Dry vs Liquid yeast?

[BackyardBrewer]

The smack packs are usually fairly pricey as well, from memory about 12 -15 bucks. :handgestures-thumbdown:

Yeah only way to make them pay in brewing is after you bottle/keg your beer split the remaining yeast cake across two fermenters and you get three batches out of your initial spend.

[bourboncask]

Well boys, I did it. Not sure what yet, I guess we'll have to wait 10-12 days to see how it turns out. I made a 10 gal batch of that McStill's bourbon/whiskey recipe. I had to convert from L to Lbs, but I think I figured it out. I ended up going with
~1.8 lbs White wheat malt
~1.8 lbs 2-Row Maris Otter Barly
~4.5 lbs corn
~7 lbs sugar

It's cooling down now, so I'll put the yeast in then. I'm going to use that Wyeast Smack Pack I spoke of earlier. An American Ale. I wanted to keep it simple the first time and not deal with a yeast bomb. I'll try that next time around. Wish me luck! I'll let you know how things are going as I move along here. My first batch using grains, Yay!

[Dominator]

Well boys, I did it. Not sure what yet, I guess we'll have to wait 10-12 days to see how it turns out. I made a 10 gal batch of that McStill's bourbon/whiskey recipe. I had to convert from L to Lbs, but I think I figured it out. I ended up going with
~1.8 lbs White wheat malt
~1.8 lbs 2-Row Maris Otter Barly
~4.5 lbs corn
~7 lbs sugar

It's cooling down now, so I'll put the yeast in then. I'm going to use that Wyeast Smack Pack I spoke of earlier. An American Ale. I wanted to keep it simple the first time and not deal with a yeast bomb. I'll try that next time around. Wish me luck! I'll let you know how things are going as I move along here. My first batch using grains, Yay!

You could have just converted L to Qts.

[bt1]

Good new bourbon,

like you said get a few done and it becomes routine. yeast bombs etc are about the extras to save you a $ long term.

look forward to hearing how it goes through the still and after bit of ageing.

cheers
bt1

[bourboncask]

Problem is Dominator, is that over here we buy grains by weight, not volume. I pay by the lb. So when I go in to get supplies, I have to have it converted anyway.

[halfbaked]

There are lots of good receipts here and I don't know what you like so I won't give you a receipt. Yeast dry or liquid will multiply to the amt of yeast needed to do the job eat sugar and crap alcohol. If you under do the amt needed it will just take longer. Dif yeast like diff sugars. If you are doning an all grain you might use a beer yeast like WLP023 Burton or Prestige WD or even a bakers yeast, if you are making a brandy maybe and ec1116 or ec1118. Look at the tried and true receipts here. Best advice I am giving you is trash the turbo.

[bourboncask]

I will be looking at different yeast strains halfbaked. Everyone here says to use better yeast.

[halfbaked]

Use better yeast.Use better yeast. Use better yeast. Use better yeast. Use better yeast. Use better yeast. Use better yeast.
Use better yeast.Use better yeast.Use better yeast.Use better yeast.Use better yeast.Use better yeast.Use better yeast. Just saying if you didn't understand.
Turbo makes lots of alcohol fast. No where did I say good alcohol. The yeast you use is the one that matches your mash you are making and the temp you are fermenting. Happy yeast crap happy alcohol and that makes a happy drinker. It will take longer than turbo. Turbo yeast just craps. Lower % mash means better and more flavors coming through. If you are buying boose in the likkker store its like buying the $8 or the $40 bottle. Which one is gonna taste better? Its not gonna cost you more. On all grain max alcohol content 10%, 8% is better. In sugar make it 12% max. Your yeast will thank you.

[MacStill]

Use better yeast.Use better yeast. Use better yeast. Use better yeast. Use better yeast. Use better yeast. Use better yeast.
Use better yeast.Use better yeast.Use better yeast.Use better yeast.Use better yeast.Use better yeast.Use better yeast. Just saying if you didn't understand.

Yeah I think you're getting your point across, be it ever so subtle :laughing-rolling:

[halfbaked]

Sorry I couldn't resist that. :)) :music-deathmetal: :happy-partydance: :teasing-blah:

[bt1]

Hello,

Yeast dry or liquid will multiply to the amt of yeast needed to do the job eat sugar and crap alcohol. If you under do the amt needed it will just take longer.

Issue with this general idea...Once O2 levels deplete during growth phase yeast will not continue to multiply and turn to digestion instead.

Under pitching yeast is not completely resolved by simply allowing more time. You get a lower yield...might be not be earth shattering different but it is lower. It's more notable in top fermenting yeasts as surface layers of wash are depleted of O2 first.

bt1

[bourboncask]

Sorry, I havent' updated you guys lately, I've been busy the last few days. I only get a few days a week to get some work done around the house, so when I get that time, I have to hit er hard.

bt1 sent me a message asking how the wash is going. I'm happy to report, it's happy! :pray:

It's only a couple days old, but seems to be doing it's thing. Because it's a 10 gal batch, and I used one Smack Pack (supposed to be used in 5 gal), I'm going to buy a couple more. I don't see the problem with throwing another in there. As long as I use the same type of yeast I should be ok right? Adding it a few days late won't hurt I don't suppose. And I'm relatively sure it wouldn't mind what yeast I'm using as long as the conditions are ripe. But, I'd like to keep with the same yeast so I can find out how this brand works for how I did the recipe....

