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So since this is a UJSSM batch and I'm going to be recharging with sugar, water, and backset, what is the process for this? Do I have to do anything special or do I just scrape off the top layer before siphoning and recharge as normal?

Scraping not required. In my viewpoint the buildup of yeast strains/lacto is what makes UJSSM get better and better. Scraping wouldn't do much good anyway, the lacto is all through the fermenter, you just see it gathering on top. You would have to start fresh: dump what you got, clean thoroughly and sanitize to get rid of it. It would come right back anyway, lacto is present in the raw corn used in UJSSM, just takes a while to really present itself.

Sounds good! I'll just recharge as normal and let 'er rip!

What's the longest you've let a wash sit with a lacto infection?
It's been a while and I'm finally getting ready to run it. It still smells wonderful so I don't think anything has really changed, but I haven't dealt with any infections yet.

I enjoy me some Bootsy now and then, but this is a new kind of Funk all together.
This is my second AG (the first failed miserably, see another topic for that)

Three buckets; 30 liter, 65 liter and 130 liter. All with the same Pale Ale malted barley; fermenting 8 days now.
30 is at 1.000 from 1.065
65 and 130 are both at 1.020 from 1.065 and 1.060 respectively
PH 4.5 on all three of them
30 and 65 have developed some pretty microcultures; it feels fatty to the touch and yoghurt-like, flaky, smudges stick to equipment when stirred or disturbed. 130 has nothing (yet).
I turned up the temp to ~30 C, and 65 and 130 (re)started bubbling again slowly. The 30 is evidently done.

30 liter bucket 65 liter barrel From the comments in this thread I take it that I should just enjoy these Infectious Grooves and Dance to the Music. It'll be a while before I will have time to play with it, so I presume the Funk will adopt and evolve some more; I just hope it doesn't turn into R&B 'cause then I will be forced to toss my second AG as well... We'll keep at it

Don't toss it, run it even if you think the infection is crazy. Seal 'em up with a lid and air lock until you are ready to run, as long as you keep oxygen out you won't have any bad bugs. The 30 looks like lacto, 65 looks like Brett, both produce esters that can be pretty delicious. The brett will take longer to impact. You may find yourself repitching on that yeast/infection

Thanks Ben, I did as you suggested. I did have a peek this weekend and the 'brett' is starting to look like Elon's future Mars colony. Didn't want to withhold this beaut! Plan to rack it all this weekend and get it off the grain. After that, life and its intricate intricacies will determine when I will be able to run it.

Are you getting any other delicious scents other than pineapple yet?

Nothing wrong with a Violent ferment that gets a little Funky!
[utube][/utube]

Got a nice one in my fresh yeast pitch. Smells like sweet tarts!

This is 3-1/2 days after pitching FP-921 yeast on my dates, rye & barley AG. I rehydrated the dates & 1/2 pound of panela in a gallon of bourbon backset, brought to boil, then mashed in with flaked rye & crystal malts. I used high temp enzymes so I brought everything up to 190F & 5.4 pH, then cooled down to pitch temp of 95F.

Started @ 1.056 & ended yesterday @ 1.004, 3.6 pH.
I was going to squeeze off and start stripping today but found this when I opened the fermenter. I’m thinking of running it in a couple days, but wondering if I should let it sit on the grain longer? Its only an 8G ferment so I’m willing to experiment. Any ideas?

8Ball wrote: ↑Sat Apr 15, 2023 11:21 am 4D7EDE86-87B5-4746-AF4B-E0593C2CBC34.jpeg

This is 3-1/2 days after pitching FP-921 yeast on my dates, rye & barley AG. I rehydrated the dates & 1/2 pound of panela in a gallon of bourbon backset, brought to boil, then mashed in with flaked rye & crystal malts. I used high temp enzymes so I brought everything up to 190F & 5.4 pH, then cooled down to pitch temp of 95F.

Started @ 1.056 & ended yesterday @ 1.004, 3.6 pH.
I was going to squeeze off and start stripping today but found this when I opened the fermenter. I’m thinking of running it in a couple days, but wondering if I should let it sit on the grain longer? Its only an 8G ferment so I’m willing to experiment. Any ideas?

Really cool 8Ball! How does it smell?

Stonecutter wrote: ↑Sat Apr 15, 2023 12:06 pm Really cool 8Ball! How does it smell?

Right now, it smells like hooch should smell like when its finished. I’m thinking I’ll let the lacto eat the unfermentable sugars in the 2#’s of crystal malts thats in there. 1 lb each of G.Honey & Caramunich. The flaked rye was 5.75#.

Running this tonight and currently smells really good coming off. It is a variation on CROW using YLAY. Racked off the grains into boiler, but then had to sit a couple days before I could run it. I’ve read enough here to know the advice was goi g to be run it and see. Look like the start of a lacto to you guys?

