bluc wrote:... uvaferm 43...
EziTasting wrote:I'd love to help, but have never done this mash...
Theres nothing stopping you from leaving it as is to perhaps ferment longer (the yeast will settle out once its all done)...
Have you tasted the wash? Is it sweet or dry? does it leave your fingers sticky?
If its dry/ non-sticky its pretty much ready to go... There is a finishing-off yeast mentioned by Doc (?EDV491?? or something) that (once you know what is) you can use to really drive down the gravity, but it has a cost (you may loose flavour!) - again I have no experience with this either...
If, on the other hand, its still sweet/ sticky then you have a stalled mash and need to figure out what went wrong - pH?, temp?
That'll dictate your moves going forwards.
bluc wrote:I have run at 1.02. Puked badly. Had to run it slower than a spirit run to strip it.(pot stilling)It will most likely puke bad if you run now.try and get your gravity lower using ec1118 or uvaferm 43. Dont think either are cheap.
Or you could run it and see how it goes. Have you had experience with a still puking?
EziTasting wrote:bluc wrote:... uvaferm 43...
That’s the yeasty-beasties I was thinking off for overcoming stuck ferments...
Mormash wrote:bluc wrote:I have run at 1.02. Puked badly. Had to run it slower than a spirit run to strip it.(pot stilling)It will most likely puke bad if you run now.try and get your gravity lower using ec1118 or uvaferm 43. Dont think either are cheap.
Or you could run it and see how it goes. Have you had experience with a still puking?
Thanks for the heads up. I've never had a puke before but every time I run an all grain I use conditioner so I'll definitely be adding it to this one. I've got some safspirit American whiskey yeast here. Do you think that may help bring the gravity down to an acceptable level?
ThePaterPiper wrote:If it is the case that the abv has risen to the point that the yeast has stopped, could the wash be racked to two vessels and watered down to lower the abv? Just wondering?
bluc wrote:Yes that would also lower ph. But you end up with low abv..
Dyno wrote:What does it taste like ? Sweet? Sour? Bitter? Dry? I have a gut load of this barreled, to the tune of 50L at 63%, it’s an easy recipe, just a little exy if yr not shopping right. Good tip, and probs a bit late but get some B enzyme and add when you pitch the yeast. It’s a steep with the grain so it works well on the starch. Safspirit malt yeast is the ticket. Gives a good flavour. I’ve never done an sg or fg , seems to just chug along well for 4 or 5 days then stops. Never puked once. Back to the first point though, taste will be your best friend friend... what was the question???... :laughing-rolling:
ThePaterPiper wrote:Thats the line I was heading along Mormash. by my thinking, give the wort a good stir, split some out and water it down a bit. If that takes off again, you are in business. If not, not much lost
Ned wrote:Have a look at this video might be of some help for a stuck fermentation.
https://www.youtube.com/watch?v=wWjelO8sYzo
Cheers
Ned
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