First 10 hours, not much happened, but I keept stiring it the next day every few hours to work the grain off the bottom of my barrel and to airate it. By about noon that day, I was hearing the little buggers singing there happy song. By that night, I had bubbles (co2) coming up from the mix. It's gotten louder/more active, and smells better each day. I just keep stiring it up a coupld times a day and check temp (70.5 F constantly, those Aquarium heaters are awesome at keeping temp, I have it set for 72 F). Anyway, not much other than that. Happy yeast so far. Which makes for a happy chief :D

I do have one question... Would adding that vitamin B tablet now do any good?? Like I said, I'm using those smack packs, so not sure if it'll do much if anything at all. I did add the citric acid, just did't have any vitamin B at home at the time.

I'll keep ya posted, until then, cheers folks!

[bourboncask]

Oh, and did someone say something about better yeast?? Or did I read that somewhere else 8-)

[bt1]

Good new bourbon...you're on your way!

Personally I wouldn't bother adding more yeast at this stage. It's replicated to the max concentration it can no doubt given the good aeration.

A vit B tablet crushed and dissolved and gradually stirred in gently won't hurt any.

Most ppl pitch directly into wash as you've done. Allow 30mins for it to hydrate if dry type, allow good 30 mins to start replication then gently stir it in once. There's no real gain to stir repeatedly, although mid ferment and late I given a stir.

Glad to see your enjoying the change over from turbos, the proof will be in the spirit taste...makes the extra efforts well worth while.

Look forward to hearing the spirit run tales.


cheers
bt1

[bourboncask]

I wish someone who know's what there doing could taste what this is going to become, and let me know what I may of done wrong, or what I maybe could do to make it better.... I have no doubt that it will taste much better than my early days using sugar water and turbo, but until I can get a few batches under my belt and have a stock to compair to each other, I'm just playing the guessing game as to how to improve each batch.

It's funny, to my family and a select few here at work, I'm the go to guy for distilling. I sorta went from the big fish in the little pond, to a little fish in a big pond talking to you guys. That's how I feel anway. But I suppose rome wasn't built in a day. Note taking is going to be paramount from here on isn't it. That's the only way I can see how to look back and figure out how to change a recipe for the better, or figure out where things may of went wrong. I hate having to be organized....

[Dominator]

, I'm just playing the guessing game as to how to improve each batch.

It's frustrating hey mate. Just give it a month or two, it get fun, tasting and trying new things.

[bt1]

hello bourbon,

we've all been through the same process. The diff is with the forum we all get a shortcut and gain experience without having to do all the testing and comparisons yourself...the power of sharing :handgestures-thumbupleft:

I don't see your doing any thing wrong.. there's just a progression we all develop of start,then good or better or improving...that's dependant on your taste prefs.

On the notes thing A few ppl self included have mentioned when you start notes are critical. Then you develop a work practice that's solid and notes become a thing of the past.

One of the true joys is varying your grain bill and developing very personal washes that suit you....you can't tailor a retail purchase bottle!

here's a link to one I'm passionate about for the future ...ppl changing their washes by selecting specific grains called malt selection.

http://aussiedistiller.com.au/viewtopic.php?f=25&t=4360

Look forward to hearing more about how it goes.

bt1

[bourboncask]

as usual, thanks bt1 !

I'm going to have to open these at home though. I'm currently at work, and there are filters that don't allow us to look at anything firearm/alochol/porn related. Damn, I may have to look into self employment :whistle:

[bourboncask]

Whilst looking around the interweb, I found this: http://groups.yahoo.com/group/new_disti ... ssage/2367

Lots of questions in it with a lot of answers. But after reading it, I have a question of my own. My Blue Mountain Still's condenser is liquid cooled. I've alway heard that a "low and slow cook" turns out the best results..... But I've never questioned the condenser side of things. Does it matter at what rate I have the water flowing?? In other words, if I'm condensing it too quickly, would that result in poorer tasting product? Someone asked this exact question and this is what got me thinking about it:

"let me ask a quick question does a higher water flow rate make it reflux more less or none?"

The response was this:

"IF you are using a cooling management still, then a higher cooling
rate will cause more reflux."

I have no doubt that a "higher cooling rate" will result in faster condensation, thus more product (maybe that's what he ment when he said "cause more reflux"). My question is more about how, if at all, would it affect the end product's taste?

So many questions!!!! And the deeper I dig, the more I've got!

[Dominator]

Firstly, i don't know if you have read through the newbie section of the forum but I strongly suggest you do.
I dont know much about the blue mountain stills but after a quick google they apear to be a CM (cooling management) reflux still. Have a look here for an explanation on how different reflux stills work.
By adjusting your cooling water flow, you adjust how much reflux you have, more water = more reflux, which will seperate your fractions better resulting in a higher purity.
If, after reading that link, you still dont understand, let us know and we will try to help more. :handgestures-thumbupleft: