Hey guys, I put together a DDWG mash last night using brown sugar instead of pure cane. Man it smells good in the fermenter, and the ceiling now has a pretty brown spot on it too! ( I know I know, it was late and I forgot about NOT putting the airlock on it!). She's frothing away smoothly now. This morning I cooked up another 5 gal, but used cane sugar and this time I toasted the wheat germ in the oven prior to cooking the mash. This one smells even better, but the yeast (Red * Bakers) was pitched a few hours ago and it's doing nothing yet.
Is it possible that I did something to the Wheat Germ by toasting it before cooking the mash for 90 mins?
I know I have 2 variables from the 1st recipe to the 2nd(toasted Germ and Cane sugar verses raw germ and brown Sugar). I used the same quantities of ingredients in each, 10lbs. sugar, 5 gal water, 1lb wheat Germ, 1 tsp. acid blend...boil for 1.5hrs, cool, pitch 14g. yeast....
hmmmm, any ideas or suggestions?
TIA,
Rummer
DWWG Variations?
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Rummeriffic
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DWWG Variations?
I only have to do this until the trade embargo against Cuba is lifted!