BlueJ wrote: ↑Thu Apr 27, 2023 3:07 pm . Racked off the grains into boiler, but then had to sit a couple days before I could run it.

Just be careful with secondary in boiler. Gas or element, sediment and yeast will settle then will scorch.

Good advice, thanks. This definitely was not the clearest mash I’ve run, but I guess I got lucky because I didn’t detect any scorching off-flavors. I do run electric and a thumper so if it did scorch maybe that cleaned it up some? But better to avoid that altogether and not rack unsettled mash into the boiler. And, thanks for the CROW recipe in T&T. I am a wheated bourbon guy and playing with that recipe (and variations on it) are producing nice drinks. Appreciated.
(Sorry for the off topic reply).

You are most welcome.

Four fermenters of bourbon - two infections.

This one I’m running now, the other one I did this morning. The two that didn’t turn funky will get a go on the weekend.

Only took a pic of this one cos’ the other infection looked normal, but the smell was rank! Funny thing, the taste off the spout was lovely.

GrumbleStill wrote: ↑Sun Apr 30, 2023 8:49 pm Four fermenters of bourbon - two infections.

This one I’m running now, the other one I did this morning. The two that didn’t turn funky will get a go on the weekend.

Only took a pic of this one cos’ the other infection looked normal, but the smell was rank! Funny thing, the taste off the spout was lovely.

You folks that ferment on carpet have very tolerant wives.

Deplorable wrote: ↑Mon May 01, 2023 6:36 pm

You folks that ferment on carpet have very tolerant wives.

I’d be sipping with the angels if I did that!! Epoxy coating on concrete garage floor. Easy to mop, hides the stains

This is the first time I've gotten an infection while the ferment was still on the grain. I usually get this in secondary. But this is also the warmest weather I've had a bourbon mash bill ferment in.

It smells super fruity. I'll squeeze it this weekend, but it'll be a while before I can strip it.

Deplorable wrote: ↑Thu May 18, 2023 5:33 pm 20230518_182359.jpg
This is the first time I've gotten an infection while the ferment was still on the grain. I usually get this in secondary. But this is also the warmest weather I've had a bourbon mash bill ferment in.

It smells super fruity. I'll squeeze it this weekend, but it'll be a while before I can strip it.

Thanks for sharing this.

Here's mine - bourbon wash I left for a couple weeks. Ran the first stripping run today.

This is an 8 month old Rum dunder, I'm pretty afraid to use it at this point.

I had some whiskey backset around the same age that looked similar and I dumped it out of fear but it smelled pretty good and I was really conflicted about it.

Both were in buckets with loose fitting lids in my garage.

werkkrew wrote: ↑Tue May 30, 2023 7:22 pm This is an 8 month old Rum dunder, I'm pretty afraid to use it at this point.

I had some whiskey backset around the same age that looked similar and I dumped it out of fear but it smelled pretty good and I was really conflicted about it.

Both were in buckets with loose fitting lids in my garage.

PXL_20230527_181601189.jpg

I don't blame you. I'd be scared to run that too. But I have a very limited experience with infections in a ferment.

werkkrew wrote: ↑Tue May 30, 2023 7:22 pm This is an 8 month old Rum dunder, I'm pretty afraid to use it at this point.

I had some whiskey backset around the same age that looked similar and I dumped it out of fear but it smelled pretty good and I was really conflicted about it.

Both were in buckets with loose fitting lids in my garage.

PXL_20230527_181601189.jpg

Jezzus

I think I read a study saying mycotoxins won't cross over in distillation. I'd at least try to take some of that dunder and infect it with a new wash for a day or seven before distilling.

8Ball wrote: ↑Sat Apr 15, 2023 12:43 pm

Stonecutter wrote: ↑Sat Apr 15, 2023 12:06 pm Really cool 8Ball! How does it smell?

Right now, it smells like hooch should smell like when its finished. I’m thinking I’ll let the lacto eat the unfermentable sugars in the 2#’s of crystal malts thats in there. 1 lb each of G.Honey & Caramunich. The flaked rye was 5.75#.

Well I did a strip & spirit on it after I let it sit about a month. I have my doubts about it ever aging enough to get rid of how it smells & tastes right now: Like pouring liquid shoe polish through an old drain pipe filled with rain gutter muck. Every once in awhile I’ll check on it so it will be interesting to see what it decides to do.

Shady's Sugar Shine obviously picked up a cold or something.

dunluce wrote: ↑Wed Jun 07, 2023 5:18 am Shady's Sugar Shine obviously picked up a cold or something.

344775229_775675890876873_8993355920709519907_n.jpg

How long did you have this sitting before the infection started. I have some SSS that has been sitting for like 3 weeks. Hasn't started infection yet. Need to strip it this week.