StillSmart

gaza the instructor wrote:I think temp could be the key to how long.
Bread yeast is used at higher temps than
brewers, so up temp to 30c.

I can't disagree with that.

Robert.

Good shout Gaza

Thats one of the great advantages of using bread
yeast. It may not like the cold(under 20c) but
loves warm (over 25c ). I think that makes a big
difference in fermentation times.

Most yeast strains will tolerate upto 30c. It's not only us stillers who are trying to catch on train. Many red wines ferments in Mediterranean countries hit 30c. Cooling only kicks in at 28c.

Brown beer tries to get esters produced by the yeast into the flavour profile by fermenting at 20c.

Lager and white wine cooler still.

Yes Mash tolerate not die,off flavours at high
temps. Does that mean these yeasts are stressed.
No off flavours with the bread yeast in the
Kale washes. I have had bananary flavours in a
Lager I brewed 2 or 3 years ago and that was
22-24c.

Captain, these creatures appear to be trying to communicate, but it seems that their use of the English language is limited.
Spock out.

"To Boldly Go Where No Language Has Gone Before..."

gaza the instructor wrote:Yes Mash tolerate not die,off flavours at high
temps. Does that mean these yeasts are stressed.
No off flavours with the bread yeast in the
Kale washes. I have had bananary flavours in a
Lager I brewed 2 or 3 years ago and that was
22-24c.

I think we are agreeing with each other. Different strains do different things at differing temps.

I find it's surprising that most people shy away from fermenting away from 20c ish. Missing both extremes both cooler at 10 ish and hotter at 30 ish.

Is curly kale just the same as kale ?
thats what i have just used from tesco in 200 gram bags ?

That's the one.

"You cannae change the laws of physics, laws of physics.....
It's worse than that, he's dead Jim, dead jim......
There's Clingons on the Starboard bow, Starboard bow...." et al.

Normal service will be resumed once I have accertained what normal actually is.

Not talking making beer, wine or mead here, just a wash to still.....
Find yourself a yeast that works for you and your favoured ingredients.
Settle down, read a book, watch TV, whatever..
There is nothing beats repeatability.
Until boredom sets in.
But if it ain't broke, don't try and fix it.

Robert.

Mash wrote:That's the one.

Cheers mash

one think thats really surprised me about the current kale wash (my first)
not one tiny bit of the said farty smell,i lifted the lid its fizzing away and all i can really smell is yeast ,i guess this is because its just got the half litre ish of simmered kale juice and no solids am i right ?

I think so mate. I am hooked it works
FFFFkin Fantastic !!!!

Some folk notice the smell of boiled Brassica, and some don't.
It is a transient thing.

Robert.