.the Doctor wrote:If you genuinely have a stuck ferment look to Uvaferm 43, it is a wine rescue yeast that is one of the cleanest fermenters in the game...we moved from ec1118 to Uva 43 even for our vodka, which we are now selling into hospitals as it is reagent quality. ( see the Australian spirits guide ).
ThePaterPiper wrote:Is that something you would want with a peated malt? I get it for vodkas/ neutrals, but would you lose a lot of your flavour going too dry with a whisky?
bluc wrote:Dont think you lose flavour by fermenting dry. Its the reflux still that strips the flavour to turn the "whisky" into grain Vodka..
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: .
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: .
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