Safspirit Malt Help

Yeast talk, turbo, bakers and specialised strains

Re: Safspirit Malt Help

Postby Stonemaker1 » Wed Nov 08, 2017 9:23 pm

the Doctor wrote:
crow wrote:Never seen that strain of yeast where do ya find it . Temp is the likely cause for it stalling and much less likely but possible is pH. Fermenting dry is no worries and if ya chasing a crisp scotch, Irish or Aussie style I'd say the dryer the better, in fact I put a dry beer enzyme in every mash not bourbon related as for those styles a see a sacch carryover as a bit of a fault or flaw but everyone is different :handgestures-thumbupleft: .

If you are talking about the Uvaferm... I think we source that from winequip Melbourne.
Doc


Can that stuff be used to restart a stuck UJ ferment or only neutral??
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Re: Safspirit Malt Help

Postby the Doctor » Wed Nov 08, 2017 11:35 pm

Stonemaker1 wrote:
the Doctor wrote:
crow wrote:Never seen that strain of yeast where do ya find it . Temp is the likely cause for it stalling and much less likely but possible is pH. Fermenting dry is no worries and if ya chasing a crisp scotch, Irish or Aussie style I'd say the dryer the better, in fact I put a dry beer enzyme in every mash not bourbon related as for those styles a see a sacch carryover as a bit of a fault or flaw but everyone is different :handgestures-thumbupleft: .

If you are talking about the Uvaferm... I think we source that from winequip Melbourne.
Doc


Can that stuff be used to restart a stuck UJ ferment or only neutral??

If you have hit a wall...I find it the best last resort yeast....so yes, it can save a batch that may otherwise be lost... it just does not bring out the fruity esters that a good old ale yeast brings to the table.
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Re: Safspirit Malt Help

Postby wynnum1 » Thu Nov 09, 2017 8:22 am

What quantity of yeast do you use i take that what applies to making beer does not apply like the higher temperatures and at higher temperature would ferment quicker and if do not boil and do not kill off all the enzymes could there be more slow conversion by any leftover enzymes at the lower temperatures.
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Re: Safspirit Malt Help

Postby the Doctor » Thu Nov 09, 2017 10:21 am

with Safspirit malt we use 26 grams to 50-60 liters...with Uva ferm we pitch 250 grams to 1000 liters.
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Re: Safspirit Malt Help

Postby Stonemaker1 » Thu Nov 09, 2017 11:45 am

the Doctor wrote:
Stonemaker1 wrote:
the Doctor wrote:
crow wrote:Never seen that strain of yeast where do ya find it . Temp is the likely cause for it stalling and much less likely but possible is pH. Fermenting dry is no worries and if ya chasing a crisp scotch, Irish or Aussie style I'd say the dryer the better, in fact I put a dry beer enzyme in every mash not bourbon related as for those styles a see a sacch carryover as a bit of a fault or flaw but everyone is different :handgestures-thumbupleft: .

If you are talking about the Uvaferm... I think we source that from winequip Melbourne.
Doc


Can that stuff be used to restart a stuck UJ ferment or only neutral??

If you have hit a wall...I find it the best last resort yeast....so yes, it can save a batch that may otherwise be lost... it just does not bring out the fruity esters that a good old ale yeast brings to the table.
Doc


Thank you kindly Sir... :handgestures-thumbupleft:
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Re: Safspirit Malt Help

Postby the Doctor » Thu Nov 09, 2017 6:36 pm

A pleasure.
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Re: Safspirit Malt Help

Postby bluc » Thu Nov 09, 2017 8:04 pm

26g to 50-60 litre :scared-eek: are you making starters doc? I put a teaspoon in a 800ml wort starter let it sit till mega foamy then pitched..
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Re: Safspirit Malt Help

Postby the Doctor » Thu Nov 09, 2017 8:29 pm

bluc wrote:26g to 50-60 litre :scared-eek: are you making starters doc? I put a teaspoon in a 800ml wort starter let it sit till mega foamy then pitched..

we make a starter wort and grow our yeast colony then pitch at around 30 degrees...never had a stuck ferment or a bad batch in hundreds of thousands of liters...but make sure you feed the yeast we use Go - Ferm and Ferm - Aid....not sure what your implying but as a commercial distiller absolute success is getting every ferment to dry....which we do daily.
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Re: Safspirit Malt Help

Postby bluc » Thu Nov 09, 2017 8:33 pm

Ok i get it if you are making yeast starters :handgestures-thumbupleft: but without starters 26g dry yeast in a 50l wash is a heap of yeast :scared-eek:
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Re: Safspirit Malt Help

Postby bluc » Thu Apr 12, 2018 7:59 pm

Hey doc, if you dont mind me asking, in the case of a sour mash when the grain bed/yeast cake are re used, and a "finishing yeast" is used, when the next gen is added will the "finishing yeast" take over the next gen and over power the the wanted yeast say safspirit american whiskey?

Is it better to ditch the cake and grain bed when a finishing yeast is needed? :-B
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Re: Safspirit Malt Help

Postby the Doctor » Sat Apr 14, 2018 9:22 am

bluc wrote:Hey doc, if you dont mind me asking, in the case of a sour mash when the grain bed/yeast cake are re used, and a "finishing yeast" is used, when the next gen is added will the "finishing yeast" take over the next gen and over power the the wanted yeast say safspirit american whiskey?

Is it better to ditch the cake and grain bed when a finishing yeast is needed? :-B

IF you are referring to using Uva ferm as a rescue yeast...there is no need to get rid of the settled yeast cake... Uvaferm is a dominent yeast...it will out compete safspirit malt and take over the ferment... I hope that is the answer you were gunning for.
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Re: Safspirit Malt Help

Postby coffe addict » Sat Apr 14, 2018 11:33 am

I think he was referring to using the yeast cake in the next wash.
As you mentioned it's a dominant yeast I suspect he has his answer though.
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Re: Safspirit Malt Help

Postby bluc » Sat Apr 14, 2018 12:13 pm

I was hoping it was subbmissive so it could be used alongside the malt yeast. Malt yeast does the bulk of the work then uvaferm finishs off. I guess in this case re using the cake would not be benificial. Thanks for your help doc :handgestures-thumbupleft: and coffee..
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Re: Safspirit Malt Help

Postby EziTasting » Sat Apr 14, 2018 12:36 pm

bluc wrote:I was hoping it was subbmissive so it could be used alongside the malt yeast. Malt yeast does the bulk of the work then uvaferm finishs off. I guess in this case re using the cake would not be benificial. Thanks for your help doc :handgestures-thumbupleft: and coffee..


Unless you killed the yeast cake with boiling water and then added new yeast...
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Re: Safspirit Malt Help

Postby bluc » Thu Jun 14, 2018 11:59 am

Hey doc have you tried the new "uvaferm restart" yeast. Apparently a new product. I am sticking with the uvaferm 43 this time around but interested to hear if you have used the new one...
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