Yeast questions.

[Fiend]

I have some (DADY) distiller's yeast that is high temp yeast (Which was convenient for me since I live in warm climate)
Is this yeast considered turbo yeast, that is frowned upon or is it an acceptable form of yeast?

I have read some recipes on Tried and True that call for distiller's yeast and some calling for ale yeast. Ect.

What information could one give me if I were more or less exclusively making Whiskies or brandies.

I am fairly sure what I read was ale yeasts for whiskies is most reliable without greed factors and such.

-V

[pounsfos]

your yeast is an ale yeast, (ale yeast=bottom fermenting, lager yeast= ferments ontop)

it is not a turbo style yeast,
what I consider a turbo yeast is when it comes with a shit loads of nutrients and says it will take 48 hours to finish then tells you to carbon filter

if you are adding it to a wash (like birdwatchers) by itself, then it's just normal yeast, alot of people use it here, apparently it's good (i haven't used it sorry so can't tell you)

[Fiend]

Awesome, thank you.
-cheers

[Misflt]

I like Red Star DADY it is a very aggressive yeast. Takes off fast. It tolerates temps to 90 so says the website supporting the brand. It does well at low temps too, I currently have 2 6.5 gallon batches of Wineo's Sugar wash and they are at 68 degree's and it is chuggin away.

Distillers Active Dry Yeast
A specially selected strain of Saccharomyces Cerevisae designed for distillers use in grain mash fermentations for ethanol. DADY will produce maximum alcohol yields under controlled temperatures ( less than 90 F , 32C) It has been the choice of many producers in North America for over 20 years. It has been used for the manufacture of light spirit and Whiskeys. It is also used on corn mash and syrup fermentations.

visit this link for more specific info. http://www.fermentis.com/wp-content/upl ... 6/DADY.pdf" onclick="window.open(this.href);return false;" rel="nofollow

[BentJar]

I have been stilling for a number of years now and it has given me time to critique every aspect of making a good clean product.
One of the things that made a great improvement was to ditch the red star and use only ale yeast which has little or no taste like bakers yeast does. It starts a little slower and It cost me another 2 dollars per mash but it makes a better shine. Could be that I just taste different that others but that's just my opinion.

[SoMo]

I'm new only 8-10 runs but can tell you the DADY produces a good product, but I will recommend you filter your wash pre run or during racking the end results a little better cleaner tasting. Melloman

[Prairiepiss]

I have been stilling for a number of years now and it has given me time to critique every aspect of making a good clean product.
One of the things that made a great improvement was to ditch the red star and use only ale yeast which has little or no taste like bakers yeast does. It starts a little slower and It cost me another 2 dollars per mash but it makes a better shine. Could be that I just taste different that others but that's just my opinion.

Nobody said anything about using red star bakers yeast? Red star distillers yeast DADY was mentioned. But not bakers yeast.

[MitchyBourbon]

I like Red Star DADY it is a very aggressive yeast. Takes off fast. It tolerates temps to 90 so says the website supporting the brand. It does well at low temps too, I currently have 2 6.5 gallon batches of Wineo's Sugar wash and they are at 68 degree's and it is chuggin away.

Distillers Active Dry Yeast
A specially selected strain of Saccharomyces Cerevisae designed for distillers use in grain mash fermentations for ethanol. DADY will produce maximum alcohol yields under controlled temperatures ( less than 90 F , 32C) It has been the choice of many producers in North America for over 20 years. It has been used for the manufacture of light spirit and Whiskeys. It is also used on corn mash and syrup fermentations.

visit this link for more specific info. http://www.fermentis.com/wp-content/upl ... 6/DADY.pdf" onclick="window.open(this.href);return false;" rel="nofollow

I have found conflicting info on this yeast. I know a number of people use this yeast so maybe I'm looking something different. Anyhow, a couple of retail sites i found this yeast their description stated that it was not used for wine or beer. My impression is that it would be best for neutrals. I have never used this yeast.

[Prairiepiss]

DADY is a common yeast. That is packaged by many different suppliers. Crosby Bakers, Red Star, I know of 3 others. Just can't think of their names.

