Degassing - S Gravity?

[JCT]

Hello all,

Just a quick one after degassing the wash the S gravity appears to have gone up?
From 990 to 994/2, is this because there now more particles suspended in the wash, or am I just losing it!? Lol

Cheers

[Mash]

That is a very good question. I consider myself a fair hand at this yeast malarkey and I have no firm idea.

So.... Particulate shouldn't make that much difference. I quite fancy temperature? Or operator error

Better.. Why degas. That's time wasted when you could have been stillin'

[Easydrinker]

I will come down on the side of temperature above all other factors.

Mash may not degass, I and others may.

I will concede that with Mash freeze stripping, a fizzy strip won't happen.


Try both de-gassing and not yourself, maybe a few times, before deciding which is best.
It has been known for a fizzy strip, with or without boil pieces, to make a mess.
Maybe weigh up the clean up time against a simple whisking or whatever.
Or try freeze stripping?

Robert.

[Mash]

Good point. I am never in a rush for my washes. Washes will degas naturally in probably 2 weeks.

If time is an issue degass.

.. And if you have the space, try freezing. Just sooooo easy.

[Thunderbird]

Although my last vodka star wash fermented out in a week, it took me ages to degas. The fizz just kept on coming so I feel it would definitely not have been wise to run it without degassing first.

[Mash]

I am not going to start a fight, but I am of the opinion that if you filled it to 4 litre instead of 4.5 it would be ok. If you also had some coinage in there.

[Curmudgeon]

Coming from a winemaking background, I was very keen on de-gassing initially, especially with airstill. Now that I have T500 with lid clamped down, I confess I don't bother at all, other than siphoning from fermenting vessel to demijohns and then pouring into still.