Coastie wrote:After some input of anyone if this thread is still getting some views.
Ive been doing a MacRum Recipie but having to re pitch the yeast to get the fermet active again each time.
I know that this is not the usual done thing but it wont kick off once ive put everything back in.
My Method completed:
-added 15L of hot backset into a fresh fermenter
-Added 6L Stockfeed Molasses, 6KG Raw sugar, 5L water and mixed it all up to combine
-Temp was 38-40 Degrees
-Added DAP and Epsomsalts
-Added 7L slops from old Macrum Ferment and topped up with water to get to 50L
-PH was 4.8
5 Hours later no action...
I then hydrated and pitched 80Grams of Lowans and BANG shes off again.
Any advice why the generation is not kicking off itself without the added need for the re pitching of Yeast?
THanks to all in advance
i think the amount of acidic dunder (not hot backset) is too much for 2nd ferment in that recipe, especially combined with acidic slops.
i'm guessing that PH would be your problem, addition of chicken grit/oyster shell would help the PH crashing.
i know the recipe calls for 10l of dunder in a 25L wash, but i only use 4/5L now.
i did a small experiment some time ago, see attached.....
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