Staged yeast introduction
- Hello, All,
Just an update for those following this thread, The wash finished
out with F.G. of .98. The mash was to thick with solids to take an
O.G., being on the grain. I ran it twice thru, as usual, the first
go was as usual. On the second run, the (un-packed) column equalized
at 176.5, which was higher than usual. The entire run was higher
than usual, but the product had nice taste, which I guess is the
bottom line. A 5 gal. wash yealded 2.5 ltrs at an average of 73%. As
we just got hit with 2 feet of snow, I'll have to go dig out the
wood pile to make charcoal.
In closing, I would have to say, so far, it wasn't worth the risk of
infection. On the other hand, it wasn't that much more effort, and
after aging, it may turn out to be one of my better efforts. The fly
in the mash, so to speak, is that I also used dextrose instead of
table sugar this time(happened to be on the shelf when I was buying
the yeast). So what was it, the yeast being staged, or the dextrose?
I'm leaning toward the dextrose.
Tip one, Morgan