StillSmart

Re: Fermentation has stopped

2016-12-24T12:11:16+00:00

FerdBerfel wrote:
Well, you can certainly. I think I would stick to wine or distilling yeast that has a good clean finish and high alcohol tolerance (better than 14% or so). Starters help alot and airing it up. I'm not sure that bread yeast will finish as clean. Most yeast labs have really good spec sheets on their yeast so you don't have to do this blind.

[/quote]

A lot of guys that start this hobby think that having a high alcohol finish in a wash will give you a stronger likker. Not so...if you read about the big boys, like a lot of rum stillers aim for between 8%/10%, I do.
As for bakers yeast I use both fresh/dried, most of my washes take off like a train within 20 mins, I have posted photos to prove it.

Some of the guys on here and other sites have gone through trials with using wine & beer yeasts, most come to the conclusion that it's not cost affective, but hey ho we all do our own thing....just my 2 cents ..

Statistics: Posted by Icefever — Sat Dec 24, 2016 12:11 pm

Re: Fermentation has stopped

2016-12-24T07:35:39+00:00

Hi Ferdberfel

Good luck with your first run and don't be put off by what comes out, making low wine by stripping a wash is a far cry from the improved results you will get from your second run.

Statistics: Posted by Anavrin — Sat Dec 24, 2016 7:35 am

Re: Fermentation has stopped

2016-12-24T01:05:19+00:00

Right on. I'll probably be a bit more anal than most about prep. The wash I have ready for the first run looks spot on - nice and clear. Tomorrow is the proof of it, first strip run. I'm all stocked up on a supply of patience so I should be good.

Cheers!

Statistics: Posted by FerdBerfel — Sat Dec 24, 2016 1:05 am

Re: Fermentation has stopped

2016-12-24T00:03:04+00:00

Good on you mate!
Nice to see someone with intelligence and knowledge coming here too.
But really, with the expected speed of a ferment for a wash to distil, air locks are a pain.
You are not looking for a "dry" result, often not a clear one, wham bam, thank you, mam.
Have yourself a merry festive season.

Robert.

Statistics: Posted by Easydrinker — Sat Dec 24, 2016 12:03 am

Re: Fermentation has stopped

2016-12-23T16:36:02+00:00

Icefever wrote:
That's a very comprehensive answer Ferdberfel....

What're your thoughts on using bread yeast?? fresh or dried?? by the way welcome to the forum.

Well, you can certainly. I think I would stick to wine or distilling yeast that has a good clean finish and high alcohol tolerance (better than 14% or so). Starters help alot and airing it up. I'm not sure that bread yeast will finish as clean. Most yeast labs have really good spec sheets on their yeast so you don't have to do this blind.

Thanks for the welcome! I know a lot about the front end part of the process (fermenting, base creation that sort of thing and likely aging although casks and aging sticks I have not used yet). the distillation part I am a novice at for sure.

I think I saw questions on using an airlock. I would think that is an absolute minimum. And better still is a blow off setup (stopper that is drilled, connected to a hose with the end submerged in a container of water). A blow off will handle very aggressive fermentation, but you should change the water daily as it will get funky quick. This prevents batch contamination.

And naw....I don't get put off. I can take a joke!

Statistics: Posted by FerdBerfel — Fri Dec 23, 2016 4:36 pm

Re: Fermentation has stopped

2016-12-23T07:54:24+00:00

If an airlock stops bubbling, all we know is just that.

If we want to establish if a fermentation has stopped (either finished or stuck) monitoring for a couple of days if the way to go.

Test the SG, have a listen to the wash, use the refractometer, taste it, smell it. These are all things you can do to establish whether a fermentation has stopped or not.

Hope that helps.

PS .. For what it's worth I don't use our locks on anything fermenting. They are a waste of time, if you have active well-managed fermentation. They are far more useful storage tanks.

Statistics: Posted by Mash — Fri Dec 23, 2016 7:54 am

Re: Fermentation has stopped

2016-12-23T01:36:00+00:00

"Who uses an airlock ? "
0127frey who started the thread and asked the question for starters.

Statistics: Posted by Mr Four Square — Fri Dec 23, 2016 1:36 am

Re: Fermentation has stopped

2016-12-22T23:04:14+00:00

WTF?
Who uses an airlock on a wash?
Never have, never would.
Are you having an xmas joke?
Been on the brew?...

Robert.

Just loving the "expert" opinion being posted here, I would LOL if I didn't feel the urge to cry!

'tis the season to be jolly, tra la la la and all the rest.
Ho, Ho, Fecking HO!

Statistics: Posted by Easydrinker — Thu Dec 22, 2016 11:04 pm

Re: Fermentation has stopped

2016-12-22T21:18:29+00:00

Dollars to donuts my money's on an air leak. It started with a hiss and a roar and now it's blowing co2 somewhere other than the airlock.

