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OfflineFlusH
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Brewing question - foaming like crazy
    #18764697 - 08/27/13 04:14 PM (10 years, 5 months ago)

Gday

I am just getting into home brewing. I have done a batch of beer before, and a batch of wine.  With varied success lol

I am trying a corn mash now, only making a little batch. I kinda made my own recipe based on what Ive read online. My recipe is as follows:

-using a glass demijohn as my fermenting chamber

about 1lb of corn meal.
about 1lb of dextrose sugar
bakers (fleishmans) yeast
hand full of fruit mix ( dried friuts, apples, pears, appricots, banannas) boiled in water


Boiled enough water to fill demijohn.  added the corn meal and brought back to boil until it thickened.  let cool down and put into demijohn.  Added the fruit I had boiled up along with the water.  I had been proofing my yeast until it was ready, and when the temp of the solution in the demijohn was cool to touch I added the yeast and shook it up.

Put the air-lock on top and it started fermenting.

Its been about 2 days now, and it is fermenting like crazy!!  The foam is litterally pushing out the top of my airlock.  I have to sanitize and replace the airlock about twice a day. 

Is this normal?  Did I add too much sugar/yeast?  The mash also has a tangy/sour smell.  Not a bad smell, but like fermenting fruit.

Ive googled, and searched here but unless I overlooked, could not find an answer.  Did I bugger up?  Can I still use this batch to distill off the ethanol?

Thanks for any help!

I have a video of whats happening on my phone, will have to wait till I get home from work to upload


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Offlinesonamdrukpa
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Re: Brewing question - foaming like crazy [Re: FlusH]
    #18764729 - 08/27/13 04:21 PM (10 years, 5 months ago)

That's completely normal.  If it was beer you were brewing it would have been called the krausen.  For some high-proof beers you can sometimes even blow out the airlock if they get going good.  It sounds like you have a very vigorous fermentation going on, congratulations!


--------------------


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Offlinebrianstequila
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Registered: 05/20/13
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Re: Brewing question - foaming like crazy [Re: sonamdrukpa]
    #18767474 - 08/28/13 07:56 AM (10 years, 5 months ago)

Like ive told people before, homebrewers are the only people that have to mop there ceiling and yes if you brew long enough it will shoot that high someday.


--------------------
Every citizen should be a soldier. This was the case with the Greeks and Romans, and must be that of every free state.
Thomas Jefferson

Not My trade list i aint got shit anymore
:drunkdriver:http://www.shroomery.org/forums/showflat.php/Number/19161913:drunkdriver:


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OfflineFlusH
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Re: Brewing question - foaming like crazy [Re: brianstequila]
    #18767982 - 08/28/13 10:57 AM (10 years, 5 months ago)




this is the video from when it started, the next day the airlock did pop off.  twice within 20 hours..  lol

The mash is starting to settle down now, its not foaming as much, but still bubbling away

Thanks for the replies! :chugbeer:


Edited by FlusH (08/28/13 11:31 AM)


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Offlinebrianstequila
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Re: Brewing question - foaming like crazy [Re: FlusH]
    #18768514 - 08/28/13 01:41 PM (10 years, 5 months ago)

One good thing to do for something like that it to find a hose as big as your top hole and run it into a bucket of water.  If your airlock becomes clogged and it doesnt pop off you got a big ass bomb waiting to explode.


--------------------
Every citizen should be a soldier. This was the case with the Greeks and Romans, and must be that of every free state.
Thomas Jefferson

Not My trade list i aint got shit anymore
:drunkdriver:http://www.shroomery.org/forums/showflat.php/Number/19161913:drunkdriver:


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Offlinecmspice
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Re: Brewing question - foaming like crazy [Re: brianstequila]
    #18770410 - 08/28/13 08:35 PM (10 years, 5 months ago)

I have a friend who puts a cut 2 liter soda bottle over the valves to help reduce mess when an explosion does happen. It only sorta helps.

I had a gallon jug of beet wine go kaboom once. That was fun.

So whats with everyone using corn without adding malt/enzymes to break down the starches? This is the second recipe I've read with no malt or enzymes. Am I missing something here?


--------------------
have: blue, brown, pink, yellow, elm, king oyster, reishi, nameko, black poplar, shaggy mane, PESA

want: ABM, ganoderma spp., straw mushroom, exotic pleurotus species, ethno cuttings/seeds.


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InvisibleLunarEclipse
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Re: Brewing question - foaming like crazy [Re: cmspice]
    #18771076 - 08/28/13 10:39 PM (10 years, 5 months ago)

Quote:

cmspice said:
I have a friend who puts a cut 2 liter soda bottle over the valves to help reduce mess when an explosion does happen. It only sorta helps.

I had a gallon jug of beet wine go kaboom once. That was fun.

