Re: Fresh bakers yeast
Posted: Tue Aug 15, 2017 10:48 pmYes boss, sorry boss, the big boys started it,
then they ran away
then they ran away
Robert.
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Posted: Tue Aug 15, 2017 10:48 pmRe: Fresh bakers yeast
Posted: Wed Aug 16, 2017 12:06 amThat is what you always say, I have my eyes on you
Robert.
Robert.
Re: Fresh bakers yeast
Posted: Wed Aug 16, 2017 6:19 amHim him him him
Re: Fresh bakers yeast
Posted: Wed Aug 16, 2017 7:24 amTalking about yeasts, but a bit off topic. What is or should be normal ph of mash? How does it change during fermentation and how it is affecting yeasts, fermentation process it self? Thx for answers
Re: Fresh bakers yeast
Posted: Wed Aug 16, 2017 11:04 pmAn ideal starting point for a wash is a PH around 5.4.
As the wash ferments out the Ph will drop, and yeast activity slow down.
On day 3 my washes are normally below Ph 4.
I then add a few TEASPOONS of Sodium Bicarbonate, which speeds up yeast activity, by raising Ph to around Ph 5, and allow them to finish a few days later, below Ph4.
Not all yeasties are created equal.
This suits me, my Allinsons yeasties and their constantly heated wash at 28-30°C.
HTH
Robert.
As the wash ferments out the Ph will drop, and yeast activity slow down.
On day 3 my washes are normally below Ph 4.
I then add a few TEASPOONS of Sodium Bicarbonate, which speeds up yeast activity, by raising Ph to around Ph 5, and allow them to finish a few days later, below Ph4.
Not all yeasties are created equal.
This suits me, my Allinsons yeasties and their constantly heated wash at 28-30°C.
HTH
Robert.