Once the fermentation slows the pressure takes the path of least resistance and if there is somewhere easier than the airlock then it will find it.

If the SG is dropping then chances are all's well.

Statistics: Posted by Mr Four Square — Thu Dec 22, 2016 9:18 pm

Re: Fermentation has stopped

2016-12-22T08:27:58+00:00

Don't be put off by responses that I make to posts.
I mean well, but have something to learn in social interaction.

FerdBerfel,

He means that. We are a happy bunch here, and this joshing is a hearty welcome.

Your reply was a very good answer and certainly makes some points we don't always see here to often.

Welcome to the board.

Statistics: Posted by Mash — Thu Dec 22, 2016 8:27 am

Re: Fermentation has stopped

2016-12-22T05:09:01+00:00

Easydrinker wrote:
I do thank you for taking the time to make that comprehensive post.
And I welcome you to this board.

However, as I said to my granny, just before she lost the festive season spirit...

"just make a hole in each end, and suck!"

Robert.

Don't be put off by responses that I make to posts.
I mean well, but have something to learn in social interaction.

My dear boy, you've just started my day off with a belly laugh....in fact I'm still chucking now...and more likely when I'm pushing them old big wheels...

Social interaction there's nowt wrong with yours my friend.

Statistics: Posted by Icefever — Thu Dec 22, 2016 5:09 am

Re: Fermentation has stopped

2016-12-21T23:49:35+00:00

I consider this to be a highly informative post.

FerdBerfel wrote:
Yeast problems in fermenting are usually due to one of the following:

1. Bad temperature mismatch between the yeast and the batch. Too hot a batch, and you will kill off the yeast, too cool and the yeast will go dormant until it reaches its sweet spot (different for every type of yeast).
2. Lack of oxygen. Get a stainless steel airstone and a aquarium airpump and pump the batch full of oxygen for about 10-15 minutes. Does wonders.
3. Too high a OG for the yeast. Believe it or not, some yeast will not perk if the OG is too high.
4. PH is a possible, but in my experience, pretty rare.
5. When in doubt, make a starter. For OG's over 100 and yeast that is NOT specifically for distillation, make a weak beer starter and pitch the yeast the night before. 3L should work for 20L or so batch. Get the batch to same temp or close as the starter and pitch. Around 20 C ought to be safe.

If it quit and won't start again, air it up and repitch. Shouldn't hurt a thing. But check the gravity first....

I'm not an expert distiller, but I am a 10+ year competition beer brewer.. Hope this helps.

I do thank you for taking the time to make that comprehensive post.
And I welcome you to this board.

However, as I said to my granny, just before she lost the festive season spirit...

"just make a hole in each end, and suck!"

Robert.

Don't be put off by responses that I make to posts.
I mean well, but have something to learn in social interaction.

Statistics: Posted by Easydrinker — Wed Dec 21, 2016 11:49 pm

Re: Fermentation has stopped

2016-12-21T17:03:17+00:00

That's a very comprehensive answer Ferdberfel....

What're your thoughts on using bread yeast?? fresh or dried?? by the way welcome to the forum.

Statistics: Posted by Icefever — Wed Dec 21, 2016 5:03 pm

Re: Fermentation has stopped

2016-12-21T16:33:09+00:00

Yeast problems in fermenting are usually due to one of the following:

1. Bad temperature mismatch between the yeast and the batch. Too hot a batch, and you will kill off the yeast, too cool and the yeast will go dormant until it reaches its sweet spot (different for every type of yeast).
2. Lack of oxygen. Get a stainless steel airstone and a aquarium airpump and pump the batch full of oxygen for about 10-15 minutes. Does wonders.
3. Too high a OG for the yeast. Believe it or not, some yeast will not perk if the OG is too high.
4. PH is a possible, but in my experience, pretty rare.
5. When in doubt, make a starter. For OG's over 100 and yeast that is NOT specifically for distillation, make a weak beer starter and pitch the yeast the night before. 3L should work for 20L or so batch. Get the batch to same temp or close as the starter and pitch. Around 20 C ought to be safe.

If it quit and won't start again, air it up and repitch. Shouldn't hurt a thing. But check the gravity first....

I'm not an expert distiller, but I am a 10+ year competition beer brewer.. Hope this helps.

Statistics: Posted by FerdBerfel — Wed Dec 21, 2016 4:33 pm

Re: Fermentation has stopped

2016-12-20T23:39:40+00:00

Don't talk to me about "Fermentation has stopped"!
Have just brewed and stripped my last sack of Heavily peated Malt.
Conversion seemed OK, good sugar content, totally awful ferment numbers from 6 buckets.
I tried messing with temps., Ph, and anything else that I could think of.
I admit that it was A WHOLE month past it's BBE.
I never expected this result.
Final strip tomorrow, the spirit runs will show how far this one is off from the previous.
Bah Humbug!

Robert.

Statistics: Posted by Easydrinker — Tue Dec 20, 2016 11:39 pm