Yeast bomb making

[Alkyholik]

Can anyone tell me their way of making a yeast bomb?

[NZChris]

Use the manufacturers instructions to rehydrate the yeast.

If you are in trouble with a stuck ferment, correct the pH and temperature first, then make a two or three times quantity of the starter and call it a 'yeast bomb'. It should be about to overflow the container when you pitch it.

[Alkyholik]

Cheers Chris. Up til now I've always just added half and sprinkled half of my yeast on top of wash.
Sorry when you say 2 or 3 times the quantity do you just mean 2 or 3 times the amount of yeast only?
Plus when you say follow manufacturers instructions that's kinda difficult because its for making loaves of bread so it doesn't really give me instructions on the tin only just use so many grammes per loaf
Ps I'm particularly interested in those who are boiling their yeast and making a starter that way. Anyone tell me how they do it?

[NZChris]

2 or 3 times the amount of yeast and whatever amount of water you are comfortable with. Get the timing right, (I use ten minutes), then give it a small feed of the wash, then pitch when it is going nuts. If it isn't going nuts, you need better yeast.

[Yummyrum]

Can anyone tell me their way of making a yeast bomb?

Umm why ?
What is the fascination ?
Apart from massive foamy explosive initial washes that spurt out the air lock and paint your ceiling or make a mess all over the floor , what is wrong with a normal happy yeast growth period that gets the job done and doesn’t make a mess .

After a near divorce , I’m happy with the latter.

[NZChris]

Umm why ?
What is the fascination ?

If I'm a bit short on yeast for the size of the ferment, I'll treat my yeast very nicely and let it build up it's numbers as much as possible before pitching.

[shadylane]

I'm particularly interested in those who are boiling their yeast and making a starter that way. Anyone tell me how they do it?

Here's my "yeast bomb" for a 20 gallon sugar wash

I use yeast that has been boiled, epsom salt, multi-vitamins and DAP
Bring a pan of water to a rolling boil, turn off the heat and stir in 1/2 cup of bakers yeast.
You can try heating the water to boil after adding the yeast, but that's likely to cause drama.
Add the boiled yeast, 8 crushed multi-vitamins and a big pinch of epsom salt and 3 tbs of DAP to the fermenter.

[jonnys_spirit]

When I do a large ferment I'll start a couple days early rehydrating one pack (or cleaned slurry from my fridge), add some stovetop low SG mash, move it up to a 5 gallon bucket and add some more mash (still low'ish SG) - Starting it all a couple days early with nutes (boiled yeast and/or fermaid depending on what I've got on-hand) maybe up to a gallon or so in a 5 gallon bucket so it's going really well then as my large mash is cooling down to pitch temp i've got maybe 1-2 gallons of active and vigorous ferment going already to pitch into the 32g brute. Not sure if that's technically considered a yeast bomb but it certainly makes me feel good and works very well so far.

Cheers!
-jonny

[Alkyholik]

I'm particularly interested in those who are boiling their yeast and making a starter that way. Anyone tell me how they do it?

Here's my "yeast bomb" for a 20 gallon sugar wash

I use yeast that has been boiled, epsom salt, multi-vitamins and DAP
Bring a pan of water to a rolling boil, turn off the heat and stir in 1/2 cup of bakers yeast.
You can try heating the water to boil after adding the yeast, but that's likely to cause drama.
Add the boiled yeast, 8 crushed multi-vitamins and a big pinch of epsom salt and 3 tbs of DAP to the fermenter.

So shady,when you've made that up,do you add anymore dap or anything to the worth or whatever is in fermentation bucket,after you've added your bomb to it?
I tried your method last time but didn't have much luck.
What does your yeast bomb look like say a cpl hours later? Does it foam up?
I'm also sometimes seeing my wash stopping fermenting sometimes. Then I go back and add more yeast and dap and itll take off again. Someone else says itll probably be my ph,so I bought a ph meter to keep track of it.
Ps: I have 25kg of malted barley here,anyone know if I can add this to a wash in any way? I've not tried a grain wash yet but dying to,as soon as I get a few more washes under my belt

[shadylane]

So shady,when you've made that up,do you add anymore dap or anything to the worth or whatever is in fermentation bucket,after you've added your bomb to it?
I tried your method last time but didn't have much luck.
What does your yeast bomb look like say a cpl hours later? Does it foam up?

I sprinkle fresh yeast on top the the wash to start the fermentation.
In around an hour the layer of yeast will have thicken, then sink and go to work.
After a couple hours it's fermenting rapidly and making a sizzling sound

[Alkyholik]

It seems to be my ph that keeps rising that stops my fermentation. I've ordered a meter so I can keep an eye on it

[shadylane]

If you've been having pH problems
Give this recipe a try

viewtopic.php?f=14&t=70585

[still_stirrin]

It seems to be my ph that keeps rising that stops my fermentation...

I doubt it.

Fermentation creates acids and that results in a pH dropping, not increasing.
ss

[Alkyholik]

See my other post. Yes they're decreasing not increasing. Shady its your recipe I'm doing. What can I add besides oyster shells as I can't get any

[jonnys_spirit]

Acidity increases as pH value decreases.
Alkalinity decreases as pH value decreases.

Cheers!
-jonny

[Saltbush Bill]

Shady its your recipe I'm doing. What can I add besides oyster shells as I can't get any

Go to a rural store and ask for chicken scratch or shell grit......its shells in crushed form.
Failing that lots of cleaned egg shells.....or possibly a chunk of marble.

[shadylane]

Shady its your recipe I'm doing. What can I add besides oyster shells as I can't get any

I don't know how much to use.
I'd mix it with some water and add it a little at a time as needed


https://en.wikipedia.org/wiki/Calcium_hydroxide