SA noob

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SA noob

Postby Micky_ashman » Thu Aug 06, 2020 7:53 pm

G'day guys Michael from SA here. Somehow convinced my wife turbo 500 is a good idea. Just made my first batch and got 2 questions.

So I'm using the 8kg stuff it came with (I know can't wait to try the TPW) but just wondering, it's been 4 hours due to fridge issues it's still at 32 degrees will this really affect it?

Still spirits instruction video said to leave the lid loose for first 24hours help release gases. haven't seen anyone else do this does anybody recommend this?
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Re: SA noob

Postby OzDistilling » Fri Nov 27, 2020 10:13 pm

With Turbo yeast, alcovin, mashmaster yeasts (all basically the same variant) things are OK as long as you dont hit 36C. Above that the yeast will suffer. Not to say its dead but the effective colony size is reduced. Its a hardy strain and it usually bounces back.

The lag period (between pitch and active CO2 production varies greatly). From hours to sometimes days. Temperature, amount of yeast and the water oxygen levels will affect the lag. The yeast will start to produce a lot of its own heat as it switches from lag to fermentation, this is when the temp can spike quickly.

If the wash gets cooked (say 38C for over 3-4 hours) and then just goes dead, you can easily kick it off again with fixing the temp and re-pitching more yeast.

Ideally ferment at below 30C will yield the best balance between speed and off flavours.
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Re: SA noob

Postby Sam. » Fri Nov 27, 2020 10:35 pm

OzDistilling wrote:With Turbo yeast, alcovin, mashmaster yeasts (all basically the same variant) things are OK as long as you dont hit 36C. Above that the yeast will suffer. Not to say its dead but the effective colony size is reduced. Its a hardy strain and it usually bounces back.

The lag period (between pitch and active CO2 production varies greatly). From hours to sometimes days. Temperature, amount of yeast and the water oxygen levels will affect the lag. The yeast will start to produce a lot of its own heat as it switches from lag to fermentation, this is when the temp can spike quickly.

If the wash gets cooked (say 38C for over 3-4 hours) and then just goes dead, you can easily kick it off again with fixing the temp and re-pitching more yeast.

Ideally ferment at below 30C will yield the best balance between speed and off flavours.


Woah nelly!

So your saying a turbo yeast as long as your not getting up to 36c then running thru a T500 is going to produce excellent product?

Edit: just checked your website lol

Would like to see a list of distilleries you have mentored...
Last edited by Sam. on Fri Nov 27, 2020 10:37 pm, edited 1 time in total.
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