by kiwikeg » Sun Sep 30, 2012 3:31 pm
Okay put down a 200l approx UJSM wash in my 220l fermenter using kibbled maize,25kg anhydrous dextrose, a dash of epson salts and 100grams of Safspirit Malt Whisky Yeast,
Observations
1. Anhydrous dextrose tastes like icing sugar but with a shorter sweetness if that makes sense and coarser texture,
2. Add anhydrous dextrose to hot water to dissolve NOT hot water to the dextrose or it will set like a frikken 25Kg ROCK in the bottom of the fermenter, whichich you will have to chip out and melt on the stove -you have been warned!!!
3. This ferment fired really fast :-D