Fresh bakers yeast

[gaza the instructor]

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

[Easydrinker]

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


Robert.

[Mash]

Him him him him

[Leatherman]

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

[Easydrinker]

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.