aussie yeast

[bush]

G'day all i'm looking to take my mind off todays cricket results.
I've been making sugar washes with bakers yeast(lowans)and wineos recepie with great results but am wondering what other yeasts you blokes are using with aussie available yeast.

[SuperDavid]

essencia super 6 not advertised as a turbo, they say 6kg sugar to 25ltrs. it's advertised as making a clean product, expensive though. Works well...but I havn't had one clear by it's self. I generally use half a pack per wash.

other than that I use bakers yeast and ec-1118. I've never seen a "distillers" yeast in the brew shops or online for australia.
I'd also been keen to hear what other aussies are using because ec-1118 doesn't float my boat...seems to be a very slow mover.

[The Tippler]

I have purchased some whisky yeast recently from a hbs on the gold coast "Prestige WD" . It has that AG in it too. I have not used it as yet so cannot give an opinion as to its ability . It is expensive too at $7.50 a pack for 25L. If you save your yeast and it does the job then it may be OK. PM me if you want the site.........

[punkin]

If you do enough google work and set your sights at a wholesale level you'll find good yeast suppliers here.
Look for the distributors rather than the retailers

I buy distillers yeast in 1/2 kilo packs, price varies...

I did find a hbs on the gold coast once that sold yeast in bulk got 250 gms of 1118 for thirty bucks i think?
When it got here it was dead
Last time i contacted that store (german sounding fella i seem to recall?)....


Pm me if you really get stuck after searching and ringing a few companies.

[rad14701]

Part of the reason folks use bakers yeast is because it is both cheap, plentiful, and can be added in large quantities without resulting in off flavors... Personally, I'll take a couple clean 12% - 14% washes over one skanky and cloudy 18% - 20% wash any day... The added effort to start the extra wash is far less work than forcing a wash to clear and then having to filter the final product...

I pay $4.16 USD for 2 pounds of Fleischmann's... Always finishes dry... Never stalls even with small amounts of nutrients... Ferments in 7 - 11 days for most recipes... Clears in less than a week... Never causes foaming during distillation... Never an off taste in the final product... I usually allow washes to clear and rack twice just to be on the safe side, however, even though there is rarely any sediment left at the second racking in which case I skip right to the still...

Australian bakers yeast should work pretty much the same, I'd imagine...

[Adverse Effects]

rad14701 was any of that about aussie yeast?????

yesterday i went to 6 brew shops in brizzy and could not find a standed yeast (non turbo) anywhere not to mention emzimes most had not even heard of them

how can they run brew shops like that??

[draco]

They don't make any money off bakers yeast. Try you local grocery store. Even buying the little packets is less expensive than turbo yeast. Rad knows his S#!^ and since reading his advice I am getting much better product using bakers yeast. Sure you may get a little less but it is very drinkable even if you screw up a little on cuts or clearing.

[punkin]

rad14701 was any of that about aussie yeast?????

yesterday i went to 6 brew shops in brizzy and could not find a standed yeast (non turbo) anywhere not to mention emzimes most had not even heard of them

how can they run brew shops like that??

That'd be because there's only a handful of people in Australia doing what we're doing.

The Turbo/Cm still buisness is big and easy and profitable and most people (brew shop owners included) don't know about any other way.
They can sell a still, a box of ingredients and a list of instructions and it'll work straight up. imagine y'self trying to sell someone a potstill and telling them how to use it while 3 people wait to be served behind them?


It's not a conspiracy of silence, just a collective ignorance.


Btw, i think you'd be happier with distillers yeast for grain mashes and even for fruit washes than bakers yeast. Bakers may be better for rum.

Haven't made any plain sugar washes with both so can't advise there.

[Ayay]

As a beginner the shop recommended me a turbo pack as the only way to get pure alcohol. It seems simple - all you need is sugar, water and turbo pack. Later I found the sugar wash recipes on this forum and tried the DeathWishWheatGerm recipe with great results. All ingredients are in the supermarket including Lowan's bread yeast and I couldn't wish for a faster or more lively brew. The first batch took 14 days at 24-26*C, second 9 days at 28-30*C, third brew is bubbling away at 30-32*C and I expect 7 days.

The turbo pack I bought is still in the fridge, will try it one day just because I have it.

This is how I see turbos.... Put turbos on a 3 litre engine and get 5 litre V8 performance! The V8 will use the same amount of petrol, will last much longer, and can be tuned with a spanner and a feeler guage...just a bit heavier to haul around.

OR...Save water and get more alcohol with less water by using turbos, how much is that worth? Perhaps some time is saved in the fermenting, but more is lost in the mandatory extra fiddling around.

[rad14701]

rad14701 was any of that about aussie yeast?????

yesterday i went to 6 brew shops in brizzy and could not find a standed yeast (non turbo) anywhere not to mention emzimes most had not even heard of them

how can they run brew shops like that??

