39457Re: strong yeast odor after fermentation
- Oct 13, 2010Myrrdin,
Whatever yeast you use, you need to make sure it gets proper nutrition.
That's always important, but never so much so as with a sugar wash,
which basically has zero nutrients. Turbo "yeast" is actually a mixture
of some Frankenstein yeast strain and high-powered nutrients, so the
nutrient issues shouldn't, in theory, be important.
The MUM wash is good, in part, because the yeast is so happily well-fed.
While I've not tried it yet, Waldo's JEM wash combines the great
nutrition of the MUM wash with the frenetic activity of the energy
drink, and should be a roaring success, replacing turbos handily. My
neutral carboys are almost empty, so it'll be time for another
potstilled sugar was set again and I want to try the JEM wash.
Oh, yeah. I never clear my MUM wash, and it tastes great. A strip run, a
spirit run with bicarb, and it's sweet and clean.
Zymurgy Bob, a simple potstiller
--- In email@example.com, "Myrrdin69" <rblindner@...>
>and they all smell like bread when starting the run and getting close to
> Hi Zymurgy,
> thanks for your response. I think EC-1118 is the next i will try.
> This time i prepared 3 batches with the before mentioned Black Label
foreshots. It is somewhat funny that someone else mentione in the house
the smell of fresh baked bread as soon as my setup was at temp to start
> Even during collection the different collection containers held thesmell -some stronger then others, until I decided to pour everything
together and wait with separation for the reflux run.
>process since the wash is not clearing at the end and shows a rather
> I am more worried that this starts already during the fermentation
dense light yellow/brown color (reason for racking).
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