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third generation UJSSM. The first gen was normal, the second gen had the first really bitter tails I've ever had and the third was bitter as a green gourd from the get-go. Weather here over 100F every day throughout the ferment. I work in a big concrete storm cellar but it's still plenty warm. Any of you Aussies (or anyone else) experience this?
thanx,
rich

Have you been checking your PH with each gen? UJSSM gets more acidic with each generation if you use a lot of backset. I usually have to add a little carbonate to each generation to keep it running smoothly.

Could you have an infection, maybe a little vinegar in yer likker? I use alot of backset, low ph. it slows the ferment, but it has never been bitter. Is the wash clear when you transfer to yer boiler. I have never had the problem but if yer burnin solids, could produce nasties.

Thanx for your replies. Wash worked normally, if a bit quickly, due to the heat. Cleared well. Tasted normal, sour but not bitter. I had already cut back on the backset, hoping that would cure the bitter tails experienced in the second generation. I normally run until the likker won't burn and my last jar of tails is merely insipid. This last run was bitter after the first 3/4 quart!
thanx again,
rich

Are you making proper cuts? if you have heads in your mix, it will give you a bitey likker, I am on my 12th generation, and although fermentation is a bit slower I don't have any bitter taste in the product.



OD

100F = 38C... A little hot dependin on the yeast. I go to around 32C for bakers yeast, but it's more in the cuts than the brewin.

Watch out for the pre-tails. They have a lingering afterburn and they come before the real tails. The real tails have a stink even if smooth tastin, but the pre-tails have a slow oily afterburn.

Looks like you were right SB. Next gen failed to start. ph too low, apparently, as it started after adding pickling lime.
thanx,
rich

ScottishBoy wrote:Have you been checking your PH with each gen? UJSSM gets more acidic with each generation if you use a lot of backset. I usually have to add a little carbonate to each generation to keep it running smoothly.

scottish boy - when you say you use carbonate do you mean calcium carbonate and if so how much do you use to stabilze the ph after a few generations? the reason im asking is because i have run into this problem when i get on about my 4th or 5th generation(i use 40-50% backset each time) 10 gal wash

You wont need much about a tsp is usually what I end up using. I have been known to bork the ratios and make a wash that is too base. When I do that, I just leave it for a slow ferment and it comes back into range on the next batch.

[quote="ScottishBoy"]You wont need much about a tsp is usually what I end up using. I have been known to bork the ratios and make a wash that is too base. When I do that, I just leave it for a slow ferment and it comes back into range on the next batch.[/quot



10-4

In some of my earlier attempts, I would try to get the most out of each batch by using a lot more sugar than I should. sure, I get a greater yield, but what I got was bitter.

I cut back on the sugar to no more than 5 lbs per 5 gallons and all is good for me.

BillHoo wrote:In some of my earlier attempts, I would try to get the most out of each batch by using a lot more sugar than I should. sure, I get a greater yield, but what I got was bitter.

I cut back on the sugar to no more than 5 lbs per 5 gallons and all is good for me.

That's a 7% wash... You could probably got to 7.5 lbs for a 10% wash without imparting off tastes or smells...

I find that 10lbs of sugar per 6 gallons does me pretty well. ( Just shy of 12%) Its reasonable and since my house is kind of cool, I havent noted anything off. It was the backset PH that threw me off.