Deezil wrote:How long can a backset wait before you must use it?
Depends. If you keep it in the fridge. It will last longer. But if you keep it out. It will grow some mold. But it could still be used. But I would boil it before using.
Search for dunder pits. And you will be enlightened.
I've froze it in milk jugs for a few months and pulled it out and boiled it for use. No Problem.. After a whole lot of months I imagine it would get a freezer burnt taste thou.
I have had good luck keeping backset in a sterilized 5 gal bucket with a good sealed lid. I had some outside all winter and when i opened it last month it was still just fine.
I think the sterilizing the bucket is an important step to keeping backset for an extended period of time. But i don't know.......
ez
Fermentation seems to be stalled. Using US-05 yeast. Brew room temp is 60 degrees. Fermentation has been going for 3 weeks now and I have not seen any activity for a while.
SG is 1.029 - Alcohol Content is 5%
I do not want to heat the room, do not have the $$ to invest in heater belts (may be too late for this batch anyway).
Can I run this generation as is, and use less sugar on the next generation? Use my handy new refractometer and add sugar in steps - not all at once.
2 x 6.5 gallons x 0.05 will yield about half a gallon of pure ethanol (i multiplied the 13 gallons by .8 to be more accurate), so I figure about gallon of 100 proof (give or take).
Should I run it? - OR - Aerate and drop in more US-05 yeast?
what was the starting gravity? what does it taste like? is it clear?
if it's clear and dry (not sweet) run it... if it's still sweet -stir it well and add some water, warm it up, see what happens. if it's still not producing try a bit more yeast.
if it's still not doing what you want...well, i'm not gonna be any more help, that's the end of my technical expertise.
Screw it, I'll drag down a space heater.... With the bad wheel I just did not want to deal with the darn thing.
Figure I'll set the temp to 70 and see how it goes. From what I've read, the yeast will handle over 10% ABV, so there is lots of room to go. Do I need to give it a gentle stir?
Got a batch of this going tonight but forgot to take the SG. Can I do it in the morning or will using the calculators be fine is I know my sugar and water volumes?
I've been doing this for almost a year now, getting very consistent results time after time. I use three five gallon mash buckets. Let them ferment down, using an 8 gallon pot still with leihbig condenser. I make two stripping runs of about 7 gallons each. I combine all lo wines diluted down to 40 percent for a spirit run. Toss the first 750 ml as fores. I usually get 16-20 jars at 300 ml each down to 25%. Let this air out for 24 hours then make my cuts, which usually consist of the middle to middle to middle low end. This yields around 2.4 liters or about eight of the 300 ml jars. I get almost a gallon of white dog after I dilute to 110 proof. I then age using Jack Daniels large smoking chunks after I charr them and rinse and scrub the soot off. I finally have 3 gallons put away that I'm going to let sit for at least 6 months. Yes it has taken me that long to finally build up 3 gallons. . . Just thought I would post the results I'm getting as it may help some one else.
Just curious as to the Ph during the 1st generation ferment. I've dropped from 5.2 to low 4. It's bubbling like crazy and getting really hot. It started at 22C and this morning after 3 full days, i'm at 30C.... Is that drop in Ph suppose to be so big?
thanks
Maybe too much yeast. Or too much oxygen. Or a combination. This rapid temp rise is what happens with turbo's. So much activity going on that the wash warms up really quick.
Odin.
"Great art is created only through diligent and painstaking effort to perfect and polish oneself." by Buddhist filosofer Daisaku Ikeda.
I'm using ec1118. Maybe too much yeast. I didn't rehydrate it before pitching it. No one mentioned the quick lower pH. I know that the pH will lower but I'm surprised how quickly this happened.
crazyk78 wrote:My wash is at 19c. Is that too low? I put a heater on it this morn to get it up to around 26 so that it doesn't take a month to ferment.
19C/66F is low for bakers and some other yeasts... 24C/75F - 30C/85F is a better range...
I have a question about backset that been nagging me for a while. While I was doing my required reading for UJSSM, I was getting the concept of adding backset to the next generation for increased flavors. I have been using around 25% backset in my past washes doing 2 1/2 spirit runs and having great resulting product.
Somewhere in my reading I thought I read that you shouldn't use the backset from you spirit run because it was nasty. I remembered in the past stripping runs to save extra backset to replace my "nasty" spirit run. I didn't do this for my last spirit run and now all I have is backset from my 2 1/2 spirit run.
I tried to do a search for that post but couldn't find it or remember its reason not to us a spirit run backset. What is the verdict on using 2 1/2 spirit run backwash for the next generation? I want to find several more glass gallon jars to keep extra backset on hand in case of mishaps or spoiled washes, but haven't found them yet. Also what is the shelf life of stored backset if sitting on a storeroom shelf considering a sterile jar and backset? I set aside a couple gallons for 2 months while I tried other recipes and its was fine, but whats the max storage in a warm 80-90 degree closet? Unfortunately I don't access to a freezer or ice box to store it in.
Thanks for all the great reading and info getting me along on this interesting journey. I've had some amazing results while not stepping in too many steaming piles along the way all with the help and reading of this forum.
I have a question about the backseat and all that good stuff.
I am using "Sweetfeed" and produced 110 on first run. I understand the backseat method but I have question on doing multiple generations...When I add the fresh water to keep yeast alive while brewing the current run do I need to stir the sediments or yeast bed? When I add the backseat and sugar do I need to stir?
Just need a little advise as my eyes hurt from reading the last 40+pages of forum trying to figure it out
Scoop out spent corn/grain and replace. pour some cool water over the grains/yeast to keep them fresh and alive. Use the hot backset from your boiler to melt the new sugar, let it cool and pour into fermenter with the grains and yeast. Top up to desired SG and let ferment. 25% backset is the recommended if I remember right
bellybuster wrote:Scoop out spent corn/grain and replace. pour some cool water over the grains/yeast to keep them fresh and alive. Use the hot backset from your boiler to melt the new sugar, let it cool and pour into fermenter with the grains and yeast. Top up to desired SG and let ferment. 25% backset is the recommended if I remember right
Bellybuster,
Thanks for the help! So just so I am clear no stir and no yeast. Still learning about the SG, I read about backseat was 20-25%.
Just thought I would post the results I'm getting as it may help some one else.
