not if you are using a decent yeast and have good fermentation practices.
remember to be patient. let the ferment finish, then let it sit - you will find it settles naturally. Feeling a bit impatient? crash cool it after fermentation ends to speed up the settling.
@crozdog, My last two whiskey ferments pushed the grain loaf to the top of the Fermentor. I finished the ferment at 10 days with no action in the air lock. The mash produced 13% ABV. Are you saying all the grain will fall out to the bottom of the Fermentor?
Typically the cap will fall on it's own, but I like to occasionally punch down the cap to ensure that I have good "secondary" conversion during the whole ferment. It's possible that the cap could dry out and crust up so hard that it remained afloat - or wedged into a narrow fermenter, etc. As long as you can maintain a sanitary environment, don't be afraid to give the mash a stir or punch down the cap. This can be especially helpful in reducing the fermentation time if you are using a highly flocculant yeast.
Comments
not if you are using a decent yeast and have good fermentation practices.
remember to be patient. let the ferment finish, then let it sit - you will find it settles naturally. Feeling a bit impatient? crash cool it after fermentation ends to speed up the settling.
Always wondered why so many did this, when many of the worlds great whiskies were not produced in this manner.
I do realize that immersion elements change the dynamic, or making neutral.
I think is more about keeping things neutral.
@crozdog, My last two whiskey ferments pushed the grain loaf to the top of the Fermentor. I finished the ferment at 10 days with no action in the air lock. The mash produced 13% ABV. Are you saying all the grain will fall out to the bottom of the Fermentor?
yep
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
yep. what was your recipe?
@crozdog, My whiskey recipe for 5 gal. Mash
Whiskey.
Typically the cap will fall on it's own, but I like to occasionally punch down the cap to ensure that I have good "secondary" conversion during the whole ferment. It's possible that the cap could dry out and crust up so hard that it remained afloat - or wedged into a narrow fermenter, etc. As long as you can maintain a sanitary environment, don't be afraid to give the mash a stir or punch down the cap. This can be especially helpful in reducing the fermentation time if you are using a highly flocculant yeast.
Exfuckulate, Exfuculate, quick ferment oh no. Exfuckulate.
Shit the dalyexs are coming,
Slabs down but clearly the shead is not up
Can put multiple fermenters in service so that you always have something working off, something clearing, and something ready to run.
StillDragon North America - Your StillDragon® Distributor for North America