Hi,
Please see the attached pictures of my brew after 48 and 36 hours.
I ferment in flat tanks with a very large surface area and only 15 to 20cm depth and was having great results up until a recent pause in production. I am now facing a situation whereby within 36 hours my ferment is dropping from pH 3.5 down to pH 2.7 and the new pellicle formation looks to be overly yeasty.
I'm at a bit of a loss as to how to rectify.
I am wondering if the large surface area is proliferating yeast production in the early stages due to the yeast + oxygen = yeast production. As such the brews turn too quickly before the bacteria have had a chance to gobble up ethanol and CO2.
How to rebalance the culture?
Thanks
Please see the attached pictures of my brew after 48 and 36 hours.
I ferment in flat tanks with a very large surface area and only 15 to 20cm depth and was having great results up until a recent pause in production. I am now facing a situation whereby within 36 hours my ferment is dropping from pH 3.5 down to pH 2.7 and the new pellicle formation looks to be overly yeasty.
I'm at a bit of a loss as to how to rectify.
I am wondering if the large surface area is proliferating yeast production in the early stages due to the yeast + oxygen = yeast production. As such the brews turn too quickly before the bacteria have had a chance to gobble up ethanol and CO2.
How to rebalance the culture?
Thanks