I am having trouble getting fermentation to finish. Strike water is 160F, 5.5 PH. Add 60% Rye flour and 40% Distillers Malt flour. Conversion seems to happen pretty fast, but I hold at 155 for 1 hour anyway. Then crash cool mash to 90F. I start at about 18 brix. Then pitch distillers yeast. Everything starts out great, in about 24 hours I get to 11 brix (I know that isn't totally accurate with the alcohol in the mash, but easiest way to quickly measure with grain in). Then fermentation pretty much halts. I was thinking maybe the mash was too hot and killing the yeast, so I added more yeast when temps cooled, but still no more fermentation. Clearly I am doing something wrong. Please help. Thanks.
need help call
Hold mash at 145 for 15 mins is plenty, drop your ph when you add yeast to 4.5 add yeast at around 100 degrees.
Really appreciate the help. I have not used flour before and am just trying to figure it out.
If it is flour, it will more than likely have been sifted. I have found it to make excellent rye and the yield will be higher because of more starch in the cooker. What are you using for yeast.
I used superstart from White Labs on this batch. It says to pitch at 90 degrees, but I can certainly try 100 degrees, less cooling time for me. I am going to scale down the size just for testing.
How are you checking Brix?
With a refractometer.
That yeast does better at 100