Re: Hey All!
Posted: Wed Sep 26, 2012 7:42 pmAll good info for us newbys what yeast would you use for a sugar wash also how many kg of sugar for a 23 liter brew thanks in advance
Aussiedistiller, Home Distilling, Moonshine, Home Brew
https://aussiedistiller.com.au/
a yeast question
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Posted: Wed Sep 26, 2012 7:42 pmRe: Hey All!
Posted: Wed Sep 26, 2012 8:28 pmAD better that you ask us in your own thread say in beginners questions rather than in stu's welcome thread mate
Re: Hey All!
Posted: Wed Sep 26, 2012 8:36 pmA couple of schools of thought on best yeasts...
Firstly something like a Lowans bakers yeast. readily avialable, cheap, good result, simple, stores well.
A specialist yeast. Higher alco production, better flavours, less off tastes, more costly, generally very specific start up requirements.
Don't get me wrong I've used a general bread makers yeast like lowans for years, continue to do so where premium flavour is not a requirement= TPW
But for AG washes and specialist projects i use a dedicated yeast with a starter. Far higher yields, better flavours.
Generally speaking if it's general yeast stressing it by adding too much sugar results in poorer tasting and slower results with less yield.
About .2 kg of sugar per Lt of wash for a general yeast run at lower temps like 22-28C with good nutrition is fine...slighlty less yield but no flavour issues. Push it to 30 - 32c it struggles.
For specialist yeast like MaxDistilla EDV range made for sugar washes i use up to .3 kg sugar per lt. run at same lower temps. Hotter washes=more stress = lower sugar content to combat yeast stress, but a faster result. MaxDistilla has a very narrow temp range and needs great temp control not a rough attempt.
If it sounds like a balance game where you make the call...it is. Quality/taste/speed vs. Speed or cost or ease. Until you really understand temp, nutrition for yeast, start up regimes for yeast there's likely no real gain in pursing the quality line. There will however come a time when you say...
I can do better than this next time!
enjoy
bt1
Firstly something like a Lowans bakers yeast. readily avialable, cheap, good result, simple, stores well.
A specialist yeast. Higher alco production, better flavours, less off tastes, more costly, generally very specific start up requirements.
Don't get me wrong I've used a general bread makers yeast like lowans for years, continue to do so where premium flavour is not a requirement= TPW
But for AG washes and specialist projects i use a dedicated yeast with a starter. Far higher yields, better flavours.
Generally speaking if it's general yeast stressing it by adding too much sugar results in poorer tasting and slower results with less yield.
About .2 kg of sugar per Lt of wash for a general yeast run at lower temps like 22-28C with good nutrition is fine...slighlty less yield but no flavour issues. Push it to 30 - 32c it struggles.
For specialist yeast like MaxDistilla EDV range made for sugar washes i use up to .3 kg sugar per lt. run at same lower temps. Hotter washes=more stress = lower sugar content to combat yeast stress, but a faster result. MaxDistilla has a very narrow temp range and needs great temp control not a rough attempt.
If it sounds like a balance game where you make the call...it is. Quality/taste/speed vs. Speed or cost or ease. Until you really understand temp, nutrition for yeast, start up regimes for yeast there's likely no real gain in pursing the quality line. There will however come a time when you say...
I can do better than this next time!
enjoy
bt1