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"Think I splained this earlier but this has been working 16 days today and it is still showing 1.002 on the wash checker and bobbing around high in the liquid.
Which leads me to believe its still full of unused sugar perhaps? Its still fairly cloudy looking but dont taste real sweet. The wash contains this: 2.5 lbs. yellow cornmeal..12 lbs sugar...1 can tomater paste...4 beanos..1 Tablespoon distillers yeast...five or six gallons water.
The reading on the wash checker do not show much improvement..but maybe just a little since it was last checked four days ago. Any thoughts?
It got off to a real good start on the ferment."
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 Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
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" Originally Posted by: bigwheel  Think I splained this earlier but this has been working 16 days today and it is still showing 1.002 on the wash checker and bobbing around high in the liquid.
Which leads me to believe its still full of unused sugar perhaps? Its still fairly cloudy looking but dont taste real sweet. The wash contains this: 2.5 lbs. yellow cornmeal..12 lbs sugar...1 can tomater paste...4 beanos..1 Tablespoon distillers yeast...five or six gallons water.
The reading on the wash checker do not show much improvement..but maybe just a little since it was last checked four days ago. Any thoughts?
It got off to a real good start on the ferment. Please describe explain the process you used up to the point you pitched the yeast."
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Rank: Guest
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Well think it went like this. Dumped two gallons boiling water over the cornmeal which had been mixed with the sugar and beat it with the pair stirrer. Topped it off with hose water. Finally cooled off to around a hundred f. enough to pitch the next day..so added the yeast..beano and paste. Not sure if I ran the fish pump..most times I try to do that for a while. I kept areating with the paint still and throw in another half tablespoon of yeast to be on the safe side in case the other one was put in while too hot. Anyway it caught like a house on fire. I thought I saw some fermenting action in the bucket before adding the yeast but I may have been drunk or something. Thanks.
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Rank: Senior Member Groups: Registered, Moderator
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" Originally Posted by: bigwheel Well think it went like this. Dumped two gallons boiling water over the cornmeal which had been mixed with the sugar and beat it with the pair stirrer. Topped it off with hose water. Finally cooled off to around a hundred f. enough to pitch the next day..so added the yeast..beano and paste. Not sure if I ran the fish pump..most times I try to do that for a while. I kept areating with the paint still and throw in another half tablespoon of yeast to be on the safe side in case the other one was put in while too hot. Anyway it caught like a house on fire. I thought I saw some fermenting action in the bucket before adding the yeast but I may have been drunk or something. Thanks. you prob forgot to aerate"
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Rank: Guest
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Ok thanks for that tip Sir. I best go wash that crazy airstone and get ready to rumble next time.
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" Originally Posted by: bigwheel Ok thanks for that tip Sir. I best go wash that crazy airstone and get ready to rumble next time. Did ya tongue it to see if it was still sweet ?  Rack it off let it clear for a day and I bet ya it will be OK. Best get some rye so you can taste what yer missing...  Plans here for tomorrow is to get a batch of UJSM with a little added sweet feed and rye on top of some UJSM corn and backset I stuck in the freezer a month ago to use when I could crank back up..  "
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"Hey Doc..thanks for the tips. Sounds like a good combo you got going there. This brew aint a bit sweet to the taste..but I did put 12 lbs sugar where it normally just use 10. I'm hoping the yeastes are still eating. Only thing I got to rack it into is a bucket like it is currently in. Got rid of all the carboys from the previous wine making incarnation. Got the rye on the agenda but think it going be a while before the big new fermenter gets freed up. I am going to try dodging the small batches in the future...less the ten gallon load squashes the hot plate or something heinous like that. "
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 Rank: Newbie Groups: Registered
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Hello big
What type yeast are you using and what is the ambient air tempature around your fermentation vessell?
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Rank: Guest
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Hey Bruno. I use Cosby and Bakers brand distillers yeast. Ambient temps is Tejas in summer in the shade. Suspect in the mid 90's or so.
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Rank: Junior Member Groups: Registered
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"A couple of questions BW:
1) I have been using bakers yeast in my recipes, how much better does distillers yeast do? I've heard quite a few here recommend distillers yeast. I didn't care so much for regular turbo yeast.
2) Do you need to add nutrients to it, if so what do you use?
3) What was your starting gravity?
4) I've got a similar wash started, just trying to compare numbers.
