I need advice for the first fermentation.

[subbrew]

Your gravity could be a little higher but it depends on the type of grain, the grind (how fine), the mash temperature? There are many factors to mashing grain. This site has some good info but a good beer brewing site will have much more if you really want to learn the science and the details.

[Roger1]

Sounds pretty good for a first go. Depending on starch content (not gelatin) and efficiency you may be able to get a higher gravity. One way to know if you have gotten full conversion is to do a starch test with iodine.

Since I had read in forums that iodine doesn't differentiate between fermentable and non-fermentable sugars, I wasn't very attracted to this method. But now that I think about it, it seems like a good method for me as a beginner working with grains. I will definitely get some iodine today.

[Roger1]

1.050 would yield 6.5% if the final gravity gets down to 1.000
I'd do a test ferment to see how low the final gravity drops.

This is great, I will definitely do the fermentation test.

[SW_Shiner]

Sounds pretty good for a first go. Depending on starch content (not gelatin) and efficiency you may be able to get a higher gravity. One way to know if you have gotten full conversion is to do a starch test with iodine.

Since I had read in forums that iodine doesn't differentiate between fermentable and non-fermentable sugars, I wasn't very attracted to this method. But now that I think about it, it seems like a good method for me as a beginner working with grains. I will definitely get some iodine today.

You're not looking for sugar with iodine. It tells your if you have starch or not. If you do a starch test and see no signs or starch, then you know you have gotten all you can out of the grain. Whether it is fermentable sugars or not is up to the enzymes, i have no knowledge of a way to measure how much of a particular sugar there is.

[OtisT]

[I bought new enzymes from a reliable seller and tested 2 pounds of grains with 1 gallon of water last night and reached an SG (Specific Gravity) of 1.050.

It seems to me that the mashing was complete as there were no signs of gelatin. Do you think this number is good, or should I increase the amount of grains or decrease the amount of water?"

Hi Roger. I see you are learning how to get your grains to convert into sugar and you are comparing your results with other recipes and anecdotes, like the one about using 2 pounds/gallon to reach a specific SG. I believe that most of the recipes/anecdotes on HD referring to pounds per gallon are based on the final volume of your wash. So to get the expected results you would need to mash 2 pounds of grains with enough water to make a ferment totaling one gallon. (Water +grains = one gallon)

Adding one gallon of water to two pounds of grains will result in a ferment that is more than one gallon in volume and your SG after a full conversion will be lower than expected.

[Roger1]

Sounds pretty good for a first go. Depending on starch content (not gelatin) and efficiency you may be able to get a higher gravity. One way to know if you have gotten full conversion is to do a starch test with iodine.

Since I had read in forums that iodine doesn't differentiate between fermentable and non-fermentable sugars, I wasn't very attracted to this method. But now that I think about it, it seems like a good method for me as a beginner working with grains. I will definitely get some iodine today.

You're not looking for sugar with iodine. It tells your if you have starch or not. If you do a starch test and see no signs or starch, then you know you have gotten all you can out of the grain. Whether it is fermentable sugars or not is up to the enzymes, i have no knowledge of a way to measure how much of a particular sugar there is.

I must admit, I didn’t know this either!

[Roger1]

[I bought new enzymes from a reliable seller and tested 2 pounds of grains with 1 gallon of water last night and reached an SG (Specific Gravity) of 1.050.

It seems to me that the mashing was complete as there were no signs of gelatin. Do you think this number is good, or should I increase the amount of grains or decrease the amount of water?"

Hi Roger. I see you are learning how to get your grains to convert into sugar and you are comparing your results with other recipes and anecdotes, like the one about using 2 pounds/gallon to reach a specific SG. I believe that most of the recipes/anecdotes on HD referring to pounds per gallon are based on the final volume of your wash. So to get the expected results you would need to mash 2 pounds of grains with enough water to make a ferment totaling one gallon. (Water +grains = one gallon)

Adding one gallon of water to two pounds of grains will result in a ferment that is more than one gallon in volume and your SG after a full conversion will be lower than expected.

"Hello Otis, oh, that's such a subtle point
Actually, I’m currently doing my fourth mashing test and decided to mash 1 kilogram grain, which is a bit more than 2 pounds, with 3.5 liters of water. This is very close to your formula. I’m sure it will give a better result than the previous test. In a few hours, I'll check the specific gravity and then use this small sample for a trial fermentation. I'll share the results here."

