Re: [Distillers] Re: Yeast Comment
- I am an engineer by education and trade and have performed a design of experimnents of sorts uaing a control mash and different yeasts. Now a barley mash is slightly different in that you dont ferment on the grain, that seems to be the big difference.From: RLB <last2blast@...>
To: "Distillers@yahoogroups.com" <Distillers@yahoogroups.com>
Sent: Wednesday, February 27, 2013 11:28 AM
Subject: Re: [Distillers] Re: Yeast Comment
I have had good results with EC-1118, so the only way to determine why you have bad luck would require hundred questions. RobertFrom: Ed Barcik <edbar44@...>
Sent: Wednesday, February 27, 2013 11:08 AM
Subject: [Distillers] Re: Yeast Comment
Never had any luck with that EC-1118, stuck and slow ferments, I’ve been doing this long enough that I’ve tried many different types and this one will probably be my favorite unless the product comes out crappy.
- 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