I'm on my 3rd gen wash and it's stalled at the starting blocks. the SG hasn't changed at all since i put in the dunder, mollasses and sugar. There's a big cap on the wash which i assumed was dead yeast, i left it a week before checking and i suspect it's infected with something. thinking back, i might have put the dunder in while it was too warm but the finger thermometer method hasn't failed me till now. I have put a big pinch of epsom salts in with each gen if that makes any difference.
I tried aerating and adding more yeast yesterday in the heat of the day so the wash temp was probally around 30 and since then nadda reaction. The previous 2 gens got down to 1020 and have pulled some decent rum and low wines.
Any ideas how i can salvage this wash, or go forward? It would be a shame to lose the dunder and start again as it was starting to smell great.
I think that my mollasses might have preservatives in it as it never really exploded when i first pitched the yeast and has been pretty slow to ferment every time since , by chance, has anyone used mollasses from haigslea stockfeed before?.
here's a photo of the cap, i broke it up a little before thought to take a pic.
all advice appreciated.