So whats with everyone using corn without adding malt/enzymes to break down the starches? This is the second recipe I've read with no malt or enzymes. Am I missing something here?




Common sense not to brew with crappy GMO corn, ever?


--------------------
Anxiety is what you make it.


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OfflineFlusH
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Re: Brewing question - foaming like crazy [Re: LunarEclipse]
    #18771969 - 08/29/13 06:25 AM (10 years, 5 months ago)

I used organic corn mash, and I could not find any amylease enzyme where I live.

What I did do and didn't mention above was that I read somewhere, don't remember where, that bananna peels have amylease enzymes. So when my mash was boiling I added 2 whole banana peels after the corn meal thickened.  I took the peels out after I noticed the thick goup start to thin out. 

I didn't mention it earlier because I had no proof that it actually did anything and I haven't found a reference of banana peels actually containing amylease enzymes


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InvisibleLunarEclipse
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Re: Brewing question - foaming like crazy [Re: FlusH]
    #18776373 - 08/30/13 07:58 AM (10 years, 5 months ago)

Quote:

FlusH said:
I used organic corn mash, and I could not find any amylease enzyme where I live.

What I did do and didn't mention above was that I read somewhere, don't remember where, that bananna peels have amylease enzymes. So when my mash was boiling I added 2 whole banana peels after the corn meal thickened.  I took the peels out after I noticed the thick goup start to thin out. 

I didn't mention it earlier because I had no proof that it actually did anything and I haven't found a reference of banana peels actually containing amylease enzymes




First things first.  You better realize that fermentation can create a real mess when you got air locks blowing off.  Even experienced brewers such as yours truly occasionally forget/get lazy and don't use a full sized blowoff tube.  Fruit makes it worse cause it got seeds and pulp and can really jam up an air lock.  You may not laugh if you manage to blow up your whole demijohn or get a real qeyser of a mess.

Second, what the hell are you making here besides a fruity corny something with banana peels?  Why all this concern about amylase enzymes?  And baker's yeast? 

Dude you want to brew you gotta start using specialty yeasts.  Otherwise you look like a hack. 

Organic dextrose.  Sure bro.  Sure.


--------------------
Anxiety is what you make it.


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OfflineFlusH
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Registered: 10/23/01
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Re: Brewing question - foaming like crazy [Re: LunarEclipse]
    #18777192 - 08/30/13 12:39 PM (10 years, 5 months ago)

Ha!  lol, I see what your saying.

I used organic corn meal,  but added dextrose suger.

I never thought about seeds and pulp plugging up airlocks. good to know.  thanks, really.  I had this demijohn sitting next to my PC lol.. could have been bad

And yea, Im not really making anything special.  I wanted to make a solvent really, but then got creative.  I have no clue how it will taste, probably horrible lol.  Ill let you know.

And Ive seen a few vids on brewing that talk about amylase enzime.  The idea makes sense to me, and I could not find any to buy, so after googling around, and reading some non-proven info that claims banana peels contain it, I figured what the hell.  why not try. It may have done something? I really dont know. 

Bakers yeast.  Yes, all I had.  lol I know its pretty hack, but its my first high proof attempt.  I think its going good so far,  no explosions, minimal mess, and it is working so far :cool:

But yes, next batch Im gonna use a proper blowoff tube.  And Ive already bought some brewers yeast.  a bunch of different types to try. 

I will let you know how awesome( or horrid ) it taste! lol


you will probably do a facepalm after this next statement.. but Im gonna distill it in my labware.  Im already thinking this is gonna be a interesting attempt..  I only have a 1000ml boiling flask.  gonna use my fraction column to remove the methanol.  Probably gonna have to do that each batch.


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Offlinecmspice
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Registered: 07/18/13
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Re: Brewing question - foaming like crazy [Re: LunarEclipse]
    #18777441 - 08/30/13 01:52 PM (10 years, 5 months ago)

Quote:

LunarEclipse said:
Quote:

FlusH said:
I used organic corn mash, and I could not find any amylease enzyme where I live.

What I did do and didn't mention above was that I read somewhere, don't remember where, that bananna peels have amylease enzymes. So when my mash was boiling I added 2 whole banana peels after the corn meal thickened.  I took the peels out after I noticed the thick goup start to thin out. 

I didn't mention it earlier because I had no proof that it actually did anything and I haven't found a reference of banana peels actually containing amylease enzymes




First things first.  You better realize that fermentation can create a real mess when you got air locks blowing off.  Even experienced brewers such as yours truly occasionally forget/get lazy and don't use a full sized blowoff tube.  Fruit makes it worse cause it got seeds and pulp and can really jam up an air lock.  You may not laugh if you manage to blow up your whole demijohn or get a real qeyser of a mess.

Second, what the hell are you making here besides a fruity corny something with banana peels?  Why all this concern about amylase enzymes?  And baker's yeast? 

