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what kind of yeast to use

Posted: Fri Jan 13, 2012 4:35 am
by thoordog
I stumbled upon this thread and thought this would be a good place to ask MY yeast question :oops: . I’m a bit confused about what kind of yeast to use :econfused: . When we are talking yeast are we talking the type of yeast used for baking :?: , or is it yeast especially for distilling. In other words, when the time comes for me to start my fermenting can I just go to the grocery store and pick up a couple of packets? Thanks in advance for any clarification that is posted.

Re: what kind of yeast to use

Posted: Fri Jan 13, 2012 7:12 am
by Dnderhead
a variety of yeast is used ,many use bread/bakers yeast for general use.then if doing brandy use wine yeast ,AG use beer yeast.
there can be a difference in bakers yeast so dont try one and say its not good.

Re: what kind of yeast to use

Posted: Fri Jan 13, 2012 7:29 am
by Prairiepiss
It's also a good idea to have another type or brand of yeast on hand. Just in case somethin happens with a ferment. I keep Red Star bakers yeast on hand. It's what I mainly use. And I keep EC-1118 on hand for emergencys and specialized ferments. It's a good strong all around yeast. That is good to have around for stuck ferments or what ever else you mite have. You should always have extra around. You never know when you mite need it. Usually you need it when the stores are closed.

Re: what kind of yeast to use

Posted: Fri Jan 13, 2012 10:32 am
by rad14701
If you decide on bakers yeast for your primary yeast, as most here use, you are better of buying in bulk if you are serious about this hobby... I get 2 - 1 pound vacuum sealed bricks of Fleischmann's for ~$5.00 at Sam's Club... Sure beats ~$1.79 for a 3 pack...

Re: what kind of yeast to use

Posted: Fri Jan 13, 2012 10:54 am
by Prairiepiss
Costco has Red Star 2 one pound bricks for $4. And I have found Wal-Mart has the best price on the 4oz jars. Average half the price of all the other grocery stores in my area.

Re: what kind of yeast to use

Posted: Wed Jan 18, 2012 8:26 pm
by Coon-ass
Prairiepiss wrote:It's also a good idea to have another type or brand of yeast on hand. Just in case somethin happens with a ferment. I keep Red Star bakers yeast on hand. It's what I mainly use. And I keep EC-1118 on hand for emergencys and specialized ferments. It's a good strong all around yeast. That is good to have around for stuck ferments or what ever else you mite have. You should always have extra around. You never know when you mite need it. Usually you need it when the stores are closed.
I have always used EC-118 except for this time because my supplier was out. Does anyone have experience with EC-116?
That is what I used or my 55 gal. I read the yeast descriptions in the sticky but I am looking for personal experiences.
(not trying to hijack thread but it is relative to the topic)
CA

Re: what kind of yeast to use

Posted: Sun Jan 22, 2012 5:58 am
by moonshine guy
I have always use turbo yeast, if I go with red star do I need to add anything with it? I know the turbo's have additives in it and red star is just yeast with no additives in it! So what would one add to it say for 25L simple sugar wash, how much red star and what ever else that should be added? Thanks for your replies!

Re: what kind of yeast to use

Posted: Sun Jan 22, 2012 6:19 am
by Bayou-Ruler
rad14701 wrote:If you decide on bakers yeast for your primary yeast, as most here use, you are better of buying in bulk if you are serious about this hobby... I get 2 - 1 pound vacuum sealed bricks of Fleischmann's for ~$5.00 at Sam's Club... Sure beats ~$1.79 for a 3 pack...
That's a good recommendation. I too use Fleischmann's instant dry yeast and buy in bulk. I have had great success with it in 10%ABV Sugar washes. I get complete ferments in 7 days constantly. :thumbup: :thumbup:

