Hey guys,
I have a few questions about some turbo yeast.
See, the local brew shop went out of business. I thought I would do the guy a favor and take all his turbo yeast off his hands. I may have gotten carried away. Problem is now it has been about 4 months and I don't see an expiration date on this stuff. I have no plans of using it all even in the next 6 months. I sealed it up with my food saver and put it in the fridge. How long is it good for?? I also have a bunch of ec1118 packed the same way. Price was rite...how long do I have for this stuff?
Next question is how well does turbo work for grain mashes? I also bought a bunch of miscelanieous grains. I have always used bakers yeast for grain. I have about six pounds of peated malt barly and a couple pounds of six row. How would this do with some turbo? Would the turbo be too agressive to get the flavor out of it?
Sorry I'm so long winded. I'll stop here and let you guys have at it.
I think the turbos will have a long shelf life... a couple years at least. But I think they are also best for neutral spirits. They will ferment a grain mash, but are really designed for a sugar wash.
I've used EC-1118, turbos, bakers, montrachet, and distiller's yeast that was store in the fridge over a year with no ill effects.
I would not use a turbo on a grain batch though. It will work, but the purpose of using grains is to have flavor and there are lots of different flavors imparted by lots of different yeasts. A turbo is designed for an agressive, fast, fermentation and not based on an especially good characteristically good flavor. But to answer your question, a turbo will ferment a grain wash.
Light travels faster than sound. That is why some people appear bright until you hear them speak.
You can store yeast in the freezer for a long time. My sister buys bakers yeast in big containers and keeps it in the freezer she said she's had some over 2 years and it is still good.
I used turbo 48 for my last batch of rum...it turned out fine. I've never used it with grain though.
Give a man a fish and he will eat for a day. Teach a man to fish and he will sit in a boat all day and drink beer.
Thanks for the speedy reply guys. I think I'll stay away from the turbo/grain mash. It is good to know I dont have to toss my yeast.
UR,
Did you ever have any luck with your scotch? What did you use?
Should I throw the six row in with the peated malt? I know it won't be a single malt, but I'm looking for flavor(first), yield(Second). I don't care what I make it out of as long as it drinks good. I read that the six row has more enzimes, and helps with conversion. Also read that six row may produce more meoth in the final product. How much? Am I all wet, or does any of this make sense.
Yeah, I am going to go read up on it some more....again. Read,read.......read.......
I found sight around 4 years ago and I still go back and read it and other sights.Seems like I can allways find something Id overlooked before.Most be suprised whats on old post allready if they just used search
norcal wrote:Thanks for the speedy reply guys. I think I'll stay away from the turbo/grain mash. It is good to know I dont have to toss my yeast.
UR,
Did you ever have any luck with your scotch? What did you use?
Should I throw the six row in with the peated malt? I know it won't be a single malt, but I'm looking for flavor(first), yield(Second). I don't care what I make it out of as long as it drinks good. I read that the six row has more enzimes, and helps with conversion. Also read that six row may produce more meoth in the final product. How much? Am I all wet, or does any of this make sense.
Yeah, I am going to go read up on it some more....again. Read,read.......read.......
Well I did make a single malt whiskey... I can't call it scotch cause it doesn't have the peaty smell or taste. But it turned out excellent, definitly the best whiskey my partner and I have made so far.
We never had peated malt, We used pale ale malt, I don't know if it was 2 or 6 row. I also roasted about half of the grain bill in a fry pan, some of it nice and toasty brown and some of it blackened. Ground it all up and mashed it. We never fermented this wash on the grain, we strained it into a nylon sack and sparged it with clean water to try to get everything out of it. Threw the yeast and it fermented out in about a week. Then we ran it twice through the pot still.
Give a man a fish and he will eat for a day. Teach a man to fish and he will sit in a boat all day and drink beer.
I may have gotten carried away. Problem is now it has been about 4 months and I don't see an expiration date on this stuff. I have no plans of using it all even in the next 6 months. I sealed it up with my food saver and put it in the fridge. How long is it good for?? I also have a bunch of ec1118 packed the same way. Price was rite...how long do I have for this stuff?