too much yeast?

[gerpud]

I was wondering if too much yeast in a mash can be a problem? I had problem with not enough yeast (I use 5 grams packs). I tried to aerate for 24 h with a air pump, and it ends up with an impressively fast fermentation. homedistiller.org says it double every 3 hours with enough oxygen, so I should have more than 1000g of yeast right now! It says too that it can affect flavor, but no problems when polishing. Does any body have experimented that? Is there any other possible problems?

If it does not create problems, I recommend this procedure. It can ferment 4kg of sugar/18 L in less than 4 days! But I still waiting to see the final result after distillation.

[golden pond]

I have no problems with too much yeast, I DON"T use Yeast.

[pothead]

I was wondering if too much yeast in a mash can be a problem? I had problem with not enough yeast (I use 5 grams packs). I tried to aerate for 24 h with a air pump, and it ends up with an impressively fast fermentation. homedistiller.org says it double every 3 hours with enough oxygen, so I should have more than 1000g of yeast right now! It says too that it can affect flavor, but no problems when polishing. Does any body have experimented that? Is there any other possible problems?

If it does not create problems, I recommend this procedure. It can ferment 4kg of sugar/18 L in less than 4 days! But I still waiting to see the final result after distillation.

I have used 21 grams in a 5 gallon batch. Too much can cause stress to the yeast, and affect flavor, and give ya some wicked heartburn.

[CoopsOz]

How do you aerate, is it just a cheap aquarium pump in the bottom of the fermenter? If so, how do you seal it? (in order for the airlock to work)

[gerpud]

I use 20 L bocket with its plastic cover. When I aerate the wash, I do not use the cover. After 24 h, I take out the air stone and put the cover on. The cover has a screwable cap. I tight the cap so the air can get out but air can really get in. It is not the perfect set up but it is convenient and I nerver had trouble with it, as long as you don't let the fermented mash in a month before distilling.

I tried a LOT of differents things to accelerate fermentation, and aereation of the wash is far away the best tip.

I found a new tip:
Tomato paste is not convenient: it make the "bottom cake" very thick = less alcool to distill. So when SG is bellow 1.03, I take it out before it settle in the bottom. It is now mush better
In my receipe I use:
2 B vit. caps
1/3 cup molasse
1 tsp ammonium phosphate
2 tsp fermaid
10 onces tomato paste
5 g EC-1118
18 L H2O
Aeration for 24h with only 2kg, when SG down to 1.01 (quickly!), add an other 2 kg. I'll tried to add a second more next time.