Thanks for coming on and letting us know what happened. You have a way of teaching that helps tremendously. Never miss an episode and look forward to what you're going to bring.
Well one thing is for sure and that we are constantly learning in this hobby! I have had a couple of washes that have stalled out, I think that next time I am going to use a handfull of oyster shells in a hop bag to help prevent crashes in the future. Thanks for the update Randy! Hopefully after this week it will be done.
Crushed oyster shells in a hop sock tied to the bucket handle are a great way to prevent pH crashes, but everything I've read is that all grain mashes typically don't need them. Sugar washes absolutely do, though!
I'm sorry you had to go through that but in a way I think it was good cuz it helped me out to understand what would happen if mine didn't get fully done
I usually add a handful of crushed egg shells to a fruit or sugar wash to stop a PH crash. Works out pretty well for me. If you use baking soda to raise the pH you wind up with a lot of sodium in there which the yeast doesn't like too much. Better to use calcium carbonate. You can get it from pet shops that sell reptiles usually.
Ah the age ol ph too low. Been there done that. I've learned to add just a tablespoon at a time until I get it where I want. More than that and you have a school project volcano. Lol Done that too.
Randy You need a Ph Buffer. (Please read - Wall of text below... 😜) Been adding a Ph Buffer for years. The Ph Buffer will PREVENT the Ph from dropping below 4.5. What's a Ph Buffer? A medium that dissolves and raises the Ph. If Ph goes below 4.5 The Buffer dissolves. Ph above 4.5 it does NOTHING, it just sits there. What types of Ph Buffers are there? Buffers are: "Calcium" Clam/Oyster shells, Egg shells, Chicken Scratch (Crushed Oyster shells), Marble rocks (What I use). When to add a Buffer? Right at the beginning of the Ferment. Put them in and forget about them. How to Use them? Hang/Suspend them in a Muslin bag or Hops bazooka and hang them. Be creative with what you got. Some will just chuck them into the fermenter and let them sit on the bottom. Heck some put them in a sock and hang or let them sink to the bottom. What material to hang/suspend Buffer with? Cotton string, Dental Floss, Copper wire, Stainless steel hooks (What I use. Stainless steel rod I bent into "S" hooks) How much Buffer to use? The larger the ferment the more buffer you MAY need. For 5 to 7 gallons a "cup" at the most. I run 55 gallon conical fermenters so I use x2 Hops bazookas filled with Marble rocks. (2-3 lbs or 1 Kg) Marble Rocks = AKA Marble chips or White rocks you find at your local box store or Garden center. They are cheap... Should I Sterilize the Buffer? No. Wash them if they are dirty (I don't). Remember it's going to be Distilled. You are not making a drinkable beer or wine. Can I reuse the Buffer? Yes... Again been doing it for years. I wash off any trube/yeast, add more Buffer and put them back in with the next batch. As the yeast eat the ingredients and the Ph drops, the more or the Buffer will dissolve. Sometimes the Buffer remains at the same level you started at. It depends on the ingredients and the type of yeast you use. Hope this helps! Cheers Randy!!
I just had the same issue with my mash. Malted Corn/Honey.....PH dropped to the low 3's. Added some baking soda and some more bread yeast......hasn't taken off, still at a 1.020.....I think I might just give it a couple more days and run it regardless.
I've been having trouble with that Dadys also. I got 2lbs, separate order within 2 days of each other. The crazy thing, I tested both, very Little action if any, doubled up on the 2nd bag, got some movement, not like it suppose to. It did Ferment in regular time, Corn/Sugar Mash, never got a Cap. Maybe everyone is having trouble with thus Dadys?
when folks say - I need a Beer done in x days, I always laugh and ask them for the yeast that will fit their timeline and taste profile. Like a LOT of things in life. It is done when it is done.
I forget, Randy, did you test the pH of the mash or wort/wash before fermentation? Did you thoroughly oxygenate before fermentation? How about yeast nutrient? How old is the yeast? Thanks for the transparency in this video!
could be you got some vinegar instead of alc being fermented from those apples perhaps you should have heated the apple juice to kill any vinegar making bacteria also did you do a pre ferment ph check?
Throw in a little handful of oyster shells at the start and it’ll prevent a crash, but they only dissolve as needed so it won’t raise it too if not needed.
Hey Randy, cool video it sure help lots of people out to know that things don't always go according to plan. Do you have an Email address that we can contact you on?
