iwine wrote:GrassHopper wrote:Thanks Der Wo,
I am leaning toward your consensus as well.
Sounds like bad yeast to me or too high of a temp when you pitched your yeast.
I always start with a mixing bowl with about 2 cups of my wash I add 1 pinch epson salt, 1 pinch DAP and 125g of bakers yeast make sure temp is not over 100dF. And watch it grow. This is to make sure the yeast is viable.
You know, I did that. I mixed the yeast (Red Star) in a jar with some of the wash (about 95F), but not epsom salt and no dap. It foamed up quite nice, so I thought it was viable. Temp was 78 F when introduced. Dead next day. Go figure.
I started a new wash as soon as I racked this one off and followed essentially the same model except this time I had the citric acid to start with. Did not add any yeast as the trub was substantial on the bottom of the fermenter. It took off right away and is going crazy as we speak. So, I'm thinking the distillers yeast did the trick and the Red Star was dead, even though it fluffed up (which is puzzling). But whatever. Thanks guys for the input.