Fermented to fast

[wmautrey]

4- 55 gallon containers, each with equal amounts of grain, sugar and amylase,
so here it is:

Heated 10 gallons of water to 190 degrees, added 25 lbs of cracked corn and 25 lbs of sugar, stirred every fifteen minutes for 2 hours, let it sit for 24 hours. Tested temperature after the 24 hours 105 degrees, added 5 gallons of 153 degree water, water temp at 150 degrees, added 6 lbs of rye and 6 lbs of barley, added 8 tbsp of amylase (it was supposed to be tsp), stirred every fifteen minutes for 1 hour. Let it cooled down to 85 degrees, pitched bakers yeast 8 tbsp. Starting SG 1.065. 48 hours later SG fell to 1.01. It is impossible that 25 lbs of sugar and 25 lbs of corn/starch could ferment our in two days. This has never happened before, I'm at a total loss......

[Wildcats]

Well if your SG/FG readings are correct. I'd say it's done. What's it taste like. Is it sweet at all, or is it dry and sour?
Was it hotter than normal during ferment? Very well could be done.

[greggn]

This has never happened before, I'm at a total loss......

Have you run that same recipe before ?

Just based on your numbers, 25 lbs of sugar in 15 gallons of water should get you an OG of approximately 1.068 so it appears that you got nothing from those grains. Flavor, maybe, but no fermentable sugars.

[howie]

agree with greggn, i get your OG from the sugar alone.
what is the temp is the water after you dump all the corn and sugar in?
i think i would do the sugar separately later.

[bilgriss]

If you want to extract sugars from the grain with the enzymes, you'll need to grind your corn, rye and barley. As is, you are spending quite a bit of time stirring and waiting for a starch conversion that isn't happening. As mentioned, you are just fermenting the sugar.

It is definitely possible for a full ferment in two days, particularly if it's really warm where it's fermenting. How does it taste?