Clickeral wrote:Aiming to do a batch tonight, had issues with acidity and seems to have finished at 1.050, doesn't feel sticky or taste sweet so may just be unfermentable sugar etc. Will run it on low heat and see how I go.
Let us know how you go, as I am in a similar situation.1.050 seems very high. Mine is at 1.060!
I am not sure what is going on but I have a couple of theories. Do you know what the SG was to start with?
Sorry for the novel that follows but I've really tried to solve this one on my own without success. This is more about learning and problem solving than rescuing a 20l wash.
History:This is 2nd generation 20l MacRum using yeast cake and 25% dunder from 1st generation. Molasses was 2.5l which was 2nd half of 5l stockfeed molasses container used on 1st gen (which fermented quickly without issue). Fermentation fridge set at 30degC
Didn't take initial SG or pH
No bubbling on air lock - assumed leaky seal.
After 10 days no apparent krausen and took gravity - 1.074 - discovered old pH meter no long working. Added a teaspoon of shell grit (preboiled) in case pH was the issue.
No noticable fermentation
After 14 days took gravity - 1.070 - added another teaspoon of shell grit and 1/2 teaspoon of DAP. Oxygenated wash and pitched around 80g of hydrated bakers yeast.
No noticeable fermentation.
After 16 days - 1.064 - new pH meter (calibrated) reads 3.6 - added a tablespoon of shell grit
After 18days - 1.064 - pH 3.8 - added 1/2 teaspoon of soda ash (Sodium carbonate).
After 20 days 1.060 - ph 3.9 - added 1 teaspoon of soda ash
After 22 days 1.060 pH 3.9 - added 3 tablespoon shell grit, made a "yeast bomb" with vitamin B, DAP, boiled yeast. Diluted wash to 26l. Then pitched 80g bakers yeast. After 1 hour, some airlock activity. This morning - no airlock activity.
Taste isn't sweet at all, but I don't know if any sweetness is overwhelmed by the acid.
Things I've ruled out:Dead yeast- active yeast (used some sugar to confirm) has gone in twice now
Ferment temps - fridge is keeping a pretty steady temp around 29 - 30 degC. There is a BWKO in the same fridge that has gone through nearly 3 generations in the last 15 days.
Molasses preservatives/additives - whatever is in the molasses worked fine for gen 1. This molasses comes out of the exact same container.
Theories:1. Acidic beasty has taken over?
Either the laws of chemistry have been suspended or something in my wash is pumping out acid faster than I can add shell grit.
I have been doing a lot of reading. Apparently molasses can contain bacteria/yeast that is tolerant to high temperatures (like up to 75degC). I inverted the sugar but possibly didn't boil the molasses.
From memory I might've just put some hot water in the container and got the molasses "pourable". So some other beasty has taken over and pumps out acid the yeast doesn't like.
2. Ferment has finished?
As per clickeral, for some reason I've got a lot of unfermentables? The only thing that leads to this is the taste and the fact there always seems to be gas coming out of solution when I mess with it.
Apparently some lacto infections can produce CO2 as well though???
3. ??????????
Possible plans of attack? 1. Run it, just like Clickeral is going to. Won't use the yeast cake for 3rd gen, probably boil it for yeast nutrient - or use it to start a dunder pit?
2. Boil the whole wash, allow to cool and re-pitch yeast.
3. Tip it all into the compost and use my tears to hydrate the yeast of the next batch.
Would love any other suggestions, thoughts analysis that anyone can offer.