First all grain

[Dbld2122]

Okay I tried my first all grain mash. I did a 10 gallon with 18 pounds flaked corn, 3.5 pounds 6 row malted barley, and 3.5 pounds red wheat with dady yeast and nutrients and enzymes. Everything was good from the start. Noticed it went crazy at the start then stopped. Ph was good so I mixed a yeast starter and put it in and aerated. It went nuts for a few days. It stalled again. I checked ph and it was a little low. Went nuts again when I added baking soda. Then stopped. I opened fermenter and every time I introduce oxygen it starts up for a few minutes then stops. I am struggling getting a final gravity reading due to the flaked corn. What would you recommend?

[still_stirrin]

What was the OG? What is the SG now? It may be done, or almost done. How many days since you started the ferment? What temperature did you mash the grains at?
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[Bradster68]

If it went nuts for a few days it could be finished. If you can't get a gravity reading taste it. Is it sweet or sour.
Also get your self a screen to make liquid gathering easier for gravity reading.

[subbrew]

The crazy with the baking soda was probably just CO2 being released from the acid/soda reaction. The few minutes of fizz when you are opening the fermenter are from dissolved CO2 coming out due to the movement of the fermenter.