Yeast Smell During Fermentation

[holden4th]

I'm just brewing my second wash for the Airstill using the standard products provided plus what I would normally put in. This is Dextrose, filtered water, 'Still Spirits' turbo yeast and yeast nutrient, liquid carbon. All brewed at about 20 to 28 degrees.

The last batch I brewed with the same ingredients (except the water was not filtered) had a very yeasty smell throughout the fermentation cycle but came out well. This wash has a slight smell of banana (which I'm used to from brewing beer and try to avoid). The smell is slight - is this an issue?

[RC Al]

Please read the newbies section

Pretty much no one here uses turbo

I dont often say read the newby section, not trying to be smart, but please do :handgestures-thumbupleft:

[Wellsy]

I have not used the products mate so can’t help with any advice sorry

[bluc]

Banana wont hurt anything..some chase it..are you doing cuts?

[holden4th]

The wash ended up with the typical yeasty smell. I'm too early into this hobby to go too heavily into experimentation but will tackle that soon. My goal is to create a whisky that tastes like Lagavulin. Batch #2 is clearing at the moment.

[The Stig]

Banana wont hurt anything..some chase it..are you doing cuts?

Air still and cuts ? Would need to be collecting in 20ml shot glass’s :laughing-rolling:

[bluc]

The wash ended up with the typical yeasty smell. I'm too early into this hobby to go too heavily into experimentation but will tackle that soon. My goal is to create a whisky that tastes like Lagavulin. Batch #2 is clearing at the moment.

Cuts are not experimentation they are a nessacity. If your not doing cuts i wouldnt drink it will give you wicked hangovers.

Yea they are small. I would be stripping then using low wines if forced to use it..