I am using Flaked Grains(Maize, Rye and Barley) that are pregelatinized and mash ready and cooking them at 64 degrees C for an hour and the bumping them to 73 degrees C just before straining. I thought fermentation would release CO2 faster than what it has. I am fermenting 5 gallons of wash and it is releasing very little CO2. The gas release bubbles about once every 7 to 10 seconds and slows after 5 day or so. Any suggestions with the flaked grains?