The point I was making, as has already been noted, is that brew shops just want your money, not necessarily to provide the best supplies... They look at profit margin and very few have any actual experience using the products they sell... Hearing that the clerks at the shops visited stated they had never heard of anything other than a turbo yeast is evidence of their lack of overall product/craft/hobby knowledge...

This site, as well as several others on the internet, have plenty of information regarding various types of yeast... Each type has unique qualities, some good and some bad from a distilling standpoint... Remember, we aren't making wine, champaign, or beer... Yeasts which have been refined for these beverages may or may not work well for distillers wash/mash fermentation... Off tastes and excessive clouding, which may or may not be acceptable for other beverages can cause significant problems during the distillation process... The additional nutrients required to force turbo yeasts to perform at turbo speed contribute additional problems... Common bakers yeast, at least most strains, ferment and distill without the problems mentioned...

There really is no need to source out high-tech designer yeasts... That isn't to say that you can't - it just means you don't have to... I've used wine yeasts in the past... Ever since I switched to using only bakers yeast, found in most any grocery store, I've had more consistent and better results for far less money... I have no desire to look for something better at this point because, at least for my needs, I doubt one exists... But that's just me... Then again, I haven't walked into a beer brewers or wine making shop in 25 - 30 years... I prefer to practice the craft with as much ambiguity and as anonymously as possible...

[Adverse Effects]

ok seems several of you miss understood me i think my mind was going faster than my hands in that post

i am not having trouble finding yeast i went to the 6 shops to find enzymes to make saki from rice i have a bakery 3 blocks from me that i can get all the yeast i want and i also have a client that runs several health food shops and will order anything special i want from any where in the world because i give him good service on his point of sale systems and computer network

my point was that i just cant believe that all these people out there are taking guidance from people that have no idear about how to do thing properly or for that matter healthier

by the way i have found a place (haven't contacted them yet) that make enzymes and seem to know what there doing
you can click the pic to link to there web site


oww i cant find the thread but somewhere someone was asking what yeas need to live happily this place has a yeas food you can get by its self could be interesting

[The Tippler]

Hello Bush , All I can do is call it as I find it. That whisky yeast went into 2L of boiled water ,cooled with 2 ground tabs of Beano 1/4teaspoon of ck55 ( a full NPK fert ) the juice of two limes ,and 4 tablespoons of raw sugar. Mate that thing needs a chair and a whip to controll it. Tomorrow she hits 80L of all barley wash. As Blannik said ,I have a feeling mops and brooms are going to be needed in the garage. We have good temps now 34-22 so I hope for a full ferment .....Keep you posted .....Hey Punkin mine was not dead!!!

[punkin]

ok seems several of you miss understood me i think my mind was going faster than my hands in that post

i am not having trouble finding yeast i went to the 6 shops to find enzymes to make saki from rice i have a bakery 3 blocks from me that i can get all the yeast i want and i also have a client that runs several health food shops and will order anything special i want from any where in the world because i give him good service on his point of sale systems and computer network

my point was that i just cant believe that all these people out there are taking guidance from people that have no idear about how to do thing properly or for that matter healthier

by the way i have found a place (haven't contacted them yet) that make enzymes and seem to know what there doing
you can click the pic to link to there web site


oww i cant find the thread but somewhere someone was asking what yeas need to live happily this place has a yeas food you can get by its self could be interesting

Ahhh, grasshopper, why you not say?

http://www.deltagen.com.au/" onclick="window.open(this.href);return false;" rel="nofollow

Ring or email Mike Watson, be a little cool about what you are doing (don't mention me please) and ask him about Hightempase or Canalpha 180l as an alpha and Amylo 400G as a gluco. The man knows his stuff and will talk to you in your terms providing you tell him the right things. Don't tell him you are doing something illegal and don't tell him you are doing it in your backyard

Be prepared to purchase in 5 kg/litre lots.

If you find you can only get large lots and it doesn't suit let me know, i can put you onto 1 litre lots, they are nearly as expensive as the 5's though

You can get 'beer enzymes' in the brew shops here, but they are in little packs of a couplea grams and are about $5 a pack. Packaged by 'Brewcraft'.

[rad14701]

ok seems several of you miss understood me i think my mind was going faster than my hands in that post

Ok... Re-read your post and after your additional explanation I can see the mention of enzymes that didn't jump right out the first and second time through... Enzymes/Nutrients can be a bit tough to locate, especially in small quantities, which is why many of us continually search for combinations of common off the shelf items as alternatives... Looks like you've got some good leads on enzymes now... Good luck and keep us posted on your findings...

[grogrum]

essencia super 6 not advertised as a turbo, they say 6kg sugar to 25ltrs. it's advertised as making a clean product, expensive though. Works well...but I havn't had one clear by it's self. I generally use half a pack per wash.

other than that I use bakers yeast and ec-1118. I've never seen a "distillers" yeast in the brew shops or online for australia.
I'd also been keen to hear what other aussies are using because ec-1118 doesn't float my boat...seems to be a very slow mover.

