Mold

[jackdee]

Hey guys, I am doing an all grain mash, and all was going well for the first few days with bubbles galore. Just checked it today (for first time in 3 days) and got quite a surprise when i opened the lid. An ugly white film floating on top that looks like mold. I am guessing this is a bad thing?? Is it ruined, or can it be saved?

[Dnderhead]

let it finish and run it.

[blanikdog]

I've had that and did as dunder said. Not a problem

blanik

[Dnderhead]

the ones you got to watch is the ones that is "in" the wash that mite be *acidic bacteria that will turn your wash to vinegar, ones on top are no problem.
(*looks like snot ,called "mother" of vinegar)

[jackdee]

That is great news! Thanks for your help. I have done a few corn/sugar mashs, and they all turned out fine. Just had to try something new. I was really hoping it was not ruined, but was not sure, since i have never seen this before. One more stupid question, is there a set time to wait till i can run it, or just when it is done ferminting? I did not have a hygrometer at the time i started it, so i do not know the gravity it started at.

[Kentucky shinner]

How can you tell if they are acidic bacteria? I have a all grain wash 4th generation. The one thing different I used about 3 gallons of backset from my boiler. I normally use about 1.5 gallons of backset. My wash worked like normall for about 3days. Then it slowed to about 1 bubble per minute. It has been 11 days now and it is still working very slowly. I am going to get some test strips to check ph but I feel like it is very acid. 2 days ago I put about a 1/4 cup of baking soda in and it fissed big time for a little while.(5 gallon wash) then the yeast started working again. today when I opened it it is moving very slowly and is bulbing very slowly, The wash is bubbling not the airlock. I thought about setting it my garage and cooling it so I can go ahead and run it... Looking for suggestions here.

[Dnderhead]

it probably is to acid, don't use so much backset or leave it out one generation. at 10 days it should be just about done.
the yeast could be eating starch witch is a long slow ferment.

[rednose]

DH, how do you detect acidic bacteria in the wash?

If you have it what would you have to do with the wash?

Joe

the ones you got to watch is the ones that is "in" the wash that mite be *acidic bacteria that will turn your wash to vinegar, ones on top are no problem.
(*looks like snot ,called "mother" of vinegar)

[Dnderhead]

as I said it is in the wash not on top, it will look like snot/slim. and not much you can do but dump it as it turn the alcohol to vinegar.
unless you have a use for vinegar. in that case clear and use it as is.

(pickles anyone?)

[rednose]

Sorry, still don't get it right.

Where and when you see this snot/slim thingy?
Will fermentation stop?
Will color change?

Will yeasties survive in vinegar?

I'm asking cause I have 3 x 50Ltr vessels with UJSSM, oats and barley and it has a nice sprickel flavor like sprinkling wine or hard cider.

Yesterday I took a glass, liked it.

The fermentation is almost over, went from 18 brix to zero and almost no bubbles anymore. It's not sweat neither.

[Dnderhead]

acetic acid acts as a preservative so nothing serves if it gits strong enough.(that is why it is used in pickels etc) no color change, it will loose its "alcohol smell"
and smell and taste just like the vinegar you buy in the store.as a mater of fact it is.

(if you git it you will know)

[rednose]

Thanks DH, I don't think that I have it as it smells heavily as alcohol.

It would be a mess if all vessels would be infected at the same time, the oats and barley had one pound package for each fermenter.

Anyhow will visit the lab now to have another glass to be sure.

acetic acid acts as a preservative so nothing serves if it gits strong enough.(that is why it is used in pickels etc) no color change, it will loose its "alcohol smell"
and smell and taste just like the vinegar you buy in the store.as a mater of fact it is.

(if you git it you will know)

[blind drunk]

I get it too and it's never been a problem but I'd really like to know what it is. Must be something good if it's always present and does not harm?? Maybe. bd.

[rubber duck]

Happens to me all the time. If you go out and stir the cap in every day it doesn't happen. I don't have the opportunity to stir it in so I just let it go and I've not had a problem.

[Dnderhead]

many of the mashes have bacteria in them. many of the distilleries add on purpose , especially rum.
it becomes part of there distinct flavor profile.

[glassman]

maybe you guys are talking about the white bubbly thready film that floats on top of your mash? happens all the time for my all grains. think maybe lattent lacto cause i always sour my corn before fermenting. gman

[jackdee]

Lol, somewhere this thread left me, and went another direction. I never got an answer to my question.
In my last post, i asked:
One more stupid question, is there a set time to wait till i can run it, or just when it is done ferminting? I did not have a hydrometer at the time i started it, so i do not know the gravity it started at.
Just checked it again today, and it smells a bit like someone pissed in it. I am thinking this cant be a good thing either, lol. It seems to be stuck, any good way to get it started again?

[blind drunk]

As dnderhead said,

let it finish and run it.

That's when the bubbling stops. Otherwise, it should taste dry like a cider or a white wine. If it's still sweetish, it's got a little more to go. good luck, bd.

[blind drunk]

think maybe lattent lacto cause i always sour my corn before fermenting. gman

I'm wondering if the lactic acid bacteria prevents or inhibits the formation of acetobacter in the wash. Might be a defense mechanism of sorts. Wish I knew the answer bd.