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Thread: Mold

  1. #1

    Default Mold

    Just 2 days into my mash working, I'm starting to see a film develop on the top along with a little bit of white mold. I used no yeast because I malted my own corn. My questions are:
    1. Is the mold normal? I assume not.
    2. What can I do to salvage the mash if its not normal?
    3. What caused the mold if its not normal?

    I put it in a new plastic trash can with a top. The top snaps on but is far from air tight. Also, this being my first, I have taken the top off numerous time to admire my work and just to see it work

  2. #2
    Join Date
    Mar 2013
    Posts
    37

    Default

    I'm a homebrewer. If you are seeing this:20130218_213959.jpg

    That is not mold, that is yeast on top of the krausen and it is normal.
    Last edited by Bodhammer; 03-26-2013 at 09:03 AM.

  3. #3

    Default

    I can't see the pic you posted.

  4. #4
    Join Date
    Apr 2010
    Posts
    1,557

    Default

    Quote Originally Posted by wysiwyg View Post
    Just 2 days into my mash working, I'm starting to see a film develop on the top along with a little bit of white mold. I used no yeast because I malted my own corn. My questions are:
    1. Is the mold normal? I assume not.
    2. What can I do to salvage the mash if its not normal?
    3. What caused the mold if its not normal?

    I put it in a new plastic trash can with a top. The top snaps on but is far from air tight. Also, this being my first, I have taken the top off numerous time to admire my work and just to see it work
    In my way of thinking mold is NOT normal.
    Try adding yeast and see what happens. Just because you added malt doesn't negate the use of yeast. If it ferments, run it, it wont kill you but it might be terrible.
    I bet wild mold in the air got in, sanitation is really important to me anyway.

    Try doing things the tried and true fashion before expirementing---you know a proven recipe and a airlocked fermenter iin the proper temp range. I bet you'll be alot happier with the end product because you wont be throwing your money away but thats just my opinion.
    The sunny south and
    somewhat of a hoochologist......

  5. #5

    Default

    Quote Originally Posted by heeler View Post
    In my way of thinking mold is NOT normal.
    Try adding yeast and see what happens. Just because you added malt doesn't negate the use of yeast. If it ferments, run it, it wont kill you but it might be terrible.
    I bet wild mold in the air got in, sanitation is really important to me anyway.

    Try doing things the tried and true fashion before expirementing---you know a proven recipe and a airlocked fermenter iin the proper temp range. I bet you'll be alot happier with the end product because you wont be throwing your money away but thats just my opinion.
    Well it turns out it wasn't mold thank goodness. It sounds like bacon frying now. So I must have done it right. I can actually taste the alcohol in it now too. Not sure what you mean about experimenting. I didn't use yeast because I've read a lot about malting your own corn in place of yeast is supposed to prevent hangovers. I don't really believe that because the hangover is from dehydration I thought.

  6. #6
    Join Date
    Apr 2010
    Posts
    1,557

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    Hmmmm...malting your own corn in place of yeast&*%#$@???
    Malting a grain is used to make the grain produce enzymes that convert starch to fermentable sugars. That process is not used to REPLACE yeast. Now if we use any grain and a malted grain and no yeast I'm not too sure you'll have satifaction with the end result unless you leave it open and allow wild yeast to infect it --if you will. Remember yeast makes alcohol not malted grains.

    So you used no yeast and the top of your mash looks like the one in the previous post? Thats a krausen head and that is caused by yeast fermentation. Now if you did'nt add yeast - which is what you stated - and thats what your looks like then I bet wild yeast got in your fermenter. And ya know it may be the best ever so let if finish and run it, let us know how it comes out.
    The sunny south and
    somewhat of a hoochologist......

  7. #7
    Join Date
    Jan 2012
    Posts
    525

    Default

    Hi, malted corn will actually make it's own yeast. My grand dad use to make corn likker and never used store bought yeast, and he was'nt alone in doing that. A lot of purists still make it in that manner. I personally think the likker produced in this manner has a much harsher taste than when made with distillers or bakers yeast. As to the hangover aspect, if you drink to much of the heads and/or tails then a hangover will occur.

    Alcohol has been made for centuries with many different ingredients without adding yeast to the wurts. the first wine fermentations, and some today, were fermented with the yeast on the grape skins.
    Have Fun.

    You can neither create nor destroy matter---only transform it.

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