Lyons17R
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I had trouble with my hot plate so I think I’m going to step up to the propane burner on the next run lol
Hot plate 1500 watt from Walmart
And on my yeast I only had lalvin 116 and I put sugar and 70s deg water and been about 20 min and only raised about 3/4″ in a typical drinking glass
I’m gonna order some of the whisky distillers yeast just like your recipe when I go to try this. I’m not a very good cook and by the look of things I’m not much of a brewer yet lol so I want to be as close to what you have so when I mess up I won’t second guess my ingredients.
So I want it to drip just before a stream? And on a test run well the run that was junk that I did when I kept it there it was real inconsistent and you could hear it purging
Ok thanks I’ll check my local store later then week when I run into town.
If this mash don’t work I’m going to give up on the sugar shine…
But about what will I expect as far as temps to start producing and about what temp to hold it at. And you said 5-7 drops a second like just before a stream?BC- how much yeast did you add in that recipe?
10-4 and I washed it out real good with Ajax dishwashing liquid… That fine?
I put red start wine yeast in the red packet. Also I’m using tap water. Should I have bioled it and let it cool over night and used that?
The package said mix in a cup between 104 and 109 and I put it in a cup for 15 min that stayed 107 for the 15 min then I put it in the mix (that was 70 deg) and put the air lock on it, I took the lid off it earlier and seen some bubbles setting at the top, not many but some, but still no activity in my air lock
And I still don’t have any movement in my airlock after 30 hrs
My father in law said that I may have killed the yeast at 107 deg
Ok my last brew turned out to be junk but I have better info this time with the reading before and will get one after, I ran it and got boring until 215 deg and got a qt and wouldn’t even catch fire.
What temps should I be looking at once I go to run it? And when I do was that 5-7 drops a second like just before a stream or 5-7 drops a minShould I take 2 more packets of yeast and put them in a glass with sugar and Luke warm water? And add that to my mix?
Thanks, I messed up my last mash and I may have messed this one up, I couldn’t get this side to load so I went of Clawhammers sugar shine
5.5 gal water @ 70deg
With 1 lb of raisins and 8 lb of sugar
2 packs of wine yeast
Here is where I think I messed up
It just says to rehydrate the yeast and read the back of that package so I did and I added the yeast to the amount of water it said and put it in between the temp it said 104-109 and let it set for 10 min no sugar or anything then I stired it up good and put it in my mash.
Should have I activated it separately with sugar and let it rise?
I took a reading before I added the yeast and it was at 15 ballingSweet, now is testing this mash a absolute have to? All my local stores are shut down and I would like to try this first run today. Is there a way that I can somewhat test the shine once it produces? Like how much do I throw away and what’s drinkable and what not?
