StillSmart

With the unusual High Temperatures in the UK today i am finding it impossible to keep the Sugar Wash temperature below 27c/28c,I'm using "Smart Spirit Turbo Yeast",am i going to have any problems with the finished Wash ?.Or may it kill off the Yeast ?.Thank you,and i hope that you can give me some advice

Some here may argue the case for a fridge /chiller to keep the wash cool.
I would not.
Turbo Yeasts will increase the temps. of the washes during the peaks of their activity, as can any other yeasty wash.
Since I came back to home 'stilling, I try to read all.
I often disagree with all.
I certainly don't fret about ferment temps.
But then I do not claim to know all.
Much of this distilling stuff is down to personal experience.
The longer that you do it,the easier you will feel with it.
Can I advice a little chillaxing?
Oh, and a belated welcome, stick around and join in,we are quite friendly

Robert

Welcome aboard.
What temp it is hitting?

Much over 32c isn't good.
Ice packs work. Moving the fermenter somewhere cooler? Swamp cooler (wet rag & a fan) works.

Look at checking the temp rise, try not to shock chill the ferment back to normal. Yeasties are sensitive souls

This weather will only last a couple of days
then thunder etc...
Your wash will be ok just keep it ventilated
and out of sunlight.

I would rather know temps before giving someone that sort of guarantee.

Much over 32c will see problems. We are just used to colder climes in the UK. Our continental cousins have cool jacketed fermenters. I have plunged ice into fermenters before to keep temps down. That said 25l volume is much easier to manage.

I guess the bright side to this pickle is that turbo was used - so, was it heat over-stress or.....?

As with my own recent ferment excitement, the truth may never be known.
And I have reached a conclussion that I do not expect many to agree with.
F*ck with not stressing yeast. Make the feckers work, and hard!
I am making spirit, not pussy wine or beer.
Those yeasties simply have one job to do, sugars to ethanol.
Then die,as quick as you wish. :-
Is that difficult?

Robert.

@127frey: You are probably in a panic over nothing. I have not run my equipment for a couple of months because it is just was too hot and my water pressure is way down.

However, a wash spiking over 30C is not a problem. I use frozen 1.5L of bottled water to bring temp down if it climbs above 30C. Sometimes I will need 3 at a time in 90L of wash.

Otherwise, throw away the turbo and just get on with it.

@0127frey: mate, there are plenty of yeasts out there that have serious problems (or simply die) at such temperatures however, to my recall, turbo yeasts have an exceptionally high heat tolerance so I doubt that you would find a problem with this ferment.
So, having said that, expect the ferment to last a few days before ending.....
and if you can, perhaps check the FG of the wash as it may provide you with an idea of whether the 'conversion' has been successful.

If it looks to stay 'hot' in your part of the world beyond this ferment, you might also consider using a bakers yeast to ensure no high temp issues (only recommended for neutral though).

Without trying to pick a fight with Frank, I disagree.
I now use only bakers yeast with my all malt whisky washes, to good effect.

Robert.

No probs with anyones opinion mate, yours included.
My 'exclusivity comment' is based on repeated findings that subtle nuances of finished spirit (in my world, 'scotch') seem to exist when using various yeasts for set mash/sparge malted grainbill options ....I truly found best results to not include bakers yeast.
Whereas when running a typically-high ABV% neutral, it no matter
(I hope this makes sense)