pH 5.5 should be kept constant during all process?

Production methods from starch to sugars.

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shadylane
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Re: pH 5.5 should be kept constant during all process?

Post by shadylane » Tue Jan 12, 2021 2:18 am

If Ya got the time, maybe do two batches
One with a yeast bomb and one without

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Re: pH 5.5 should be kept constant during all process?

Post by kyolic » Tue Jan 12, 2021 10:06 am

shadylane wrote:
Tue Jan 12, 2021 2:18 am
If Ya got the time, maybe do two batches
One with a yeast bomb and one without
Nah, yeast bomb is good! :D

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Re: pH 5.5 should be kept constant during all process?

Post by MartinCash » Tue Jan 12, 2021 2:19 pm

kyolic wrote:
Tue Jan 12, 2021 10:06 am
shadylane wrote:
Tue Jan 12, 2021 2:18 am
If Ya got the time, maybe do two batches
One with a yeast bomb and one without
Nah, yeast bomb is good! :D
It is, but also unnecessary, at least for me. As long as the fermentation is done in a week, I'm happy that I can distil it on the weekend and put another one down. Faster than that and it would just be sitting there doing nothing until the weekend rolls around.

Of course if you're not tied to distilling on weekends, it's a different story.
4'' SS modular CCVM on gas-fired 50L keg.

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Re: pH 5.5 should be kept constant during all process?

Post by shadylane » Tue Jan 12, 2021 3:27 pm

kyolic wrote:
Tue Jan 12, 2021 10:06 am
shadylane wrote:
Tue Jan 12, 2021 2:18 am
If Ya got the time, maybe do two batches
One with a yeast bomb and one without
Nah, yeast bomb is good! :D
We both know that
I was just curious how much difference it makes :wink:

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Re: pH 5.5 should be kept constant during all process?

Post by kyolic » Wed Jan 13, 2021 10:54 am

Distilled Gen 1 half an hour ago (strip and spirit run).

I love it!

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