Re: [Distillers] Yeast Comment
- I agree , turbo yeast is interesting but not for the 2 to 4% gain you may achieve! I like the Lavlvin as well but not for grain worts, it seems to geterate more MEK and a few others, for grain I have a grain yeast I purchased from a supplier that will ferment to 10% very cleanly. Once I used it, I now keep a clean starter and keep reusing it.From: RLB <last2blast@...>
To: "Distillers@yahoogroups.com" <Distillers@yahoogroups.com>
Sent: Wednesday, February 27, 2013 8:47 AM
Subject: Re: [Distillers] Yeast Comment
Try Lavlvin EC-1118, before you swear by a yeast. You can make a turbo like yeast by jacking up DAP and sugar. EC-1118 is tolerant up to 18% abv and it costs a lot less than turbo yeast. You can raise EC-1118 on a stir plate for many generations, but you can't raise turbo yeast. I have gotten 19% abv from baking yeast, which is even cheaper than EC-1118. My point is that you should never settle on one type of yeast for everything you do, or you will be making a big mistake. RobertFrom: edbar44 <edbar44@...>
Sent: Wednesday, February 27, 2013 7:20 AM
Subject: [Distillers] Yeast Comment
I'm just finishing up a 100 liter wash that started at 1.130, using for the first time, Still Spirits POWER and was quite impressed with how quickly it fermented out. It's at .990 now but still bubbling slowly so I'll just let it go until it stop since it's really too cold here to do any distilling anyway. I just wanted to pass this along because this will be my choice of yeast in the future. I've tried most of them because I'm always searching for a high ABV wash that doesn't stick.
- Whisky 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