MartinCash wrote: ↑Sun Apr 11, 2021 2:52 am I find that allowing the finished wash to settle for a few days, racked or not, will prevent a lot of the yeasty flavours from coming through. This applies to pretty much all sugar washes and not just TFFV. Just make sure you pass through as little yeast as possible to the still.
The brew shop salesman did his job correctly by persuading you to buy a more expensive product. Now it's up to you to decide whether you find the extra cost justified. If it tastes better to you that's all that matters.
Hi Martin,
I found the same thing, except with baker's yeast settling it at least for me did not fully cure the yeasty flavour. I rushed it at first (just cold crashed for 24h) and it was a lot worse. Now I rack it, use 2 part clearing agent and cold crash for a minimum of 24h but up to 2 days, there is still always a very little bit of yeast setament in the bottom of the boiler. The setament is a lot less with EC-1118, which makes sense since that strain floculates well. Maybe I should just cold crash longer, like up to 3 days or more? That would explain where the yeast taste comes from with baker's, and why I don't get it with EC-1118 (much less yeast setament due to different flocculation rate). It would be nice to get rid of the clearing agent too, but it did make a big difference with the yeast taste. Also, I had been cold crashing on my back porch, cold weather is done here so I am going to have to rely on patience to clear my wash. How long do you guys think this wash can sit finished before it starts to produce off flavors, assuming I rack it off the trub? I have already pitched this batch, so it will be less of a test. In at least 1 future batch, I'm going to try going back to baker's yeast and let it settle longer. Since my cold crash spot is not cold for the next 6 mo, I may need to wait even longer. What do you think?