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pitching temp contributes to the frothing up of the wheat germ.

I usually get impatient and add yeast at 32*C, this creates a fast start and creates a huge foam cap, usually leaving the fermenter

I have since then added yeast at 25-27*C and this has controlled the foam cap. normally up to 100mm

I have recently tried out 100g of yeast instead of my 200g,

It took a whole week longer to ferment, but otherwise no major taste difference. most of the flavour of this recipe comes from the wheat germ.

Very Interesting, thank you for that fruity insight,
I will continue this experiment with yeast quantities and post results.

That fermex looks like the same stuff im using, although I don't know what brand I have as the bread makers at the market get it out for me. I have not tried the dry bread yeast as the fresh stuff is half the price of dry yeast, if I wasn't worried about price I would just go out and get the yeasts ...

I have been using fresh yeast from my local supermarket bakery, it comes in a brick but crumbles up very easily. when I use it for a 20-25L wash, I simply put it into a stainless bowl and add about 50ml of wash to it, mix it up till it is a consistent slurry. Sometimes I will cover the bowl with gla...

Update on what I have done with this recipe I have done this wash twice now in 50L barrels The first time worked a charm, 25 - 30L of headspace above my 24L wheat germ wash, foamed up about 150ml above the level of wash then receded to form a cap. this one only took 3-4 days to finish fermenting, so...

Yes from New Zealand, south island, its winter at the moment, could have been possible that start temp of the wash could be to high, guessing I pitched yeast at around 32 - 33 *C, did not kill the yeast but makes a very aggressive start to fermentation. I will make sure the temp is 30 or under next ...

This is my 3rd time running this recipe, very good results, fast ferment, finishes just over a week and has made a very fine clean spirit. I just have one problem with it over the first day it is so active it foams up and spills out the barrel, I learnt with the first one to just drape a tea towel o...

I have let the wash settle for a couple in the fridge now.
I can see settlement in the bottom of the barrel, however the wash still looks pink, will it go clear befour I run it? I dont want it to burn on the element

Awesome, ill rack it off today into second fermenter, then put it in a fridge till it gets nice and clear
Clean in, clean out, as wino says
I will also keep you posted with how my runs through the still go
Thanks for all the advice ppl, I am really enjoying this hobby

1/8/12 Ferment had stuck at sg of .995, I tried pitching some more yeast yesterday. To start of it looked promising, half hour after it formed a cap which has been a first 12 hours since cap has formed and the sg has not changed. Will the sg be affected by how much tomato paste I used? Will the cap ...

Here goes the latest update Temps are still sitting around 26 - 28*C The sg is at 1.005 today. still a bubble every now and then, bout every 30 - 60 seconds this speed of this wash has slowed right down now. i am hoping it has not stuck i am going to wait till the sg drops more befour settling it in...

19/07/2012-

The temp is sitting at 28*C

SG is down to 1.05

I'm guessing its going to take a few more days to finnish bubbling and then a few more in in the fridge to settle.

ill keep you posted

OK, i have the temps up and it has accelerated the wash quite dramatically. The smell is pleasent and i could almost drink it straight from the fermenter. i am very happy with the results. never to use the turbo yeast again starting off with a cleaner smelling, nicer tasting wash i can't wait to put...

with choosing a thermometer, what is used to seal up the gap, teflon tape maybe? the last thing i want is leaks, just wondering how many ways you have attach thermometers to your stills. i like the idea of a dial thermometer because i have seen some with a sleeve with a 1/4"bsp thread for it to...

Thanks for the warning about ammonia. something to be aware of.
I am sure i will be able to raise the temps up a bit, get it a bit closer to the 25*C mark.

latest update, day 6 since started birdwatchers adjusted to 21L Temp is 20*C SG is at 1.067 ph is at 4.6 still bubbling away, SG is slowly dropping each day. Going slow but steady, i'm guessing it will take another week to finish fermenting. i did not start with much yeast (10g), wondering if i need...

Just another update of the run 3 and half days in, Ph is sitting at 4.8 Temps have been a steady 20-25*C SG is 1.07 so still heaps of sugar for the yeast to eat Smells like a wine all ready. airlock has been letting out a bubble every 15 seconds Only time will tell how long this will take to finnish...

i have just dug out my ph tester, ph is reading 4.4
the SG is at 1.074
sugar is getting eaten, yus!
i will however put a teaspoon of soda in to raise ph a tiny bit
Happy brewing everyone

thanks for the advice, i will have to check the ph. it needs to be between 4.5 and 5.5 if i am not mistaken. it has been bubbling every 15 seconds with my "S" airlock. i am about to check the SG and PH, Ill let you know how it goes with another update. Thanks for the advice rad. baking sod...

i mixed up my first bird watchers recipe a couple days ago now, 750mls of tom paste Juice of a lemon 4.5kg sugar toped up to 21L total volume of spring water All of this well mixed and aerated, and an sg of 1.08 I had the temp at 25*C and sprinkled the yeast onto the top after 12 hours there was a b...

Hello, i am after a dial thermometer to put on my column, can anyone suggest where i can get one?

What a weekend, just did a couple stripping runs, and one reflux run. ended up with 12.5L at 44% from the stripping runs From the reflux run i got around 4 Liters of 93% spirit Not to bad i thought but couldn't get the 95+, All and all i'm quite pleased with the end result there is a faint taste to ...

have been settling for a couple days now, looking heaps clearer, will still wait till the weekend to do my runs. Just wondering if i will get it cleanest out the fermenter through the tap or would it be better to siphon it? I have heard of putting it into another fermenter to let it settle a second ...

Thanks Stillin, I am definitely going to keep away from the turbo's, I'm not after a 20% wash and would find nothing wrong with a 10% one, less off flavors apparently. I Think the turbo's smell bad after using them, and cannot imagine what the outcome of my distilling run's will be. The two wash's h...

Hi Every one, I hope everyone is doing well today. I am new here. For the past few years i have been browsing these forums and must have read the HD site many many times, I can remember when it was a completely different website. whoever has updated it has done a great job :) . but as i have found t...