Flavor profiles from yeast

possum · Post by **possum** » Tue Nov 07, 2006 12:58 pm

Does anyone have a favorite yeast and ferment temperature for grain (with or without a sugar booster) based whiskey?

I made some rye whiskey with 5lbs rye flour and 1lb gelatinized rye flakes, and converted with 2lbs of barleymalt (6-row). I used fleishmans bread yeast, and crosby superstart distillers yeast. It was nice and smooth after 2-3 weeks on charred apple , but I was hoping for somthing more spicey.
After I distilled the mash,I added 5lbs sugar(disolved ) to the settled yeast and grain, topped up to 5 gallons and that is nearly done fermenting.

My bourbon had more spicey elements with only 1lb of gelatinized rye flakes,5lb corn, and 3lbs of 6-row barley malt. I usually added sugar and some more barley malt after each run, and got a very full flavor drink.
The difference was I had been using a variety of yeasts to this bourbon. I was using mostly white lab yeasts (several ale varieties), white labs high gravity yeast, and crosby super starter distiller's yeast.

So now you know what I have been doing, so the question is how do I get a spicier profile to my rye?

I've read that rye malt gives a spicier result than the un-malted...but I would have to order a big sack of the stuff for my homebrew shop to get some.

I want to try some different yeasts (and maybe ferment temps) to get the desired result, and was wondering if anyone had some reasonable sugestions (heck..even unreasonable ones) to achive my ends.

Thanks
POSSUM

P.S. I'll be doubble distilling in a copper 5 gal potstill.

Uncle Remus · Post by **Uncle Remus** » Tue Nov 07, 2006 1:09 pm

Give Gert Strand whiskey distillers yeast a try, it contains glucoamylase to help out with starch conversion and works well at room temperature (20 deg C).

Rocky_Creek · Post by **Rocky_Creek** » Tue Nov 07, 2006 1:53 pm

I seemed to have gotten mure spice out of malted rye than plain. Have not done a big rye malt run but plan to.

copperhead · Post by **copperhead** » Tue Nov 07, 2006 3:07 pm

ever try to malt your rye mite be the way to go i'v never malted rye but have had good results malting corn and barley.

TRANSPLANTED HILLBILLY · Tue Nov 07, 2006 3:40 pm

Yeah, what copperhead said possum. That corn, rye mash you helped me out with back in Feb is still put up, but the taste it has is very spicey. I sneak a sip every so often.

Inability to convert starch was the topic.
I kinda threadjacked on it

possum · Post by **possum** » Tue Nov 07, 2006 4:45 pm

Actually, It's what kind of yeast to get a spicier flavor in my rye.
I don't have room indoors to make malt, and it's too cold outside to do so.
I'm considering an ale yeast to get those "hot " notes in the rye.
I might just have to try to buy 50lbs of rye malt.
I really didn't have any trouble with converting the starches, the barley malt worked fine to convert rye flour.

I know it sounds silly, but the rye whiskey was too smooth....not to smooth to drink, but I'm looking for a RYE TO PUT AWAY ON WOOD FOR @ 5YEARS WHILE THE FIRE IN IT EASES DOWN.

junkyard dawg · Post by **junkyard dawg** » Tue Nov 07, 2006 7:37 pm

Maybe distilling on the grain might get that bite your looking for. My oatmeal rye had a huge bite and is on oak now. IMHO the yeast isn't going to build that bite as much as having all that grain in the boiler. I'm sure that using backset will help build that bite too.

Full disclosure... I don't have nearly the experience to judge yeasts. Theres just not enough consistency in what I do to be able to say it was the ale yeast or the ec1118 or the bakers yeast that started it all. I do know that fermenting and distilling on the grain builds big flavor. If you are sourmashing then so much the better.

possum · Post by **possum** » Wed Nov 08, 2006 7:13 am

Well, It was the first round, and I tried to get most of the solids out that time.
Guess I'll try to sour mash it with more grain. The rye flour makes for an un-handy suspension.
I guess I'll try the rye malt in the next month, after I get some.
Maybe I'll pitch a big starter of ale yeast also.

Junkyardawg,

Did you convert the oatmeal with ryemalt for your oat/rye split ?

TRANSPLANTED HILLBILLY · Wed Nov 08, 2006 7:38 am

I really didn't have any trouble with converting the starches, the barley malt worked fine to convert rye flour.

Possum, I wasnt suggesting you werent able to convert. Iwas referrencing the quantities of rye that i used. You thought they were a little high.
I used Gert Strands yeast and distilled on the grain. Its very spicy.

possum · Post by **possum** » Wed Nov 08, 2006 10:24 am

Got it.

junkyard dawg · Post by **junkyard dawg** » Wed Nov 08, 2006 12:06 pm

Hey possom,

If I remember correctly I used about 20% 6 row. The idea came from theholymackeral's oatmeal whiskey and a local brewed pale rye beer. (if you ever see Rio Blanco Pale Rye give it a try)

this topic made me go open that barrel and see how its going. How do ya'll get the bung out of your kegs? I gotta get a spigot, but then how will I keep anything in there...

Still got a strong bite, but the flavor is much better. (I love those Gibbs Barrels)