I asked this on another forum - Punching down the Grain Cap
All Grain - fermentation on the grain. The last one, ferment on grain got very infected. So I'm concerned about the grain Cap:
- could this harbour bad "Bugs"
- So do you punch down the Grain Cap?
- If so how often?
- Do you remove the Grain Cap off the ferment?
- Will the excess of CO2 held down on the fermentation by the Grain Cap " poison the yeast " ( did I read that somewhere)?
Grain Bill
48 lbs - Corn - Milled to a flour with the Kitchen Aid Grinder
8 lbs - @ Row Malt Crushed with gap of .035"
8 lbs - @ Munich Malt Crushed with gap of .035"
2 TBSP -Critic Acid
2 TBSP - Epson Salts
16 US GAL H20
1 TBSP SEBamyl GL Enzymes
1 TBSP SEBflo TL Enzymes
PH: 5.4 SG:1.058
3 - packets Saflager S-23 - with Great Yeast Starter - bubbling CO2 very hard in 6 hours
Cooking:
- Cooked the corn for 3 hours at 185 deg F with 11 gals H2O
- put hot corn mash into a 100 qt cooler let is stay till temp was 150 deg F
- Added Malts plus enzymes for 3 hours rest temp down to 140 Deg F.
- Put in Primary fermenter topped up with cold water
- Chilled with copper coil to 70 Deg F.
- inoculated wort with the yeast.