It's gone through some changes over the last few years. The recommended temps use to be 80 deg f. They have since upper it to 85. Have seen higher claimed somewhere. Like the 90 above.
They also raised the ABV tolerance to some claim 21%. They did that the same time as the heat.
I still think they did this in response to the growing turbo yeast sales. That's only opinion.

All I can say is what many have posted here. My one time of trying DADY was a bust. Bad yeast from supplier. But many claim it is a good hardy fermenter. That does it cleanly. Does like the higher temps. But some claim it does work off at lower temps. It has a higher ABV tolerance.

Even though my first yet with it was trash. I would still. And still want to try it again. From a different supplier. I would also recommend it to others. Mainly because there are a lot of members here and other places. That use DADY primarily.

[shadylane]

I like ec1118. It ferments clean, has a wide temperature range and will survive low pH.
If your after flavor 1118 might not be the best choice but it's one of the toughest yeasts available.
When a high gravity ferment sticks it's the recommended yeast to restart it.

[BentJar]

PP my bad. I was comparing bakers yeast to ale yeast. Seems to me ale yeast is the way to go for a cleaner hooch.
I done this long enough to taste yeast in my licker, its the same as the smell of it.
so there.

preciate yor input though

[MidnightBrewer]

I've been trying to get this red star DADY to work better, and I'm stumped. I currently have 9 carboys going, 5 at a high gravity (1.140), and 4 at a lower one (1.060). I set the ph to 4.3 and made sure temp was about 80F.

I proofed the yeast using rads method, cup of warm water and two tbspns of sugar. The yeast was building a small foam island in the middle.

I added diammonium phosphate to the carboys prior to adding the sugar wash and mixed. I allowed the yeast 2 hours to wake up and work before adding it to the carboy. Well water from an out of town source.

That was may 25th for the first and may 31st for the second round. It is now June 7th, first batch is at 1.120G and second batch is at 1.040G. the room is temp controlled and I use the temp gun on them regularily they stay between 81F an 85F. Used citrus acid to bring ph to 4.3, this is from finding info that yeast likes to live in 4 - 4.5ph.

I cannot put a finger on why it's going so slow. I've been reading up around here and after 3 days of several hours per day researching, I'm stumped. what are some troubleshooting techniques I can use?

(and yes I know the last one was 5 years ago, but I saw smart people here and gave it a shot)

[Manc]

Hi I'm still new at this but from your process unless you've missed something out it sounds like not enough nutrients for the yeast. You could try boiling some yeast and adding that.

Hope that helps
Lee

[jon1163]

I've been trying to get this red star DADY to work better, and I'm stumped. I currently have 9 carboys going, 5 at a high gravity (1.140), and 4 at a lower one (1.060). I set the ph to 4.3 and made sure temp was about 80F.

I proofed the yeast using rads method, cup of warm water and two tbspns of sugar. The yeast was building a small foam island in the middle.

I added diammonium phosphate to the carboys prior to adding the sugar wash and mixed. I allowed the yeast 2 hours to wake up and work before adding it to the carboy. Well water from an out of town source.

That was may 25th for the first and may 31st for the second round. It is now June 7th, first batch is at 1.120G and second batch is at 1.040G. the room is temp controlled and I use the temp gun on them regularily they stay between 81F an 85F. Used citrus acid to bring ph to 4.3, this is from finding info that yeast likes to live in 4 - 4.5ph.

I cannot put a finger on why it's going so slow. I've been reading up around here and after 3 days of several hours per day researching, I'm stumped. what are some troubleshooting techniques I can use?

(and yes I know the last one was 5 years ago, but I saw smart people here and gave it a shot)

What's in the car boys? It could be that you did something wrong in the process of mashing and denatured all your enzymes

[DuckofDeath]

I pitch red star DADY in my all grains with a ph of 4.7, temp of 75, and SG of 1.070 and it runs out in about 5 days to .999. Very clean and fast.

[hellbilly007]

2 hours in on proofing your yeast should have made a heap of foam, not just a small island as you put it, jon1163. I believe your yeast are DOA. I'd give bakers yeast a try, that is after diluting your high gravity wash to a more yeast tolerable level, say no more than 1.085ish

[bilgriss]

DOA yeast or high pitch temp?
Practically, it's time to pitch some fresh yeast.