sugar wash recipe needs input

[Absintheur]

I am actually using a non-turbo yeast from BSG. I found it on ebay. It claims that it can withstand concentrations of 22%. There was one seller that had one that claimed to tolerate 30%.

[rad14701]

Do you have a link...??? Sounds like Turbo to me...

[Xecros]

Do you have a link...??? Sounds like Turbo to me...

White labs sells a distillers yeast tolerant to 22%. it's labeled as a distillers yeast, not a turbo. As I said before, most yeast can't tolerate, can't live, in a high alcohol environment. Yeast can be, "bred", is that the right word??, anyways, bred to tolerate higher alcohol environments, these yeasts are usually referred to as distillers yeast.

[Prairiepiss]

Do you have a link...??? Sounds like Turbo to me...

White labs sells a distillers yeast tolerant to 22%. it's labeled as a distillers yeast, not a turbo. As I said before, most yeast can't tolerate, can't live, in a high alcohol environment. Yeast can be, "bred", is that the right word??, anyways, bred to tolerate higher alcohol environments, these yeasts are usually referred to as distillers yeast.

And you were asking us to show you one?

The makers of Distillers yeast or DADY. Have changed their specs over the last few years. They have raised the claimed alcohol tolerance from 18% to 22%. They also raised the temp range from 80 to upper 80s. Mainly so they can compete with the turbo yeast. But just because they claim they can do what they say. Doesn't mean you should push the limits.

And more then likely that is the same yeast found in turbos. Minus all the crap nutrients added. Which is usually what makes a turbo wash stink and taste bad. So using a good distillers yeast in a good recipe. Will make a much better drink, be a lot cheaper, and not need all the clearing agents. If run correctly wouldn't need carbon filtering.

But what do I know?

[Xecros]

They have raised the claimed alcohol tolerance from 18% to 22%. They also raised the temp range from 80 to upper 80s.

anyone can make this statement, that's been following the trends for yeast. Hell, i can make it.

Mainly so they can compete with the turbo yeast

This is just an educated guess. A good one, and it makes sense, and it could be true. But unless your working for a yeast making company with access to the boardroom, this statement is nothing but an educated guess.

But just because they claim they can do what they say. Doesn't mean you should push the limits.

Why not? Have you tried the latest strains of distillers or turbo's yeast yet? How do you know it won't perform as advertised without throwing too much undesirables into the wash? Do you buy turbo's and distillers yeast to test every few months to make sure improvements have not been made as claimed? Somehow, i just don't see you doing that.

But what do I know?

I admit, you know a lot. And that's great. But tell ya what, show me your degree in micro-biology, and the lab you have access to, that allows you to make blanket statements about any and all yeast currently on the market, and then, and only then, will i believe you. Unless you have that, any statements you make about distillers yeast and turbo yeast will be considered as extremely biased.

Of course, i don't have a micro-biology degree, or a lab. But i keep an open mind. I've never tried distillers yeast so i can't, and won't make any statements to it's effectiveness or compare it to turbo yeast. Although, i do plan to buy distillers yeast soon and give a good test.

[rad14701]

That White Labs yeast is more than just yeast, just as turbo yeast is, hence it's turbo yeast... I've used water, sugar, Fleischmann's dry active bakers yeast, baking soda, epsom salt, and 30-10-10, with nothing else, to attain 20%+ just to see if I could... So, was it just bakers yeast or turbo yeast...??? It was turbo yeast, by definition...

[corene1]

Five liters of water-furiously boiled.

Boiling won't soften the water, it'll only remove the much needed oxygen from it...

But it will remove chlorine. Depending on his chlorine levels, it could adversely affect his fermentation

Don't want to get into the turbo discussion, but I also grow some exotic hot peppers and when I make the fertilizer for them I need water that is de chlorinated but still has the minerals in it. A very simple way for me was to get a barrel of water and put an aquarium air pump and stone in it for a day or so that way the water has all it's basic nutrients and oxygen just no chlorine. There are also filters but they can strip some of the nutrients also and yeast likes nutrients. Just a thought.

[redmud]

I am going to have to buy a packet of turbo yeast and give it a try to have the knowledge. I just have never seen the value in making a special purchase from an online store or the local brew store which in Oregon there is a brew store in every neighborhood. when I can just pick up bakers yeast while doing my grocery shopping. If bakers yeast was fine to use in the beginning of distillation it will work now and in the future. Progress is good though, but no one wants progress that sets us back or makes our hard work be anything lesser than it could have been.

