Won't stopp bubbling

[shakeme2]

Making Odins Whisky using regular Bakers Yeast. 6 weeks bubbling still at SG 1025. Mixed twice to get more oxygen in the Wash. Since 2 Weeks at 28c before at 21c.
Made a First Run, came out with 60% and a fine taste.

Any Tipps to speed up the process?

[greggn]

Stirring it is just releasing trapped CO2. Don't stir once fermentation has begun.

As for why it hasn't finished ... not enough information as to your process or environment.

> Since 2 Weeks at 28c before at 21c.

I'm not clear on what this means. Are you saying it started at 21c but has been at 28c for the last two weeks ? Baker's yeast should be kept in the mid-80s(F) so 21c would have been too cold. if you've been stirring the wash then the yeast have been budding, due to the infusion of new oxygen, and not creating alcohol. Keep it at 28c, stop stirring, and wait it out.

[seamusm53]

Agree that fermentation temp is too low for the yeast. Probably won't result in off-tastes (but yeasties do get stressed outside their ideal temp range) but it will definitely slow matters considerably......interminably.....

I wrap my fermentation vessel in an electric blanket to keep the temps okay during winter. I have an aquarium heater I bought last year per other threads on this board but haven't used it yet.

[shakeme2]

@greggn
Yes is startet at room temperature (21c) I guessed it as to low, so i placed it in front of an Radiator and covered it with a blanket.

@seamusm53
Great idea i will try an electric blanket.


How long does it take usualy with Bakers yeast at approximately 26 degrees Celsius?

[shakeme2]

Excuse me, I fortgot to thank you for your fast reply.

[still_stirrin]

Making Odins Whisky...Any Tipps to speed up the process?

Wait on it....you'll be rewarded.

GA Flatwoods, "Patience is the hardest thing to put into the bottle."

True that....
ss

[Saltbush Bill]

Nothing should take that long to ferment unless you live at the north or south pole and have no heating .........stick some heat into the wash and watch it go.

[shakeme2]

Made a new wash and keeping of at 28C constantly what a huuuge difference. Ist Bubbles without any interupt. Never thought it would make such a difference.

Thanks vor the advice!

[greggn]

> Made a new wash and keeping of at 28C constantly what a huuuge difference.

Wash temperature: possibly the most overlooked, but most easily corrected, aspect of fermentation.

[HDNB]

6 weeks?

bacterial ferments on stalled mashes will lightly bubble forever...and never produce alcohol.

not saying that's what you got goin' on...just sayin'

longest ferment that produced alcohol for me was ec 1118 on apple juice at low 60's*F...took a month.

i just threw out my latest stall. 1.08 down to 1.055 and died. i tried adding heat...nothing...heat+ a yeast bomb...nothing...heat+ a bunch of sugar and fresh yeast bomb back 1.06....nothing. heat +added nitrogen +fresh yeast...nothing.

i ran it, thinking 3 or 4 points and stinking mess it became may give me a bit of estery stuff for blending....wasted a bunch of heat and got...nothing.

[shakeme2]

Feedback
Made a TP Wash and a Cornflakes Wash, keept them constantly at 28c. The TPW was after 14 days down to 1.0205 the Corn to 1.025 another week didn't Change much.
I ran both washes and came Out with 63% at the start. Taste is delicious.

But why the heck it stalled ?
I use regular cheap Bakers yeast, should I Check the ph or try another yeast? The other yeast is a EC1118.

[shakeme2]

No one has an idea?

[RedwoodHillBilly]

No one has an idea?

You might want to add a ph buffer at pitch time. My self, I use 2 cups of pulverized oyster shells (calcium carbonate) in a 50 gal mash. Never had a stalled ferment. YMMV.

[cede]

pH going too low can stall a mash with some yeast strains, well most in fact
Also for some mashes, during starch conversion, some starch might have been converted to unfermentable sugars if mash was too hot.
For beer, too low is on the dry side and more abv, too high is on the sweet side and low abv.

[shakeme2]

@RedwoodHillBilly
Thanks for the tip, I've ordered it. Will give a feedback

@cede
Thank for the graph, quite interesting. With the TPW I don*t have starch conversion but with Cornflakes Whiskey.
The conflakes I always put them in the hot back rest and regaring to the graphic it seems way to hot for the Flakes, I'll guess the back rest was around 80, wich is way to hot,
Strange thing is that both washes stalled at arround TPW 1.0205 the Corn at 1.025.
Next time I'll have an eye on the Temp for the flakes.