Re: what kind of yeast to use

Posted: Sun Jan 22, 2012 7:32 am
by Mud Mechanik
Bayou-Ruler wrote:
rad14701 wrote:If you decide on bakers yeast for your primary yeast, as most here use, you are better of buying in bulk if you are serious about this hobby... I get 2 - 1 pound vacuum sealed bricks of Fleischmann's for ~$5.00 at Sam's Club... Sure beats ~$1.79 for a 3 pack...
That's a good recommendation. I too use Fleischmann's instant dry yeast and buy in bulk. I have had great success with it in 10%ABV Sugar washes. I get complete ferments in 7 days constantly. :thumbup: :thumbup:
Same here :thumbup:

Re: what kind of yeast to use

Posted: Sun Jan 22, 2012 7:51 am
by mash rookie
I have mostly used C&B distillers yeast. I recently have changed to bakers yeast for my UJSSM as it gives a little more character to the flavor.
A recent rum batch did not quite finish to dry using bakers yeast. I will return to the distillers yeast on my next rum. I use distillers yeast in my sugar wash.
Like Dunder says different ferments, different yeasts. Find what works best for you.

Re: what kind of yeast to use

Posted: Sun Jan 22, 2012 9:05 am
by Dnderhead
EC 1118 is a "neutral" flavored yeast,,,,,,EC 1116 brings out more of a "fruity" flavor.

Re: what kind of yeast to use

Posted: Sun Jan 22, 2012 10:18 am
by rtalbigr
Dnderhead wrote:EC 1118 is a "neutral" flavored yeast,,,,,,EC 1116 brings out more of a "fruity" flavor.
Both are good for a stalled ferment. I use 1116 for my fruit brandies.

Big R

Re: what kind of yeast to use

Posted: Wed Jan 25, 2012 4:07 pm
by Dnderhead
ec 1118 and ec 1116 both are rated for 18% .but that does not mean you should "push" either to that high of ABV.
as the ABV goes up over a certain point. so does the "nastiness" then you have to "cut" or discard more in heads and tales.
then you are wasting ingreadeants.

Now with some ferments like rum/tequila the "nasties" (esters) are wanted but usually achieved by fermenting at a hi temperature,
and choice of yeast.

Re: what kind of yeast to use

Posted: Wed Feb 01, 2012 8:12 pm
by Addracing
Fleischmann's instant dry yeast from Sams cannt beat the price and always there when you need it.

Re: what kind of yeast to use

Posted: Thu Feb 02, 2012 10:47 am
by Dan P.
Addracing wrote:Fleischmann's instant dry yeast from Sams cannt beat the price and always there when you need it.
I'm using wild yeast right now. It was free!

Re: what kind of yeast to use

Posted: Thu Feb 02, 2012 11:06 am
by rad14701
Dan P. wrote:
Addracing wrote:Fleischmann's instant dry yeast from Sams cannt beat the price and always there when you need it.
I'm using wild yeast right now. It was free!
That's great when you live where there's good wild yeast in the air and results are repeatable... :thumbup: Not gonna get that here, at least not in the NE US, however... :econfused:

Re: what kind of yeast to use

Posted: Thu Feb 02, 2012 12:36 pm
by Dan P.
rad14701 wrote:
Dan P. wrote:
Addracing wrote:Fleischmann's instant dry yeast from Sams cannt beat the price and always there when you need it.
I'm using wild yeast right now. It was free!
That's great when you live where there's good wild yeast in the air and results are repeatable... :thumbup: Not gonna get that here, at least not in the NE US, however... :econfused:
Why ever not? Yeast is everywhere.

To be frank, I was mostly being facetious. I don't know if my results will be repeatable. I've used it a few times before. It is slow. You can probably count on losing some horsepower to other bugs in the mix.
For the record, I collect it thus;
Tree fruit (no stems or leaves!) in a small container of strong (1060+) mash. Leave it to acclimatise for 2-3 weeks, if it's good, pitch.
Bakers' yeast is surer, I use it more.
-Dan

Re: what kind of yeast to use

Posted: Sun May 03, 2020 10:38 pm
by Minibeard
Sorry if we aren’t meant to start up old threads but I was wondering what yeast the nz brewers are using .

