No Mash No sugar

[SW_Shiner]

A final gravity reading doesnt really mean much as there usually not a startig gravity to take. What was the pH?

Grain ratio seems ok, maybe a little on the low side for me, i use 25kg for 100L. 250g per litre works well for me, and is pretty close to the two pounds per gallon that gets recommended a lot.

[Saltbush Bill]

Stick to the proper grain/ water / yeast ratios and temp quoted by the manufacturer and it works perfectly 100% of the time in my opinion.

[MooseMan]

I'd say 20.5kg in 105L is a little light in grain.
I tend to use a 25kg sack across 2 vessels with 50-55L in each. (If there's any old or unwanted pasta/bread/cereals etc kicking around the house they go in too, that stuff will chomp through any carbs)

I get basically a full corny keg of stripped low wines from each sack, so 18-19L stripping down to 10abv.

[joschi]

Thank you so much, then it was to little grain, problem solved.

I thougt, the gravity reading at end of fermentation should be possible, as my "beer" was quite clear, but well... PH was about 4 (strips) at end, just with shells, but they where all gone, i have now some marble slab to put in.
and as mentioned, next time i use temp control

[The Booze Pipe]

I thought I'd post here to get the attention of all the YLAY users. I did a traditional mash process for a wheat bourbon. Looks like fermentation is finished, its been at 1.003(1.000 temp corrected for 85f) for the last few days.

Any thoughts on stirring in some YLAY at this point to finish it off? I have not read about anyone doing this. I figure it might squeeze out that last half percent or more of grain/sugar. which could limit the chance of any scorching.

[MooseMan]

If you have some you don't mind committing to the mash, it won't hurt anything, but you'll have to stir up the grain bed again, get it up above 30c and keep it there for a bit to let the enzymes do their thing.

It might squeeze those last few points out of the grain.

I'd probably choose to dump a sugarhead on top of it to get the most from it.

[Garouda]

Stick to the proper grain/ water / yeast ratios and temp quoted by the manufacturer and it works perfectly 100% of the time in my opinion.

Indeed!
According to the Castle Malting malt whisky recipe, it's between 35-45kg of grain/HL.
https://www.castlemalting.com/CastleMal ... cipeID=106