Another stuck Mash thread

[jon1163]

18 gallons of water
30# malted rye
13# 2 row
4# 6 row
10 lbs sucrose

Ran all the grains through the mill. I brought 15 gallons of water up to a hundred and seventy degrees pitching temp and then poured in my grains. Temperature dropped to about 155 I gave it a good stir. I put it about 4 teaspoons of alpha Amalyze and let it sit for 90 minutes.

At the end of 90 minutes I did an iodine test and it came out Brown. Not light-colored and not dark purple. I took a specific gravity reading and noted that I had about 1.03. I was shooting for 1.07. I added to 10 pounds of sugar, 3 gallons of water, and stirred it noting a specific gravity 1.09.

I cooled to 75° and then pitched four packets of safbrew t-58. Within about 3 hours I had vigorous bubbling in the airlock period after a day and had slowed considerably and today there is almost minimal bubbling and it sounds like no activity when I put my ear to the barrel.

Any ideas on how to kick this thing off again?

*edit- just realized I might have put this in the wrong thread topic

[MichiganCornhusker]

Lots of sugars and/or starches in there.
What does the current SG sound like?

Looks like your strike temp was too high.
Best case lots of unfermentable sugars, or denatured enzymes quickly on way down to 155f.
That might explain the low mash SG.

[jon1163]

Well things just got really weird. I just checked the specific gravity and now 3 days after I put down the mash I'm at 1.03.

I've never had a mash drop that fast even way back in the day when I used to use turbos so I guess maybe I will explain more in detail what I did.

Before I pitched my yeast for about 2 hours I rehydrated three packs of the T 58 in about 2 cups of water with some honey mixed in. It built up a pretty good head and looked good. I checked my specific gravity for the first time at 80 degrees-ish and noted the 1.03. When I added the sugar it brought it up to 1.09. I will say that I tasted it and it was super sweet.

I pitched the three hydrated packets plus the one dry packet and I also threw in a white labs pure pitch Abby liquid yeast because it was about to expire. When I checked it today and got the 1.03 it had that sort of sour taste so I know I've been burning off sugars

[Truckinbutch]

And you added how much oyster shell or other product for PH buffer ?

[jon1163]

And you added how much oyster shell or other product for PH buffer ?

negative..., I have some of that 5.2 stuff but I've never used it.