Aussiedistiller, Home Distilling, Moonshine, Home Brew

Hello all,

A lot of ppl use the Lowan red can premium bakers Instant dried yeast. I've been trying for weeks now to get a spec sheet from Lowan so we all benifit with no luck. Just trying to get the basic specs for this yeast so we can better tailor our washes.

Could i ask, beg all to drop them a simple email requesting the specs for they yeast. Comments about, Hundreds of users, Preferred product, Quality product will all help...

The details we'd like are: rehydration temps, pitching temp, pH range, temp range for best use, comments on nutrition. I've also tried the question on bulk unit purchase pricing you may want to try.

Their email address is: consumer.services@lowanaust.com.au

Please if you have 5 mins spare drop them a email...

bt1

Let me throw a spanner in the works here and say......that if you want a really good bakers yeast for your Rum and UJ ferments ......this might be worth a try.
Ya wont find it at Woolies......but some good healthfood stores do stock it.

SBB wrote:Let me throw a spanner in the works here and say......that if you want a really good bakers yeast for your Rum and UJ ferments ......this might be worth a try.
Ya wont find it at Woolies......but some good healthfood stores do stock it.

What's the damage?

Ok so its a couple of bucks more.....The age old question......quantity or quantity......do some research........tell me you will find a finer bakers yeast.
I dont always use this yeast for my rums or UJ..............But I ALWAYS use it for my breads and other baking needs...........you wont find better,,,,,,,,,,if you do let me know.
SBB

This mob are supposed to make some good yeast's:
http://www.abmauri.com.au/

Guys.

This post is not really about yeast types...otherwise I'd be posting on dedicated Lallemand types...it's just about getting Lowan to give us their specs. Wether you use it or not...a lot do and having the specs would be a helpfull resource for all.

Please drop them an email if you have 5 mins spare.


cheers
bt1

bt1 wrote:Guys.

This post is not really about yeast types...otherwise I'd be posting on dedicated Lallemand types...it's just about getting Lowan to give us their specs. Wether you use it or not...a lot do and having the specs would be a helpfull resource for all.

Please drop them an email if you have 5 mins spare.


cheers
bt1

Fair call dude ;-)

Hello all,

After considerables pestering of Lowan they have finally prodived some info on their yeast. They referred us to Fermex. seems it's simply repackaged not made by them.

It appears to be the same type as the SAF brands, although they make 2 distinct types Red & Gold. Not much in terms of specs but at least now have a realstic chance of getting the specs we need.
Link to Fermex
http://www.fermex.com.au/products/products.php?cat=Yeast

Specs( what there is)
http://www.fermex.com.au/img/File/Saf_Instant.specs.pdf

bt1

very interesting post BT1, correct me if i am wrong but it seems the only differance between the low sugar yeast (red) and high sugar yeast (gold) is the ascorbic acid?

I suspect it's a minor yeast strain difference..clarifying this and finally getting the specs we need is what I'm chasing up now.

cheers
bt1

So it looks like the others in this thread are paying a higher price for the same stuff?

Just like a Holden with a chev badge on it :laughing-rolling: :laughing-rolling: :laughing-rolling:

bt1 wrote:I suspect it's a minor yeast strain difference..clarifying this and finally getting the specs we need is what I'm chasing up now.

cheers
bt1

Good for you bt1...and thanks for the efforts here. :handgestures-thumbupleft:
I, for one, would love to know what you FINALLY find out as I use Lowans Red often (esp for TPWs). It seems to work well.

I bought some Saf Instant and Saf Gold yesterday for the amazing price of $3.50 & $3.70.
Sydney folks can buy this at Southern Cross Supplies, 6B Rich Street, Marrickville.

I went to this place to buy food grade Bundaberg Molasses, 14kg pale for $20.10. :D I bought four of 'em. :dance:

Nice to know ( fermex specs) contains salmonella , staph, and e-coli :-)
Albeit in minuscule amounts

I did receive a response from the company and was put in touch with Dr Patane, Director or R&D at Greens.

I do believe that Greens were reluctant to talk to brewers because we are using it contrary to its intended use.

Anyhow see below
----------------------------------------------------------------------------------------------------
"I do not have direct experience on the use of our yeast strains in ethanol spirits production. The lowan yeast I imagine would work better than beer kit yeast as it is primary grown not spent brewer’s yeast

My doctorate was in part related to yeast and flavour delivery and below is a copy of one of my European patents on yeast treatment for the customers reference

http://patentscope.wipo.int/search/en/d ... escription

Another reference is: P.Held (2010)
Monitoring Growth of Beer Brewing Strains of Saccharomyces Cerevisiae - The Utility of Synergy H1 for Providing High Quality Kinetic Data for Yeast Growth Applications, Biotek resources articles.
http://www.biotek.com/resources/article ... rowth.html

The growth section from the above patent for the S. cerevisiae species I used will answer some of his questions is below:

Example 3 : Creation and confirmation of competent yeast protoplasts
Preparation of culture media and incubation of yeast cells:
For the production of yeast protoplasts, a freeze-dried culture of Saccharomyces cerevisiae (YNN 281) was recussitated and then propagated for 20 hours at 30°C in a temperature controlled shaker set at 120rpm and grown in a sterilised YEPD media containing 1.5% (w/v) yeast extract, 2.0% (w/v) bacterial peptone and 2.0% (w/v) dextrose adjusted to pH 6.5. After incubation, the yeast cells were washed twice in an osmotically stabilised solution containing 0.65M potassium chloride, 25mM Trisma base and lOOuM magnesium chloride adjusted to pH 6.5. The concentration requirement for this suspension protocol is based on an understanding of the intracellular osmotic pressure and concentration of resting yeast from the genus Saccharomyces cerevisiae as defined using freezing point depression data. Centrifugation of the harvested cells were undertaken at 4°C in a Beckman J2 H2 centrifuge at 10,000rpm for 15 minutes.

I can suggest rehydration temps of 30C
Pitching 30-35C
pH of wort 4.5-6.0, suggest 6.0
Fermentation temperature 30-37C
Keep glucose levels up to maintain growth rates
Ensure good agitation and oxygen input into the fermenter when rehydrating
Monitor the ethanol concentration in the cooled wort as the yeast will start to die off at 12% ethanol with little activity seen above 17% "

There you have it folks!

Nice. Pretty much what has been practiced in the hobby but good reading nonetheless. :handgestures-thumbupleft:

that reply reeks of academia. and i love it!! thanks flamehawk

Nice work Flamehawk :clap: Thanks for sharing... :handgestures-thumbupleft:

I was surprised to see the temp of 30-37. I am only keeping my workers at 25 and wondering why they are like mexicans

Flamehawk cheers for posting that up :handgestures-thumbupleft:

Feel free to make a new topic in this yeast section with that as the opening post so it doesn't get lost here ;-)