UJSSM ( How Long )

[Otis Campbell]

I was unsure where to post this so excuse me if I stuck it in the wrong place.

I read the UJSSM thread till I'm blue in the face and have not found the answer to this question.

How long do you all keep her going?

I think I got 7-8 runs then it slowed down, WAY SLOW!

So do you all raise the PH with something to keep it going, or do you let it run it's cycle and start over?

[Prairiepiss]

How much backset are you using? % wise? You can adjust Ph. You can lower the percentage of backset used. You could start over. Different people have different outcomes. So different people handle it differently.

[Otis Campbell]

Lol once again....
I am not asking,What should I do....
I am asking, What DO YOU do?
I like to hear what everyone else does!

To answer your question, I use 33.3%.

I have now dumped it because I was going to add some rye and barley.

[Bubba Q]

I lost count of how many runs I've done of UJSSM. Last year I froze 2.5- 3 gals of backset and started it up again this summer in a 12gal wash. I've never experienced the 4 day turn around time I keep reading about on the site. I use EC118 champagne yeast and I'm sure there are some tweaking tips I can do but I usually have it ready to go in a week or so. Mine started to slow and and/or stall this year and decided to start adding Tums before I could find ph testers thanks to info on this site. I ended up re and re ing some of the corn as well since I thought it may have needed a nutrient issue as well. Last week I decided not to add the backset as that can slow it down (I think) and run neutrals for a bit before winter sets in. So far its running great and think the backset was the culprit for the slow downs. Something to do with the ph and as the back set ages, I'm sure I've reads the oxygen is boiled out it after a number of runs.
I'm not a chemist as some of these fine fellas here sound like they are, and admittedly tend to get lost a bit in understanding what I'm reading.
Just keep trying and learning is the best advice I can give.

[Shae]

My generations are finishing faster than ever, about 4 days. For 10 gallons of wash, I use 2 fermenting buckets. Each sits at about 2 gallons with corn and the liquid that stays with it...I don't try to get any liquid out below the corn line. I mix 3 gallons of backset with 14 lb sugar, 3 heaping Tbsp of calcium carbonate, 1 level Tbsp of DAP. I scrape out the spent corn after racking and add a scoop back. Then I dump the sugar/backset mix into the fermenters and top each up with 2 gallons of plain water, which fills each bucket to about 1" from the rim. Every 4th generation, I crush 2 B complex vitamins into the mix, as well. I use a 2' flexwatt heating strip so that each bucket gets half of the heating, and I hold them at 75 degrees F.