Fermentation Trouble

[rlw]

We are doing a sour mash whiskey recipe. We have gotten a few fermentations that have a lower alcohol content and a slightly suphurous smell. Does anyone know what might cause this?

Thanks!

[coop]

We are doing a sour mash whiskey recipe. We have gotten a few fermentations that have a lower alcohol content and a slightly suphurous smell. Does anyone know what might cause this?

Thanks!

How low are your readings? When you distill it what quantities and proof are you getting? Coop

[MadMacaw]

I would be happy to assist you in trouble shooting your difficulties, but much more detail would be required for me to ascertain the source(s).

Shoot me an email with all the details of your procedures including:

1) Malt(s) being used, including manufacturer(s)

2) Corn type (raw, torrified, flaked...), including manufacturer(s)

3) Water to grist ratio

4) Is the grist pre-milled or do you mill your own?

4) Mash procedures with temperatures and times

5) Are you using sauermalz for the sour fraction of the grist or are you producing your own and how?

6) What is the starting pH of your mash prior to fermentation... and during?

7) What SG are you starting at? (represented as Plato, Brix or SG... ex: 18.9 Plato or 1.079 SG... etc...)

8) What SG are you targeting for completion?

7) Are you using a cultured yeast... liquid or dry? Manufacturer?

8) What is the fermentation temperature at it's highest? Do you attempt to control temperature during fermentation?

9) How long of a ferment do you expect would be required to hit you ABV target?

The above are not all the questions that might need to be answered, but they are the major ones.

Reply to: craftbrewfreak@yahoo.com

[Denver Distiller]

Could be about a hundred different things. Pitched too little yeast, not enough zinc, not enough o2, not enough ca, poor starch conversion, etc. etc.

Describe your mashing and fermentation procedures.

[rlw]

We are doing a sour mash whiskey recipe. We have gotten a few fermentations that have a lower alcohol content and a slightly suphurous smell. Does anyone know what might cause this?

Thanks!

[rlw]

Thanks everyone for your response. We think we have an idea of what happened. Our fermenters are located in our barn and are not climate controlled. This has never been a problem in the past but it was paticularly hot the week this mashing was done. Research has lead us to believe we have encountered a condition known as yeast "autulysis". In the future we will be more careful with our fermentation temperatures.

Thanks again!