Wellsy wrote:Thanks Dancing
I think I will end up trying to get a 50 litre keg and take the top off it and use it as a mashing barrel on a gas ring.
I am guessing if I mash in a 50 litre keg I can add water to it and brew it in a 200 litre barrel.
Or have you found it it best just to pitch yeast into mash without adding water. Do you use the bakers yeast when doing all grain or have you found better luck with specialised yeast.
I am hoping to do some experiments between sugar and grain, grain and angel yeast, and all grain. If the results are not that different I will then be able to decide if the results are worth the effort
Sorry Wellsy, I missed your question. Been busy.
My ferments end up being 70 L of liquid. I Ferment on grain. I have had good luck with bakers yeast. I have also pitched a mixture of yeast. Bakers and Angel 75/25%. Also have done a Bakers and DADY 50/50% mix.
I don’t use any added sugar. I ferment on grain for two reasons. It is way easier to strain after fermentation. Enzymes will continue to convert carbohydrates to sugar during ferment giving a higher yield that what a OG reading would lead me to expect.
The mixture of yeast seems to give good results when the ABV gets high due to continued enzyme action during ferment. My thinking is that different yeast are happier in different environments. The environment changes so why not try to take advantage of that. I have no solid evidence to support the idea but it seems to work.
I’m new to distilling and really enjoy experimenting.