thedrayman Posted March 6, 2012 Share Posted March 6, 2012 Got a bag of flaked rye...... Mashed it with some malt and 2 hrs later got a 5 Plato ....... Brought temp back up to 152 and added some amylase... Gravity went up to 14 2 hours later... So I decide to let it sit over night .. 152. Down to 120 overnight and it rang in at 17.5 but it stinks bad.... So I toss the yeast anyways and it fermenting and it stinks if you lift the lid but the garage smells sweet..... Never made a sour mash or even smelled one but man...... I think I hit the sour jackpot......so now what? I've benn a professional brewer for 18 years an never smelled a mash like this.... Does rye normally stink?....lol Link to comment Share on other sites More sharing options...
thedrayman Posted March 6, 2012 Author Share Posted March 6, 2012 And no, never made a eye beer. Link to comment Share on other sites More sharing options...
brewmedic Posted March 14, 2012 Share Posted March 14, 2012 How did this turn out for you? Link to comment Share on other sites More sharing options...
thedrayman Posted March 14, 2012 Author Share Posted March 14, 2012 What? Link to comment Share on other sites More sharing options...
Beauport Bob Posted March 14, 2012 Share Posted March 14, 2012 It may sound rude, and I understand the question, but why is this conversation here? Link to comment Share on other sites More sharing options...
Beauport Bob Posted March 17, 2012 Share Posted March 17, 2012 Chris L. , to follow up, and this is an elementary look, "flaked" is like your breakfast food flakes. Leave your wheaties out and raise temp, they will aquire distinction also. You got what you were looking for. Were you at the NE Food Show? Link to comment Share on other sites More sharing options...
ViolentBlue Posted March 17, 2012 Share Posted March 17, 2012 I've not done rye before, but I have had a corn and barley mashes go off on me, usually an infection from wild yeast or bacteria from the air. typically by pitching a strong yeast strain in large enough quantities it'll ferment out all right, and there have even been times where the "stink" made a positive contribution to the final spirit. Link to comment Share on other sites More sharing options...
thedrayman Posted March 19, 2012 Author Share Posted March 19, 2012 Those bastards are gonna get a close to boiling next time..... Nope was not at that show......I make rare public appearances........lol. Bob... Send me an email.... My name @ Berkshire B Link to comment Share on other sites More sharing options...
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