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Sorry Wineo, just remembered it was Alex who posted about the rum thing that I am also starting today. I was thinking that was too much coincidence.
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john, it might make it more scotch like? well heres what im going to do,1 jar of wheat germ, 3lbs. of light dme,and 7lbs of sugar,2tsps citric acid,and 2 packs of 1118.i dont think i will boil for 1 1/2 hours, more like 45 min.
What do you think?
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Wineo, I think that would turn out a very nice taste. Mine is still cooling, and has what I would guess is some corn oil floating on top.
So, you would recommend 2 packages of ec 1118? I'll get out another pack! Or meybe, a pack of K1V 1116 as the second pack. Any thoughts?
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john, someone told me that when they mill grain,they use vegatable oil,sprayed to keep the dust down.i wonder if that it what your oil is?
I always use 2 packs of yeast on anything i make.
{just the small packs,not turbos or w/d}
more active yeast cells=healthy fermentations,and its cheep,so what the hell!
I ran my 1st corn/malt run tonight,and used the backset,and 15lbs of sugar,and split it between 2 buckets.added a little more corn too! the w/d yeast is alive and well.Im going to wait a week or 2 to do the wheat germ cause i dont want to get too many things going at once.Besides,by then my 50lbs of corn sugar will be here.
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Hoping this info is going to be useful and not merely a nagging bore ;,
Pot distillers yeast has been at 25-26c for the past day and a half or so, fermentation is very strong and the yeast colony seems to be at full swing.
Took a hydrometer reading, ABV is at 8.7%.
Gave the fermetner an ice bath and lowered the temp to 23c, an average temperature in the recommended range.
Judging by the air lock, yeast activity dropped to about 50% of its activity at 25c, yet is still gently active.
Looks like this yeast needs a warm kick start and then a cool down to a slow clean fermentation.
Cheers!
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Wineo: I've ground tons of grain over the years and never used any vegatable or other oil. You do get a bit of dust but nothing to worry about. I guess if I were doing hundreds of pounds at a time it may be worth looking into but for the little we do in this hobby I wouldn't worry about it. Here is a photo of my grain mill set up:    That's a picture of my cohort Allen pouring the grain in. It grinds into a bucket on the bottom. Again, not enough dust to fret over. Cheers
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the guy at the feed store told me the big comercial mills do this to keep the dust down.
{cargill,a.d.m.,etc.}
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Elricko, Nice set up. Mine has arrived at my sons so will have it tommorrow.
Pitched the pot distillers yeast yesterday afternoon and so far no activity, not a peep or a fizzle.
Pitched 2 packs yeast with the wheat germ, last night. Didn't air lock it, just put a paper towel and a penny over the hole. Checked it at 9 this morning, and had a good 1/2 gal of foam sitting on the top and floor and still erupting. I'm going to get a piece of hose now, and put into a bucket of water. I'm afraid some of that on top, though I've kept it wiped off, might contaminate and run back in.
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john, did you see a faster start with 2 packs? I usually do.
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Flour mills used to be one of the most dangerous jobs of all. Entire factories would blow up. I've ground corn at a neighbors. The grinding wasn't so bad, but the setup for getting rid of the hulls really filled the air.
Wineo, I don't know if it started faster, because I hit the sack right after. But it sure is working a lot more agressively than any turbo i've used. Its pushing out a cup of foam every 10 min. This is the first ferment I've ever had a problem with. Smells like a barley malt fermentation. Now I wonder what its going to do in the still?
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john,that wheat germ is loaded with neutrents,so i here,so thats probably why its goin to town.put a blow hose on it for a couple days,and see if it calms down. Ive had my beer fermentations blow foam for 3 days,so this it not uncommon.you can put a little mineral oil in the still to keep it from foaming up the column.
I had a little of that going on in my corn run.{serging}I looked at it today,and its a little cloudy.Have you ever used carbon on neutral spirits?I just put a gal.of 100 proof on a cup of distillers carbon{brewhaus} to see what it would do.The stuff is pretty clean already{better than gray goose,stoli,etc.}but i would like to clean it up as much as possable. The last run of neutral I made up somthing that was really good.I watered down 3/4gal of neutral spirit to 35% alc. then i used 3 cans of frozen crandberry juice conc. that i bought at walmart.
No sugar,just juice.Man that stuff is good,and its not sweet,just tart.You cant taste anything but crandberry.
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Wineo, I'll give that a try. I don't care for any sweet drink.
I now have 2 6.5gal. glass fermenters that I put my neutral in with about 3 cups of Brewhaus carbon, giveing a good swirl now and then. I racked one of them off a few weeks ago and ran it all through coffee filters. That was from 95% stripped and re-run, very good to start with. I put the carbon in a pot, a really greasy feel to it, added boiling water, stirred and let sit a while. Looked like the Exxon Valdeez sp. oil spill. Washed it 3 or 4 times more, and spread it on a pizza pan and put in my convection oven with the exhaust hood turned on. As clean as it was to begin with it still cought a lot of oil. I gave half gal. jugs to family and friends at 100 proof, with a firm warning- mix it with a drink, and you won't know theres any booz in there till you stand up. I added 2 tsp.s glycerine also. The jug is now re'filled and back on carbon. Getting ready for summer macerations.
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Strike 3, skipped the second, It's been 28 hours, nothing, nada, nyet, and nah! Rehydrated some EC 1118 and just repitched. Lots of O2, 25° pitching temp, kept at 24°, OG at 1.100. Same mollasses as many times before. I will save what I ordered for fruit runs, this summer and fall. Nuts.
Rick, what is going on?
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Sheesh, i think I'll just stick with good old Milehi Turbo48.
Thanks for sharing guys.
Cheers
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John- please e-mail me directly with your steps and recipe. Obviously the problem with Alex's mash was temperature, so we need to troubleshoot yours, and I am sure that everyone does not want to get an e-mail every time we ask a question or respond ,troubleshooting can take several back and forth e-mails,. We have never had a single problem with the Pot Distiller's Turbo, so I certainly want to maintain the unblemished record by finding what has caused you this problem. I also would like to see a repeat of the issue avoided.
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As promised, we appear to have gotten to the bottom of the issue with non-starting / slow starting of the Pot Distiller's Turbo given the recipes used.
Alex's pH would have been approximately 7.2 ,estimated from water volume and total wash volume, and the approximate pH of the molasses and water,, and John's about 7.6. This pH is extremely high, and could cause the yeast to not ferment at all, as the optimal pH for this turbo is 4-5. Basically, the addition of acid to reduce the pH should be all that is needed to have things perking away happily.
Yeasts in general need an acidic wash. A pH above 7 would actually be basic- the opposite side of the scale.
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