[SW_Shiner]

Hi Roger. I see you are learning how to get your grains to convert into sugar and you are comparing your results with other recipes and anecdotes, like the one about using 2 pounds/gallon to reach a specific SG. I believe that most of the recipes/anecdotes on HD referring to pounds per gallon are based on the final volume of your wash. So to get the expected results you would need to mash 2 pounds of grains with enough water to make a ferment totaling one gallon. (Water +grains = one gallon)

Adding one gallon of water to two pounds of grains will result in a ferment that is more than one gallon in volume and your SG after a full conversion will be lower than expected.

Ive never considered that. But the way i do it works out that i do do it that way. I have a 60L fermenter, and i use YLAY, so my "mashing" is, add 15kg grain to fermenter, then top up to 60L with water, pitch YLAY. Prior to using YLAY, I used SCDs Easy Large Batch Mashing method.

[subbrew]

Doing test mashes as you are is a great idea. After a few you will determine what works for you based on the grain mix, grind of your grain, your mash protocol and any enzymes you are using. I know with my set up I put 10 gallons of water in my pot then add 25 lb of grain give or take the accuracy of my 3 dollar luggage scale and I consistently get 1.063 to 1.068 starting gravity for a 70 to 75% corn mash. Once you have your base it is easy to adjust if you think your grain is old and might not mash as well, or if using a grain mix with lower potential gravity grains.

[Roger1]

Doing test mashes as you are is a great idea. After a few you will determine what works for you based on the grain mix, grind of your grain, your mash protocol and any enzymes you are using. I know with my set up I put 10 gallons of water in my pot then add 25 lb of grain give or take the accuracy of my 3 dollar luggage scale and I consistently get 1.063 to 1.068 starting gravity for a 70 to 75% corn mash. Once you have your base it is easy to adjust if you think your grain is old and might not mash as well, or if using a grain mix with lower potential gravity grains.

Hi subbrew,
Thank you for your attention. In the latest small mashing sample, I reached an SG of 1055 and added yeast for fermentation. If it reaches 1000, that would be great, and I'll start working on making vodka. Gradually, as I gain more practical experience, higher numbers and more sugar won't be so far out of reach.
I am also in a bit of a hurry to make the vodka so that I can free up my fermentation &distillation equipment and start making raisin brandy. I want to be able to write the recipe with precise information and some photos for friends in the forum, because it has a long process that takes about 2 to 3 months.

[shadylane]

In the latest small mashing sample, I reached an SG of 1055 and added yeast for fermentation. If it reaches 1000, that would be great,

I'm looking forward to hear how the test ferment finished.
A low final gravity is a measurement of success for mashing.
Starting with 1.055
1.010 = 5.2%
1.005 = 5.8%
1.000 = 6.5%
0.995 = 7.1%
0.990 = 7.7%
0.980 = 9%

[subbrew]

Here is a chart that will help you determine what you might get out of grain. https://homebrewacademy.com/grains-and-adjuncts-chart/ I assume about 85% conversion rate given my grind and process. So if a grain promises 1.034 potential I use 1.029 as my expected gravity per lb. I usually do slightly better but I would rather be pleasantly surprised than disappointed.

[Roger1]

Here is a chart that will help you determine what you might get out of grain. https://homebrewacademy.com/grains-and-adjuncts-chart/ I assume about 85% conversion rate given my grind and process. So if a grain promises 1.034 potential I use 1.029 as my expected gravity per lb. I usually do slightly better but I would rather be pleasantly surprised than disappointed.

It's such a great website, thanks.

Just one question: if the weight is measured in pounds, what is the unit of measurement for water?

[Roger1]

In the latest small mashing sample, I reached an SG of 1055 and added yeast for fermentation. If it reaches 1000, that would be great,

I'm looking forward to hear how the test ferment finished.
A low final gravity is a measurement of success for mashing.
Starting with 1.055
1.010 = 5.2%
1.005 = 5.8%
1.000 = 6.5%
0.995 = 7.1%
0.990 = 7.7%
0.980 = 9%

Honestly, I'm really excited. I just took a look at the fermentation vessel, and it's bubbling wonderfully.

[shadylane]

What's the temperature?

[Roger1]

What's the temperature?

76° F

[Rusty Ole Bucket]

Honestly, I'm really excited. I just took a look at the fermentation vessel, and it's bubbling wonderfully.

I love to put my ear to the side of the fermenter and listen to the "sizzle", that never gets old!


Rusty

[shadylane]

What's the temperature?

76° F

It's going to ferment fast and then the cap will fall.

[Roger1]

Honestly, I'm really excited. I just took a look at the fermentation vessel, and it's bubbling wonderfully.

I love to put my ear to the side of the fermenter and listen to the "sizzle", that never gets old!


Rusty

Fermenting black plums with a touch of peach

[subbrew]

It's such a great website, thanks.

Just one question: if the weight is measured in pounds, what is the unit of measurement for water?

