yeast rehydration
Moderator: Site Moderator
-
- Bootlegger
- Posts: 105
- Joined: Mon Oct 31, 2005 12:34 am
yeast rehydration
http://consumer.lallemand.com/danstar-l ... rehyd.html
Here the lalvin site says to use 40 deg C water to rehydrate the EC-1118 yeast for 15 minuits.
On Tonys site there is numerous claims to never put yeast in water above 34 deg C because the yeast will die instantly ?????
Who is right lol. Im thinking about listening to the mfg of the yeast since they use it every day.
Also Lalvin has nothing to say about "yeast starters" They seem kind of pointless considering all the extra work involved.
Any comments on this?
Here the lalvin site says to use 40 deg C water to rehydrate the EC-1118 yeast for 15 minuits.
On Tonys site there is numerous claims to never put yeast in water above 34 deg C because the yeast will die instantly ?????
Who is right lol. Im thinking about listening to the mfg of the yeast since they use it every day.
Also Lalvin has nothing to say about "yeast starters" They seem kind of pointless considering all the extra work involved.
Any comments on this?
-
- Bootlegger
- Posts: 105
- Joined: Mon Oct 31, 2005 12:34 am
KatoFong wrote:I've always followed the directions on the back of the EC-1118 package for rehydration. It hasn't harmed the yeast.
how much do you pitch? I usually only pitch a 5 gram package, but it ferments pretty slow with my sugar washes. My wine kits finish in 7 days flat with the same yeast....
On tonys site many people say to pitch 100grams of the EC1118 with lots of nutrient to act as a turbo. This amount sounds outrageous to me, as well as expensive! 100 grams compared to 5 is a huge difference. That would be 20 packages. my wine shop sells them for $2.50 each! That would cost me 50 bucks!!!!!!
Am I being to cheap and under pitching my washes?
You are underpitching your yeasts--I usually drop in five or six packets for a five-gallon batch, and even that's low. But you're not being cheap. 2.50 per packet of Lalvin EC-1118 is outrageous. You should be able to get it for less than a dollar a packet. If you can't find it for that in your area, check online. http://www.piwine.com sells it for 66 cents a packet. Buy in bulk and it's plenty cheap.
Hi All,
As I understand it, Yeast multiplies faster than rabbits if the temperature is in the germinating range and there is sufficient nutrients to nourish it.
Starting with a little will take a little longer than starting with a lot but should still get the job done.
Cheers,
OldStormy
As I understand it, Yeast multiplies faster than rabbits if the temperature is in the germinating range and there is sufficient nutrients to nourish it.
Starting with a little will take a little longer than starting with a lot but should still get the job done.
Cheers,
OldStormy
If at first you don't succeed - try something different,
-
- Bootlegger
- Posts: 105
- Joined: Mon Oct 31, 2005 12:34 am
wow it is outrageous. thanks for that site, the yeast is so cheap there! only problem is border taxes and ihsit. Ill start ordering in bulk from there if I cant find a source here in canada.KatoFong wrote:You are underpitching your yeasts--I usually drop in five or six packets for a five-gallon batch, and even that's low. But you're not being cheap. 2.50 per packet of Lalvin EC-1118 is outrageous. You should be able to get it for less than a dollar a packet. If you can't find it for that in your area, check online. http://www.piwine.com sells it for 66 cents a packet. Buy in bulk and it's plenty cheap.
Anyone know of a good cheap online source in canada? Brewhaus.ca only sells turbos and such.
Yeah. The yeast will multiply and will ferment out if you underpitch it. I always end up with a lot more sediment on the bottom of my fermentor than could be accounted for by the measly five packets I pitched. But that does take longer. In my experience--and I'm not massively overpitching--EC-1118 is a fairly slow ferment. I've had a five-gallon batch take a month to ferment out, even at optimal temperatures.
On the other hand, I've been told it can do the same job in a week.
On the other hand, I've been told it can do the same job in a week.
-
- Bootlegger
- Posts: 105
- Joined: Mon Oct 31, 2005 12:34 am
Brett wrote:give it air it reproduces seal it off n it makes alcohol. just as u say it will take longer to get a big colony going,, im currently using the last of my cylinder of yeast to start farmin my own out
This is true. But my wine kits always hit the .9's during the primary fermentation ( lid on loosely open to air) and in 7 days at that! Then I transfer to my carboy with an airlock and it hits .990 in the next week. I wonder whats in those juices that make it so efficient. This is with the EC 1118 5gram pack.
-
- Bootlegger
- Posts: 105
- Joined: Mon Oct 31, 2005 12:34 am
KatoFong wrote:Yeah. The yeast will multiply and will ferment out if you underpitch it. I always end up with a lot more sediment on the bottom of my fermentor than could be accounted for by the measly five packets I pitched. But that does take longer. In my experience--and I'm not massively overpitching--EC-1118 is a fairly slow ferment. I've had a five-gallon batch take a month to ferment out, even at optimal temperatures.
