fermenting My first hab mash.

[top4874]

After reading alot of info on here I decided to make some mash using 2 of the most common methods I came across. The first batch I jarred with 15% sea salt and added vinegar to cover the peppers. I processed the habs in a blender with the salt to almost a puree(with seeds and placenta).

The second I added about 4% sea salt and added vinegar to cover the peppers. I processed the habs by hand by chopping them pretty well (removed the seeds and placenta).

I added Acidophilus to both to give them a kick start.

The first mash was started on Halloween and I haven't seen hardly any bubbling.

The second was started tonight and its progress is still to be determined.

Did I make a mistake by adding the vinegar? I don't have a way to check the PH, so I'm not sure where they stand in that regard.

I have them stored in my pantry where it gets pretty cool and I am wondering if the temperature may be slowing things down.

Any help would be appreciated.

 

[DaQatz]

*NOTE I'm drunk so take everything I say into "that" consideration.

15% salt in my experience is very high. My highest has been 12% and that so far(next Wednesday in 4 weeks) is pretty salty. Anything above 5% or so doesn't need vinegar unless you're in a very warm temperature environment(better then 90 degrees F) so it's simply unneeded. Though it won't hurt(except flavor). I personally would avoid vinegar in fermented mashes, it kinda obviates the entire point. Cooler temps(Lower then 60f) will affect the mash, but they are good. It will ferment slower, but will produce a better product imo. Acidophilusis good, but if you got it in pill form it is undependable. I've been using L .Plantarum (from sourdough starter) and it's made my mashes bubble like soda.(After culturing) . So far true mash(blender & food processor, or crushing) vs chopped ; I would say chopped releases the co2 better. I would also say a cooked mash "starts" better then a raw mash; though it "bubbles" longer.

From my results so far. (almost 4 weeks ,and probably like 10 different test batches) I would say. Cook your mash before fermenting. Use 6 to 9 % salt, Inoculate it lactobacillus plantarum(Think wild,and or sourdough). And don't use vinegar. For a basic quality mash. You should also consider that right now I've had 2 or 3 beers and several brandies so I'm pretty drunk.(You should take me with a larger grain of salt then your mash) and doa few tests yourself.

 

[megamoo]

I have never made mash so I can't comment.

I have been drunk though, (a lot), and I want to say that posting when drunk is an excellent idea.

It makes the dull internet far more interesting

Bravo sir, I tip my hat to you.

 

[Downriver]

... Cook your mash before fermenting. ...You should also consider that right now I've had 2 or 3 beers and several brandies so I'm pretty drunk.

Hi DQ,

Was reading through some older posts and came across this. If you don't mind, the next time you're sober would you confirm you still feel this way?

It's just that most stuff I've read re: mash just says chop or puree or blend etc, but doesn't mention cooking before going into the ferment jar. If you have found this to work better, I might give it a try.

Thanks