StillSmart

gaza the instructor wrote: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.

Cheers gaza, will sit on my hands lol,,,

Kitchen experience should tell you recipes don't always follow the plan.
Sometimes a wash goes haywire, as I posted above, I have one currrently.
I have run the same wash, repeatedly, for years.
I can only suck this one up and wait.


Robert.

The 6.5 kg will take f* ages. Yeast slows down after 10ish% IME.

ninja_geezer wrote:

gaza the instructor wrote: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.

Cheers gaza, will sit on my hands lol,,,

just took an sg reading down from 1.086 to 0.993 about 12% popping about every 1.5 minutes .should i move to a cooler place see if clears ? or leave a while longer it has been 17 days since start.

"17 days" yeast can't count

17 days?
Buy yourself another bucket, forget this one for as long as it takes.
Personally I would rack off though, to minimise off tastes from possible decomposition,
that the current/expected alcohol % is not high enough to prevent,
My tuppence worth.

Robert.

Mash wrote:"17 days" yeast can't count

I think your right mash its not following the plan lol

Easydrinker wrote:17 days?
Buy yourself another bucket, forget this one for as long as it takes.
Personally I would rack off though, to minimise off tastes from possible decomposition,
that the current/expected alcohol % is not high enough to prevent,
My tuppence worth.

Robert.

thanks robert im gonna put it somewhere cool to clear up...

Mash . how long should i leave the kale wash to clear ..racked in the garage its sat at about 19c atm ,the coolest place i have.also how clear should it go ,its a kind of light straw colour atm. thanks.

^ wot he said.

I don't 'clear' them at all. A cold crash will drop a bit of crud. If you have about 1/2 inch of dead yeast at the bottom that'll do. Rack it off. (or get good at pouring)

thanks chaps into the still then ....

If I can see the crud on the bottom, from the top, then that is usually good enough for me.
If I don't wait that long, then I have to work a little with a scrubbie after a strip run, to clean the bottom of the boiler.
I work as little as I have to.

Robert.

Hi Folks, tried this for the first time as per the instructions. Unfortunately my brew room is a constant 20C and I couldn't get this below 1.035. I ran it through anyway and the final product was good. My question is could I use wine yeast next time as I never have any fermenting issues at this temperature making beer or wine.

Cheers

Matt

20c was not the issue. Sorry.

For whatever reason this stuck.

Yes wine yeast will work. But might not be so "neutral". K1v might be worth a go.

Have to agree with Mash, don't blame temps.
Sounds like a stuck wash to me.
Many reasons for those.
I have one refusing to drop below 1.100.
It's twin went .990 days ago.
I have no idea why.
Stick it in a corner and tell it is a naughty child.
Get some more working properly, and try and enforce shame upon those laclustre yeasties!

Robert