ScottishBoy wrote:Recipe Summary
5 gallons water, 10 pounds sugar, 16 oz Toasted Wheat Germ, 1/4 cup lemon juice ( hard water, Alkaline) 1 packet Pastuer yeast, 2 tblsp bakers yeast. 1/8 tsp Magnesium Sulphate.
Even with hard water it sounds like a lot of lemon juice... I'd also question the use of lemon juice in your yeast starter......
Its pretty hard. Even a few days running the shower leaves white streaks all over the place.
Most Wheat Germ washes kick in pretty quick with a very large krausen on top...
Thats what I was expecting.
It might be worthwhile to check your pH...
My PH comes out on the high side of Alkaline..thus the lemon juice. I think I measured out at 5.9.
Also, what is the wash temperature now...???
Right now it should be between 68-70 degrees F. Unless the dishwasher has been run in which case we can add a few degrees on..
How many grams of Pasteur yeast was in the sachet...???
That I dont know. But the packet was active and produced a nice bubbly head within 10 minutes.
What was the yeast pitching temperature...???
I pitched it at somewhere around 104 F. I always try to follow my teachers suggestion of treating pitching yeast like warming up a baby bottle.
Im very tempted to go buy a heating pad and wrap the barrel with it.