Punching down the Grain Cap

Production methods from starch to sugars.

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Punching down the Grain Cap

Postby tuner » Sun Dec 17, 2017 8:00 pm

All Grain - fermentation on the grain. The last one, ferment on grain got very infected. So I'm concerned about the grain Cap:
- could this harbour bad "Bugs"
- So do you punch down the Grain Cap?
- If so how often?
- Do you remove the Grain Cap off the ferment?
- Will the excess of CO2 held down on the fermentation by the Grain Cap " poison the yeast " ( did I read that somewhere)?

Grain Bill
48 lbs - Corn - Milled to a flour with the Kitchen Aid Grinder
8 lbs - @ Row Malt Crushed with gap of .035"
8 lbs - @ Munich Malt Crushed with gap of .035"
2 TBSP -Critic Acid
2 TBSP - Epson Salts
16 US GAL H20
1 TBSP SEBamyl GL Enzymes
1 TBSP SEBflo TL Enzymes
PH: 5.4 SG:1.058
3 - packets Saflager S-23 - with Great Yeast Starter - bubbling CO2 very hard in 6 hours
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Re: Punching down the Grain Cap

Postby acfixer69 » Sun Dec 17, 2017 8:08 pm

Did you do any cooking? If so want to talk about it.
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Re: Punching down the Grain Cap

Postby tuner » Sun Dec 17, 2017 8:27 pm

- Cooked the corn for 3 hours at 185 deg F with 11 gals H2O
- put hot corn mash into a 100 qt cooler let is stay till temp was 150 deg F
- Added Malts plus enzymes for 3 hours rest temp down to 140 Deg F.
- Put in Primary fermenter topped up with cold water
- Chilled with copper coil to 70 Deg F.
- inoculated wort with the yeast.
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Re: Punching down the Grain Cap

Postby tuner » Sun Dec 17, 2017 9:53 pm

Just Punched it down:
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Corn  3 SM.JPG
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Re: Punching down the Grain Cap

Postby RedwoodHillBilly » Sun Dec 17, 2017 11:08 pm

Punch it down if you want to (I don't), otherwise don't worry about it. You must be a beer brewer, as I was. There are a few things that you don't have to be as scrupulous about, as you aren't drinking the distillers beer.
John Barleycorn must die.
"and little Sir John in the nut brown bowl proved the strongest man at last.
The huntsman he can't hunt the fox, nor so loudly to blow his horn
and the tinker he can't mend kettle nor pots without a little barleycorn."
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Re: Punching down the Grain Cap

Postby frunobulax » Mon Dec 18, 2017 4:52 am

The best thing to do is leave t alone. The more ya mess with it, the more of a chance of an infection.
Yeast knows what to do, and usually don't need help if ya set them up for success to begin with, meaning proper ph and aeration.
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Re: Punching down the Grain Cap

Postby jonnys_spirit » Mon Dec 18, 2017 5:44 am

I say punch it down - You want the fermenting wort to extract the grain flavors over the period of the ferment. That's why I would ferment on-grain. Otherwise you would remove it.

Also looks like you had 64lbs grain to 16gal water which is a 4:1 with resulting SG of 1058. I'm thinking your SG should be higher with that ratio. Last time I did 60lbs of wheat with 30gallons water and got 1070.

Good luck and cheers!
-j
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Re: Punching down the Grain Cap

Postby still_stirrin » Mon Dec 18, 2017 5:51 am

4lb of grain per gallon (64lb/16 gal.) only netted you OG 1.058? That seems awfully low, especially with your mash process, which looks on-the-mark. I wonder where the rest of your fermentable sugar went. Was the measurement temperature corrected?
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Re: Punching down the Grain Cap

Postby corene1 » Mon Dec 18, 2017 6:51 am

Just a thought . I always leave my cap in place it typically falls when the mash is finished . At 4 pounds per gallon the enzymes may have not been able to move through the mash as needed to convert all that corn starch. Did you do a lot of stirring to keep it circulating through the mash period or just let it rest? I can only imagine how thick 48 pounds of cornmeal in 16 gallons of water was.
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Re: Punching down the Grain Cap

Postby HDNB » Mon Dec 18, 2017 7:24 am

corene1 wrote: I can only imagine how thick 48 pounds of cornmeal in 16 gallons of water was.


no shit. bet that takes at least 2 weeks to finish if it does at all. i'd expect a potential in the 17% range
there is prolly no room for it to drop.
I finally quit drinking for good.

now i drink for evil.
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Re: Punching down the Grain Cap

Postby StillerBoy » Mon Dec 18, 2017 7:34 am

tuner wrote:- Cooked the corn for 3 hours at 185 deg F with 11 gals H2O

48 lbs of corn in 11 gal water, and even with one tbsp of enzyme.. how were you able to stir this corn..
there is a need to stir the mash about every half hour..

Mars
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Re: Punching down the Grain Cap

Postby tuner » Mon Dec 18, 2017 11:56 am

StillerBoy wrote:48 lbs of corn in 11 gal water, and even with one tbsp of enzyme.. how were you able to stir this corn..
there is a need to stir the mash about every half hour..Mars


Yes I used a Dry Wall Mud Mixer to stir the corn was a thick "Cream of Corn" after the malt was added it became like corn soup. Yes about every 1/2 hour mixing
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Re: Punching down the Grain Cap

Postby tuner » Mon Dec 18, 2017 12:02 pm

It took a few hours to grind the corn - a grinder like this:
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KitchenAid Food Grinder.PNG
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Re: Punching down the Grain Cap

Postby tuner » Mon Dec 18, 2017 12:05 pm

[quote="HDNB i'd expect a potential in the 17% range there is prolly no room for it to drop.[/quote]
The Cold top up water was not measured just put into the fermenter by hose
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Re: Punching down the Grain Cap

Postby goose eye » Tue Dec 19, 2017 5:48 am

Best be putin that in your doublin keg.

Easy off oven cleaner is a lie.

Why you put so much corn in? Ain't
got no more barrels. Ain't hard to make wood
boxes then you visqueen

So I'm tole
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