Jimbo's easy 1/2barrel Wheated Bourbon and Gumballhead

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Re: Jimbo's easy 1/2barrel Wheated Bourbon and Gumballhead

Postby bridwell52 » Thu Nov 16, 2017 10:10 am

During the cooling period, can you add some ice to speed things up. ?
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Re: Jimbo's easy 1/2barrel Wheated Bourbon and Gumballhead

Postby TDick » Thu Nov 16, 2017 1:36 pm

Jimbo wrote:Hey Bama, it went from smellin like fresh bread dough on Sunday to polish remover on Monday? Guess that answers the question 'think it'l keep till Monday' :lol:
Far as opening and stirring, dont do that! Pitch the yeast and leave it alone. Keep your spoon and snout out of it for a week. Them little yeasty buggers will find their way into every nook and cranny of that ferment bucket, no worries there.

It's now a week and them yeasty buggers are STILL going crazy. Opened the cooler, polish remover smell's been gone, nothing but sour.
Here's a pic:
Jimbos Mash.jpg

Also, it's been in the cooler indoors about 68-70 F - 20C - and has stayed well above room temperature. Currently at 35 C.
I was gonna siphon it off the grain but it's still bubbling pretty good. Don't know if I should leave the top open, siphon or just close it back up and let it keep working. :?: :?: :?:
Last edited by TDick on Fri Nov 17, 2017 4:05 pm, edited 1 time in total.
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Re: Jimbo's easy 1/2barrel Wheated Bourbon and Gumballhead

Postby Jimbo » Fri Nov 17, 2017 1:55 pm

Looks like time to squeeze that through some paint strainer bags and still er up.
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