[Xecros]

I am going to have to buy a packet of turbo yeast and give it a try to have the knowledge. I just have never seen the value in making a special purchase from an online store or the local brew store which in Oregon there is a brew store in every neighborhood. when I can just pick up bakers yeast while doing my grocery shopping. If bakers yeast was fine to use in the beginning of distillation it will work now and in the future. Progress is good though, but no one wants progress that sets us back or makes our hard work be anything lesser than it could have been.

there are different brands of turbo yeast on the market. Some better than others. Do the research, find reviews, and pick the turbo yeast with the best reviews. Sent ya a PM with the rest of what I want to say....

[Tanglefoot]

I've got a package of the White labs (Dady) and there are no other ingredients listed on it. It's just yeast. Ditto the ? asked by Xecrose, what yeast recipe is going to give me a 19% abv in 5 days or even 10?
If Mr. piss can answer that I would truly be grateful. I do have my reservations as his knowledge seems limited, based on the things he says that I know are not true. Turbos don't cost that much, less that $5 at Brewhaus, and there are no off flavors that require the end product to be run through carbon. It would help if some folks were more open minded

[Prairiepiss]

Nope I don't know a damn thing. And I am very closed minded. Make whatever swill you wish. I could care less if you don't want to improve what your making.

But then again if you have answered as many questions about why someone's turbo wash gave them a crappy product as me. You wouldn't be here saying things like this.

To each his own. Have fun. Good luck. Be safe.

[Prairiepiss]

If Mr. piss can answer that I would truly be grateful.

I won't answer it. Because I will not recommend any recipe over 14% ABV potential to anyone. Not for distilling. I will however recommend any of the great recipes in the tried and true section. Or any variant of them that follow the basic recipes. If you want to make a great drop.

[rad14701]

I've got a package of the White labs (Dady) and there are no other ingredients listed on it. It's just yeast. Ditto the ? asked by Xecrose, what yeast recipe is going to give me a 19% abv in 5 days or even 10?
If Mr. piss can answer that I would truly be grateful. I do have my reservations as his knowledge seems limited, based on the things he says that I know are not true. Turbos don't cost that much, less that $5 at Brewhaus, and there are no off flavors that require the end product to be run through carbon. It would help if some folks were more open minded

Do you have a link to this mystery yeast because it is not listed on the White Labs website... Go have a look... Many yeasts listed are from different manufacturers... Most only go to 15%... The high gravity yeasts are intended for biofuel production... What is it that we don't know that you do with a whopping post count of three...??? How much yeast research have you ever done...??? I can assure you that I've done my yeast homework over the years...

[Truckinbutch]

I been sittin on my hands to not take part in this as long as I can stand Part of the Rules We Live By is mutual respect for each other and following the rules :
As in any potentially hazardous endeavor , YOU GOT TO BRING ASS TO GET ASS ! The first day on the battlefield you don't start trying to tell the general how to fight the war . Nor do you disrespect the hundreds of years of proven experience freely given here on how to conduct yourself in battle . Ya want to disregard that advice , then this unit will probably promote you to a new position . 'Point Man'. Many people got that promotion in the short few years after I graduated from high school ............... A lot of them have their names carved on a big rock wall in DC ............

[Absintheur]

All right then, so.......

Just as an aside. I am three days into my mash and I can hear it fizzing-that's good right? It also wreaks of a strange mix of random food smells and alcohol-Kinda like Robery Downey jr's toilet.

I did make an oopsy though, going back I realized I was making a 9 litre wash with a sugar concentration of the recommended .25kg/l

My SG was 1.08ish

Will keep posted....

You all may now continue your nerd-off...

[corene1]

Yep, it stinks, I know the one I did wasn't good smelling. Didn't taste to good either, only took me once to learn. Wait till you do a nice all grain, It smells wonderful, no off smells, has a nice taste straight out of the fermenter and tastes much better when distilled. But that is just my thought. Good luck on your trials.

[Absintheur]

So I am noticing that the mash has lost some volume it seems. Not much maybe like half a liter. Or Maybe I am just hallucinating.
I am also noticing some condensation on the clear plastic lid.
It is still bubbling away though!

[rad14701]

So I am noticing that the mash has lost some volume it seems. Not much maybe like half a liter. Or Maybe I am just hallucinating.
I am also noticing some condensation on the clear plastic lid.
It is still bubbling away though!

You will lose some volume during fermentation... This is normal...