bready or yeasty flavor

[ackbartrapfinder]

So here it is. I finally had time to pull off a run last night. 6 Gallons of fermented barley(about 25lbs). I would have the SG but I smashed my hydrometer.

Used distillers yeast- Fermented out in a week. So I poured it in direct from the fermenter. I did my best to avoid the trub. But didnt think the loose yeast would affect it much considering I was going to use my double refluck column.

Its this one http://www.brewhaus.com/Essential-Extractor-PSII-Column-with-Connector-P1016C96.aspx hooked up to a sankey keg.

I packed it with copper meshabout 6-8" worth. Ran the cold water the entire time through the head and condenser arm. kept the temps about 85-93c.

I ran it twice- first time came to 140ish proof. Second time re-ran the distillate and got 180 proof. But it still has a bready yeasty flavor. Am I missing something?

[Dnderhead]

yes you did not let it clear..

[ackbartrapfinder]

I see- Thanks. I was suspect in that

[MDH]

yes you did not let it clear..

I was under the impression scotch distilleries did not clear their mash.

[Dnderhead]

"I was under the impression scotch distilleries did not clear their mash."
they dont use distillers yeast either...different yeast will have different outcomes/flavors..
i use a scotch /irish ale yeast.can be expensive as i can only git it in liquid but then i propagate more..