All,
Thanks for the advice so far, and sorry for not providing more specifics, it's that whole beginner thing.
Fermentation Protocol:
Using C-70 yeast at a pitch rate of ~378g / 250 gallon mash, hydrated in 85 degree water for ~15 minutes prior to pitching
Superfood Nutrient added in 3 stages at a rate of 4 lbs/gal or ~114g of superfood for a 250 gallon mash
Stage 1 ~68g added a few minutes prior to yeast pitch
Stage 2 ~23g added ~12-18 hrs after yeast pitch
Stage 3 ~23g added ~24-36 hrs after yeast pitch
Sugar is dissolved in hot city water with cold water then added to bring to pitching temp (targeting 75 Deg. F, which I know see seems to be low)
Taking daily samples for pH, SG, and Tank Temp and managing pH with KOH in solution to bring pH up.
Any additional help, or input on how I can make these sugar washes run better, faster, and more repeatable would be really appreciated. My reason for making wash is that it is made from locally sourced beet sugar, so I would really like to do all I can to get this "perfected" so that it is commercially reliable. If there are other components/ingredients that I could add in small amounts that would make this a better fermentation, I'm WIDE open to suggestions.
Thanks again for your guys help!