StillSmart

Good observation - does the boil (simmer) it get rid of the smell. I thought I had just got used to it ?!?!

Easydrinker wrote:Some folk notice the smell of boiled Brassica, and some don't.
It is a transient thing.

Robert.

Hi robert yes i really thought it would have a slight whiff but my bloodhound nose cannot detect a whiff ,only yeast ,wife is pleased as normally the nast turbo stinks

Sounds like a win, win situation.

I would hesitate to call Turbo nasty though.
It is a personal thing/choice.
It suits some, not others.

Experience counts for a lot on this call.

And everyone is correct, if their neutral wash method works for them.

The long standing/long suffering readers here can anticipate the rest of this post...



THERE IS NO ONE WAY TO DO THIS THING.

Robert.

You're 100% correct there Robert......

BUT THERE ARE SOME WAYS YOU JUST PLAIN SHOULDN'T BLOODY WELL TOUCH BECAUSE YOU DON'T NEED TOO...

(thought I'd add that for a little balance..... )

ok so 9 days into first kale wash and no real signs of slowing much ,been sat at a constant 27-28 c on a thermostat controlled heat pad.
5kg of sugar and the juice from 100grams of simmered kale,50 grams of Allisons activated yeast.how many days on average and what % ABV should it be .

Mash wrote:Good observation - does the boil (simmer) it get rid of the smell. I thought I had just got used to it ?!?!

must do unless i got a very weak batch of kale .....
still not a whiff after 9 days and its still fizzing away..

It normally only appears in the first couple of days, so I think you are safe now

I have just finished running two Kale washes (25ltr).
I have done so may now that I don't take readings
But these two seamed to be stuffed full of Alcohol.
Stripped on the Alembic Copper and condenser early
on 2nd stripp refractometer showed 74% which is high.
collected 11.2 ltrs @ 56%.
Thats a good litre and 3% stronger than usual.
It was a very clean, good, fast ferment. 8 days
start to finish. Any ideas why Mash???

Nope.

Best guess warmer weather better ferment?

yes it has been warm.

It is the brewing gods.
Last week I did two identical washes, even did a bit of mixing into a third bucket to subdue the Yeast Monster.
One is at .990 and virtually clear
The other at 1.010, cloudy as can be and still fizzin'.
Tomorrow I will sacrifice something to appease the gods, and accept that the second bucket will finish much later.
Cue Chuck Berry, "C'est la vie....."

Robert.

Bang on. Bacchus keeps us guessing.

Can I borrow a couple of the Virgins while
we wait.Been searching over 50 years for a
local one, none round 'ere Mash

MMMMM well im lost here then, followed the recipe to the letter, been sat at 28c for 15 days now and still bubbling once every 45-60 secs .
i even gave it a good stir a few days ago.it is slowing buy very slowly

2 more days mate, at 1 popa minute it could be just wind
or as the yanks say gas.
put it on a cold floor it will soon clear.