my first all grain-unsure what it's doing

[Cackalack]

I'm used to using distiller's yeast, grains, potatoes, sugar etc.

usually takes 5-7 days, standard

I did my first all grain wort recently

cooked the grains just right (corn, rye, wheat, malted barley), measured the ph, added gypsum, yeast nutrient, grain lbs. were twice that of gallons of water used

the yeast has pretty much settled and died at the top, there's still a slight bit of bubbling, but I also wanna say that the whole fermentation was rather slow...not like the foaming and fizzing I'm used to

there was a grain raft the first 3-4 days that I would disturb twice a day

I'm registering 1.070 specific gravity

when I put in the alcometer it's not just zero but if there were minus markings that's where I'd be

what in god's name did I do wrong? should I add more yeast? is it still fermenting? It's been 8-9 days now

[Dnderhead]

did you convert the grains? or just "cook" them?

[Cackalack]

not sure what you mean by that

everything was flaked aside from the malted barley, which was then ground

I heated water to 169, added corn, wheat, and rye, let cool to 152, added barley, covered at 149 and let sit

[Dnderhead]

could be a conversion problem? even though "flaked" they mite not be "cooked" it depends on use and how they were processed.
the sample taken for SG has to be clear, if trub/yeast/grain/co2, is in it the reading will be off. also you need a OG (original gravity)
and FG (final gravity) readings the difference is the reading you want. this is easiest calculated with a hydrometer with potential alcohol scale
(just subtract the difference) at 2 LB. to the gallon. should be about 5%
(this is approximate as different grain will give different readings--- OG should have been about 1.06 --FG about 1.014 =5%abv)

[Cackalack]

copy

I thank you

[Dnderhead]

basically , there is two types of roiled/flaked grain.... cold rolled ,, much like "old fashioned oat meal" has to be cooked,,
steamed rolled/flaked ,,like "instant oat meal" .
the flaked grain bought at home brewing is "steamed" type, what is bought from food stores ,,feed stores can be of either type.

a hydrometer works on density or weight for a very pacific amount, example,, alcohol is lighter than water so the hydrometer
sinks further in it than in water witch heavier. sugar,grain,trub,makes the liquid weigh more so the hydrometer float higher.
bubbles of co2 can attach and "float" the hydrometer .
best to follow the beer brewers. take a OG reading of clear liquid ,right this down, after fermenting take another reading
of clear liquid (FG) subtract and divide by 7.55= alcohol. Then check this against what it should be.

[Big J]

Hi Cackalack,
As the other posters said, you should definitely take an O.G when you are done mashing or else you are fumbling in the dark a bit.

You can check if your starches have been converted to sugars with iodine. Read this page where it says 'conversion check.' This will tell you if your mash has been successful or not. If your starch conversion is good, and you pitch enough healthy yeast at the right temperature, you should ferment just fine.

Read through this section on howtobrew.com and follow it closely; its a great guide.


Good luck.

Cheers,
J

not sure what you mean by that

everything was flaked aside from the malted barley, which was then ground

I heated water to 169, added corn, wheat, and rye, let cool to 152, added barley, covered at 149 and let sit

[Cackalack]

Now I'm starting to think the mash may have become too acidic in the first couple days

I obviously checked it just before I pitched the yeast and it was between 5 and 5.5

if you're doing all grain a ph of 4 or less isn't good correct?

I just picked up The Compleat Distiller and have read that monitoring the ph of your fermentation within the first 48 hours while you're in the aerating stage can greatly affect the whole fermentation

I thought prior to this fermentation that all I ever had to do was get the correct ph just before pitching and I'd be good

anyway, think I definitely did a good job with the cooking, but yeah, wondering if the high acidity killed off my yeast and what not

but also...how does a mash even go from 5.5 to 4?

thanks for all your help everyone! I'm new to this forum and really appreciate the help and comradery

[goose eye]

dab your finger in it. is it sweet airy a bit

so im tole

[Dnderhead]

grain chang PH. as they ferment. with grain I do not bother with them. and it still should worrk at 4.

[Cackalack]

well then, back to being in the dark, still can't figure what's the matter

I dipped the finger, tis a bit sweet, but also wanna say maybe a bit vinegar

afraid the grain raft in the first 2-3 days turned her into vinegar, even though I broke it up 2-3 times a day

is it possible for grain rafts to do the same as fruit rafts-in terms of them forming acebacters and therefore turning fermentations into vinegar?

[goose eye]

im thinkin what you callin a raft the ole boys call a cap. they always leave it be
an when the cap falls it ready to charge.
its kinda soon for mother - vinegar- to come a callin an takein over.

would make a yeast starter. get you some water put some suger in it an heat it
up an melt suger. hot tap water fine. let it cool to when it gets where you can put your hand an dont burn to bad you put 2x the yeast you would use. leave it be over nite. stir your beer pour you yeast in an leave it be. let that cap form an leave it be til it falls.

im takein it you from either north or south but dont wanna no cause it aint none of my business but if you is it warm enough to work it off in a couple weeks at most.

so im tole

[Hack]

well then, back to being in the dark, still can't figure what's the matter

I dipped the finger, tis a bit sweet, but also wanna say maybe a bit vinegar

afraid the grain raft in the first 2-3 days turned her into vinegar, even though I broke it up 2-3 times a day

is it possible for grain rafts to do the same as fruit rafts-in terms of them forming acebacters and therefore turning fermentations into vinegar?

If you've got a good covered fermenter, I wouldn't mess with breaking up the cap because each time you do you increase the odds of introducing an infection. The best thing to do is if it's working is to leave it alone.

[Hack]

Now I'm starting to think the mash may have become too acidic in the first couple days

I obviously checked it just before I pitched the yeast and it was between 5 and 5.5

if you're doing all grain a ph of 4 or less isn't good correct?

I just picked up The Compleat Distiller and have read that monitoring the ph of your fermentation within the first 48 hours while you're in the aerating stage can greatly affect the whole fermentation

I thought prior to this fermentation that all I ever had to do was get the correct ph just before pitching and I'd be good

anyway, think I definitely did a good job with the cooking, but yeah, wondering if the high acidity killed off my yeast and what not

but also...how does a mash even go from 5.5 to 4?

thanks for all your help everyone! I'm new to this forum and really appreciate the help and comradery

You only really need to worry about the initial pH. It's normal for it to drop as it works. Anywhere from 5.5 to 4 will work fine.

By the way, as long as it's still bubbling, it's probably still working. I've had ferments go three weeks before when the temp of the fermenter wasn't ideal.

[Cackalack]

ya know what, think it might still be going, feel like it's startin' to smell a little like alcohol when I stick my nose in it

[Dnderhead]

When Im going all out, I use 3 fermenters going at once. one just starting and the last finished and "clearing".
I distill once a week so by the time I run, it is 3 weeks old.
if doing "on the grain" fermenters will need to be at least 1 1/2 times the size of ferment.
if the grain is not cooked/converted, it seems to ferment forever as it converts as it is ferments. yeast "eating" starch is not efficient and takes a long time.
(this is where "sour mash" works)