Lag phase in the ferment and the a little air/O2 ??? Probably what happened...RLB wrote:Just when you think you have yeast andMessage 1 of 32 , Feb 28View SourceLag phase in the ferment and the a little air/O2 ???Probably what happened...
RLB <last2blast@...> wrote:
Just when you think you have yeast and fermentation figured out; you don't. I did a 5 gal sugar wash with an airlock, and the air lock had not moved in 4 days. My wash was transferred to 5 - 1 gal jugs to make distilling easier, and the next day those jugs looked like balloons. Some how the transfer re-activated the yeast and it's fermenting up a storm (bubbles are visible through the plastic.)Robert
Whisky yeast I gather contains glucoamylase which helps to finish off the starch conversion more completely. It is also used to make dry beers. walMessage 32 of 32 , Mar 4View SourceWhisky yeast I gather contains glucoamylase which helps to finish off the starch conversion more completely. It is also used to make "dry" beers.
--- In Distillers@yahoogroups.com, Robert Lemmen <robertle@...> wrote:
> hi henry,
> On Fri, Mar 01, 2013 at 02:24:03PM -0800, henry sangret wrote:
> > I use this yeast Prestige Whisky Yeast with AG from Brewhaus. Of course with a starter I am required to use a enzyme cocktail for starch reduction. Another alternative is to buy 10 packs and get a discount.
> great that you bring this up! this is something I don't understand at
> all: why would it be any good to have AG in your yeast? shouldn't the
> starch be converted by your malt before you pitch the yeast? what's the
> thanks robert
> Robert Lemmen http://www.semistable.com