StillSmart

Re: Yeast Experiment

2016-06-19T23:06:46+00:00

gaza the instructor wrote:
Well striped all three.
wash 1 5.2 ltrs
wash 2 5.3 ltrs
wash3 (bakers)5.2ltrs
all shut off at 30%
so have 15.7 lts at 52%
All washes have a light golden colour
All washes smell sweet and lovely.

Grand conclusion.
Will use bakers in future much cheaper
end result no different.
Just takes 2or3 days longer.
For approx £8 I will wait!!!

Nice one!
It is good to see a result, and an economical conclusion.

Robert.

Statistics: Posted by Easydrinker — Sun Jun 19, 2016 11:06 pm

Re: Yeast Experiment

2016-06-19T18:01:23+00:00

Well striped all three.
wash 1 5.2 ltrs
wash 2 5.3 ltrs
wash3 (bakers)5.2ltrs
all shut off at 30%
so have 15.7 lts at 52%
All washes have a light golden colour
All washes smell sweet and lovely.

Grand conclusion.
Will use bakers in future much cheaper
end result no different.
Just takes 2or3 days longer.
For approx £8 I will wait!!!

Statistics: Posted by gaza the instructor — Sun Jun 19, 2016 6:01 pm

Re: Yeast Experiment

2016-06-19T14:17:21+00:00

In the context of sugar washes, epsom salt is used as a magnesium source because there tends to be a magnesium defficiency in the wash. Yeast needs magnesium to build new yeast cells.

However, if you are incorporating the magnesium requirements, from other nutrient sources, then you don't need it.

Statistics: Posted by Myles — Sun Jun 19, 2016 2:17 pm

Re: Yeast Experiment

2016-06-19T12:42:37+00:00

Is the pH ok Gaza? Might be worth a check? Black treacle or molasses washes have a degree of unfermentables that can skew the hydrometer & stop it getting into the .99ish range but if it's the same as the others then go for it, I don't remember your opening gravity being anything frightening it certainly sounds done

Statistics: Posted by Benoit — Sun Jun 19, 2016 12:42 pm

Re: Yeast Experiment

2016-06-19T11:29:59+00:00

Bakers at 1002. strip today spirit this eve.

Statistics: Posted by gaza the instructor — Sun Jun 19, 2016 11:29 am

Re: Yeast Experiment

2016-06-17T16:59:32+00:00

Day 8 bakers is still will leave another day
and check gravity. Hope to be near 1000.

Statistics: Posted by gaza the instructor — Fri Jun 17, 2016 4:59 pm

Re: Yeast Experiment

2016-06-16T18:38:20+00:00

Day 7 bakers still bubbling every 10 secs

Statistics: Posted by gaza the instructor — Thu Jun 16, 2016 6:38 pm

Re: Yeast Experiment

2016-06-15T23:22:14+00:00

Nothing wrong with my water.
Simple optimisation is all.

Robert.

Statistics: Posted by Easydrinker — Wed Jun 15, 2016 11:22 pm

Re: Yeast Experiment

2016-06-15T19:47:46+00:00

Day 6 bins 1&2 (rum yeast) down to
1000 and 1002 no activity bin 3 (bakers)
still 1010 bubbling once a min.
racking other 2 will run fri & sat.
Yield on 1&2 about 12% happy with that.
Mash the smell is yummm!!!
I love rum

Statistics: Posted by gaza the instructor — Wed Jun 15, 2016 7:47 pm

Re: Yeast Experiment

2016-06-14T12:24:15+00:00

Different folks. Different strokes. Different water.

I think I'm very lucky with my water.

Statistics: Posted by Mash — Tue Jun 14, 2016 12:24 pm

Re: Yeast Experiment

2016-06-13T23:11:46+00:00

Mash wrote:
Epsom salts are magnesium which is generally used to assist with lowering PH. But also a trace element for yeast...but that shouldn't be lacking in your wash.

I did a bit of research & experimentation with ph and have decided (for me) it ain't broke so I don't need to fix it until it is broke

I routinely add a teaspoon of Magnesium Sulphate (Epsom Salts) to my neutral brews, along with a teaspoon of DAP, even when adding minced raisins as a food source to complement the lentils or split peas.
All are cheap as chips.

I do not have an issue with starting Ph, but for the next 3 days throw in two teaspoons of Bicarbonate of Soda.
Day 5 or 6 it has stopped fermenting and it is racked off.
Depending upon available time it is then racked into the still for a strip,anywhere from day 7.

Robert.

Statistics: Posted by Easydrinker — Mon Jun 13, 2016 11:11 pm

Re: Yeast Experiment

2016-06-13T09:34:12+00:00

Day 4 fermentation on rum yeast slowed
but bakers still active, will leave for another
day and check gravities.

Statistics: Posted by gaza the instructor — Mon Jun 13, 2016 9:34 am

Re: Yeast Experiment

2016-06-12T19:43:20+00:00

Great for bitter none better than
London water

Statistics: Posted by gaza the instructor — Sun Jun 12, 2016 7:43 pm

Re: Yeast Experiment

2016-06-12T11:40:15+00:00

Might have to give it a go. In between a few beer runs.

Same here my water is hard as proverbial nails

Statistics: Posted by Mash — Sun Jun 12, 2016 11:40 am

Re: Yeast Experiment

2016-06-12T11:16:06+00:00

I read somewhere that if your kettle
furrs up PH should not be a problem.
We have hard water here, kettle is descaled
once a month at least.
Have done this one before it does make a
very tasty rum Mash.

Statistics: Posted by gaza the instructor — Sun Jun 12, 2016 11:16 am