Re: Yeast Comment
- For the primary fermentation, I don't use the traditional air lock. I put, on top, a drilled rubber stopper with a length of clear tubing through the hole. The other end goes into a coffee can filled 1/2 way with water. The tube goes under the water level. I keep shaking or swirling the fermentation jar, each day, until bubbles quit coming up and there's no immediate foaming. My fermentation container is only 2/3rds filled originally, so there's enough oxygen right inside. I also pour the cooled liquid in there in a thin stream to further oxygenate the liquid. Then, I let the lees settle to the bottom. With the tube under water, no vinegar yeasts can ruin your mash. As for yeast, I always make a yeast starter in a liter flask, with an airlock on that a good 2-3 days in advance.
- 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