On the other hand, I've been told it can do the same job in a week.
exactly! Im going on 3 weeks with optimum nutrients and a low starting sg, spring water, yeast hydration and 21 deg C fermenting temp. Only thing I could of done better is areate the must more before pitching. Its now at 1.025 sg. Theres so many variables involved like temperature and water which is different to everyone where each of us live. I guess everyone finds there magic formula after many washes.
Im documenting everything as I go in search of my perfect wash.
-
- Bootlegger
- Posts: 105
- Joined: Mon Oct 31, 2005 12:34 am
I thought this was pointless extra work till I realised Im under pitching. Maybe this is my answer. Its allot cheaper than pitching 20x the amount of dehydrated yeast.tater wrote:Can allways use 1 pk of yeast as a starter and grow your own.Works for sourdough users
I need more fermenters to experiment with different washes!
Thats cause the lids on loose n the lack of inward air flow creates a CO2 barrier from the normal airCaptin Moron wrote:Brett wrote:give it air it reproduces seal it off n it makes alcohol. just as u say it will take longer to get a big colony going,, im currently using the last of my cylinder of yeast to start farmin my own out
This is true. But my wine kits always hit the .9's during the primary fermentation ( lid on loosely open to air) and in 7 days at that! Then I transfer to my carboy with an airlock and it hits .990 in the next week. I wonder whats in those juices that make it so efficient. This is with the EC 1118 5gram pack.
Plastics n stillin sucks
alluminium n stillin sucks
Dont go there
NUFF SAID
alluminium n stillin sucks
Dont go there
NUFF SAID
Get in touch with this guy to find a local outlet that sells Lalvin yeasts:
Specht, Gordon <gspecht@lallemand.com>
I sent him an email and he got back to me really quickly.
I used 20g Lalvin EC-1118 in a 20L molasses/sugar wash and it fermented out (14%) in about 5 days. I just rehydrated it per the instructions on Lalvin's site, no starter, added some Dap and kept the temp up.
Cheers,
J
Specht, Gordon <gspecht@lallemand.com>
I sent him an email and he got back to me really quickly.
I used 20g Lalvin EC-1118 in a 20L molasses/sugar wash and it fermented out (14%) in about 5 days. I just rehydrated it per the instructions on Lalvin's site, no starter, added some Dap and kept the temp up.
Cheers,
J
That's about what I get with 3 7gr packets of bakers yeastBig J wrote:Get in touch with this guy to find a local outlet that sells Lalvin yeasts:
Specht, Gordon <gspecht@lallemand.com>
I sent him an email and he got back to me really quickly.
I used 20g Lalvin EC-1118 in a 20L molasses/sugar wash and it fermented out (14%) in about 5 days. I just rehydrated it per the instructions on Lalvin's site, no starter, added some Dap and kept the temp up.
Cheers,
J
14% in 5-7 days.
~POT
"Be nice to America, or we'll bring democracy to your country."
"The best things in life aren't things."
"Imagination is more important than Knowledge"-Albert Einstein
"The best things in life aren't things."
"Imagination is more important than Knowledge"-Albert Einstein
-
- Angel's Share
- Posts: 347
- Joined: Thu Nov 03, 2005 1:13 pm
- Location: Western Kentucky
As you've probley read on here before, I don't add any yeast to my mash, I get it from the air. It does need to warm weather for this way to work well. Sometimes you can hear my mash popping and cracking 10-12 feet away. As I've been told and Uncle Jesse said also the other day, the only time yeast was added by some old moonshiners was in cooler weather to get the very first ferment started, after it got started the backset kept it going.Thorin wrote:how do you actually grow yeast?
can i just buy a really good yeast and grow it so i dont have to buy more?
how do i feed it? sugarwater or something?
Thorin...
Never follow good whiskey with water, unless you're out of good whiskey!!!
-
- Site Admin
- Posts: 3924
- Joined: Wed Apr 21, 2004 3:00 pm
here
http://www.morebeer.com/product.html?product_id=16604
they sell pharmaceutical grade oxygen cannisters also, or did last i looked.
they sell pharmaceutical grade oxygen cannisters also, or did last i looked.
If only the best birds sang, the woods would be silent.
-
- Master of Distillation
- Posts: 3086
- Joined: Fri Feb 03, 2006 11:40 am
- Location: Texas
-
- Bootlegger
- Posts: 105
- Joined: Mon Oct 31, 2005 12:34 am
Big J wrote:Get in touch with this guy to find a local outlet that sells Lalvin yeasts:
Specht, Gordon <gspecht@lallemand.com>
I sent him an email and he got back to me really quickly.
I used 20g Lalvin EC-1118 in a 20L molasses/sugar wash and it fermented out (14%) in about 5 days. I just rehydrated it per the instructions on Lalvin's site, no starter, added some Dap and kept the temp up.
Cheers,
J
Thanks man, I found it for 75 cents a pack! woohoo