash crawls out across the floor.. :laughing-rolling:

Hahaha! OK will have to use containment tanks for rum.
:text-lol:

Hi All,
The ferment was still going strong and the smell getting bigger and stronger! What I've learnt about distilling is that most of the time, one just concentrates the product - so my thinking is "Garbage in Garbage out". If you make sauces with Cheap Wine you have a Cheap tasting Wine sauce. So into the compost pile it went today. Bleached all plastic parts and PBW all metal parts lets hope that I've killed that bug!
:violence-smack:
On to the next AG Mash. Lesson learned.
Cheers
Tuner