Usge wrote:Iv'e used it KOH (for bourbon). It's a "wine" yeast, and it is fairly clean and neutral in flavor profile. It has a sort of "wine" note to it. Hard to describe, but you can smell it in the ferment. The other thing is..as virulent a yeast as it is...in my experience...it's particularly about the conditions/environment and tended to ferment very slowly over a long period of time (like wine). This would produce a clean ferment. But, if something went wrong it would produce the worst, nasty smelling foul stuff you ever smelled.
Last round of AG I switched to Nottingham Ale yeast on recommendation from another member here. It fermented quickly, and smelled more like a fruity "beer" when it was done. It distilled with more mixed flavor/fruit notes and very corny/grainy tails. I took a fairly wide cut on it leaning towards tails side and it was really nice. I find this kind of profile more suited to bourbon myself (just my opinion). But, they both should work just fine. Just depends on what you like. If you like a more neutral/clean corn kind of taste, the EC is more suited to that. (or bakers yeast for that matter). If you want more fruit/flavor and grainy corny tails notes....a good ale yeast is worth a shot.
Worth trying both if you ask me. (although I'd allow plenty of time for the EC to ferment — it likes to work slow/clean)
Washashore wrote:.....Nottingham on the list!! I love fruity/floral bourbons! My bourbon with the burton ale yeast is still fermenting so the verdict isn't out yet.
Washashore wrote:Just finished fermenting a couple days ago. Got down to 1.011. Definitely tastes/smells a bit fruity. Being mothers day, I couldn't strip it today. I've got it racked and ready to go though. Maybe after work tomorrow.
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