StillSmart

Re: Fresh bakers yeast

2017-08-16T23:04:31+00:00

An ideal starting point for a wash is a PH around 5.4.
As the wash ferments out the Ph will drop, and yeast activity slow down.
On day 3 my washes are normally below Ph 4.
I then add a few TEASPOONS of Sodium Bicarbonate, which speeds up yeast activity, by raising Ph to around Ph 5, and allow them to finish a few days later, below Ph4.

Not all yeasties are created equal.
This suits me, my Allinsons yeasties and their constantly heated wash at 28-30°C.
HTH

Robert.

Statistics: Posted by Easydrinker — Wed Aug 16, 2017 11:04 pm

Re: Fresh bakers yeast

2017-08-16T07:24:06+00:00

Talking about yeasts, but a bit off topic. What is or should be normal ph of mash? How does it change during fermentation and how it is affecting yeasts, fermentation process it self? Thx for answers

Statistics: Posted by Leatherman — Wed Aug 16, 2017 7:24 am

Re: Fresh bakers yeast

2017-08-16T06:19:59+00:00

Him him him him

Statistics: Posted by Mash — Wed Aug 16, 2017 6:19 am

Re: Fresh bakers yeast

2017-08-16T00:06:28+00:00

That is what you always say, I have my eyes on you

Robert.

Statistics: Posted by Easydrinker — Wed Aug 16, 2017 12:06 am

Re: Fresh bakers yeast

2017-08-15T22:48:44+00:00

Yes boss, sorry boss, the big boys started it,
then they ran away

Statistics: Posted by gaza the instructor — Tue Aug 15, 2017 10:48 pm

Re: Fresh bakers yeast

2017-08-15T22:16:34+00:00

Play nicely boys, or I will be banging heads together.

Robert.

Statistics: Posted by Easydrinker — Tue Aug 15, 2017 10:16 pm

Re: Fresh bakers yeast

2017-08-15T13:07:12+00:00

ooooh!! look at him gettin out his pram a PP
all loud and shoutie

Statistics: Posted by gaza the instructor — Tue Aug 15, 2017 1:07 pm

Re: Fresh bakers yeast

2017-08-15T05:55:57+00:00

Alright.

DON'T YELL.

More then a whisper was all I needed.

Statistics: Posted by packapoo — Tue Aug 15, 2017 5:55 am

Re: Fresh bakers yeast

2017-08-15T05:50:16+00:00

"SACCHAROMYCES CEREVISIAE"

Statistics: Posted by Mash — Tue Aug 15, 2017 5:50 am

Re: Fresh bakers yeast

2017-08-15T03:50:02+00:00

I can't hear youuuu.....

Statistics: Posted by packapoo — Tue Aug 15, 2017 3:50 am

Re: Fresh bakers yeast

2017-08-14T05:42:46+00:00

"saccharomyces cerevisiae"

Statistics: Posted by Mash — Mon Aug 14, 2017 5:42 am

Re: Fresh bakers yeast

2017-08-14T00:25:01+00:00

Actually, I bet he can.
Mash is a well cultured geezer, If you will excuse the pun!

Robert.

Statistics: Posted by Easydrinker — Mon Aug 14, 2017 12:25 am

Re: Fresh bakers yeast

2017-08-13T21:16:34+00:00

Bet ya can't pronounce it Mash.

Statistics: Posted by gaza the instructor — Sun Aug 13, 2017 9:16 pm

Re: Fresh bakers yeast

2017-08-13T16:46:59+00:00

Nope. A different strain of saccharomyces cerevisiae. Cultured for its high alcohol tolerance.

Statistics: Posted by Mash — Sun Aug 13, 2017 4:46 pm

Re: Fresh bakers yeast

2017-08-13T14:24:06+00:00

Ok no difference then it seems. I'm probably going to use the fermipan for bulk purchase.
As regards 'turbo' yeast ....I've no intention of trying that having heard negatives about it (not to mention the price) but it got me thinking what is it???
As best as can determine its bakers(brewers) yeast with an added nutrient and D.a.p. Anyone got any further info about its constitution?

Statistics: Posted by H12rpo — Sun Aug 13, 2017 2:24 pm