In reply to Post #13
Id steer away from adding yeasts as you will end up turning the bait to fast if you are only just starting
I suppose I better mention why I suggested yeast to those reading, you'll know this, I'm not lecturing, a decade of obsessional brewing in days gone past and I remember some of it
The op mentioned buying prepared particles, and should they not be stabilised by additives, the chances are they will either have been cooked in the can or packaged hot enough to have the same effect of sanitation. This means they will probably contain very little oxygen as its driven off by boiling, and it's vital for yeast metabolism/reproduction. Adding yeast would simply give you a better head start of a yeast fermentation rather than bacterial fermentation or spoiling. In a depleted oxygen state you'd also be less unlikely to get a 'racing fermentation', though naturally it could happen at the latter stages and with higher temps.
If you are adding a fair bit of water chlorine will also inhibit growth so either use bottled or thrash some tap water to drive some of it off. If you want to add air (which will aid fermentation), a drill plaster mixer paddle is a great way to do it, just hold a inch under the surface and give it some blasts, don't shred your mix though...lol
My own other ramblings
Typically when used to go to France (in hot weather)
Day 1, afternoon, cook 25kg (dry weight) particles, let cool overnight with a inch of water over the top of the particles (though I'd sieve/cool/use on the 1st day, if so inclined.
Day 2, morning the liquid has turned into a nice thick starch 'particle like frogspawn' and probably already fermenting, though few signs of bubbles. Come the end of that night it'd be bubbling away nicely.
Day 3, by mid avo it'd be slowing down, little smell
Day 4, afternoon slight sour smell
Day 5 smells like sick
Depending on use we'd have other batches on the go to overlap use, some years when slow it'd just be the one initial batch hence using at all stages. My personal preference in prep is for Day 2 and Day 4, I like it slightly on the turn. We had occaison where we'd run out of the older and move to the newer and bites would drop off, hence my preference and if I were arresting it for future use that'd be my choice. Startling results were had when we used a row boat and introduced the good 2" of sludge from the particle empty 75ltr tub onto the spot, I'm fairly convinced this soup is probably more effective than just the particle and that we missed a trick in not blitzing some particles so we always had some. I all probability this also contained most of the yeast...hmm.
Id steer away from adding yeasts as you will end up turning the bait to fast if you are only just starting
I suppose I better mention why I suggested yeast to those reading, you'll know this, I'm not lecturing, a decade of obsessional brewing in days gone past and I remember some of it
The op mentioned buying prepared particles, and should they not be stabilised by additives, the chances are they will either have been cooked in the can or packaged hot enough to have the same effect of sanitation. This means they will probably contain very little oxygen as its driven off by boiling, and it's vital for yeast metabolism/reproduction. Adding yeast would simply give you a better head start of a yeast fermentation rather than bacterial fermentation or spoiling. In a depleted oxygen state you'd also be less unlikely to get a 'racing fermentation', though naturally it could happen at the latter stages and with higher temps.
If you are adding a fair bit of water chlorine will also inhibit growth so either use bottled or thrash some tap water to drive some of it off. If you want to add air (which will aid fermentation), a drill plaster mixer paddle is a great way to do it, just hold a inch under the surface and give it some blasts, don't shred your mix though...lol
My own other ramblings
Typically when used to go to France (in hot weather)
Day 1, afternoon, cook 25kg (dry weight) particles, let cool overnight with a inch of water over the top of the particles (though I'd sieve/cool/use on the 1st day, if so inclined.
Day 2, morning the liquid has turned into a nice thick starch 'particle like frogspawn' and probably already fermenting, though few signs of bubbles. Come the end of that night it'd be bubbling away nicely.
Day 3, by mid avo it'd be slowing down, little smell
Day 4, afternoon slight sour smell
Day 5 smells like sick
Depending on use we'd have other batches on the go to overlap use, some years when slow it'd just be the one initial batch hence using at all stages. My personal preference in prep is for Day 2 and Day 4, I like it slightly on the turn. We had occaison where we'd run out of the older and move to the newer and bites would drop off, hence my preference and if I were arresting it for future use that'd be my choice. Startling results were had when we used a row boat and introduced the good 2" of sludge from the particle empty 75ltr tub onto the spot, I'm fairly convinced this soup is probably more effective than just the particle and that we missed a trick in not blitzing some particles so we always had some. I all probability this also contained most of the yeast...hmm.