Heavy Corn Mash not bubbling

[beelady]

Curious for advice, we tried a 100% corn recipe recently (increasing our normal amount to double) using amylase and then pitching some turbo yeast into it to see what happened. Surprised it has not bubbled a bit, and smells super strong of sulfur.

Should we add citric acid? Or dump it? Appreciate any advice, thank you

[Single Malt Yinzer]

When you say you doubled your corn, did you also increase the water proportion the same amount? If not the osmotic pressure of the sugar is stopping/killing the yeast. Add the proper amount of water and it might take off. Your SG should be less than 1.080-1.090. Above that and yeast isn't so happy. Way above that and yeast can die. If you don't have a hygrometer or a refractometer get one. A pH meter is a great too also though it's more optional.

Not sure of the sulfur smell. did you use campden tablets? I've not used Turbo so I don't know if that would cause it though I doubt it.

[still_stirrin]

It sounds like DMS (dimethyl sulfide), a result of inadequate aeration prior to the start of fermentation. A high OG and ton of turbo yeast will start fast, yet unhealthily.

Here, read about it: https://beerandbrewing.com/dictionary/ACrDU6lDUs/" onclick="window.open(this.href);return false;" rel="nofollow

The worst part...it has a low boiling point, so the crap will come over in the still.
ss

[Single Malt Yinzer]

Thanks SS - I "knew" about DMS, but I didn't know much about it. Because of that I made a new wiki entry - https://homedistiller.org/wiki/index.php/index.php?title=DMS" onclick="window.open(this.href);return false;" rel="nofollow

One thing I saw in researching DMS is that distillers may have a bigger problem with it than brewers since we don't boil:

http://scottjanish.com/how-to-prevent-dms-in-beer/" onclick="window.open(this.href);return false;" rel="nofollow

Boil
Most of the DMS in beer produced from the SMM precursor is lost (evaporated) during the boiling process. Specifically, it was determined that the half-life of SMM at boiling point is 37 minutes, which means that half of the SMM is evaporated from the boil pot at 37 minutes. A boil of 90 minutes removes approximately three quarters of the DMS and most of the SMM is lost during a 120 minute boil. This half-life of SMM is increased when the temperature is decreased. For example, if wort is heated but not boiled (like a no-boil berliner weisse) to around 190°F, it would have to be held at this temperature for approximately 130 minutes to evaporate half of the SMM precursor. The physical location of the brewery can alter the evaporation of SMM because wort boils at lower temperatures at increased elevations, which would result in much less conversion of SMM to DMS in the boil.

The vigor of a boil also contributes to final DMS levels in beer. One study looked at the power input of a boil and the impact on DMS. The authors found that the when the power input used for boiling increased, the levels of DMS decreased (in a DMS water solution). During a 60 minute boil almost no DMS was detected at 1,500 watts where at 1,000 watts approximately 175 ppb of DMS was detected. At 500 watts, about 300 ppb of DMS was detected. A small electric stove uses about 1,500 watts per hour while it heats on medium or high.