EC1118 stalled ferment

[Hava]

Hi all,

I have a TPW down using EC1118 that has stalled 2 times, the wash has a potential yield of 15% which is high but it should be no trouble for this yeast.

If it's not the yield it could be the PH level which was sitting at 3.4.

Does anyone know what PH level it likes? I haven't been able to find a decent reference online for it.

The initial amount pitched was calculated using the manufacturer guide per HL, it got some DAP & lots of airation at the start as well.

I've already split it into 2 batches and diluted to 10% increase the ph to 3.8 a little more DAP and thrown more yeast in. It's bubbling away nicely, just trying to avoid repeating the issue and wasting good yeast.

[whiskeyshiner]

Im new to measuring ph but 3.4 sounds a bit low aim for about 5.4 to 5.8 according to bit of research i did earlier today

[Urrazeb]

I've had EC1118 washes sit for ages, never stall but just a light fizz goin on. My last wheat vodka took well over 4 weeks and still didn't finish below 1010 (aiming for 15%)

I think this yeast needs constant temp and is less tolerant to fluctuations, it works at 10°C but not very fast.. Its not a quick finisher by any means.

Ph 5.5 for EC1118 seems to be the aim, most yeast that I have used will slow/stall at <Ph 3.5.

I just checked a gen 6 UJ that was a bit slow to kick off and it was at 3, added some bi carb (about a cup to 60L) and it's cranking. I guess I'll see if I get any off flavour from raising the Ph so fast :pray:

Fyi Ph points are 10 times each other, Ph 3 is ten times more acidic than Ph 4 so it may seem like SFA on the meter but it's not

[Hava]

Cheers guys will have to get the ph up a bit more and move it out of the shed to the brew cave that only gets up to 28 deg even when it's pushing 40 outside in the sun. :handgestures-thumbupleft:

[bt1]

Just for a quick compare a pH of 3 = same as vinegar. it's a lot to ask of a yeast. it's definitely too low at 3.4 As the guru chef has pointed out.

I try to start no lower than 5.5pH with backsets,(nothing wrong with being higher at the start) under 7pH for a first or plain sugar is ok as the process of fermenting releases acids dropping the pH as it progresses.

Adding small regular amounts of bi carb, preferably a buffered mixture (There's a post some where on buffering) is the go, buffered mixes being far more stable.

keeping the dosage real small=teaspoon prevents the exothermic reaction we see when heaps of CO2 is released on contact with the more acidic wash. The spike in temp is really noticeable and not good for a yeast.

Also the pitching rate specified at 25gm/Hl is way under done for our needs. Normally work on for EC1118

15gm = 1slightly heaped standard desert spoon = upto 30lt wash
30gm = 2 x same for = 60lt wash.
Properly rehydrated at right temp this works a treat.

Splitting it up as you've done, reducing sugar concentration, adding a little more DAP and TPW is the go but the net result of all changes may mean yeast need repitching some yeast as it's a lot of changes for yeast.

btw the batch of EC1118 I have is giving me stick as well. Normal SG of 1085 or slightly over are failing and I've dropped back to 1070 or about 10Kg in roughly 55lt

bt1

[1 2many]

btw the batch of EC1118 I have is giving me stick as well

Is that batch from the group buy bt1 :-B

[Hava]

Yes it is 1 2many :handgestures-thumbupleft:

[1 2many]

That is interesting :-B I wonder if anyone else are having problems with this batch? I haven't tried it yet so can't comment. :shock:

[Hava]

I'm pretty sure it a ph issue 1 2many.

It's working nicely atm

[MacStill]

It works nicely in my lemon mash's too, but I ph adjust the mash with bicarb to 5.5 before pitching yeast starter... the mash usually finishes dry around ph of 3.5 tho.

[woodduck]

My ec1118 from your group buy has been ok for me 1 2 :handgestures-thumbupleft:

[res]

It works nicely in my lemon mash's too, but I ph adjust the mash with bicarb to 5.5 before pitching yeast starter... the mash usually finishes dry around ph of 3.5 tho.

Is that lemon mash recipe out yet? :think:

[MacStill]

It works nicely in my lemon mash's too, but I ph adjust the mash with bicarb to 5.5 before pitching yeast starter... the mash usually finishes dry around ph of 3.5 tho.

Is that lemon mash recipe out yet? :think:

:oops: no mate :oops:

I'll write it up the day I distill it, it's almost ready to go.... the cap dropped on it yesterday :happy-partydance:

[Hava]

It works nicely in my lemon mash's too, but I ph adjust the mash with bicarb to 5.5 before pitching yeast starter... the mash usually finishes dry around ph of 3.5 tho.

Is that lemon mash recipe out yet? :think:

:oops: no mate :oops:

I'll write it up the day I distill it, it's almost ready to go.... the cap dropped on it yesterday :happy-partydance:

Two tongues mash!!! :laughing-rolling: :laughing-rolling: :laughing-rolling:

[MacStill]

I just hope my stainless boiler is up to the task :teasing-tease:

:laughing-rolling:

[bt1]

12,
No it's not the group buy batch. Bought 2 pkts locally from WineQuip and 3rd and 4th washes showing same slow performance issues. I reckon it was exposed to heat or at least not refrigerated.
Topping up with Maxdistila yeast tonight as a fall back.

bt1

[peterhobit]

I have a few 60 litre TPW's going with EC1118 and they have been taking ages (3 weeks and still tastes sweet). I added a table spoon of calcium carbonate yesterday and fermentation has taken off again. How much do you guys add? I an not very good with chemistry but am I to believe it slowly dissolves due to the CO2 and acidity in the wash (so it's not an instant rush)??

[Sam.]

I have never had to PH adjust a TPW. Do you know the PH of your water supply?

[peterhobit]

Its pretty close to neutral (I'm on tank water stored in a 100,000 liter concrete tank) With a litmus paper test it is pretty close to 7. The TPW wash I have is 4.0 but still tasting sweet.

[Urrazeb]

I have never had to PH adjust a TPW. Do you know the PH of your water supply?

:text-+1: it is a fool proof recipe. Easy peasy