Yeast bomb making

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Alkyholik
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Yeast bomb making

Post by Alkyholik » Tue Nov 03, 2020 10:45 pm

Can anyone tell me their way of making a yeast bomb?

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NZChris
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Re: Yeast bomb making

Post by NZChris » Tue Nov 03, 2020 10:57 pm

Use the manufacturers instructions to rehydrate the yeast.

If you are in trouble with a stuck ferment, correct the pH and temperature first, then make a two or three times quantity of the starter and call it a 'yeast bomb'. It should be about to overflow the container when you pitch it.

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Re: Yeast bomb making

Post by Alkyholik » Tue Nov 03, 2020 11:16 pm

Cheers Chris. Up til now I've always just added half and sprinkled half of my yeast on top of wash.
Sorry when you say 2 or 3 times the quantity do you just mean 2 or 3 times the amount of yeast only?
Plus when you say follow manufacturers instructions that's kinda difficult because its for making loaves of bread so it doesn't really give me instructions on the tin only just use so many grammes per loaf
Ps I'm particularly interested in those who are boiling their yeast and making a starter that way. Anyone tell me how they do it?

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NZChris
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Re: Yeast bomb making

Post by NZChris » Tue Nov 03, 2020 11:25 pm

2 or 3 times the amount of yeast and whatever amount of water you are comfortable with. Get the timing right, (I use ten minutes), then give it a small feed of the wash, then pitch when it is going nuts. If it isn't going nuts, you need better yeast.

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Yummyrum
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Re: Yeast bomb making

Post by Yummyrum » Wed Nov 04, 2020 12:56 am

Alkyholik wrote:
Tue Nov 03, 2020 10:45 pm
Can anyone tell me their way of making a yeast bomb?
Umm why ?
What is the fascination ?
Apart from massive foamy explosive initial washes that spurt out the air lock and paint your ceiling or make a mess all over the floor , what is wrong with a normal happy yeast growth period that gets the job done and doesn’t make a mess . :P

After a near divorce , I’m happy with the latter. :ebiggrin:

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NZChris
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Re: Yeast bomb making

Post by NZChris » Wed Nov 04, 2020 1:30 am

Yummyrum wrote:
Wed Nov 04, 2020 12:56 am
Umm why ?
What is the fascination ?
If I'm a bit short on yeast for the size of the ferment, I'll treat my yeast very nicely and let it build up it's numbers as much as possible before pitching.
Last edited by NZChris on Wed Nov 04, 2020 2:43 am, edited 1 time in total.

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shadylane
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Re: Yeast bomb making

Post by shadylane » Wed Nov 04, 2020 1:50 am

Alkyholik wrote:
Tue Nov 03, 2020 11:16 pm
I'm particularly interested in those who are boiling their yeast and making a starter that way. Anyone tell me how they do it?
Here's my "yeast bomb" for a 20 gallon sugar wash

I use yeast that has been boiled, epsom salt, multi-vitamins and DAP
Bring a pan of water to a rolling boil, turn off the heat and stir in 1/2 cup of bakers yeast.
You can try heating the water to boil after adding the yeast, but that's likely to cause drama.
Add the boiled yeast, 8 crushed multi-vitamins and a big pinch of epsom salt and 3 tbs of DAP to the fermenter.

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jonnys_spirit
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Re: Yeast bomb making

Post by jonnys_spirit » Wed Nov 04, 2020 6:19 am

When I do a large ferment I'll start a couple days early rehydrating one pack (or cleaned slurry from my fridge), add some stovetop low SG mash, move it up to a 5 gallon bucket and add some more mash (still low'ish SG) - Starting it all a couple days early with nutes (boiled yeast and/or fermaid depending on what I've got on-hand) maybe up to a gallon or so in a 5 gallon bucket so it's going really well then as my large mash is cooling down to pitch temp i've got maybe 1-2 gallons of active and vigorous ferment going already to pitch into the 32g brute. Not sure if that's technically considered a yeast bomb but it certainly makes me feel good and works very well so far.

