should I be alarmed?

[DBDub]

A little new at this and never paid any attention to SpG#'s before but here's what I got

started a wash on thursday
20lb sugar
10lb corn meal (6lb cooked-4lb uncooked)
2 cups cooked wheat germ
25g ec-1118 yeast
4oz nutrient
water to 23 gal

starting SpG 1.0543 (adj) and took off like a bat out of hell and then stalled.
day 2) 1.034 = 2.62% Day 3) 1.0077 = 6.01% Day 4) 1.0054 = 6.31% Day 5)1.0044 = 6.44%
my numbers are adjusted and temp has been a constant 85F since day 2
still bubbling pretty good but the quick start and sudden slowdown has me worried

Thanks D

[Tater]

85f id think a bit warm for that yeast .I use it myself but in cool weather. long as its fermenting should be alright didn't see where ya stirred wash good to get air in it though.

[scotty]

The consistantly changing SG means it is fermenting nicely--the wild fermenting at the beginning is typical of ec 1118- i use it all the time-- wait till sg is below 1-- usually, the eash should be under air lock at this point though. The yeastreally produces alcohol in an anaerobic situation..

[DBDub]

yeah I've been mixing it up with a drill and paint stirrer, there's not alot I can do about temp at this point

[scotty]

http://www.lalvinyeast.com/strains.asp" onclick="window.open(this.href);return false;" rel="nofollow

[olddog]

In OZ with our local temps reaching 40 degrees+ I find bakers yeast more temp tolerant.

[scotty]

http://www.geocities.com/medievalbrewers/sgpat.html" onclick="window.open(this.href);return false;" rel="nofollow

[Dnderhead]

""""" should I be alarmed? """""

by all means immediately sign all assets over to home distiller. ( or me)

bubble bubble tole and trouble as long as it bubbles you have no troubles
when it stops in between -that is when you have trouble it seems

[HookLine]

So you're a Shakespeare scholar as well, Dunder? A real Renaissance man.

Recipe for Midnight Magic Madness, a favourite of the Elizabethan still jockey.

Double, double toil and trouble;
Fire burn, and cauldron bubble.
Fillet of a fenny snake,
In the cauldron boil and bake;
Eye of newt and toe of frog,
Wool of bat and tongue of dog,
Adder's fork and blind-worm's sting,
Lizard's leg and owlet's wing,
For a charm of powerful trouble,
Like a hell-broth boil and bubble.

Double, double toil and trouble;
Fire burn and cauldron bubble.
Scale of dragon, tooth of wolf,
Witches' mummy, maw and gulf
Of the ravin'd salt-sea shark,
Root of hemlock digg'd i' the dark,
Liver of blaspheming Jew,
Gall of goat, and slips of yew
Silver'd in the moon's eclipse,
Nose of Turk and Tartar's lips,
Finger of birth-strangled babe
Ditch-deliver'd by a drab,
Make the gruel thick and slab:
Add thereto a tiger's chaudron,
For the ingredients of our cauldron.

Double, double toil and trouble;
Fire burn and cauldron bubble.
Cool it with a baboon's blood,
Then the charm is firm and good.
By the pricking of my thumbs,
Something wicked this way comes.

[Dnderhead]

A lot of my learning came from old folk sayings/rimes and many you had to decipher.

[michael2000]

...didn't see where ya stirred wash good to get air in it though.

I started a DWWG yesterday using EC 1118. I stirred it very well before I pitched the yeast. It's going great guns today. Should I stir it more, wait 'til it slows down or not at all??? Thanx MB.

[scotty]

i stir mine every morning then transfer under lock after a few days

[Fester]

Michael, leave it alone for a few days. be patient and let it work off. stop screwing with it. (give it time). aint nothing wrong. get set up for your next batch. while you are stillin off that batch in a few days you can also be setting up for the next. you will get a system down that lets you go from batch to batch almost without any effort.
Fester

[poidog]

So you're a Shakespeare scholar as well, Dunder? A real Renaissance man.

Recipe for Midnight Magic Madness, a favourite of the Elizabethan still jockey.

There once was a man named McGruder,
Who met a nude, and he wooed her.
She thought it was crude to be wooed in the nude,
But, McGruder was shrewd and he….

Brewed for her!

Recipe for getting laid if you're a geek.
Favorite of Homebrewers everywhere.

Speaking as a geeky homebrewer...
Fermentaion seldom provides instant gratification. Those little yeasties will be done in their own good time.

Solution: fire up another batch to keep your attention for a while. Before you know it the first batch will be done and have dropped clear.

No need for alarm

[michael2000]

Michael, leave it alone for a few days. be patient and let it work off. stop screwing with it. (give it time). aint nothing wrong.

Solution: fire up another batch to keep your attention for a while. Before you know it the first batch will be done and have dropped clear.

No need for alarm

Thanx guys, but I'm not alarmed. I just wanted to know if I should or shouldn't stir. So far from all the reading it seems that there are fans of both methods. Again thanx for the reply. MB