Mr P's first All Grain Wheat Whiskey.

[Prairiepiss]

If you have two buckets going why don't you pitch in one and see what happens!

Sory didn't quite follow you on this one.

The two buckets I used a different yeast in. Then the bigger fermenter.

[Bushman]

If you have two buckets going why don't you pitch in one and see what happens!

Sory didn't quite follow you on this one.

The two buckets I used a different yeast in. Then the bigger fermenter.

Gotcha!

[Prairiepiss]

It's got another 8 hours to prove itself. If not I'm dropping a bomb on it.

[rtalbigr]

You could have some bad yeast (I posted at your other thread as well), but I think your problems is temps. This yeast does best at higher temps 80F+. It doesn't do well at all below that. Putting your rehydrated at 95F in your cold wort probably shocked the hell outa the yeast killin a lot of it. Yeast can't stand that kinda shock. You need to pitch your yeast at a temp very close to your wort. With this yeast you need to have your wort close to 80F and then pitch your rehydrated at no higher than 85F. I really think that's your problem here.

Big R

[Prairiepiss]

Ok there is something wrong with my wort. Not the yeast. You can read the long story here. viewtopic.php?f=39&t=25434

Short story I tested 3 yeasties with some of my wort. DADY, EC-1118, and bakers yeast. The bakers yeast is the only one of the three that showed any sign of life after the addition of the wort.

So I rehydrated a large amount of bakers yeast. After it set for 15 min I added some sugar water. When I turned into a foam fountain I added it to the fermenter. And now 20 min later its bubbling its ass off.

I'm not going to call it a victory. As I still don't know why the other 2 yeasties wouldn't start in it?

All I can do now is wait.

Thanks all for your help. I need some liquid help now.

[Prairiepiss]

I'm sitting here with a drink now. Got me thinking.

I used the left over grain in the 2 buckets with sugar. They are not having any problems. So what the flip. Did the starches not convert to fermentable sugars? I mean if there was something with the grains that caused this problem. Would the buckets not have a problem to? Really the only difference is the sugar? And yeast EC-1118 but that yeast wouldn't do anything in the AG either.

Man I knew this AG thing was going to easy for a first time.

I need another drink.

[rockchucker22]

May be a stupid question but did you taste your wash, if so was it sweet? I've found taste a great help with ag as another tool to tell what's going on.

[Prairiepiss]

Yes I always taste it. Start it was sweet. Not as sweet as I was expecting. But it was a first so I had nothing to go by. That's when the SG was 1.059. Today I tasted it. It had a winey beer taste sweet was there not a lot but it was there. And the SG was 1.050. So it seams to have worked off a little?

[Dnderhead]

sounds like its working..

[Prairiepiss]

sounds like its working..

It defiantly is now. Mater of fact the airlock is whistling now. It's working so hard.

But it dropped 9 points up till today. When I pulled the sample today and added it to the 2 yeasties. It settled out like a ferment that had finished. no action what so ever. And it wouldn't go any further. But the bakers yeast seams to be fine with it. It's got me cornfused?

[Prairiepiss]

Well it has slowed way down. I thought it had stopped so I checked the SG its at 1.010. I put the airlock back on it and uncovered it. Thinking mite as well let it cool down to help it clear. And I just looked up to find the airlock going again. Will let it go a little while longer. I wish I had something to rack it off into. So it could clear better. I need to work on that.

The 2 sugarhead wash fermenter buckets have been done for a day or so. Maybe I can run them off Sunday?

I would like to strip both the AG and the sugarheads. And have another go at the same thing. Maybe with the backset? So I could stop it. Then do a spirit run. With both strip runs.

[rtalbigr]

A lot of times an AG is going to finish at around 1.010. I've never had one finish even at 1.000. Probably what you're experiencing is trapped CO2 and it can extend the clearing time. You can degas in several ways but what has worked best for me is cooling the wash and then warming it back up with my brew belts (think of how Coke goes flat when warmed in open container). I also have a degassing whip I made which helps a lot. I switch rotation back and forth being careful not to the let it get too fast, thus introducing air into the wash.

You can run it dirty, I do that a lot, but if you do you can't run your strip hard. Run it more like you're doin a spirit run, nice and gentle. Allow plenty of room in your still for foaming. With AG's heavy in barley and/or oats I usually only fill my pot half way.

Big R