Technically, it is a turbo - if you subscribe to the definition of a turbo as a yeast packaged with all it's nutrients, buffers, and minerals. If you define a turbo as a fast yeast, packaged with nutrient such as Urea to make it go hell for leather and damn the byproducts, then it isn't.

EC1118 is a Champagne yeast (actually its S. var bayanus). As a general rule the slower the yeast the purer the end product - so making a yeast go 'hot and fast' is bad (would you do that to your beer or wine?). I assume you are using 5g sachets. Unless you use a starter or use half a dozen sachets you will find that 'lag' is a problem. ie: it takes a long time for the beasties to grow and multiply through the medium, which ideally should have fully ocuured whilst the yeast is in Aerobic phase and before it goes Anaerobic.
For the record, the yeasts used in the 'turbo' yeasts are termed 'distillers' yeasts.
Have a look at the packets. I think you will find that ALL turbo yeasts come from the same place (hint - England) and it doesn't matter if the packet says HambletonBard, Willards, Alcotec, Still spirits - they all come from the same place.
Except Super 6 which comes from Australia - and is not a distillers yeast.

Does this help some?

[bourbonbob]

I'll stick to Lowens, it's readily available, reliable, no off flavours and one pack lasts me all year ($3.75). I used a few turbos when I first started distilling but didn't like the disgusting off flavours they produce.

[SuperDavid]

essencia super 6 not advertised as a turbo, they say 6kg sugar to 25ltrs. it's advertised as making a clean product, expensive though. Works well...but I havn't had one clear by it's self. I generally use half a pack per wash.

other than that I use bakers yeast and ec-1118. I've never seen a "distillers" yeast in the brew shops or online for australia.
I'd also been keen to hear what other aussies are using because ec-1118 doesn't float my boat...seems to be a very slow mover.

Technically, it is a turbo - if you subscribe to the definition of a turbo as a yeast packaged with all it's nutrients, buffers, and minerals. If you define a turbo as a fast yeast, packaged with nutrient such as Urea to make it go hell for leather and damn the byproducts, then it isn't.

EC1118 is a Champagne yeast (actually its S. var bayanus). As a general rule the slower the yeast the purer the end product - so making a yeast go 'hot and fast' is bad (would you do that to your beer or wine?). I assume you are using 5g sachets. Unless you use a starter or use half a dozen sachets you will find that 'lag' is a problem. ie: it takes a long time for the beasties to grow and multiply through the medium, which ideally should have fully ocuured whilst the yeast is in Aerobic phase and before it goes Anaerobic.
For the record, the yeasts used in the 'turbo' yeasts are termed 'distillers' yeasts.
Have a look at the packets. I think you will find that ALL turbo yeasts come from the same place (hint - England) and it doesn't matter if the packet says HambletonBard, Willards, Alcotec, Still spirits - they all come from the same place.
Except Super 6 which comes from Australia - and is not a distillers yeast.

Does this help some?

The Essencia Super 6 claims to be Urea free, so I guess that might just make it cleaner than a typical turbo yeast.

[grogrum]

If you are looking to select a yeast, this link is what I use as my bible..http://www.lallemandwine.us/products/yeast_chart.php.
I don't know for sure, but I believe Super 6 is either EC1118, or a close clone, and all the Turbos are a bayanus variant - probably Uvaferm 43.

[pintoshine]

I recently made a very nice run using malt extract and Cooper's yeast from OZ. I thought it was a very fine ale yeast. The wash tasted excellent for a beer with no hops. I would have thought if Cooper's was available here in the USA it would certainly be available in OZ. By the way the whitedog made from the malt extract was first rate. I love single malt in the white.

[Adverse Effects]

ok got word back from Enzymesolutions.com.au

i was talking to him about wheat and rive and getting the maximum amount of alcohol in the quickest time
here is his reply
*************************************************************************

1. With stirring mix in about 30kg of finely crushed grain with
170 litres of water

2. Add 50ml of Spezyme AA (a Liquefying enzyme)

3. With stirring heat to a gentle boil and leave for 60-90
minutes. A temperature of 80-85 oC is also OK (If it is not too thick
can increase the amount of grain added in step 1 - perhaps to 40kg)

4. Cool to 60 oC and then add 50ml of Optidex L300 (a Saccarifying
Enzyme)

5. Continue cooling to 30 oC and then add Yeast and your own mix
of "yeast nutrients"

6. Ferment for 3 days

Spezyme AA is available in a 25kg drum at $13.50/kg +GST, including
delivery

Optidex L300 is available in a 20kg drum at $16.60/kg +GST, including
delivery

If these enzymes are stored refrigerated they will be stable for about 2
years. Do not freeze the enzymes.

**************************************************************

are those prices a bit rich or really good or what? i have never priced anything like this before

[alwaysannoyed]

I'll say it again, I really love DADY, dry activated distillers yeast, about 11 bucks a pound on many home brew sights. Enough for at least 500 gallons.

[HookLine]

Thanks for that, AE.