Aussiedistiller, Home Distilling, Moonshine, Home Brew

kobold wrote:i just ordered the ingredients, but wondering how would safspirit malt yeast work in this recipe?

btw, i made the first incarnation of this (half strength) two months ago and it's really enjoyable already even though i made a few mistakes (added glucose, wide cuts, puking). so definitely worth a proper second try.

The Safspirit Malt yeast is what I am using on my washes for this, will let you know in a while when the results are in :handgestures-thumbupleft:

how did you go sl? next week i will also have safspirit malt to play with. looking at its specs sheet and googling can't find any info on its recommended max og or max mash abv.

Still haven't done the spirit run yet. Still have 2 lots to strip then maybe ferment one more to use up all my peated malt and then should be a full boiler for the spirit run. Still a few weeks away unfortunately. :sad:

sam_and_liv wrote:Still haven't done the spirit run yet. Still have 2 lots to strip then maybe ferment one more to use up all my peated malt and then should be a full boiler for the spirit run. Still a few weeks away unfortunately. :sad:

:text-threadjacked: feel your pain mate the oat whiskey deal is inching along ever so slowly :-w :confusion-waiting:

Yeah one thing with this safspirit malt yeast is it takes a fuck load more time to ferment than the good old lowans :crying-blue:

Hopefully it is worth the wait :pray:

Did my last strip run, have 47L of low wines ready to go, hopefully tomorrow arvo :pray:

sam_and_liv wrote:Yeah one thing with this safspirit malt yeast is it takes a fuck load more time to ferment than the good old lowans :crying-blue: Hopefully it is worth the wait :pray:

Ok this has got me worried because my last AG was with this and it fermented out very very fast indeed , starting to think bad conversion low yield :-|

It's taking me a couple of weeks to ferment out properly but last batch I used heaps more yeast and it seemed a bit quicker an more active, how quick is quick crow?

4 or 5 days :shock:

Have to wait until you run it

i started my first ferment (out of five) last night, a slightly modified recipe. i am fermenting on the grain, using only three cans and simple bakers yeast. really active after five hours. it would be great to distill it with the grain as well, but not sure if i am that adventurous. anyone did that before? no baine marie, just the brewhaus diffuser plate.

If you distill on the grain, you can get off flavours from the bursting yeast cells ;-)

i couldn't find much info on this. how bad can it be? how would you describe the taste of the yeast? would aging transform it after a year on oak? ...it's easier to ask questions than to go ahead and find out for myself :-)

Not sure mate, I've never done it, and i doubt that ageing will improve it. :-B

well, i have some dwwg+peated bairds fermenting 'on the grain' that i might use for testing rather than the much more expensive batch of fine scotch. wish me luck! :-)

Fermenting on the grain is fine( thats what i do),
when you tip the wash into the boiler, just leave the grains in the fermenter for next time :handgestures-thumbupleft:

yeah, that's another way to go about it, depends what you want to accomplish... at this stage i want to distill on grain mostly for the learning experience. the outcome might be good or bad, but even if it is a disaster it is still worth the risk with a dwwg. if it turns out i actually like the yeasty flavour plus my setup resisted burning i will take my chances with the fine scotch too.

do you use any backset from your stripping run for your next wash or do you just make a fresh batch up each time?

stimson wrote:do you use any backset from your stripping run for your next wash or do you just make a fresh batch up each time?

I just did a fresh batch each time mate :handgestures-thumbupleft:

ok great. I'll get both fermenters going then :dance: