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Found 3 results

  1. I know this topic has been posted a bunch of times.... and I have read just about everything I can find on the forums. I am currently making a pure sugar was at around 1.075 OG. I have done just about everything I can think of, or have read about to try to make this a happy place for my yeast, but they are SLOOOOOOOWWWWW. 1.) I have sterilized my fermenter with 190 Deg. F hot water prior to fermentation 2.) I have added the suggested amount of yeast per spec sheet's requirements 3.) I have added the appropriate amount of nutrient as per the instructions (BSG Superfood) 4.) My fermentation temp is between 70 F and 76 F 5.) I am managing the pH to keep it up above 4.0 or as close as possible based on my daily sample pH readings I am getting bubbles and am definitely fermenting, just extremely slowly.... I am now on day 7 of this ferment and have only dropped to about a 1.055 S.G. Yesterday evening I added a bit more yeast and a bit more nutrient to try to help nudge things along, and definitely got a better overnight drop than previously, but am still confused at why this is SOOOO damn slow. This is my second large scale sugar wash, and the last one did the same thing, but I thought it was due to yeast that was too old. I expected this ferment to go MUCH faster, but so far it is actually slower. I appreciate any help or advice anyone can give me on what I might be doing wrong. Thanks in advance!
  2. Hi Guys, I've got myself a stuck fermentation and I'm looking for some suggestions. My fermentation situation was/is not exactly optimal from the beginning but I'm working with what I've got and trying to make it happen. Now for the info-dump: 4 fermentors. All with nearly identical specs (I will give metric ranges for simplicity) 3/4 have stalled. 1300 gallons of wash in each. Each tank was filled ~650gal, given 10 days, then topped off. (I know this was not optimal) All washes began between between 1.083-1.087. All washes fermented out to approx 1.006 before the fermenters were topped off to 1300 gallons. Each 750 gal batch consisted of: 600 gal Water 1666 pounds Light Brown Sugar 7.12 pounds DAP 100 gal rum backset 200 gal Voss Kveik/Yeast Slurry Each batch was sent to the fermenter at 95-97F I am fermenting in non-jacketed plastic tanks, so no heating/cooling. 2 of the ferments have now stalled at 1.022 and one has stalled at 1.015. The part that get me scratching my head is that all of the tanks did just fine with the first ~650 gal, humming right along no problems. I would consider flocculation, however all of the second-fills were done from the bottom port so yeast would have been stirred up. Thanks in advance for any ideas/fixes.
  3. After forever, we are finally in production! I have 2 batches of sugar wash 'shine' (basically Rum) started. One was started on 2/25 and one was started on 3/1. Batch #1 didn't take off correctly from the start. Lesson learned about nutrients and pH... After I amended it, it finally started to pick up a little bit but has been sluggish at best. Batch #2 I doubled in size, and also juiced up with nutrients AND a much better yeast starter. It's 3/7 now and neither one is done with their ferment, they're just over half way. Unfortunately we were really planning to open this weekend but these sluggish washes are taking their sweet old time. Some specs: Batch 1 - 200 lbs sugar 100 gallons water 72g of Lavlin EC-1118 to start 250g of DAP added to the wash prior to pitching. Starting SG = 1.09 The temp has been held steady around 80 degrees. We ended up putting circulating pumps in both batches to help keep them getting oxygen. #1 fizzled so on 2/28 I added 250g Red Star Dady and some calcium carbonate to correct the pH. It picked up from there and has been making ok progress but nothing special. Batch #2 I refined my recipe a bit 350 lbs sugar 170 gallons water (to make 200 gallon batch) 5 lbs yeast nutrient blend 500 g red star dady started on a DME/nutrient blend. Starting SG = 1.08 Batch #2 is already down to 1.03, where as batch #1 is at 1.04 as of today. They've dropped about .01 SG each day at a pretty steady rate. So the question is... is this a normal ferment rate? I feel like it should be going faster . I understand sugar washes can be tricky, but we're not quite ready to go all grain yet with our equipment. Unfortunately, I already broke my pH meter, and the replacement won't be here another day or two so I can't tell if they've crashed or not. THey were both around 4.8 the last time I was able to check. Should I expect them to make it to 1.0 without adding more nutrients? They're both still fizzing away like a lazy river (when the pump isn't on). I do live in NW PA, so the place is on the cool side, but we've kept heat on the fermenters. They've both been on pump cycles to keep things rolling which definitely seemed to help. I started with the Lavlin because I hoped it would perform better at the lower temps. I switched to the dady because I knew it would be a workhorse once I was in a pinch. And finally... how big of a no no would it be to just run the damn stuff if it gets down to 1.02 or so for this round. My brain is fried. Any insights would be welcome. Thanks!
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