Sawdust not fermenting?

Hisserdude

Hisserdude

Dynastes
I made a bunch of sawdust from grill pellets a week ago and added flour and yeast, however it has not gotten warm at all like it's supposed to, and smells like rotten fruit and dirty socks. What does this mean exactly, do I need to add more of something?

 
Ratmosphere said:
Temperature above 65 degrees Fahrenheit? Exactly how much flour and yeast did you put in?
Click to expand...
Well, most of the time, however it gets pretty chilly at the night and may dip down to the low 60s at times, maybe that's why it isn't doing anything.

I made about 25+ cups of sawdust, and added two cups of flour and a whole one of those little packets of yeast.

 
Pewrune said:
Use warm water, and you can also add some sugar in there to help.
Click to expand...
I did use warm water to expand the pellets, but will try to use warm water when I moisten it up as well. Thanks, may have to try adding sugar to the mix.
default_smile.png


 
I'm not sure what's wrong then! I don't want to reccomend adding more flour yet. Hopefully when it gets warmer the fermentation will take place!

 
Just checked on mine today because it was super warm out. The top layer was dry but the whole bottom layer still has a good amount of moisture in it. It still needs to be thawed out more. I hope it's still good and will ferment again once the weather hits the 70s. It's going to take a super long time because I have nowhere else to put it besides outside.

 
Hisserdude,

Maybe the volume is another part of the problem? If you are working with only a bit of a 20lb bag, it might not be enough to get things going. I use big plastic totes, around 18gal, and fill them almost all the way with raw sawdust.

 
Beetle-Experience said:
Hisserdude,

Maybe the volume is another part of the problem? If you are working with only a bit of a 20lb bag, it might not be enough to get things going. I use big plastic totes, around 18gal, and fill them almost all the way with raw sawdust.
Click to expand...
Well I did basically the same thing last year with a small amount of traeger pellets, and it went flawlessly. I think these pellets are heavily imbued with chemicals, as there is no fungal growth whatsoever on them, and even sawdust that has no flour or anything in it tends to mold just a little bit when kept damp. Plus, these pellets were a dark brown color, and have a very smokey smell, will probably dump it all and try again with better pellets.

 
If the pellets have additives, they may retard the growth of yeast and other microbes or kill them. Some types of wood also have natural antimicrobial properties--especially those of fragrant species that we like to use in grilling for flavor. The chemicals that give them their fragrance and imparts flavor onto food when used is what keeps it from being susceptible to decomposition and damage by insects.

 
Shade of Eclipse said:
If the pellets have additives, they may retard the growth of yeast and other microbes or kill them. Some types of wood also have natural antimicrobial properties--especially those of fragrant species that we like to use in grilling for flavor. The chemicals that give them their fragrance and imparts flavor onto food when used is what keeps it from being susceptible to decomposition and damage by insects.
Click to expand...
Yeah, I used hickory pellets from some store brand, I've used traeger hickory pellets with no problems, but this stuff seems pretty sterile, nothing is growing in it. At least now I know what types of pellets not to use lol!

 
You must log in or register to reply here.
Back
Top