threestrongs Posted January 5, 2014 Share Posted January 5, 2014 I am having trouble getting fermentation to finish. Strike water is 160F, 5.5 PH. Add 60% Rye flour and 40% Distillers Malt flour. Conversion seems to happen pretty fast, but I hold at 155 for 1 hour anyway. Then crash cool mash to 90F. I start at about 18 brix. Then pitch distillers yeast. Everything starts out great, in about 24 hours I get to 11 brix (I know that isn't totally accurate with the alcohol in the mash, but easiest way to quickly measure with grain in). Then fermentation pretty much halts. I was thinking maybe the mash was too hot and killing the yeast, so I added more yeast when temps cooled, but still no more fermentation. Clearly I am doing something wrong. Please help. Thanks. Link to comment Share on other sites More sharing options...
Dehner Distillery Posted January 5, 2014 Share Posted January 5, 2014 need help call 515-559-4879 thanks Joseph D. WWW.REDBOOTSTILLS.COM Link to comment Share on other sites More sharing options...
fldme Posted January 7, 2014 Share Posted January 7, 2014 Hold mash at 145 for 15 mins is plenty, drop your ph when you add yeast to 4.5 add yeast at around 100 degrees. Link to comment Share on other sites More sharing options...
threestrongs Posted January 7, 2014 Author Share Posted January 7, 2014 Thanks fldme, Really appreciate the help. I have not used flour before and am just trying to figure it out. Best, Steve Link to comment Share on other sites More sharing options...
fldme Posted January 7, 2014 Share Posted January 7, 2014 If it is flour, it will more than likely have been sifted. I have found it to make excellent rye and the yield will be higher because of more starch in the cooker. What are you using for yeast. Link to comment Share on other sites More sharing options...
threestrongs Posted January 8, 2014 Author Share Posted January 8, 2014 I used superstart from White Labs on this batch. It says to pitch at 90 degrees, but I can certainly try 100 degrees, less cooling time for me. I am going to scale down the size just for testing. Link to comment Share on other sites More sharing options...
JohninWV Posted January 8, 2014 Share Posted January 8, 2014 How are you checking Brix? Link to comment Share on other sites More sharing options...
threestrongs Posted January 8, 2014 Author Share Posted January 8, 2014 With a refractometer. Link to comment Share on other sites More sharing options...
fldme Posted January 10, 2014 Share Posted January 10, 2014 That yeast does better at 100 Link to comment Share on other sites More sharing options...
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