Cheersbigears wrote:The time seems a little long. But it needs to set for a few days with a clearing agent or about a week without. I don't worry about it and a lot of companies worry about it as well. I have taken it all over to the still the yeast as well. The SG may be to high for bakers yeast. The yeld is low but for bakers yeast go to about the SG 1080 and FG is about 1030.
Graydon wrote:I always wanted to try this myself. I think I'm not up to the challenge quite yet though. Great stuff, Mormash. I hope it turns out nice!
Graydon wrote:I always wanted to try this myself. I think I'm not up to the challenge quite yet though. Great stuff, Mormash. I hope it turns out nice!
coffe addict wrote:Hey man, the sg isn't a good indicator with molasses as there's so much suspended solids and unfermentable sugars.
With mine 40Ish L to 180L wash or there abouts. 30 or 40L of back-set. I aim for roughly 8% anyhigher and the yeast create too many off flavours. A cpl b vitamin tabs can help as well as Epsom salts. That said they aren't needed.
bluc wrote:I have a suggestion instead of using 150g dried yeast add a teaspoon to 2ish litres and let it grow when its foaming or very active add that to the rest of the wash. :handgestures-thumbupleft: also under pitching yeast(just sprinkle it on top and make it work) and hot mash temp 35-38c will promote ester production and creates a dried fruit flavour, sulrana prune etc in the aged rum :handgestures-thumbupleft:
Mormash wrote:Thanks guys I'll give that a shot next time I start a new generation.
With the following generations do you guys remove some of the old yeast bed or just leave all of the remaining yeast in the bottom of the fermenter and mix another wash on top?
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