Nathan02 wrote:roasted goat leg sounds better then stinky billy juice woody :text-lol:
woodduck wrote:Ohh it's on the cards, it's a prick of a thing. It jumps and craps on everything. I can't keep the bastard in the paddock.
woodduck wrote:Have ya got a dog? Or a small child even? :laughing-rolling: :laughing-rolling:
danwbrews wrote:Not knowing the temp difference between the yeast starter and the wash is where I see the problem. If there is a more than 8 degree F in temperature between the two, the yeast go into shock. You should always temper your yeast to the temp of your wash. Its a slow process but is doable. You add a small amount of your wash to the starter, say 1/4. let it set for a while (see a fermentation start). Then add 1/2 the amount to the total of the first addition. Let that set a while then add the yeast the main wash. Yeast go into shock if there is to much difference in temp. This will cause them to stop growing or even killing a vast amount of them. Least case you will get lots of esters that will not produce alcohol but lots of tails (too few yeast cells). Worst case you will get an infection (slow ferment start that allows souring stuff like Lacto to take over) . Any way your yeast and wash should be at the same, or within 8 F, temperature when pitching for a clean wash. Poor quality yeast will always cause a stuck ferment. Being a beer and wine brewer for over 25 years I've seen it all (stupid mistakes by myself) and also from people I instruct in those passions. Yeasts are your friends. Treat them well and they will reward you with a good product, mistreat them and they will mess up your final product.
Sorry for the rant, been teaching this a while.
Dan
danwbrews wrote:Yeast go into shock if there is to much difference in temp. This will cause them to stop growing or even killing a vast amount of them. Least case you will get lots of esters that will not produce alcohol but lots of tails (too few yeast cells).
Dan
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