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Re: Yeast bomb making

Post by Alkyholik » Thu Nov 05, 2020 10:22 am

shadylane wrote:
Wed Nov 04, 2020 1:50 am
Alkyholik wrote:
Tue Nov 03, 2020 11:16 pm
I'm particularly interested in those who are boiling their yeast and making a starter that way. Anyone tell me how they do it?
Here's my "yeast bomb" for a 20 gallon sugar wash

I use yeast that has been boiled, epsom salt, multi-vitamins and DAP
Bring a pan of water to a rolling boil, turn off the heat and stir in 1/2 cup of bakers yeast.
You can try heating the water to boil after adding the yeast, but that's likely to cause drama.
Add the boiled yeast, 8 crushed multi-vitamins and a big pinch of epsom salt and 3 tbs of DAP to the fermenter.
So shady,when you've made that up,do you add anymore dap or anything to the worth or whatever is in fermentation bucket,after you've added your bomb to it?
I tried your method last time but didn't have much luck.
What does your yeast bomb look like say a cpl hours later? Does it foam up?
I'm also sometimes seeing my wash stopping fermenting sometimes. Then I go back and add more yeast and dap and itll take off again. Someone else says itll probably be my ph,so I bought a ph meter to keep track of it.
Ps: I have 25kg of malted barley here,anyone know if I can add this to a wash in any way? I've not tried a grain wash yet but dying to,as soon as I get a few more washes under my belt

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Re: Yeast bomb making

Post by shadylane » Thu Nov 05, 2020 11:39 am

Alkyholik wrote:
Thu Nov 05, 2020 10:22 am

So shady,when you've made that up,do you add anymore dap or anything to the worth or whatever is in fermentation bucket,after you've added your bomb to it?
I tried your method last time but didn't have much luck.
What does your yeast bomb look like say a cpl hours later? Does it foam up?
I sprinkle fresh yeast on top the the wash to start the fermentation.
In around an hour the layer of yeast will have thicken, then sink and go to work.
After a couple hours it's fermenting rapidly and making a sizzling sound

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Re: Yeast bomb making

Post by Alkyholik » Thu Nov 05, 2020 10:56 pm

It seems to be my ph that keeps rising that stops my fermentation. I've ordered a meter so I can keep an eye on it

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shadylane
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Re: Yeast bomb making

Post by shadylane » Fri Nov 06, 2020 1:32 am

If you've been having pH problems
Give this recipe a try

viewtopic.php?f=14&t=70585

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Re: Yeast bomb making

Post by still_stirrin » Fri Nov 06, 2020 3:54 am

Alkyholik wrote:
Thu Nov 05, 2020 10:56 pm
It seems to be my ph that keeps rising that stops my fermentation...
I doubt it.

Fermentation creates acids and that results in a pH dropping, not increasing.
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Alkyholik
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Re: Yeast bomb making

Post by Alkyholik » Fri Nov 06, 2020 7:42 am

See my other post. Yes they're decreasing not increasing. Shady its your recipe I'm doing. What can I add besides oyster shells as I can't get any

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jonnys_spirit
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Re: Yeast bomb making

Post by jonnys_spirit » Fri Nov 06, 2020 8:16 am

Acidity increases as pH value decreases.
Alkalinity decreases as pH value decreases.

Cheers!
-jonny
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i make stuff i break stuff
water into whiskey into water
just getting started in home distilling - been drinking for decades
16g copper pot still, 10l alembic, and a column or two
————

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Saltbush Bill
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Re: Yeast bomb making

Post by Saltbush Bill » Fri Nov 06, 2020 1:09 pm

Alkyholik wrote:
Fri Nov 06, 2020 7:42 am
Shady its your recipe I'm doing. What can I add besides oyster shells as I can't get any
Go to a rural store and ask for chicken scratch or shell grit......its shells in crushed form.
Failing that lots of cleaned egg shells.....or possibly a chunk of marble.

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shadylane
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Re: Yeast bomb making

Post by shadylane » Fri Nov 06, 2020 3:45 pm

Alkyholik wrote:
Fri Nov 06, 2020 7:42 am
Shady its your recipe I'm doing. What can I add besides oyster shells as I can't get any
I don't know how much to use.
I'd mix it with some water and add it a little at a time as needed


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