help on first malt wash

[eattheliving]

Hi all,

just after your guidance and wisdom please?

I have just done my first malt wash in an aim to get something akin to glenmorangie.

my problem is that I don't think the fermentation has given me the required % for the wash to distill.

what would you guys suggest for the ABV on a finished wash?

I am showing 1.020 when taking a reading using a wine hydrometer

help please as I don't want to waste this wash.

cheers everyone

[Icefever]

My 2 cents worth is it's not finished, 1020 is too high.
Have you given it a good stir?? just to wake the little buggers up. If that don't work...what's the temp of the wash? it needs to go lower on the hydro...you may need to try and restart it.

[Anavrin]

Hi eattheliving

How high was your stating gravity? High gravity wort never fully ferments dry, you should put your recipe into some brewing software, it will estimate your final gravity depending on how much malt you used, also the mash temperature can have an effect on the eventual dryness of the wort, depending on what side of 66°c you mashed at, at a lower temp, down to as low as 60°c can convert more fermentable sugars, this will give a lower final gravity, above 66°c, up to 72°c can produce more non-fermentable sugars, this can be desirable if wanting to brew a more full bodied beer, not really applicable to us but if your temp was a little too high it could explain a higher final gravity.

[eattheliving]

thanks guy's

icefever, I have just shaken the wash again and wrapped a warm coat around the demijohn to try to warm things up. at the moment the was h is at 24c. It did have a yeast head on for a couple of days.

Anarvin,

I did my malt at 70c then the temp was reducing naturally for approx 1/2 hour as per the instructions:
viewtopic.php?f=16&t=1440

did I over heat do you think so that the fermentable sugar content is too low?

[Mash]

Speaking a as brew brewer...

"fermentable sugar content is too low?" ... yup probabaly 70c is high

"wash is at 24c "... is OK

"did have a yeast head on for a couple of days." .. how long has it been going? The head normally disperses after a couple of days, but this is not a sign it is finished. 5-6 days is quite normal.

This mash will not be a waste (don't bin it)

[eattheliving]

hi mashy,

it's had 8 days matey.

if the fermentable sugars are too low is there a way of saving this wash?

[Mash]

Get some air in it is the first thing - hand whisk or similar.

This is not a waste, you still have alcohol - just not as just as you hoped.

If it has got a high percentage on unfermentable sugars you could prove this by adding some sugar and see if that bursts it into life.

[eattheliving]

thanks mashy,

will post tomorrow with results

[RumJohn]

@eattheliving : You have not provided sufficient information to allow meaningful answers. The starting SG needs to be determined, and that prior to pitching the yeast. At 1.020 there is still a lot of fermentation to take place. Unless your starting SG (2.000 or above)was way high, then maybe it is done.

If fermentation has stopped, you might be able to get it started again, but if fermentation is still active, then aeration, addition of sugar and yeast are all counter productive at this stage. Understand that the wash is no longer that which you started with. Initially you started with an aerobic environment (or should have) for the yeast). Once the yeast has multiplied and fermentation has begun the environment for the yeast is now anaerobic. One of the worst things you can do is give it a good stir. If you can not live without the thought of stirring it, do it gently, and then only to get settled yeast cells on the bottom and back into suspension. Best to leave it alone.

If fermentation is still active to whatever degree, just let it sit. Make sure your temp is correct.

[Anavrin]

Hi Mashy

Sounds like the temp was a little high and you didn't mash long enough, a good 90 mins at a constant temp is best, I've read them instructions before and haven't got time to go over them now but 1/2 hour is too short a time, some folk and many commercial micro Brewers can get away with and hour, I've tried it myself in the past with good results but I still normally stick to a 90min mash.

If I was you I'd add some sugar, if you boil the sugar for 30mins with and equal amount of water you'll invert it and drive any air out of the liquid, you can add this (once cooled) to boost the ABV without affecting the anaerobic environment , you'll still carry some malt flavour when you strip.

[Mash]

Anavrin - yeah 90 mins is what it needed.

Rum John
I agree we could do with a bit more info.
However more air will restart it if stuck.
But will do no harm it if not.

I should have been more exact. Air first.
A little sugar can be used to confirm the situation.
Once we know the full score, more sugar can be added to correct the ABV.

Something like this can be a great opportunity to learn.

Laboratory work proves your point about yeast operating both aerobic and anaerobically however it is not a one way trip. Else you could never make starters from previous batches.

[Anavrin]

You can use a yeast starter and pitch to a new batch without aireating, if you think from a brewing point of view, a batch of beer wort after boiling has minimal air due to the boil, if using a starter there's no need to aireate as the yeasties are already operating anaerobicly.

If a fresh batch of dried yeast needs oxygen in the wort/wash to take hold.

[Mash]

"if using a starter there's no need to aireate as the yeasties are already operating anaerobicly."

I have to say I am struggling with this, you are not the first person to mention it here.

I don't think it gives the yeast the best chance and it sort of flies in the face of all the good things people are saying about airstones?

[Icefever]

Ok from where I'm sat sitting....we seem to have diametrically opposite points of view...

One thought comes to mind eattheliving...if I were you, I'd taste the wash...does it taste sweet-ish??? if yes then there's still some way to go to ferment out. The next part is to get the thing going....which ever way you try as long as it work jobs a gud un...

Without a SG you have no way of working out what % of alcohol you have been left with...worst-case scenarnio run it and be damned...

[Mash]

"does it taste sweet-ish???"

Sure as sh*** hope so - else he needs to chuck his hydrometer away LOL

Got me thinking - Is there a way the determine the levels of unfermentable sugar ?? I am sure there must be but I can't recall how ?