Angel yellow label yeast

[Rondog]

Hi all

I have jumped onto the angel yellow label yeast train but have a question that may of been touched on but I can not find the answer to.
I tried a small batch of cracked corn, 2kg in 12lt. I put 4 lt of boiling water onto the corn and gave it a good stir and left it to cool the topped up to 12lt with 30c water then pitched the rehydrated yeast. It has been 2 weeks. There was a little bit a action but not heaps and now it has a white infection look firm onto. Is this normal for this yeast? Everything was sterilised other then boiling the grain.

Thank you

[The Stig]

Was the grain milled ?
Angel yeast shouldn’t be rehydrated , it’s mostly enzymes and they need to start breaking down the starches into sugars before the yeast starts trying to populate .
And finally , a lacto infection isn’t the end of the world and in some circumstances it will make the end product better

[RobMichelle]

Don’t you need more than just cracked corn unless malted? Either sugar or other grain with diastatic power, if I have this half correct?

[The Stig]

Not with Yellow Angel , the enzymes to heavy lifting .
Add flour to cold water add yellow and off ya go

[Rondog]

Hi Stig, I know lacto is not a bad thing. The info on the pack says to rehydrate and since I have not used it I thought I better follow instructions. I will run it and see what I get and then try again.
Do you have any tips? I am not new to distilling, I have been doing it for over 20 years, I am just new to angel yellow.

[The Stig]

This is the instructions I used:
.
Guidance for Use:
No cereal or starch cook / mash process:
Processing the raw materials to make the starch come out.
Add 0.6-0.8% angel leaven to raw material (For 7kg starch material, add 50-100g Angel Leaven Yellow Label Yeast)
Add 2.5-3.0 times water to the raw material and stir well (For 7kg starch material add water upto 28L)
Fermentation at 30℃ for 15-25 days and the first 36 hours, stir every 12 hours to prevent material precipitation, seal the fermentation after no precipitation when stirred.
When the fermentation liquid is calm and free of bubbles, the liquid is pale yellow, the raw material sinks to the bottom of the container and the raw material has no white core, it means the fermentation is complete. You can move forward to distill it to liquor.
For Cereal Cooking or Mashing process:
Steam raw materials and make it saccharification.
Prepare water of 5 to 10 times the weight of angel leaven required (about 5% of raw materials) and adjust the temperature to 30-35 ℃. Then dissolve Angel leaven into water completely, standing for 10-20 minutes (For exemple 150-200g Angel leaven for 30kg raw materials)
When the temperature of the raw materials at 25-33℃, pour the mixture into the raw material evenly, seal the fermentation.
After 7-15days of fermentation, the temperature dropped to room temperature and slightly decreased, the raw material has no white core, the mouth tastes of alcohol and a little sour, the nose smells alcohol obviously, that means the fermentation is ended. At this time, you can distil it to liquor.

[Rondog]

Thank you. That is a little different to what I have.
I will try that.

[The Stig]

There is an entire thread here somewhere all about the Yellow , I can’t find it

[TheRealMrMessy]

I'll preface by saying I've got lots of different enzymes on hand as I have been chasing low carb beers for my keto diet. They all have shelf lives and come in 1L bottles, so I might as well use them to extract booze wherever I can before they hit their expiry. Not suggesting you need to go buy them, just sharing the experience.

For corn mashes, I use two enzymes. Beta-glucanase is the workhorse for corn, 45c for a half hour, followed by alpha-amylase 65c for an hour. 2.5ml of each works wonders. Pretty much anything that's had starch conversion, when they've gone in the fermenters, I also toss in glucoamylase.

Corn sour mash runs like a rocket all the way dry, and I imagine the angel yellow experience is rather slow. Not sure what price yellow goes for these days, but if you're paying a premium, maybe grab a couple small enzyme bottles instead - you're already cooking the corn to gelatinise it, may as well mash it while you're already making a mess.

edit: you can intentionally infect with lacto - its what I do for sour mash - 6 tablets in a 60L and give it a week. Just make sure to really, really clean and sanitise the fermenter afterwards.

[hotrod236au]

I just began using angle yellow label yeast in my last wash. I was put off doing grain washes because it was a long, drawn out process and I simply didn't have the time. Then I found yellow label.

well what a revelation. I ran 3 X 60lt barrels using blue corn flour 6kg whear flour 3kg, DME 1kg, and some dextrose you could delete the Dextrose for whole grain if you want. If you mix well while you are putting the flour into the warm water, it will blend in quite well added water to 30c and pitched the yeast. I got a good bubbling effect the next day stiring well each day for the first three days. After 8 days it stopped bubbling so I stired the wash well and pumped the wash into my 65lt boiler and ran a stripping run. I got about 12lt of 40% low wines out of each barrel and ran a spirit run with all the low wines. and ended up with about 16lt of 80% hearts. My boiler has a hidden element, so no worries about burning the mash as such. I brought it up to temp a bit slower on the three stripping runs.

Hope that helps someone.

Rod

[chipboy]

Just a word of advice with this, I have used it to good ends but a mate and I did an experiment with some all grain wild turkey, he used US05, I used Angel Yellow whilst flavour was equivalent there was a distinct metallic taste to the yellow angel yeast product. Oaking has reduced / nearly eliminated it but there can be undesirable outcomes with it.