Thanks to you all I found my main problem, yea, its the turbo crap. Until spending hours reading the many post I thought that’s the way it had to be done, and the end product was supposed to have that nasty turbo taste. Wrong, it don’t.
Im posting my test wash for 1 reason, because you’ve all inspired me to be inventive and use what I have 1 last time but with advice to modifie it and make a turbo somewhat good.
15 gallons test notes. Ferment temp 80 degrees give or take 5.
1 st. 5 gallons as follows: 12 lbs sugar 5oz of the turbo and 3 multi vitamins: SG appeared to be 1.09. FG appeared to be .990. 85 hours ferment complete.
2 nd 5 gallons as follows: 10 lbs sugar 5oz of the turbo and 3 multi vitamins: SG appeared to be 1.07. FG appeared to be .990. 85 hours ferment complete.
3 rd 5 gallons 8 lbs sugar 4 cups dry malt, sparged, 3oz of the turbo 1/8th cup bakers yeast and 3 multi vitamins: SG appeared to be 1.08. FG appeared to be .990 72 hours ferment complete.
Cleared all with sparkloid, let all clear for 5 days ”should have let clear longer but needed the carboys for beer project, lol”
9+ hours to strip down to 3 gallons with somewhat turbo smell resulted in 50% end product. “need to speed that crap up some how”
1 day later ran system again, resulting in 1 gallon at 185p. with just a hint of turbo flavor. And 1- 5th at 145p. with noticable turbo flavor. There was more to be had but ran into complications after 5 hours of dinking with it all, I just called it a day.
I was thinking about running it through the ringer one more time, and then re-hydrating with distilled water to appropriate level, any thoughts?
Ill be playing with the tried n trues here in a few weeks if the R and D funds permit.
Thanks again for the info and making this run worth the effort even with the slight taste. Tons better than previous runs for sure.