Thanks"
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"Hey Fuse..I think the distillers yeast is the only way to fly. All I have heard on the Turbo is biotching..lol. Cept for one nice feller who like Likker Quick..which I think is one of the genre of that stuff. I normally dont bother to check it on the front. I always mean to but I forget stuff easy. Dead brain cells do that apparently. This particular batch is cornmeal..paste and 12 lbs sugar in a six gallon wash. Thinking maybe it got so much nutes and sugar is what is taking it so long to settle out. Hoping thats the case anyway. Maybe have reached the limits on how much sugar the distillers yeast can handle. I got to quit changing multiple variables at the same time one of these days. Same wash normally does fine with no nutes and ten lbs sugar. In fact if this flops going directly back to the previous strategy. Best of fortunes on your wash. Originally Posted by: Fusefinder A couple of questions BW:
1) I have been using bakers yeast in my recipes, how much better does distillers yeast do? I've heard quite a few here recommend distillers yeast. I didn't care so much for regular turbo yeast.
2) Do you need to add nutrients to it, if so what do you use?
3) What was your starting gravity?
4) I've got a similar wash started, just trying to compare numbers.
Thanks "
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Rank: Junior Member Groups: Registered
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"Reading about the distillers yeast it seems happy at 90+/-. My dilemma is inside now its 72 deg (68 winter) in the basement room I ferment, seems to pretty much stay that constant temp. Outside in the barn upper 90's. How does the distillers yeast do in either of these extreme temps?
Thanks"
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Rank: Junior Member Groups: Registered
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BTW are you purchasing it local or ordering it online I've seen the prices swing quite a bit, mind to share your supplier?
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Rank: Guest
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I havent noticed it being temp sensitive much at all. Course the lower the slower and maybe the better...but it get there eventually by both routes I guess. Think you be just fine indoors. Buying local. If you find a mail order source kindly holler. All I see is wall to wall Turbo Yeast..bread yeast..blah blah blah. Hey I just had a brainstorm here. I could save the cornmeal..dry it out and peddle it for yeast on the net (Thanks Al) whatcha think? It bound to be loaded up with dead yeast. How much you need? Let me know.
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Rank: Advanced Member Groups: Registered
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Posts: 354
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hey big going to be working with that much yeast better becarefull around the old lady end up with jailhouse bread lmao.hows you hooch coming?
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Where you been Sir? I was fixing to put out a state wide ATL. (attempt to locate for them who dont watch cops) on your coola.
Glad to see you come up with bail bond money ok.
I thought you was fixing to say all that yeast give her a yeast infection..lol.
Followed DrDans always excellent advice and racked into a different cholorine bucket and managed to get it crammed into my bachelorette stubby ice box in the mancave.
Had to remove some impotent items to make room for that. Hope the rats dont get it or something. Including my last remaining batch of the SF which the same nice fella allowed me to mooch one time. Had got the cold crashing strategy earlier.
Got the entreprenural cornmeal yeast bucket allowing itself to be air dried while fly proofed under the big pee can tree. I think too much heat is the thing that could hurt it much. I am leaning towards five bucks an ounce with directions to use one pinch per ferment. Do that sound fair?
Money back ghorontee if it no worky right.
Let me know thanks.
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Rank: Advanced Member Groups: Registered
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"here and there you can say lost a good old timer last night grandpa went to the dr for his back they sit him for a mri he die over cancer 2 hours later none of the dr catch till he passed we didnt know he had it hell he just thought it was his back.
texarkana hosptail suck.
i thought of going that way but scine you call her the warden jailhouse bred sounded better lol.
thats good to here i got half the first gen sf run running the rest 2moro. already got the sec going off add 3gal backset to a total of 10 gals of wash sg start off at 10% or 1.080. hopefully no rats will be ur way.
hope the yeast goes good. thats not bad price just got to watch that heat. money back no. they know what they getting into just warn them before lol."
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Deepest condolences That can be rough. Sure was a sad day when mine passed. Praying hard for family and friends.
Always like learning new factoids on yeast since I am fixing to get in that bizness.
Have you done that ratio of backset before? I was instructed to use 1 gal per six gallon wash and seemed to do ok.
Got cute and decided to eye ball it one time and think I prob got two gallons in there. Sorriest ferment I like to ever got. Come out with one pint of hooch. Be careful that stuff can be rowdy..lol.
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Rank: Advanced Member Groups: Registered
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"he was a good man thats for sure
hope it goes good let me know when it hits off
last time i use 1.5 gals backset for it and the favor didnt chagne a bet so i figured id double and see what happens smell and taste good smell like a real sour mash now.
hope for the best on the next go around"
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Ok bound to be a point somewhere which the right amount of the stuff use is stumbled over. Keeps us informed. Figgered to let mine chill out for a few days then take a looky. Aint gonna get rid of the extra sugar that I can tell. Thinking that is what is the issue. Its clean enough to run right now. Sure I eventually get tired of messing with it and run it no matter what...just to get rid of it.
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