OzDistilling wrote:With Turbo yeast, alcovin, mashmaster yeasts (all basically the same variant) things are OK as long as you dont hit 36C. Above that the yeast will suffer. Not to say its dead but the effective colony size is reduced. Its a hardy strain and it usually bounces back.
The lag period (between pitch and active CO2 production varies greatly). From hours to sometimes days. Temperature, amount of yeast and the water oxygen levels will affect the lag. The yeast will start to produce a lot of its own heat as it switches from lag to fermentation, this is when the temp can spike quickly.
If the wash gets cooked (say 38C for over 3-4 hours) and then just goes dead, you can easily kick it off again with fixing the temp and re-pitching more yeast.
Ideally ferment at below 30C will yield the best balance between speed and off flavours.
Woah nelly!
So your saying a turbo yeast as long as your not getting up to 36c then running thru a T500 is going to produce excellent product?
Edit: just checked your website lol
Would like to see a list of distilleries you have mentored...