ferments stop at 30 hrs

[fremont]

I am a rookie who can't seem to get any 20L batch to ferment longer than 30 hours. I have made 4 batches (2 with barley malt and 2 with wheat germ and sugar). I use nutrient with the wheat germ and sugar. All ferments stopped in around 30 hours.

My last batch started out with 25L distilled water. 2 tsp gypsum adjusted to ph of 6 with citric acid. I mashed 13 lbs of 2 row barley malt and 2 lbs smoked barley malt at 150 degrees F for 90 minutes.

After straining and cooling to 70 degrees F, I ended up with 20L with OG of 1.083. I then added 23 grams of Gert Strand WD yeast and 6 grams dry ale yeast and 3 crushed beano tablets.

It took 4 hours to start bubbling and was very robust for 30 hours at a pretty consistent 75 degrees F. After setteling at 45 degrees F for 14 hours, my TG was 1.005. I figure this to translate to 10.9% alcohol.

How concerned should I be with the short ferment?

Thanks for any help

[wineo]

It sounds fine to me.You should just use regular water next time,as the distilled is stripped of most minerals.2 tsps of gypsum is more than you should use but it will be ok.The gypsum is adding more calsium than is nesasary and you only need a tsp. of it in 6 gallons.The acid is not needed because the malt will lower the ph in the mash,and the ferment.
Im sure it will still make good booze,but you may want to cut back on the gypsum and acid on a grain mash.It will probably slow down the ferment some if you do.

[arkansas]

I may be missing something here, but to get a 10% wash in 30 hours. Let us know how it taste. I wouldn't mind a 30 hour ferment if the taste is there. Sounds like a homemade turbo, time wise, without all the "stuff".

[tracker0945]

I'm with you on this one arkansas.
If you want to start selling this mix fremont, I'll be on your mailing list
I would love to have the problem of being able to ferment out a batch in 30 hours.

[stoker]

fremont, can I make you jealous with my fermentation of a month on average?