So... bakers yeast

Discuss fermentation, different types of wash, etc
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Curmudgeon
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Re: So... bakers yeast

Post by Curmudgeon » Thu Aug 01, 2019 11:53 pm

I'm sure that should be chocolate teapot?
Slowly slowly, catchy funky

Don't stress the yeast

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Mash
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Re: So... bakers yeast

Post by Mash » Fri Aug 02, 2019 7:23 am

As useful as an ashtray on a motorbike!
To Gin-finity and beyond !

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Klunk
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Re: So... bakers yeast

Post by Klunk » Tue Aug 13, 2019 9:55 pm

Sorry guys been working double shifts before I depart for holidays. Did the bicarb work?..mmmm well a little. A couple of days later it was dead on 1000 and I decided to transfer to the still for an overnight clear and ran it the next evening. The output was a reasonable 2.8ltr @ 92% from a 23 ltr wash and it was as neutral as Switzerland. So what was verdict? If you are not in a particular hurry it's fine but 3 weeks for a ferment is just not on for me. My guess and looking at the trub I reckon I'll try with a little more yeast from the start as there is very very little left at the end.

But hey! that's why we do this isn't it?, well apart from cheap booze, we all like to practice and try and learn a bit :)

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Easydrinker
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Re: So... bakers yeast

Post by Easydrinker » Wed Aug 14, 2019 1:49 am

I use lot's of yeast.
I try to cut back, but am resigned to being a yeastaholic.
Bakers yeast is so cheap that I throw a lot in a wash and let the NSA use my location as a training hot spot, I am a simple soul, but have figured out that the more yeast that I pitch - the quicker that it ferments, other conditions being right.

Robert.
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Mash
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Re: So... bakers yeast

Post by Mash » Wed Aug 14, 2019 6:57 am

Thats interesting. You are suggesting there is a link between trub and the amount of yeast used.
I am sure there is but you would need a laboratory to work it out. The amount of trub or lees don't have a 1:1 relationship with yeast pitched.
To Gin-finity and beyond !

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Curmudgeon
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Re: So... bakers yeast

Post by Curmudgeon » Wed Aug 14, 2019 10:26 am

I was under the impression that the yeasties breed so fast that there is little benefit in using a lot, compared to a little?
Slowly slowly, catchy funky

Don't stress the yeast

Swedish Pride
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Re: So... bakers yeast

Post by Swedish Pride » Wed Aug 14, 2019 1:50 pm

Curmudgeon wrote:
Wed Aug 14, 2019 10:26 am
I was under the impression that the yeasties breed so fast that there is little benefit in using a lot, compared to a little?
nah, bigger pitch means they kick off quicker and harder, and of course since the initial pitch had loads of yeast when they multiply they get to be even more even quicker, so the ferment is done quicker too.
For those who worry about infection bigger pitch helps

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Pinky
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Re: So... bakers yeast

Post by Pinky » Wed Aug 14, 2019 5:29 pm

quicker into fermentation does prevent infection.

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gaza the instructor
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Re: So... bakers yeast

Post by gaza the instructor » Wed Aug 14, 2019 11:02 pm

I use half a pot of Allinsons per 25ltr .
Sprinkle in , soak for 15mins then stir.
Action within 10 mins. :D
Mirror-signal-manoeuvre.

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Easydrinker
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Re: So... bakers yeast

Post by Easydrinker » Wed Aug 14, 2019 11:05 pm

Swedish Pride wrote:
Wed Aug 14, 2019 1:50 pm
nah, bigger pitch means they kick off quicker and harder, and of course since the initial pitch had loads of yeast when they multiply they get to be even more even quicker, so the ferment is done quicker too.
For those who worry about infection bigger pitch helps
[/quote]

What he said.

Well at least someone here seems to agree with my logic. :)

To bang my old drum of trying to copy Malt distilleries, 96 hours is a slow ferment, I am still a day, or sometimes three over that, but suspect that fermenter volume comes into play here?
X to the power of something..?

by Mash » Wed Aug 14, 2019 6:57 am
Thats interesting. You are suggesting there is a link between trub and the amount of yeast used.
I am sure there is but you would need a laboratory to work it out. The amount of trub or lees don't have a 1:1 relationship with yeast pitched.


I am not suggesting that at all.
You said it yourself, the relationship between yeast pitched and trub is not linear.
It does not compute Captain, it is in the realms of the fermenting Gods. :lol:

Robert.
There is no ONE way.
"Everyone's happy. Everyone's smiling. No-One here is sad anymore" :D

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