Doing last high Rye mash the steam jacketed mash tun screwed up (condensate trap plugged up) and heat transfer was slowed. It took 12 hours to get to 95* C.
So, figuring everything would be pasteurized and such, i threw in HTL and covered it for overnight. Go out in the morning and there is large bubbles coming up from the grain bed.
Made a huge yeast starter with the wort.
So I stir the hell out it, temp adust and throw in GL and malt.
90 minutes later, it's belching big bubbles again, not fast, but big.
I add Sebflo give it another half hour, PH5.9 and OG 1.054
i cooked/stirred and went 350g/L...should be like .065 or .07... Then pitch the starter.
Check it the next morning, big cap of grain floating on a CO2 fizz bath...YAY! it took off and is going like hell.
Leave it for 4 days, the grain cap falls, and it clears nicely so i transferred to the still.
FG 1.072
Thats the first time i've had the gravity go up!
She tastes great, it's sour and ph is 3.8. i took out a sample and gave it some freash yeast...zero activity, so i added a tablespoon of sugar and they fired up and gobbled it down in minutes.
the rye got a protein rest on the way up and the SEBFlo on the way down. I'm guessing i got some kind of bacteria that hid in the cooler areas of the grain bed and never got to, or are resistant to, temperatures of 95*C.
The mash is a bit slimy but not awful.
guess i'll run it and see if there is any booze in there.
otherwise...i found yet another way to screw the pooch. fak.
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