hoochlover wrote:Does anyone here have any suggestions on ways to make Lowans bread yeast consume sugar faster?
dogbreath vodka wrote:hoochlover wrote:Does anyone here have any suggestions on ways to make Lowans bread yeast consume sugar faster?
How long does it take for you now?
What size fermenter and what wash?
What is the ambient temp. or are you using a heating pad/blanket?
What % are you making your wash?
rumdidlydum wrote:From your 1st post i thought you were being impatient.
But obviously you are alot more serious about it than i thought. :angry-banghead:
Good on you mate :handgestures-thumbupleft:
I look forward to your conclusions and experiments :D
rumdidlydum wrote:From your 1st post i thought you were being impatient.
But obviously you are alot more serious about it than i thought. :angry-banghead:
Good on you mate :handgestures-thumbupleft:
I look forward to your conclusions and experiments :D
maddogpearse wrote:rumdidlydum wrote:From your 1st post i thought you were being impatient.
But obviously you are alot more serious about it than i thought. :angry-banghead:
Good on you mate :handgestures-thumbupleft:
I look forward to your conclusions and experiments :D
:text-+1: this forum needs a Facebook style "like" button!
hoochlover wrote:The lowans bread yeast seems pretty amazing because I can get a full ~4% fermentation in under 5 hours at 30 degrees with just the small addition of magnesium sulphate (epsom salts). With just water + yeast + sugar it takes over 12 hours which is surprising to me since I pitch so much yeast I thought the yeast needing nutrients would be lowered
P3T3rPan wrote:How are you controlling the other element in the process ?
The temperature
WTDist wrote:hoochlover wrote:The lowans bread yeast seems pretty amazing because I can get a full ~4% fermentation in under 5 hours at 30 degrees with just the small addition of magnesium sulphate (epsom salts). With just water + yeast + sugar it takes over 12 hours which is surprising to me since I pitch so much yeast I thought the yeast needing nutrients would be lowered
not sure what you mean here... but if you don't re-hydrate then you may kill half the yeast and the dead yeast will be nutrient for the rest, protein i think but i cant be sure
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