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OK, well I feel like a dummy asking this question but when your fermenting on grain does anyone out there take off the grain cap or just let it fall and become the grain bed?
I have done about 60 ferments on-grain using 100% malted grain, unless I am doing a bourbon of course, and most of the time I have just let the grain cap form and then gradually sink and in general I have had decent ferments with OK yields, 4%, with low grain loads .2kg/l. This week I have been trying triticale and I haven't done a cereal mash on it with for example 80% triticale and 20% malted wheat. And it formed a grain cap and then when that dropped it choked out the ferment like @LocalGoat told me it would. And when I ran it there was nothing in the run.
I am working on my fermenting technique, checking brix, modifying for PH and adding the right levels of DAP and Yeast EC1118. I am just feeling a bit lost working with unmalted grains. Today I will be doing a cereal mash on the triticale and then fermenting off grain like @LocalGoat and @punkin said you should do. So maybe that will get me a lot better result.
So my questions are:
Recently I did two identical washes of a straight malted wheat wash and one was off grain and the other on grain. I got slightly less yield on off grain but the taste was definitely a lot better on the on grain which did form the grain cap and bed. But this was the only direct comparison I have done in a while. But I am asking as there will be guys on this board with a lot more experience than me.