Shady's Sugar Shine

[pipes+hose]

I use what looks like a similar bag for my shells. I also sprinkle some in (so they rest on the bottom) incase my bag is too fine. I don't know if it's necessary or me being overly cautious.

[PoolGuy]

Shady I selected this bag because although the mesh is fine enough to hold the oyster shells, it is much thinner and "breezier" than, say, a worn out sock.

That said, my pH is now down to 3.66 after only 16 hours since pitching. Bubblin' like a rabid dog.

I added a third cup of oyster shells, this time without the finer mesh bag. I just let the finer shell partials slip through as they please.

Too little too late? I now have 2X oyster shells compared to the original recipe.

in an attempt to keep the yeast happy, I tossed in 1/4 cup lime.

Ph appears to now be in the low 4's range.

[shadylane]

Shady I selected this bag because although the mesh is fine enough to hold the oyster shells, it is much thinner and "breezier" than, say, a worn out sock.

Looks can be deceiving, ever notice filters look fuzzy.

[PoolGuy]

After seven days I am down to 1.003. PH has stayed in the low 4's. I appear to finally have a batch that is finishing. Woot!

My guess is that I saved this batch with the addition of the pickling lime at 16 hours in.

But could it be the water? I used "creek water" for this batch rather than my usual "well water" Something that I have not considered is the affect alkalinity has on these PH crashes. Here is how my water tests out...

My well water appears to have a bit higher alkalinity. I would think higher alkalinity would be better at buffering PH changes. So my well water should be a better choice. No?

What about increasing the alkalinity up front by adding a little baking soda? Wouldn't this make for a better buffer?

[shadylane]

Instead of using baking soda, I'd use some gypsum and increase the amount of epsom salt and calcium carbonate.

https://www.brewersfriend.com/2017/11/1 ... cs-part-1/

[Yummyrum]

Had my best Shadyshine brew . Took three weeks to ferment out . Been a pretty constant 30°C .
Been throwing in a handful of shell grit every day .It fizzes up for a few minutes each time .
Brought home one of our good pH meters and it’s been at pH4.03 .

Emptied fermenter (200litres Olive barrel) and heck there is a lot of shell grit in there still . Really got to suspend it .

[Saltbush Bill]

I thought you might have been getting a bit heavy handed with the grit.