Date: 05 Aug 2006 06:46:49
From: Adam Preble
Subject: Am I creating acid malt?
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I am checking on my kilned wheat as it dries and I notice an odor that
doesn't seem right. It reminds me of sweaty feet, and I'm thinking it's
like vinegar. I assume this is from organisms with the wheat that have
moved in as I rehydrated it.
I had a similar feeling from the corn I malted, but not quite as
strongly. The beer I am trying to make from that corn is taking forever
to ferment, and I think it's bottoming out even after adding more yeast
and nutrients.
A pH test would make things more certain, but I am speculating that the
beer is too acidic to continue fermenting, and I don't taste it because
there is so much sugar still left. I had a similar taste from some beer
I made using lactobacillus culture; that beer had fermented completely
though.
I was getting air bubbles during the second soak, so I believe the grain
were already fermenting before I started the germination. I'm thinking
in the future I shouldn't soak a second time; one soak for 12 hours
should be good enough.
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