Dude you want to brew you gotta start using specialty yeasts.  Otherwise you look like a hack. 

Organic dextrose.  Sure bro.  Sure.




He's making a fruity Tesguino http://en.wikipedia.org/wiki/Tesg%C3%BCino

Seems legit to me. A lot of my best brews are wild ferments. I made four batches of cider w/ diff yeast a few weeks ago. Still much much too young to be tasting but even still: The EC-1118 one has no apple flavor and is much too spunky. D47 has no complexity, tastes like store bought cider (I guess that's why it's a cider yeast). The bread yeast has a good mix of apple flavor and spunk. The wild one lost a lot of its apple flavor but I'm pretty sure it will develop the most complex.

Doesn't matter what kind of yeast or grain it is, it's not going to ferment unless you convert the starches.

I'm curious of this banana peel technique now :smile:. Enzymes are suppose to be multi-use so you'd think if you left the peels to brew in the mash long enough (however many or few enzymes are in the peels) would convert 100% of the starch. In practice, it does not seem to work that way seeing how sake brewers will add both Koji (rice fermented with aspergillus, which release starch decomposing enzymes) and rice each time they feed their brew.


--------------------
have: blue, brown, pink, yellow, elm, king oyster, reishi, nameko, black poplar, shaggy mane, PESA

want: ABM, ganoderma spp., straw mushroom, exotic pleurotus species, ethno cuttings/seeds.


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OfflineFlusH
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Registered: 10/23/01
Posts: 2,910
Loc: Bizzaro World
Last seen: 1 month, 9 days
Re: Brewing question - foaming like crazy [Re: cmspice]
    #18777785 - 08/30/13 02:54 PM (10 years, 5 months ago)

Just found this link,  Not about banana's, but ginger root as a source of amylease enzyme.

http://homedistiller.org/forum/viewtopic.php?f=39&t=3737


--------------------


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InvisibleLunarEclipse
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Re: Brewing question - foaming like crazy [Re: cmspice]
    #18777858 - 08/30/13 03:10 PM (10 years, 5 months ago)

Quote:

cmspice said:
Quote:

LunarEclipse said:
Quote:

FlusH said:
I used organic corn mash, and I could not find any amylease enzyme where I live.

What I did do and didn't mention above was that I read somewhere, don't remember where, that bananna peels have amylease enzymes. So when my mash was boiling I added 2 whole banana peels after the corn meal thickened.  I took the peels out after I noticed the thick goup start to thin out. 

I didn't mention it earlier because I had no proof that it actually did anything and I haven't found a reference of banana peels actually containing amylease enzymes




First things first.  You better realize that fermentation can create a real mess when you got air locks blowing off.  Even experienced brewers such as yours truly occasionally forget/get lazy and don't use a full sized blowoff tube.  Fruit makes it worse cause it got seeds and pulp and can really jam up an air lock.  You may not laugh if you manage to blow up your whole demijohn or get a real qeyser of a mess.

Second, what the hell are you making here besides a fruity corny something with banana peels?  Why all this concern about amylase enzymes?  And baker's yeast? 

Dude you want to brew you gotta start using specialty yeasts.  Otherwise you look like a hack. 

Organic dextrose.  Sure bro.  Sure.




He's making a fruity Tesguino http://en.wikipedia.org/wiki/Tesg%C3%BCino

Seems legit to me. A lot of my best brews are wild ferments. I made four batches of cider w/ diff yeast a few weeks ago. Still much much too young to be tasting but even still: The EC-1118 one has no apple flavor and is much too spunky. D47 has no complexity, tastes like store bought cider (I guess that's why it's a cider yeast). The bread yeast has a good mix of apple flavor and spunk. The wild one lost a lot of its apple flavor but I'm pretty sure it will develop the most complex.

Doesn't matter what kind of yeast or grain it is, it's not going to ferment unless you convert the starches.

I'm curious of this banana peel technique now :smile:. Enzymes are suppose to be multi-use so you'd think if you left the peels to brew in the mash long enough (however many or few enzymes are in the peels) would convert 100% of the starch. In practice, it does not seem to work that way seeing how sake brewers will add both Koji (rice fermented with aspergillus, which release starch decomposing enzymes) and rice each time they feed their brew.




You are a hack too.  Don't even pretend to know about brewing.


--------------------
Anxiety is what you make it.


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InvisibleLunarEclipse
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Re: Brewing question - foaming like crazy [Re: FlusH]
    #18777873 - 08/30/13 03:12 PM (10 years, 5 months ago)

Quote:

FlusH said:
Ha!  lol, I see what your saying.

I used organic corn meal,  but added dextrose suger.

I never thought about seeds and pulp plugging up airlocks. good to know.  thanks, really.  I had this demijohn sitting next to my PC lol.. could have been bad

And yea, Im not really making anything special.  I wanted to make a solvent really, but then got creative.  I have no clue how it will taste, probably horrible lol.  Ill let you know.