Re: what kind of yeast to use

Posted: Sun May 03, 2020 11:23 pm
by Saltbush Bill
Opening up an old thread is no sin, sometimes it leads to me and others finding something I / they have never seen or read before.
Lots can be learned from old threads :thumbup:
People use assorts yeasts, bread yeast is a good all rounder and many never use anything else.
Just the normal old dried stuff from the supermarket shelf.
Once you learn a bit more about what you want to make and what you would like to achieve, you might want to move into more specialized yeasts.

Re: what kind of yeast to use

Posted: Sun May 03, 2020 11:38 pm
by Minibeard
Just want to make something that doesn’t have a acetone like smell lol . Just neutral.

Re: what kind of yeast to use

Posted: Mon May 04, 2020 12:13 am
by Saltbush Bill
The people who sold you the Still and the Turbo yeast told you this would be easy huh ? :lol:
Without the right cuts and the right still and the right wash that wont happen regardless of yeast used.
Couple of hints, Make a winos plain ol sugar wash ..or shadys sugar shine recipe .....follow the recipes , don't deviate, Strip 2 or 3 washes if you have a pot still attachement. Then run the strip/low wines SLOWLY through the reflux, take lots of cuts in small jars, leave sit for 2 days covered with cloth or coffee filters so that it can breath,then make you cuts, take your time at this if you are new to it. You should have something better than what you have so far if you do all of that.
If you don't have a pot to attach to your boiler you will just have to run wash through the reflux.....it will never be as good that way imo.

Re: what kind of yeast to use

Posted: Mon May 04, 2020 12:27 am
by Minibeard
Just got a reflux still . By lots of cuts eg 200 mls cuts ? Thanks for advice . Will look up recipes . Was going to try tpw but will check it out in recipes

Re: what kind of yeast to use

Posted: Mon May 04, 2020 12:29 am
by Minibeard
And yes they said brew this in a week u have 11ltrs of 40% easy as . But no that’s not the case at all :(

Re: what kind of yeast to use

Posted: Mon May 04, 2020 12:30 am
by Saltbush Bill
TPW is not my favorite to recommend, there are others better and cleaner.
Minibeard wrote: Mon May 04, 2020 12:27 am By lots of cuts eg 200 mls cuts ?
May seem excessive but will make it much easier for you while learning.

Re: what kind of yeast to use

Posted: Mon May 04, 2020 12:46 am
by Minibeard
Winos one looks like the one I’ll try ty .

Re: what kind of yeast to use

Posted: Mon May 04, 2020 3:59 am
by still_stirrin
Also, check out Rad’s All Bran recipe. It’s my favorite sugar wash...very clean...makes a great neutral. The vitamins in the bran flakes are good nutrients for the yeast, so it ferments quickly all the way to attenuation. Plus, the flakes make a good buffer for the acid production, reducing the likelihood of a crashing pH stall.
ss

Re: what kind of yeast to use

Posted: Mon Aug 10, 2020 8:30 am
by miss_mash
Hi,

I'm making prickly pear brandy and had great success with wine yeast on my first attempt. I don't have any ec 1118 on hand this time around, only an ale yeast (SafAle US 05) and bakers. Does anyone have experience using ale yeast in a brandy style recipe? or should I stick with bakers?

ec 1118 is ordered and on the way, eta a few weeks. I suppose I could just wait if this is the best option.

opinions would be greatly appreciated!

EDIT* wasn't trying to high-jack OP's thread.. I found the answers I was looking for with a bit more searching :oops:

Re: what kind of yeast to use

Posted: Fri Nov 06, 2020 6:34 am
by The Baker
Saw a video on the web about the wonderful stills this fellow makes for sale.

And this wonderful yeast they sell called Turbo yeast.

Turned it off.

Geoff