JonDistiller Posted November 2, 2020 Share Posted November 2, 2020 Recently I wanted to trial using raw wheat rather than malted in my bourbon. Thus far I've been happy with malted for my product, however I wanted to learn what the impact to the flavor profile is using raw grains. I'm cooking the corn for an hour with high temp alpha amylase. Adding the roller milled raw wheat at 185 for another hour. (man the motor doesn't like that stuff.) - (note: When I was reading up on the process for raw wheat, I've read different info on the best temp for this step... both higher and lower have been suggested, though lower was generally from an amateur source, that when I traced the source, had some other info that was incorrect, so i view that dubiously. Any opinions?) Bringing the temp to 153 for powdered alpha amylase since the corn temps were high enough to denature high temp alpha with a 1/2 hour hold, then I take it down to 146 and add bioglucanase for another hour. SG reads 1.068 which is in the range I'd expect, so it seemed to convert ok. I use a transfer method with lots of splash, so I don't believe oxygenation is the issue, I'm maintaining consistent temps in the fermentation room, yet as I'm trialing using raw wheat, I've suddenly begun to have stuck ferments at 1.04. I did work to break the stick with another pitch and with agitation with partial success (1 fermentor weakly kicked off again, another didnt), but ultimately chose to toss the batches as I didn't feel I could learn meaningful flavor profile information in a situation where the yeast had gotten badly stressed. Is there anything specific I'm doing wrong that might lead to stuck ferments? Is raw grain more prone to this? It does occur to me that I was using the same yeast pitch as I used for malted. Does raw require more? I also checked for any changes in water treatments with the water department on the chance that might be the problem. Validated chorine rather than chloramine. They did note they had slightly upped chlorine recently so the 2nd batch gave the water a boil and an overnights rest before use, but nothing changed. PH was in the same ranges over time that has consistently worked with malted. Starting water is generally at 7.4 with low iron but moderate calcium. Link to comment Share on other sites More sharing options...
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