yeast - oxygenation of the wash

[Uncle Jesse]

from the old message boards:

1090
(stranger)
04/30/02 03:22 PM
subject: yeast

I've just mixed a batch of sugar/water,waited overnight
to cool and added Turbo Yeast that I purchase from Gert
Strand. The next day I noticed that the yeast had settled to
bottom of the demijohn,and the sugar/water solution was
still clear and not working. I live in Canada and the cool
solution was approximatly 45 degrees ferenheit. perhaps
this is too cool and killed the yeast?


BOC1971
(stranger)
05/03/02 04:08 AM
Re: yeast [re: 1090]

Have you tried to maybe activate the yeast by giving it a little stir? This happened to me once -- gave the whole wash a bit of a shake ( or swirl ) and it came good a few hours later

as for temp - im a metric guy so i can not answer - as long as its not TOO cold the yeast should be fine


Swede
(Unregistered)
05/03/02 02:17 PM
Re: yeast [re: 1090]

45 degrees ferenheit (7.22 C) is to cold. Arond 70 Ferenhit is better. The yeast don´t die if its to cold. It´s just put to slepp.


1090
(stranger)
05/06/02 06:43 PM
Re: yeast [re: Swede]

I would like to thank you for your replies,but by adding 8
gram packet of bread yeast seemed to kick start the turbo
yeastback to life! Next time I"ll let the mixture warm up to
room temperature.


FizzyNick
(stranger)
05/11/02 01:59 AM
194.117.133.196

Re: yeast [re: 1090]

Hi 1090

That does a bit on the chilly side.
When I use Gerts turbos I tend to start them off at around 20 to 25 degrees C, wait for the yeast to get up to speed and then move it into the cold. The wash then generates its own heat and runs at a good pace until down to 983 sg

Did you exygenate the wash before pitching in the yeast ?

Regards, Fizz
Commercial Still : Commercial Profit
Domestic Still : Domestic Prophet !


1090
(stranger)
05/16/02 07:00 AM
Re: yeast [re: FizzyNick]

Hello fizzynick
Please excuse my ignorance about oxygenating the wash.
Could you please expand upon this subject so I can try it
on my next batch!


unclejesse
(newbie)
06/04/02 03:54 PM
Re: yeast [re: 1090]

boiling removes all the oxygen. this means that your yeast wont have any air for the first part of fermentation which involves a lot of yeast reproduction and oxygen consumption.

either pour your wash back and forth half a dozen times between containers (the old fashioned way) or get an air pump with a _clean_ hose and diffusion stone, or order a professional one to aerate your wort before pitching your yeast, such as the one at http://www.morebeer.com, under "oxygen and aeration systems", part #fe375


It was the whiskey talkin', not me.


1090
(stranger)
06/12/02 03:05 PM
Edit postEdit Reply to this postReply

Thank you Unclejesse! just made my latest batch and used my air compressor to airate the sugar/water mix.
When I pitched Gerts yeast the batch started working
immediately(usually takes 24 hours) I"ll be doing this routinely
now. Thanks again.