by howard » Thu Feb 04, 2021 1:06 pm
it's a big difference between 1.090 and just under 1.
the SG of tpw is usually around 1.080 and finishes (FG) about 0.990
so which is it?
i keep my bakers yeast washes fermenting at 31C, i have pitched it at 35C without any problem.
PH meters are not essential, but can be useful for solving problems like you're experiencing.
i mentioned aeration.
i have been aerating my wash with a big paint stirrer on my cordless drill before adding the yeast for a while now.
i think the theory is that it adds a lot of oxygen for the yeast to happily work on, before they turn their attention to the sugar without any stress.
when i say aerate, there is a fair old head of bubbles by the time i've finished.
not forgetting to try and not hit the sides of the plastic fermenter, causing scratches, which make it harder to clean and sanitize :shifty:
constant temps, as you know, are the other thing.
i have a 2nd hand fridge with a inkbird + belt heater.