Adverse Effects wrote:rad14701 was any of that about aussie yeast?????
yesterday i went to 6 brew shops in brizzy and could not find a standed yeast (non turbo) anywhere not to mention emzimes most had not even heard of them
how can they run brew shops like that??
The point I was making, as has already been noted, is that brew shops just want your money, not necessarily to provide the best supplies... They look at profit margin and very few have any actual experience using the products they sell... Hearing that the clerks at the shops visited stated they had never heard of anything other than a turbo yeast is evidence of their lack of overall product/craft/hobby knowledge...
This site, as well as several others on the internet, have plenty of information regarding various types of yeast... Each type has unique qualities, some good and some bad from a distilling standpoint... Remember, we aren't making wine, champaign, or beer... Yeasts which have been refined for these beverages may or may not work well for distillers wash/mash fermentation... Off tastes and excessive clouding, which may or may not be acceptable for other beverages can cause significant problems during the distillation process... The additional nutrients required to force turbo yeasts to perform at turbo speed contribute additional problems... Common bakers yeast, at least most strains, ferment and distill without the problems mentioned...
There really is no need to source out high-tech designer yeasts... That isn't to say that you can't - it just means you don't have to... I've used wine yeasts in the past... Ever since I switched to using only bakers yeast, found in most any grocery store, I've had more consistent and better results for far less money... I have no desire to look for something better at this point because, at least for my needs, I doubt one exists... But that's just me... Then again, I haven't walked into a beer brewers or wine making shop in 25 - 30 years... I prefer to practice the craft with as much ambiguity and as anonymously as possible...