Post infection advice needed

Production methods from starch to sugars.

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General47
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Post infection advice needed

Post by General47 »

Hello everyone

I am going to condense this write up as much as possible- so if there are any questions please feel free.

I made an all barley wash recently ended with 1.065 SG.

Planned to ferment on the grain, could'nt get the heat right and decided to strain the grain off and ferment without the grain.

In this process the wash picked up an infection, I removed the heater and since it was cold out it stood at between 10 degrees Celcius to 15 deg C for about 4 weeks.

Yesterday, I decided to run it (130L) in an effort to sterilize the wash and kill the infection. Wash was at 1.055. So 5 stripping runs later I am left with about 125l of back wash that I now want to ferment. I added 10kg of white sugar into the first 25 liters backset and then added 4 more. it was still too hot to add yeast so i am going to do that today. I am planning on adding 50 grams of bakers yeast. (Couldnt take an SG reading yesterday the wash was still at 65 deg Celsius) i am expecting it should be 1.065 or 75)

I need to know if there is anything else I should put into this wash of pure backet and now sugar or will it be fine as is?
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Sporacle
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Re: Post infection advice needed

Post by Sporacle »

Any idea of the Ph and the sugar ratio is a bit confusing, is it 10kg to 25ltrs or 10 to 29 or 14 to 125ltrs
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General47
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Re: Post infection advice needed

Post by General47 »

HI Sporacle

PH
I use oyster shells as a natural PH regulator.

Sugar
I added 10 kg to the 125l total wash. Which was before added the sugar 1.055.
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NZChris
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Re: Post infection advice needed

Post by NZChris »

Check your pH anyway. If a ferment is slow, oyster shell can raise the pH too high.

Bakers yeast likes tropical temperatures, so it won't treat you nice if you freeze it's nuts off.

It sounds like you might have put too much sugar in. What is your SG now?
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General47
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Re: Post infection advice needed

Post by General47 »

NZChris wrote: Mon Sep 06, 2021 3:29 am Check your pH anyway. If a ferment is slow, oyster shell can raise the pH too high.

Bakers yeast likes tropical temperatures, so it won't treat you nice if you freeze it's nuts off.

It sounds like you might have put too much sugar in. What is your SG now?
HI NZChris

I couldnt take a reading yesterday as the temp was still way too high. It is estimated currently between 1.065 and 1.075.

Ferment has'nt started yet, only pitching yeast this afternoon and then adding the aquarium heater. My question relates more to if there is anything else I should add to the wash? Or do you treat it as a normal 1st ferment?
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Kindafrench
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Re: Post infection advice needed

Post by Kindafrench »

You could always take one liter off your wash, let it cool and get your SG and ph. Wouldn't wait to long.
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General47
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Re: Post infection advice needed

Post by General47 »

Good morning all

When i got home from work I took some measurements:

Ph 3.8
SG 1.072
temp 20.9 degrees Celcius

I decided to add the heater, oystershells and yeast.

And now I wait...
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Re: Post infection advice needed

Post by greggn »

General47 wrote: Mon Sep 06, 2021 9:06 pm
temp 20.9 degrees Celcius

I decided to add the heater, oystershells and yeast.

20 C/68 F is far too cold for baker's yeast and it will lay dormant on the bottom of your fermenter. Yes, they can re-animate once the temp gets higher but by then any dissolved oxygen has probably been degassed and the yeast will miss that aerobic phase to bud and multiply.

You should have held off on pitching until AFTER the temperature was raised (as well as the pH).
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General47
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Re: Post infection advice needed

Post by General47 »

greggn wrote: Tue Sep 07, 2021 3:28 am
General47 wrote: Mon Sep 06, 2021 9:06 pm
temp 20.9 degrees Celcius

I decided to add the heater, oystershells and yeast.

20 C/68 F is far too cold for baker's yeast and it will lay dormant on the bottom of your fermenter. Yes, they can re-animate once the temp gets higher but by then any dissolved oxygen has probably been degassed and the yeast will miss that aerobic phase to bud and multiply.

You should have held off on pitching until AFTER the temperature was raised (as well as the pH).
Thanks for this advice, by this afternoon the temp should be 28 degrees Celcius, should I then airate with the paint mixer?
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Re: Post infection advice needed

Post by NZChris »

It should already be aerated when you pitch the yeast.
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Re: Post infection advice needed

Post by Kindafrench »

How did it develop? Any news?
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