Easy drinkers malted barley whisky wash

[Mash]

This is a protein foam. Normally brewers boil after mash and the first thing that happens in the first 5-10 mins is a think foam.

I think a quick boil 15 mins after mash would cure it.

[H12rpo]

What, before pitching the yeast?

[Mash]

Yup.

You will know when it's done, 'cos you will see the foam. 15 mins should be max.

[Easydrinker]

Loving that think foam.
Yeasties are becoming sentient.

Robert.

[H12rpo]

Starting gravity was 1055
Finish was 1008
Recipe was 2.5kg of malted barley and 1.5 kg of LME
No more activity (after furious start) after end of 48 hrs
Is that suggestive of more yeast needed ?
Would that help the foaming issue ?

[Mash]

Is that suggestive of more yeast needed ?
Would that help the foaming issue ?

No & no.
Yeast doesn't work like that..
Normally yeast multiplies to convert all carbohydrates available. That said there are optimal dosages for any given yeast and mash.

Yeasts don't work with proteins unless they have previously been broken down.

It could be done. Test it.

[Mash]

Loving that think foam.
Yeasties are becoming sentient.

Robert.

Lol. After some of the things they have done to me they sure have a sense of humour.

[Easydrinker]

I am now using deeper brew bins, or dividing down these days.
Saving me a lot of clean up from the Yeast Monster climbing over the rim.

Robert.

[H12rpo]

After mashing then Robert are you boiling the wort before fermenting?
Do you have a foaming issue?

[Easydrinker]

I don't boil it.
The grain gets sparged with a kettle of boiling water.
Then I wait for it to cool sub 30°C.
It doesn't foam like my neutrals.
And being a wash lower in fermentable sugars ferments out quickly.
Don't expect it to ferment out dry.
Fast and sweet is the way whisky washes work.

Robert.

[H12rpo]

What kind of specific gravity number do you reckon it's done at then ?

[Easydrinker]

With a whisky, the way I try and copy the malt commercial distillers, F.G. has little to do with it.
It is a fast and furious 3 day'ish ferment,producing a beer at around 4% on a good run.
An F.G. below 1.010 I consider good, but I run the wash according to the lack of ferment, not the hydrometer.
And rack and roll without waiting for a clear wash.
The understanding and use of a feints receiver is important, IMHO.

Robert.

Edited for typo.
Thanks for pointing it out Toper!