Fermentation Bubbles Question
Posted: Mon Oct 26, 2015 2:27 pm
I've been distilling for a little under a year. I've used some of the Tried and True recipes, and I've done some variations of these. I've had good luck with the Sweet Feed and basic sugar recipes. I've also had some not-so-great luck with these, and I've had problems with the rice and the grain formulas. My point is, I haven't really nailed anything down.
But no matter the outcome of a given batch, one aspect that always seems to differ from run to run is the way in which the mash bubbles as it ferments. I'm wondering what kinds of opinions there might be on this subject.
Is it important HOW a batch bubbles? What can you tell from bubbles? I see pea-sized bubbles that POP on the surface; quarter-sized bubbles that slowly PUFF out when they hit the top; bubbles the diameter of a grain of rice that quickly boil to the surface by the hundreds. My last batch of neutral was the best I've made yet, but for it's very short 4-day fermentation, it fizzed like soda. I had never seen that before. My current batch of single malt is also fizzing, so I'm interested to see how it comes out. I'd like to hear what experience has to say.......
But no matter the outcome of a given batch, one aspect that always seems to differ from run to run is the way in which the mash bubbles as it ferments. I'm wondering what kinds of opinions there might be on this subject.
Is it important HOW a batch bubbles? What can you tell from bubbles? I see pea-sized bubbles that POP on the surface; quarter-sized bubbles that slowly PUFF out when they hit the top; bubbles the diameter of a grain of rice that quickly boil to the surface by the hundreds. My last batch of neutral was the best I've made yet, but for it's very short 4-day fermentation, it fizzed like soda. I had never seen that before. My current batch of single malt is also fizzing, so I'm interested to see how it comes out. I'd like to hear what experience has to say.......