Yellow label yeast behaving strangely

Sarge410884

I start a mash with 7 gallons water, 10 lbs brown rice, 4 lbs jasmine rice and 5 lbs of oats.  PH started at 4.9.  This started 11/17, maintained temp at 85 degrees.  Under air lock, stired 2 times per day.  Now ph has gone to 3.5, air lock still active, rice hulls are floating to the surface.  Has acidic taste but still pretty active.  What's going on here, i have used this many times, this is a first, pleseshare your thoughts.
Sarge410884

Stonecutter

How does it taste?Freedom had been hunted round the globe; reason was considered as rebellion; and the slavery of fear had made men afraid to think. But such is the irresistible nature of truth, that all it asks, and all it wants, is the liberty of appearing.
-Thomas Paine

Sarge410884

Acidic, and starch test shows no more starch

Stonecutter

I’d say she’s ready. You may have a stall. I’m not familiar with Angel at all. Normally I’d say Stick a hydrometer in there if it reads 1.00 or somewhere very close you’re good to go friend.Freedom had been hunted round the globe; reason was considered as rebellion; and the slavery of fear had made men afraid to think. But such is the irresistible nature of truth, that all it asks, and all it wants, is the liberty of appearing.
-Thomas Paine

Sarge410884

With angel you don't  have a starting gravity because there is no sugar. The enzmes do all the conversion and make alcohol out of the starch

Stonecutter

I figured as much.
I edited my post to reflect the fact that I know nothing about that strain of yeast. If it’s Not showing starch I’d run itFreedom had been hunted round the globe; reason was considered as rebellion; and the slavery of fear had made men afraid to think. But such is the irresistible nature of truth, that all it asks, and all it wants, is the liberty of appearing.
-Thomas Paine

Sarge410884

Problem is it is still active bubbling away

Stonecutter

Yeast is yeast and although I’ve never used that strain of yeast before I’d still say run it.Freedom had been hunted round the globe; reason was considered as rebellion; and the slavery of fear had made men afraid to think. But such is the irresistible nature of truth, that all it asks, and all it wants, is the liberty of appearing.
-Thomas Paine

renedox

Might have stirred it a bit too much, you only really need to stir once or twice in the first few days then let it do its thing for the next couple of weeks.
Is there anything leftover apart from mush when you stir it? When I do corn or [instant] oats, it all eventually gone except corn skin and oat hulls. There shouldn't be anything left that you can easily identify as "yip, that still has some starch in it".

Sarge410884

Ok, it has always finished in a few days so this is a new experience, like i said, it is still active, thanks

renedox

For me, Yellow Label is really active in the first few days and then it slowly ticks away for a couple weeks while it cleans up the rest of the wash.

Sporacle

As Stoney said chuck a Hydrometer in it, on a side note I just racked a UJSSM that has been finished for two and a bit weeks and it was still bubbling (very infrequent and large)" you can pick your nose and you can pick your friends; but you can't always wipe your friends off on your saddle" sage advice from Kinky Friedman

NZChris

it isn't only yeast, Stonecutter.
_____________________
SG might show some change in the first few days, but then it should stabilize.  I record it to learn from it.
I find that change in the refractive index is the best indicator of activity.  Any type of refractometer a distiller is likely to own works for this.

Sarge410884

I'll give that a try, thanks
Sarge410884

Metalking00

Hydrometers dont really work and a starch test doesnt always show reliable results with angel yeast either. You can take a little of the goop on a plate and smush it up and then do the starch test to see if theres still goodness left that the fungus hasnt had time to convert yet.
In my experience, yellow label usually takes about 2-3 weeks to finish. How finely your grains are milled makes a difference too. Usually it bubbles like crazy for the first 2 or 3 days, then slows down and chugs along. If its still bubbling, leave it alone and let it do its thing.

NZChris

I find that the instructions are very good, (but poorly translated into English).
Controlled to the recommended fermenting temperatures, my ferments have always finished within Angel's suggested times and with negative starch tests.

ErictheRed

Not trying to hi-jack thread - what dosage do you use Chris? Been reading, and their doc is a tad confusing. Looks like 2 grams per kilo of grain?My fekking eyes are bleeding! Installed BS Filters - better! :D

NZChris

The middle of whatever Angel recommended on the bag, website, or PDF.  I always aim for the middle.

Saltbush-Bill

If its still bubbling at the airlock leave it be......its not finished.

Demy

I've often had butyric acid buildup with this yeast mix, it's a good tool even if I prefer a traditional mash. Council as said by the others to use the hydrometer and if ready to run it.

Sarge410884

Great info, thanks
Sarge410884

rubberduck71

My YLAY baches typically take 7-10 days.  When it's done, it's static/calm.  I do shake/rotate/spin my fermenters (vs opening lid & stirring) especially in 1st three days to knock down the krausen & grain floating at top.
I then invert some sugar & pour back on top of "spent" grain to make a sugarhead.There are two times of year:  FOOTBALL SEASON and... Waiting For Football Season

Sarge410884

Hey good idea
Thanks for the reply
Sarge410884

NZChris

I've also done it the other way around, using it to make base spirit for gin from the starch in spent corn from making UJSSM.

Sarge410884

Yet another great idea, its nice to hear other are using yellow label.
Thanks my friend,
Sarge410884

6-Row-Joe

Speaking of UJSSM, have you used Yellow label in it? If you have, did you notice any difference in the taste or proof?I don't drink alcohol, I drink distilled spirits.
Therefore I'm not a alcoholic, I'm spiritual.

Sarge410884

I have never made that either way, but it's  on my list
Sarge410884

NZChris

It can’t be done.  If you use it, it can’t be UJSSM.
This product, used correctly, will convert and ferment all of the starch in the corn so will dilute the flavor.

6-Row-Joe

It can’t be done.  If you use it, it can’t be UJSSM.
This product, used correctly, will convert and ferment all of the starch in the corn so will dilute the flavor.I was wondering about that. It should work with a single batch I would imagine.I don't drink alcohol, I drink distilled spirits.
Therefore I'm not a alcoholic, I'm spiritual.Thanks Chris. 23 pages. That will keep me busy.I don't drink alcohol, I drink distilled spirits.
Therefore I'm not a alcoholic, I'm spiritual.

NZChris

You could just read the instructions on the bag.  

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elbono

You could just read the instructions on the bag.  

Yeah, many of the posts in that thread (especially mine) are about misusing Angel. Following the instructions hasn't failed for me and there isn't enough of the grain left that I think it would contribute much if added to the next ferment.A wise man never makes a mistake. He has many learning experiences.

6-Row-Joe

You could just read the instructions on the bag.  

I can't read Chinese!I don't drink alcohol, I drink distilled spirits.
Therefore I'm not a alcoholic, I'm spiritual.

6-Row-Joe

You could just read the instructions on the bag.  

Yeah, many of the posts in that thread (especially mine) are about misusing Angel. Following the instructions hasn't failed for me and there isn't enough of the grain left that I think it would contribute much if added to the next ferment.That kind of practical information is good to know. Probably not on the bag.  LOL There's always a lot to learn in these threads.I don't drink alcohol, I drink distilled spirits.
Therefore I'm not a alcoholic, I'm spiritual.