StillSmart

What yeast are you guys using to get the best results from an all grain mash?

I have bakers yeast, which I find is fine on sugar wash, just wondering if its worth buying some ale yeast, when I pick up the grain.

If I am making the extra effort and going to the extra expense of all grain, then I pay for proper whiskey yeast. This is one option: http://www.home-distilling.com/store/pc ... 63p653.htm

Chuck

chill wrote: This is one option: http://www.home-distilling.com/store/pc ... 63p653.htm
Chuck

Would they post to the UK??? I fancy a shot at that. I've got a number of beer yeasts sitting in the fridge, got me thinking now about trying them just to see what comes from them.
Lets us know which one you use and how it turns out.

They may post to the UK. BrewHaus and Milehi also sell similar yeast. The one I use (from that link) is from Gert Strand in Sweden, you should be able to source it locally.

Chuck

Looking up uncle gargle found this yeast here anyone used it at all??

Safale us-05 is my go to yeast for AG washes. It ferments well in cool temps - I set the fermenter temp to 15oC to try and keep the cap under control.

If I set it in the low 20s with a mostly barley wash, I'll be mopping up.

Thanks for the replies. The grain bill is going to be 60% flaked maize, 25% malted wheat, and 15% malted barley. I picked up the malts today, the maize I already bought from Countrywide. I have some Safale 04, which I believe is Nottingham ale yeast, that's been in the freezer for about two years, could try that.

Having just read this book,
http://www.amazon.co.uk/dp/0747245789/r ... 71_TE_item
which says that all 7 Islay distilleries use one of two,-sometimes both,bakers yeasts,..as all they want is a fast,clean ferment,with the yeast imparting nothing to the brew,I have sourced one of them for my long overdue malt experiment.
Just as soon as the Cachaca experiment goes to bed tomorrow.
And I get back from a work trip South.
I suspect that Allinson's bread yeast would work just as well.
They also use lots of it,and cultured,for (what most of us would consider)a fast ferment-often 3 days.Settling?clearing? No time for that,straight into the wash still.
A way to give flavour I'm sure.
It would appear that amongst all the mystique of malt whiskey making,the type of barley and the yeast are two factors of least importance.
Of course,it may be that the "whisky" yeasts sold,do offer something to a home brewer,using a stronger wash(the average Scotch malt comes from a 7 or 8% wash),or maybe it is simple marketing.
But we cannot mimic a ware house filled with barrels,sitting patiently for years and years.
Dream on.......
Robert.

Easydrinker wrote:But we cannot mimic a ware house filled with barrels,sitting patiently for years and years.

Oh we can! If we can also endure the missus whinging for that long.

Thanks Easydrinker, good information. I've been having a look on the American forum, and it appears that bakers yeast is pretty popular, I think I'll start off with a nice fresh dose of Allisons. The main benefit gained from using the "whiskey" yeast, seems to be the inclusion of glucoamylase, but it seems a high price to pay for the tiny amount of extra alcohol at our level of production.

I believe the added enzymes are to deal with recipes with a high maize content (American whiskey, bourbon) if you are doing a mostly malt wash there is no need to add any enzymes as there is plenty in malted grain, especially barley. So just just an ale yeast.

If doing a bourbon, I personally prefer to add the enzymes separately as I like to reuse the yeast from one was to the next. If using a combo pack like that then the enzymes would be used up after the first generation.

The scotch guys pitch fresh yeast each wash to stop lacto build up, but I think the souring is really nice in a bourbon.

Capt-Cudellez wrote:I believe the added enzymes are to deal with recipes with a high maize content (American whiskey, bourbon) if you are doing a mostly malt wash there is no need to add any enzymes as there is plenty in malted grain, especially barley. So just just an ale yeast.

If doing a bourbon, I personally prefer to add the enzymes separately as I like to reuse the yeast from one was to the next. If using a combo pack like that then the enzymes would be used up after the first generation.

The scotch guys pitch fresh yeast each wash to stop lacto build up, but I think the souring is really nice in a bourbon.

My mash will contain 40% malted grain, so plenty of enzyme to cope with the flaked maize conversion. I thought the glucoamylase is for converting the small amount of "long string" sugars, that would normally be unfermentable. Alpha & beta amylase are different. All very interesting stuff, thanks for the feedback.

Jolly John wrote: Alpha & beta amylase are different. All very interesting stuff, thanks for the feedback.

Whoops that what I get for half reading something. If its just the gluco then I agree with you that I cant see there being "much" of an improvement.

I use the alpha during the cook (the one I have is only really active at +85oC) and add the gluco to the cooled mash.