Fermenter / Batch Fermentation

Question: How to tell when mash fermentation is complete?

(Posted by: Canadabiss on 2010-02-04 10:45:33)

So far I have mixed 4 litres of water with some cinnamon for flavour, 1 kilo of brown sugar and around 25g of baker yeast. The mash has been sitting on the stove over night on very low heat with a temperature no higher than 30 degrees C. How long do you suggest, for the experienced makers, I let it ferment? Should I let it cool for a week or so? SWEEEEET! you guyz rock

Posted by: ALISON H on 2010-02-04, 10:54:57

Leave it to ferment for a week.

Posted by: EtOHRx Consortium on 2010-02-04, 11:00:26

Cute. I suppose. {It is complete, well completed indeed.......[?]} What you have there is in no way a mash. wiki.homebrewersassociation.org/ Mash From your description it should well be on its way to completion but should require a few more days to completely attenuate the carbohydrates and settle. Yes a week is a good period of time.

Posted by: keni on 2010-02-04, 12:12:09

If there is still a lot of yeast foam on the top it is still working. if you have a hydrometer, take a reading. the mash will be as good as complete when the gravity gets down to 1008, say 1006-1010.