High-temperature yeasts

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Paracelsus
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High-temperature yeasts

Post by Paracelsus » Tue Jul 02, 2013 10:01 am

Hi,

I was wondering if anyone had suggestions for yeasts that perform well around 86F/30C (and as high as 96F/36C)? I have used US-05 at these temperatures before and it is fine, it produces a estery blueberry flavor around there though. I was hoping for something cleaner. Also I am looking for something that is fairly tolerant of an acidic environment.

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Jimbo
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Re: High-temperature yeasts

Post by Jimbo » Tue Jul 02, 2013 10:27 am

DADY Distillers yeast likes 86-89F http://www.fermentis.com/wp-content/upl ... 6/DADY.pdf" onclick="window.open(this.href);return false;" rel="nofollow

And Bakers yeast likes 80F

US-05 is great in the high 60's low 70's but agree not so great higher than that.

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Re: High-temperature yeasts

Post by Paracelsus » Tue Jul 02, 2013 10:29 am

I just so happen to have a large amount of DADY on-hand. :)
Never used it.

Thoughts on EC-1118 at those temperatures? Something I was also thinking of trying was DuPont Saison yeast.

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Jimbo
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Re: High-temperature yeasts

Post by Jimbo » Tue Jul 02, 2013 10:38 am

I use EC-1118 for apple cider (for brandy) works good, but again I ferment low and slow. 68F. As a general rule, always. Why do you want to ferment so hot? Shed in summer?
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Re: High-temperature yeasts

Post by Paracelsus » Tue Jul 02, 2013 10:41 am

Jimbo wrote:I use EC-1118 for apple cider (for brandy) works good, but again I ferment low and slow. 68F. As a general rule, always. Why do you want to ferment so hot? Shed in summer?

Dual simultaneous ferment with koji malts. The higher temperatures get the most out of the enzymes.

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Jimbo
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Re: High-temperature yeasts

Post by Jimbo » Tue Jul 02, 2013 10:43 am

Cool!! Do you have a post on here somewhere about it? Id like to read more.
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Re: High-temperature yeasts

Post by Paracelsus » Tue Jul 02, 2013 10:55 am

Basically, it is how Sake is made - you inoculate some of your base fermentable with aspergillus oryzae mold, which produces the diastatic enzymes to saccharify the mash. You make a starter of that and yeast, and then add your remaining fermentable to that, either stepped or all at once. The sugars are converted and fermented all in one step. It allows for a very broad range of fermentables beyond traditional things like grain, for instance, carrots or acorns can be used. The mold also imparts its own unique flavor, and there is several strains that are used.
Last edited by Paracelsus on Tue Jul 02, 2013 11:14 am, edited 1 time in total.

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Re: High-temperature yeasts

Post by likkerluvver » Tue Jul 02, 2013 11:13 am

Paracelsus wrote:aspergillus oryzae mold
Paracelsus wrote:Basically, it is how Sake is made - you inoculate some of your base fermentable with aspergillus oryzae mold.....
What's your source for aspergillus oryzae mold? - I'd like to hear more about the process you're using.


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Re: High-temperature yeasts

Post by Paracelsus » Tue Jul 02, 2013 11:24 am

likkerluvver wrote:What's your source for aspergillus oryzae mold?
Currently the only place I am aware of that has spores (of other than the sake variety) that you can actually purchase is Gem Cultures.
I do have a thread discussing sources for spores here: http://homedistiller.org/forum/viewtopi ... 39&t=27452
I'd like to hear more about the process you're using.
http://www.satsuma.co.jp/english/con-shiru-seihou.html" onclick="window.open(this.href);return false;" rel="nofollow
http://www.youtube.com/watch?v=n2GNaeIwVuc" onclick="window.open(this.href);return false;" rel="nofollow

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Re: High-temperature yeasts

Post by likkerluvver » Tue Jul 02, 2013 12:04 pm

Thanks Paraclesus. I can't believe I missed those threads. :oops:


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Re: High-temperature yeasts

Post by Pesty » Sun Jul 07, 2013 8:21 am

Jimbo wrote:DADY Distillers yeast likes 86-89F
Thanks! as summer temps are creeping in around here I've been looking for a warmer yeast strain.

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Re: High-temperature yeasts

Post by blind drunk » Sun Jul 07, 2013 8:54 am

This probably doesn't help, but I've used baker's @ 110 and could probably go higher too. Worked fast, but maybe the byproducts are not desirable for what you're making.
I do all my own stunts

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Re: High-temperature yeasts

Post by Jimbo » Sun Jul 07, 2013 9:09 am

110 :shock: HA! Crazy man. How was it, estery I bet :)
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Re: High-temperature yeasts

Post by blind drunk » Sun Jul 07, 2013 9:45 am

Yup, estery.
I do all my own stunts

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Re: High-temperature yeasts

Post by BrooklynTech » Mon Jul 08, 2013 12:23 am

Paracelsus wrote:I just so happen to have a large amount of DADY on-hand. :)
Never used it..
Found this on the web site from the manufacturer
"Opened sachets must be sealed and stored at 4C and used within 7 days of opening"

How long have you had it and how fast are you gonna use it all?

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Re: High-temperature yeasts

Post by Paracelsus » Mon Jul 08, 2013 5:44 am

I have a bag of sealed satchets. Not a problem.

As for going over 100, I don't want to do that as it will kill the aspergillus.

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Re: High-temperature yeasts

Post by Gaztops » Sun Jul 14, 2013 12:38 pm

Jack Keller has a comprehensive list of different yeasts and the mechanics of them.

http://winemaking.jackkeller.net/strains.asp" onclick="window.open(this.href);return false;" rel="nofollow
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Re: High-temperature yeasts

Post by Paracelsus » Mon Jul 15, 2013 12:06 pm

Gaztops wrote:Jack Keller has a comprehensive list of different yeasts and the mechanics of them.

http://winemaking.jackkeller.net/strains.asp" onclick="window.open(this.href);return false;" rel="nofollow
That's an awesome resource! Thanks for that.

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