And Ive seen a few vids on brewing that talk about amylase enzime.  The idea makes sense to me, and I could not find any to buy, so after googling around, and reading some non-proven info that claims banana peels contain it, I figured what the hell.  why not try. It may have done something? I really dont know. 

Bakers yeast.  Yes, all I had.  lol I know its pretty hack, but its my first high proof attempt.  I think its going good so far,  no explosions, minimal mess, and it is working so far :cool:

But yes, next batch Im gonna use a proper blowoff tube.  And Ive already bought some brewers yeast.  a bunch of different types to try. 

I will let you know how awesome( or horrid ) it taste! lol


you will probably do a facepalm after this next statement.. but Im gonna distill it in my labware.  Im already thinking this is gonna be a interesting attempt..  I only have a 1000ml boiling flask.  gonna use my fraction column to remove the methanol.  Probably gonna have to do that each batch.




For the record, I don't support your efforts, think distillation is legal, or am interested in whatever solvent you are producing, or for what reason.

I am a serious brewer of beer, and beyond that have no interest in you or your batch.  Sorry for commenting.


--------------------
Anxiety is what you make it.


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OfflineFlusH
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Re: Brewing question - foaming like crazy [Re: LunarEclipse] * 1
    #18777914 - 08/30/13 03:21 PM (10 years, 5 months ago)

lol I dont care if you support me or not.  your not my mother

hahaha  have fun with your life?  why not have a beer?


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InvisibleLunarEclipse
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Re: Brewing question - foaming like crazy [Re: FlusH]
    #18778103 - 08/30/13 04:04 PM (10 years, 5 months ago)

Quote:

FlusH said:
lol I dont care if you support me or not.  your not my mother

hahaha  have fun with your life?  why not have a beer?




no dilbert it's "relax don't worry have a homebrew".

yes i am and you are doing some funky ass corn fruit bakers yeast lucky you didn't blow up your dumb ass stuff.  why not brew like a man not some dilbert?


--------------------
Anxiety is what you make it.


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OfflineFlusH
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Re: Brewing question - foaming like crazy [Re: LunarEclipse]
    #18778540 - 08/30/13 05:54 PM (10 years, 5 months ago)

Dilbert?  That ones new to me.  Kinda lame insult too.  Not that creative really lol. Nice try tho

Obviously brewing doesn't mean as much to me as it does you.  I'm having fun learning tho.  And I'm also fun trying to figure out what your problem is lol. It really is pretty entertaining.  It's like your acting similar to a over prideful 1st grade student who has to prove to the class that your the best.  Would you like a star sticker?

Anyways...

Back to the link I provided earlier about ginger root having amylase enzyme.  I think that is where I first heard of banana peels also containing the enzyme.  My fermentation  completed in 5 days,  maybe it actually did work?


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OfflineHeffy
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Re: Brewing question - foaming like crazy [Re: FlusH]
    #18778613 - 08/30/13 06:12 PM (10 years, 5 months ago)

Quote:

And Ive seen a few vids on brewing that talk about amylase enzime.  The idea makes sense to me, and I could not find any to buy, so after googling around, and reading some non-proven info that claims banana peels contain it, I figured what the hell.  why not try. It may have done something? I really dont know. 




All kinds of things contain alpha amylase and beta amylase.
Many of them (like banana peels) are probably not things you want to add to your brew.
Boiling enzymes denatures them. If you are trying to get usable enzymes out of food products, DO NOT boil them.

It's not clear from your posts whether or not you are trying to make beer, liquor, or something completely different.
If you are trying to make beer scrap the dextrose, and use barley malt and corn.
If you are trying to make liquor, scrap the corn and use dextrose.


--------------------
I am the king of Rome, and above grammar! - Emperor Sigismund


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InvisibleTherian
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Re: Brewing question - foaming like crazy [Re: Heffy]
    #18778657 - 08/30/13 06:25 PM (10 years, 5 months ago)

Hell no. If you are going to make liquor straight corn is fine, as is corn and sugar. Why not malt your own corn? It is the most traditional method and is easy to do. I believe due to corns diastatic power you only need to malt half of what will be in the mash.


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Offlinesonamdrukpa
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Re: Brewing question - foaming like crazy [Re: FlusH]
    #18779525 - 08/30/13 10:19 PM (10 years, 5 months ago)

Quote:

FlusH said:
Back to the link I provided earlier about ginger root having amylase enzyme.  I think that is where I first heard of banana peels also containing the enzyme.  My fermentation  completed in 5 days,  maybe it actually did work?




Your brew will still be brewing long after the initial foamy mess, even if it doesn't look like it.  The yeasties are working on the more complex sugars now.


--------------------


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