Dual pitch of US-04 and US-05? AG yeast recommendations?

[Br00ksy]

Has anyone ever dual pitched these yeasts for a AG mash for a peated islay style whisky
If so what kind of results did you get? (Or just a general whisky)

Ive been trying to branch out of my usual still spirits whisky yeast into others
Ive seen 04 and 05 bantered around in the tried and proven for fine single malt so ill try them first

Any other yeasts that you peeps can recommend? :handgestures-thumbupleft:

[tubbsy]

Not yet, but I just got some 04 that I was going to test out. I actually have 40L of light peated single malt thats just finished that I put in M-1 and US-05. My plan was to ferment cool (~15-18°C) for 36-48 hours to give the 05 a run, then bump it up to 34°C to finish on M-1. But stuff got in the way and it didn't happen and it went all the way at 15°C. Not sure how it'll turn out yet.

[Sam.]

Generally one yeast will dominate the other, i'm still not sold on the idea of pitching 2 yeasts, unless you have ferment problems...

[BSC_Kilby]

Generally one yeast will dominate the other, i'm still not sold on the idea of pitching 2 yeasts, unless you have ferment problems...

tend to agree, with the exception of chasing the meaty flavours you can get form yeasts cannibalising.

[Sam.]

Generally one yeast will dominate the other, i'm still not sold on the idea of pitching 2 yeasts, unless you have ferment problems...

tend to agree, with the exception of chasing the meaty flavours you can get form yeasts cannibalising.

Having heard of that one, got a link or reference?

[Br00ksy]

:text-+1:
id love to read about that
Has anyone ran s-04 or 05 at room temp (25 - 30 C)?
I dont have a fridge spare to do a controlled temp ferment

[bluess57]

Any other yeasts that you peeps can recommend? :handgestures-thumbupleft:

Used both Safspirit USW-6 & M-1

Ancedotely US-04 in the beer brewing world, often read about stuck ferments with it.

[dans.brew]

:text-+1:
id love to read about that
Has anyone ran s-04 or 05 at room temp (25 - 30 C)?
I dont have a fridge spare to do a controlled temp ferment

Did a whiskey last year with spent grain from a AG with us- 05 @ 25 degs... dont recall having any problems. Got some nice fruity flavours come through.

[BSC_Kilby]

Generally one yeast will dominate the other, i'm still not sold on the idea of pitching 2 yeasts, unless you have ferment problems...

tend to agree, with the exception of chasing the meaty flavours you can get form yeasts cannibalising.

Having heard of that one, got a link or reference?

I think it may be in a folio I have at work that references worm in tub and autolysis as the drivers of meaty flavours in single malt. I'll find my source and get back to you.

[Sam.]

That would be great mate :handgestures-thumbupleft:

I had a stillman from Mortlach in Scotland tell me they generate meaty flavours by forcing little pukes on their wash stills ;-)

[BSC_Kilby]

That would be great mate :handgestures-thumbupleft:

I had a stillman from Mortlach in Scotland tell me they generate meaty flavours by forcing little pukes on their wash stills ;-)

Not sure where I've put this reference. The reasoning that was discussed was basically that as some of the yeast autolyse, it 'frees up' nutrients and food for the remaining yeast to keep going. The yeast start to get a bit weird feeding on second-hand scraps and start to throw off more esters, some that you may not be able to achieve another way, the meaty flavour potentially being one of them. Another one I'm sure you've heard as well, is the worm in tub condensers being a cause for meaty flavours.

I'd not hear that about Mortlch, but they're definitely producers of the flavour we're talking about.