How much yeast?

[prtrc]

Can anyone provide a general rule of thumb on how much yeast to pitch? I tend to make 5 gallons of basic cooked corn mash and suspect that I am using too much yeast. For a new 5 Gallon mash, using distiller yeast, how much should I use?

Also about to start reusing my previous mash and start using backset (I have been cooking my mash but am about to try the Uncle Jesse's sour mash approach). Do you continue to pitch additional yeast each additional ferment cycle? Or no need to?

Thanks

[heartcut]

All in what works for you. I dry pitch 1 T baker's yeast per 6 gal of wash for rum, found that gives more complex flavors. Whiskey and corn flavored sugar wash I use 3-4 T baker's yeast, for AG use a starter. Sour mash run the hot dunder on the old trub and pitch new yeast when it cools, but some swear by letting it cool and re-using the old yeast. Your mileage may vary.

[Pesty]

I start with a single starter packet (11.5 grams) in a cup of warm water. Let that sit on the counter for 30-45 mins before pitching.

If I'm using harvested yeast from a prior batch, I give the jar a good shake then pour off a 1/2 cup and let that come to room temp before pitching.

[doctee]

I tend to over "anal"yze everything.

Here is my yeast pitching calculator.

http://homedistiller.org/forum/viewtopi ... 8#p6938291

Doc T.

[Black Eye]

I use 1 packet of yeast with UJSSM. When I drain it off the grains I add some Water to keep everything alive. Then I process my Backset and new sugar, skim off any grain that's spent and dump the cool backset back on the grains. I give her a good stir to resuspend everything and button her up till she eats all the sugar; it works good. If you're bored there's a solid Stephen King sized novel over in tried and true to read about how everyone is doing it.