bluc wrote:Pitch a healty amount of your own yeast and try overpower the wild yeast :think:
hillzabilly wrote:While visiting Larks in Tassie they told us that they expose the wash (proper yeast added the day befor) ta wild yeast for a short time in summer and a longer period in winter as there is less yeast floating around then,and said that it benefitted the end flavour of the whiskey,for yeast there are some very good whiskey yeasts available for the hobby distiller wich may give a better flavour profile than bakers yeast .cheers hillzabilly :handgestures-thumbupleft:
wynnum1 wrote:Alpha amylase what temperature does it say it works at i think you will get better result putting in on its own and follow with the malted grain latter.
ultrasuede wrote:Don't expect a huge yeild mate. Especially if you used feed corn (unless it's sweet feed) my first 50l batch yeilded one and a half bottles of 50% greatness. The corn from the feed shop contains more protein than convertible starches on purpose.
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