StillSmart

Re: Why so much yeast?

2016-04-17T06:41:54+00:00

I agree with both statements.

Re limits I am using the engineering maxim of "up to shear and back a flat"

Statistics: Posted by Mash — Sun Apr 17, 2016 6:41 am

Re: Why so much yeast?

2016-04-17T03:04:27+00:00

There has to be an upper limit on this, and I am content with my current practice.
But by all means go and play and report back; a bit of bonkers makes the world go around.
Well, I tell myself something similar most days.

Robert.

Statistics: Posted by Easydrinker — Sun Apr 17, 2016 3:04 am

Re: Why so much yeast?

2016-04-16T17:51:57+00:00

Credit to ya fella. Spot on Robert.

The 25l 5kg kale with 100g is damn near finished... I only put it together Tuesday.

I am going to have some words with a tutor I spent ages in a lab with..... He had some explaining to do.

I am going to try 200g next... Jus 'cos I can!
There has to be a limit surely. Might double the kale tooo...

Statistics: Posted by Mash — Sat Apr 16, 2016 5:51 pm

Re: Why so much yeast?

2016-04-08T23:10:37+00:00

I have posted this elsewhere on the forum but in my opinion it is worth a re-post.

I try to follow big distillery practice where it fits with my own ideas.
20 miles,ish from my home address is a ferking great factory growing yeasties for Scotch production.
If memory serves right, these distilleries use 2%
ish yeast by weight to Barley in the mash.
I follow this in my whisky mashes.
I now do the same by volume in my neutrals, does need a few sums!
Just looking for the fastest ferment possible.
IMHO a fast ferment, of anything, is good.
A slow one is bad.
And strip that bad boy as soon as you can, if a flavoured wash, not waiting for clear wash, if a neutral then let it settle before racking, twice, to the boiler.

That is my way
And sometimes I may be wrong, in other peoples opinions, but I will nail my colours to the mast and take it on the chin

Robert.

Statistics: Posted by Easydrinker — Fri Apr 08, 2016 11:10 pm

Re: Why so much yeast?

2016-04-08T08:57:23+00:00

I wasn't planning to - I have mitigated all other changes. Water source and stable temp.

Already run 2.
The PH batch. NO gain. No flavour difference.
Temp batch - 27c - obviously quicker but also drier (the hydrometer nearly disappeared) which was a surprise and the yield will be better.

Statistics: Posted by Mash — Fri Apr 08, 2016 8:57 am

Re: Why so much yeast?

2016-04-08T07:27:38+00:00

How many batches are you going to do? Are you running them side by side?

Statistics: Posted by Benoit — Fri Apr 08, 2016 7:27 am

Re: Why so much yeast?

2016-04-08T05:58:52+00:00

I have done a large batch of kale nutrient and frozen it to remove any variation.

With it a have run a serious of controlled washes.

Next up I will see if massive pitch rate makes a difference.

5 kilo / 25 litre... 100 Grams yeast. Or should I try more?

Statistics: Posted by Mash — Fri Apr 08, 2016 5:58 am

Re: Why so much yeast?

2016-04-06T12:08:42+00:00

Actually a quick check on the yeast websites reveals a few answers.

Pitch rate is variable dependent on:

Fermentation Temperature
Initial S.G.
Intended Flavour Profile
and a few other factors also.

If the yeast is self harvested, then double the pitch rates that you would use with new yeast.

There are some fairly elaborate pitch rate calculators on-line.

Statistics: Posted by Myles — Wed Apr 06, 2016 12:08 pm

Re: Why so much yeast?

2016-04-06T10:15:37+00:00

Probably just impatience, we want to reduce the lag time and get those yeasties stuck into their task of making alcohol for us.

It probably also helps to compensate for the lack of nutrients we often tend to give them. Without lentils, kale, Tron or a good dollop of DAP there's nothing in a sugar wash to excite them.

Statistics: Posted by GrunthosTheFlatulent — Wed Apr 06, 2016 10:15 am

Why so much yeast?

2016-04-06T09:56:09+00:00

This is a subject that has puzzled me for a while. I do not see the difference in yeast fermentation terms between wine and beer and wash.

The Lallemand recommendation is 25g in 100 litres. (500g/20HL according to the packet)

For beer , Nottingham, Danstar, Safeale etc are all about the 10/11 g figure for 23/25 litres

Wine Gervin, Youngs is 5g per sachet per gallon (and commonly 2 packs in 25l) - And wine is certainly the same alcoholic strength.

Yet we seem to see many recipes on many distilling forums stating 50 even 100g in 25l. At least double you could say as much as 10x the doseage. When I did lab work at college on yeast pitching was never the issue - it was good hydration followed by active cell count.

I do understand there are 'correct' pitching volumes and in the past I have played with these in extreme. 10g in 300l and yes it was fine, but suffered a 1-2 day lag and a curious smell. The end product was fine.

So the question is why? Does Anyone know what the benefit to using all this extra yeast is?

Statistics: Posted by Mash — Wed Apr 06, 2016 9:56 am