Water in gallons. Americans refuse to use a measurement system that makes sense, we would rather measure things in football fields length or elephants for weight.

[Roger1]

In the latest small mashing sample, I reached an SG of 1055 and added yeast for fermentation. If it reaches 1000, that would be great,

I'm looking forward to hear how the test ferment finished.
A low final gravity is a measurement of success for mashing.
Starting with 1.055
1.010 = 5.2%
1.005 = 5.8%
1.000 = 6.5%
0.995 = 7.1%
0.990 = 7.7%
0.980 = 9%

hi shadylane

The test fermentation is complete.
It reached a reading of 998 SG. I believe with a bit more precision and some slight adjustments to the ratio of water and grains during the mashing process, I can achieve better results.
I’ll begin the main part of the mashing process and will share the results here once it’s completed.

[shadylane]

A final gravity of .998 is good.
To get it lower pay closer attention to cooking the grain to get better starch gelatinization and pH that the alpha enzymes need to convert starch into dextrin.

[Roger1]

A final gravity of .998 is good.
To get it lower pay closer attention to cooking the grain to get better starch gelatinization and pH that the alpha enzymes need to convert starch into dextrin.

Thanks shadylane

I have a question.
In the mashing process, should I wait for the grains to gelatinize first and then add the alpha-amylase enzyme, or should I add it as soon as the temperature reaches the enzyme's activation point? During my test, I added the alpha-amylase enzyme as soon as the pot reached the enzyme's activation temperature.

[shadylane]

I'd mix the alpha enzymes with the water at the beginning.
This way you get a homogeneous mixture and then stir in the crushed grain while heating the mash. By having the water, grain and enzymes together, it doesn't get thick and hard to stir as it heats up.

[Roger1]

A final gravity of .998 is good.
To get it lower pay closer attention to cooking the grain to get better starch gelatinization and pH that the alpha enzymes need to convert starch into dextrin.

Hi shadylane
I've started the main mashing process. By adjusting the ratio of water and grains, I easily reached an SG of 1070. It seems the sugar level is sufficient.

[Roger1]

Hi friends, I’ve completed the mashing process with the following mixture:
- 118 pounds of wheat
- 39 pounds of barley
- 8 pounds of wheat bran
- and 65 gallons of water

I used a gluten-free bread yeast from Dr. Oetker. The fermentation is going very well. I use this yeast when I don’t have Lalvin EC-1118 available for fermenting raisins, as it doesn’t have the sour bread aroma.

The specific gravity (SG) fluctuated between 1065 and 1070. I couldn’t figure out why, despite maintaining consistent temperatures and timing for each cooking pot.

Ultimately, I think this will turn out to be a great product. I’m grateful for everyone’s help, and once the fermentation is complete, I’ll share the post-fermentation gravity reading and the clarified wash amount for distillation here.

[Roger1]

Well, friends, my fermentation has encountered an issue .

The first barrel, which has been fermenting for four days, smells like sour yogurt. I checked it, and the SG has dropped from 1070 to 1030, yet fermentation signs are still visible. The second barrel, which has been fermenting for two days, smells like vomit. Since yesterday, I've spent a lot of time searching forums and reading articles. In the end, I’ve decided to leave it to continue and see what happens—it seems there’s not much I can do. I’d really appreciate any guidance or suggestions if you have them.

[Roger1]

I'd mix the alpha enzymes with the water at the beginning.
This way you get a homogeneous mixture and then stir in the crushed grain while heating the mash. By having the water, grain and enzymes together, it doesn't get thick and hard to stir as it heats up.

Hi shadylane

I would appreciate it if you could review the content above and share your thoughts. I also have a few questions to ask:

1. Based on what I’ve read in forums, if I raise the temperature to 175°F after mashing and then cool it down with a chiller, will that prevent bad odors and the growth of undesirable elements?
2. Would it be better if I don’t ferment on the grain, or would that result in a drop in the quality of the final product?
3. Do you have any better suggestions to avoid this issue in the future?

Thank you in advance for your help.

[SW_Shiner]

Sour yogurt is about right, well that's how i would describe it anyway. There's probably still fermentation signs because its still fermenting.
The vomit smell could be fine, what was the gravity of second barrel?

[Roger1]

Sour yogurt is about right, well that's how i would describe it anyway. There's probably still fermentation signs because its still fermenting.
The vomit smell could be fine, what was the gravity of second barrel?

Hi

Yes, the first barrel is fermenting. The cap has fallen, but bubbles are still coming from underneath. As for the second barrel, it had a thick cap before, but now I checked and noticed that its thickness has reduced, and the SG has dropped to 1050. I just took a photo of the second barrel.