Peregian wrote:Bundaboy I get this to ferment out in 4 days.
I boil the stock feed bran for about 20 minutes and stir well.
Put sugar into the fermenter and add about 9 liters of very hot tap water.
Add 1/2 teaspoon each of Dap, Epson Salts and Citric acid plus 1 crushed Multi vitamin tablet.
Pour in the hot bran and top up with cold water to about 23 liters.
For the yeast I put 200 ml of warm (tepid) tap water into a LARGE glass bowl and dissolve 1 desert spoon of sugar then sprinkle the 65 grams of Bakers yeast on top. Leave for about 10 minutes and stir well till all the lumps have gone and you are left with a creamy mixture. In a very short time the yeast will go crazy and almost fill the bowl and make what looks like an aerated cake mixture. I use a kitchen scraper to transfer this to the fermenter. I pitch the yeast as long as the temperature is below 40 deg C and never had a problem.
Make sure the class bowl, or what ever you use for the yeast, is on the LARGE size as it will go crazy and overflow a small container.
Use a kitchen stick blender to aerate for about 3 to 5 minutes.
Peregian wrote:Bundaboy I am a slack bastard and never check any thing and have never checked the actual ferment temperature. These ferments are the fastest I have ever en counted.
If you have any opp shops in your area check every now and again for a stick blender as I think it makes a big difference to the overall ferment.
I am just about to start 4 more of these ferments as I have just finished the Bourbon ferments. Always do 4 of each at one time.
Will take special note of how they go now the weather is a tad cooler.
On the Sunshine Coast we did have a warm summer and a warm start to winter.
Out of the 4 ferments and after a strip run and a reflux run I end up with 6 liters of very good neutral at about 95%
I have no problem getting a stick blender if it really makes a difference, I just thought an aerator paddle on a drill would be just as, if not more, effective in aerating the wash - unless there is a trick to it - do you just skim over the top of the wash, or go as deep as you can?
Peregian wrote:I have no problem getting a stick blender if it really makes a difference, I just thought an aerator paddle on a drill would be just as, if not more, effective in aerating the wash - unless there is a trick to it - do you just skim over the top of the wash, or go as deep as you can?
I just skim the very top of the wash and the stick blender makes a sort of roaring sound like it is sucking air in.
Peregian wrote:Bundaboy, I never check the was temp after pitching the yeast but I have noted the brew room temp sits on about 24 - 25 deg C in the summer months.
You could try the stick blender and pitch the yeast in the mid to high 30's and wrap the fermenter to keep the temp up as long as possible. I have noticed my fermenters are still slightly warm to the touch after a couple of days, I think this is a result of pitching the yeast in the mid to high 30's.
wynnum1 wrote:If using a large amount of yeast then airating the wash is not going to be a benefit the yeast uses the oxygen to multiply and not produce alcohol.
Peregian wrote:Bundaboy I get this to ferment out in 4 days.
I boil the stock feed bran for about 20 minutes and stir well.
Put sugar into the fermenter and add about 9 liters of very hot tap water.
Add 1/2 teaspoon each of Dap, Epson Salts and Citric acid plus 1 crushed Multi vitamin tablet.
Pour in the hot bran and top up with cold water to about 23 liters.
For the yeast I put 200 ml of warm (tepid) tap water into a LARGE glass bowl and dissolve 1 desert spoon of sugar then sprinkle the 65 grams of Bakers yeast on top. Leave for about 10 minutes and stir well till all the lumps have gone and you are left with a creamy mixture. In a very short time the yeast will go crazy and almost fill the bowl and make what looks like an aerated cake mixture. I use a kitchen scraper to transfer this to the fermenter. I pitch the yeast as long as the temperature is below 40 deg C and never had a problem.
Make sure the class bowl, or what ever you use for the yeast, is on the LARGE size as it will go crazy and overflow a small container.
Use a kitchen stick blender to aerate for about 3 to 5 minutes.
wynnum1 wrote:Rehydrating is a good idea but could the stick mixer damage yeast cells the other thing to be carefull about is not to pitch yeast that has a different temperature to the wash.
Peregian wrote:As I do a 23 liter wash so reduce the sugar to 4 Kg. ( read somewhere that 4 Kg in 23 liters is optimum with less heads / tails and produces about 1.2 liters of hearts, I take 1.5 liters)
Peregian wrote:I have never noticed this wash rising more than about 20-35mm before dropping back and forming a bran type cap on top.
Peregian wrote:When I setup the next 4 washes I will check everything start to finish and let you know the results.
Peregian wrote:On a lighter note, been thinking adding a Viagra tablet, may straighten out those weevils.
Do you use an airlock?, I do as there seems little to no danger of it puking. I do get some aggressive bubbling to start with but it soon dies down as the temp drops to just a normal bubble. I once did get a mini puke but that was really because I had virtually no head room.
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