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20 days fermenting and still going, why???? any thoughts?
 Rank: Senior Member Groups: Registered
Joined: 11/15/2012(UTC)
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Clarification - I cook sweet feed and barley at 145-148 for abt 90 mins
The Flaked was just put into 145 degree water, and then stirred.... left sit till it cooled... I was making a simple corn/sugar wash then... Sorry I did not make that more clear. I get a bit too fixated on Sweet feeds.... |
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 Rank: Junior Member Groups: Registered
Joined: 3/18/2014(UTC)
Posts: 38
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ok I have confirmed that the flaked maize, barley and rye ARE Pregelatinized
then I used prestige yeast with AG, which adds gelatin - so it this my problem??? or if I would have heated the flaked grains to 148F like RCRED said, would that have fixed my problem??
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Rank: Senior Member Groups: Registered
Joined: 11/15/2012(UTC)
Posts: 720
Was thanked: 11 time(s) in 11 post(s)
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Heya Cajun.. I recommend searching "Flaked Maize" here... There are an oodle of threads here on the matter; http://www.brewhausforum...p;highlight=Flaked+Maize For a sample... You have to mash it in hot water, and BH Admin said in a thread here somewhere about it, but I cannot find the thread just now.. Another reference to re-hydrating Flaked Maize at temperature is here: http://www.artisan-disti...ilit=Flaked+Maize#p75690 |
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20 days fermenting and still going, why???? any thoughts?
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