RUMBLORRRR the unfermentable stuck wash

Sugar wash info and questions

Re: RUMBLORRRR the unfermentable stuck wash

Postby danwbrews » Tue Mar 05, 2019 5:47 am

nuddy wrote:
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 no need to apologies for the rant, some interesting and good information you've provided there which backs up some reading I did. Always a nice thing to find out :handgestures-thumbupleft: A few months after this kerfuffle I stumbled across yeast pitching temperature differences and the addition of wash to slowly bring it within temperature tolerances. The book I was reading called it "attemperation", it's something I am much more aware of now a days, I unfortunately do not remember the temps when trying to get that rum wash to start.

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


I don't suppose you have any more information on this increase in the production of esters that creates lots of tails? Is that not the reason people underpitch yeast and ferment hot to create a slightly stressful environment for the yeast which then create these flavourful esters as a response? Or it is producing the wrong esters?


Yes, it's true that for certian beer styles people will under pitch, Hefe's and a lot of Belgian types develope more of the clove and banana flavors or dark fruits depending on the yeast. I'm new to fermenting for distallation so that is one I will have to investigate.
I've see many posts that remind people not to let the yeast get to hot for neutral runs because it will cause you to get less product. For Rums that might mean more flavour good or bad.
danwbrews
 
Posts: 15
Joined: Sat Mar 31, 2018 9:45 pm
Location: Texas
equipment: None, I'm new to the hobby. I've been a beer brewer for 23 years. Building a CCVM still that can be used as a pot still when I want.

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