 Rank: Junior Member Groups: Registered
Joined: 10/23/2012(UTC)
Posts: 25
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Hello everyone. Long time scene ive posted, Anyways my question is it bad too slow down fermentation. I usually have my mash a little on the warm side. Fermentation i do takes around 5-6 days. ive done over a dozen this way and had good results. Its getting colder now where i live. Last winter i put my mash by a heat register too keep warm. This is the first time ive put my mash down stairs where is cool. Its been about 14 days fermentation and still going. I am using a turbo yeast but with the temp so cool its slowed down. Witch is what i wanted. Ive got two mash going on. One corn and one apple. Any ideas if i should warm them up a little? Or just let them be cool? they are not stuck fermenting. Just slow.
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 Rank: Senior Member Groups: Registered
Joined: 11/15/2012(UTC)
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I see slow ferments here, but that's rather intentional, as the room I use is always cool, about 76-78 and lower in the fall and winter months (If one can call it that) here. I have read that slower, healthy ferments are good as the yeast will not produce off flavors. I have also read that slower ferms can also lead to infections.. So, for me it's a balance. I have had a few that ran 14 days and another 3 to clear. If she's a bubblin, it's still happenin'.. You can also take a hydrometer reading and see what the gravity is too. That'd be a sign, I'd say...  Cheers |
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Rank: Senior Member Groups: Registered
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Most of mine last between 14 and 18 days but I don't use turbos because of the quality it makes. I'll sacrifice quantity for quality any day. Guess it would be good for fuel though
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Rank: Advanced Member Groups: Registered
Joined: 10/12/2012(UTC) Posts: 463   Was thanked: 3 time(s) in 3 post(s)
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Nice to hear from you again. I ferment in my kitchen and this time of year it is usually 65 degrees. Ferments take anywhere from 12 to 16 days. If it gets colder than that I use a brewbelt. I believe cool fermenting is better than hot. I'm with Dieselduo. No more turbo's for me. Quality over speed and quantity.
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Rank: Junior Member Groups: Registered
Joined: 10/23/2012(UTC)
Posts: 25
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" Originally Posted by: Hokey  Nice to hear from you again. I ferment in my kitchen and this time of year it is usually 65 degrees. Ferments take anywhere from 12 to 16 days. If it gets colder than that I use a brewbelt. I believe cool fermenting is better than hot. I'm with Dieselduo. No more turbo's for me. Quality over speed and quantity. Sounds good. Whats yeast you using? Ive been alco for over a year now. Always have a good brew."
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Rank: Senior Member Groups: Registered
Joined: 11/15/2012(UTC)
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Originally Posted by: dieselduo ... Guess it would be good for fuel though Durn near the only use.. imho |
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Rank: Junior Member Groups: Registered
Joined: 3/22/2013(UTC)
Posts: 11
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Originally Posted by: RCRed Durn near the only use.. imho I was wander about a ferment I have had goin for close to 2 mounths,it has not locked just in a cool shop and I ant had time to keep up with it do to work. should I pitch it out or what, I do have time this weekend to run if it is still good.Anty advice would be great. thanks
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