marcos wrote:The safspirit malt seems to be very much like a german hefeweizen yeast. My all malt washes with it had a very pronounced banana character when fermented at 80degF. Would be curious to try the american whiskey version. I used 50g per 100L wash at 1.060, rehydrated properly.
crozdog wrote:curious if the banana aroma came though in the distilled product or if it was just off the fermenter....
Hefe yeasts will produce more banana at warmer temps and more clove at cooler temps.
edit - dyslexic fingers can't spell off
= Wild idea with no supporting evidence yet stated.The safspirit malt seems to be very much like a german hefeweizen yeast
It's entirely plausible for one yeast to be similar to another. Generally distillers yeast are strains selected for speed of fermentation.
BCarter wrote:Also, how do you know conclusively that it's isoamyl acetate? What about diacetyl?
marcos wrote:I never said it was a hefe yeast, only that the ferment smelled like a hefe ferment. So in that sense it behaved like one. I've made a lot of hefs, and plenty of washes. Never got the banana ester from any other yeast when doing washes, even at high temps.
The safspirit malt seems to be very much like a german hefeweizen yeast.
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