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I have my mash in the fermenting bucket for 24 hours now. I noticed the air lock wasn't bubbling much. So I removed the lid and I'm barely seeing bubbles.

I took the temp with a digital thermometer and it read 91 degrees.

Is this too warm for the yeast? What are your suggestions?

Should I add sugar? Or more yeast?

what temp did you pitch the yeast?
Yes, 91F is too hot.
I try to keep ALL of my ferments below 75, and most between 65 and 70. I don't care much for the ester production in warm ferments, so I tend to stay cool. But at 90+ it's gonna be downright Che-Mi-Cal!

what was the mash? procedure? how much and type of yeast?

I pitched the yeast at 80 degrees.

My mash is corn, rye, malted barley and red star yeast, not self rising. When I pitched the yeast the next morning it was bubbling away in the airlock. Then later that day it slowed down.

Do you think it can be saved if I moved it out of the house and maybe to outside where it is colder?

RumBrewer wrote:what temp did you pitch the yeast?
Yes, 91F is too hot.
I try to keep ALL of my ferments below 75, and most between 65 and 70. I don't care much for the ester production in warm ferments, so I tend to stay cool. But at 90+ it's gonna be downright Che-Mi-Cal!

Im not sure this is 100% correct, I think it depends on the yeast. I use DADY for the most part and I run my washes at 85 or so and they all work off just fine. matter of fact when left without a heating pad- I keep my house about 68 F, I can note a slowing in the ferment. Just my two cents but I dont think there is a hard fast rule, play around with the temps!

Ghost wrote:

RumBrewer wrote:what temp did you pitch the yeast?
Yes, 91F is too hot.
I try to keep ALL of my ferments below 75, and most between 65 and 70. I don't care much for the ester production in warm ferments, so I tend to stay cool. But at 90+ it's gonna be downright Che-Mi-Cal!

Im not sure this is 100% correct, I think it depends on the yeast. I use DADY for the most part and I run my washes at 85 or so and they all work off just fine. matter of fact when left without a heating pad- I keep my house about 68 F, I can note a slowing in the ferment. Just my two cents but I dont think there is a hard fast rule, play around with the temps!

Yeah my house runs anywhere between 65 and 68 as well. Do you regularly take temps of your mash like a day or two after pitching yeast?

How long has your mash taken to completely ferment when running these temps?

Nope, once its working I leave it alone. and the rate at which it finishes depends on a lot of things. All bran takes me 7 days - never had the speeds that RAD has had, but then I have played around with the recipe some and tried different yeast - it still takes my 7 days. UJSM 3 days and its done, SF, 5 days max and it is done. its kind of subjective to the little things.

"My mash is corn, rye, malted barley and red star yeast,"
was this cooked and mashed? depending on the procedure .it could have worked off the malted grain?.

Dnderhead wrote:"My mash is corn, rye, malted barley and red star yeast,"
was this cooked and mashed? depending on the procedure .it could have worked off the malted grain?.

used 4.5lbs crack corn, 1lb rye, 1lb malted barley, 2 packs of red star yeast.

I cooked the corn in water for approx 2 hours until it was a nice starchy porage type consistency.

Then I added thr rye and cooked for approx 45 minutes.

I dropped the temp to approx, 14 to 150 and added the barley. Cooked this at same temp for approx 90 min.

I then dropped the temp to approx 80 degrees transffered to a bucket added the remainder of the water (room temp). Checked the temp and it was roughtly 80 degrees and pitched in yeast after mixing with warm water. Stirred for approx 10 minutes.

After capping bucket and inserting the airlock left it alone.

The next morning (monday) airlock was bubbling like crazy. about 6 hours later airlock bubbles went to approx 1 per 30 seconds.

Today still getting bubbles in airlock but it is maybe 1 every minute or two. I opened the lid to the bucket and there is very little action going on. Maybe a few bubblles but no foam and not vigurous activity.

7 lb grain in water? if it was a 5-6 gallon? then you have a ferment of around 4% and most likely its finished.
each LB of grain per gal, will add about 3%. sounds alright other wise.

Dnderhead wrote:7 lb grain in water? if it was a 5-6 gallon? then you have a ferment of around 4% and most likely its finished.
each LB of grain per gal, will add about 3%. sounds alright other wise.

Sorry 5 gal of distiller water.

Excuse my ignorance what do mean by 3% and 4%?

yes thats 3-4% wont take long to ferment.

Dnderhead wrote:yes thats 3-4% wont take long to ferment.

Would one day be enough time to ferment?

I going tomorrow to get a hydrometer that reads gravity. Right now I have one that measures heads an tailes only.

yes being that hot probably hurried it along.