EC 118 for Bourbon

[King Of Hearts]

My next bourbon will be fermented with EC 118. I've read from whitelabs it is used in bourbon, but who knows where. If anyone has done this please give me you opinion of it, thanks.

[Usge]

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)

[King Of Hearts]

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)

Thanks Usge. What temps are you fermenting at?

[Usge]

Last one was around high80s to 90f....just the weather. I dont' have temp control for the area. The EC1118 I used to ferment in the low to mid 70s.

[Washashore]

.....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.

[King Of Hearts]

.....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.

Does it smell real fruity? How far did it go down?

[Washashore]

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.

[King Of Hearts]

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.

Great, still watching. I got in a 11 gal. scotch wash today. After mashing and lautering I brought it up to 180 in my boiler, shut down and let it set. Went out to a movie & dinner, came back it was 149', chilled, added nutrients, enzyme and a liter of scottish yeast cake from another beer.

[NcHooch]

I've never used the ec1118 but I've use the Nottingham several time and I like the results.... a lot.
My other go-to is the safeale 05.

[heartcut]

I use EC-1118 orRedStar champagne to finish or restart, but they don't have a lot of character. Try starting an ale yeast at 60-65degF and let it run up to 75-85degF and you will get lots of esters with less fusels and still be able to get the clove/spicy flavors.