Using yeast trub and dunder from a bad batch?

[MonkeyRumKing]

Hi Rum Runners!

I did a batch of Buccaneer Bob's this summer and it didn't turn out quite the way I had hoped. That was all on me. It had this after taste that was off. I think that may have been due to using low qual molasses (deer feed grade from Tractor Supply) and cheap Fleischman's baker's yeast. I had a few other issues (see my Sugar Shock post). That said, I still have the yeast trub and dunder. I'm leaning towards just dumping that stuff due to that flavor I didn't care for. My question, is should I use it anyway? This time around I have Golden Barrel blackstrap molasses and a good rum yeast from Mile Hi distilling. Thoughts? As always, thanks in advance for the guidance.

[NZChris]

My worst rum ferment was made using expensive rum yeast instead of my usual cheap bakers yeast. I dumped the trub and dunder and kept the strip separate from everything else. Restarted using cheap yeast and made fine product.

[MonkeyRumKing]

Thanks Chris! I'm gonna dump the trub and dunder. Interesting comment about the yeast. I may try the cheap stuff first then. That way I'm only changing one variable at a time.

[shadylane]

I'm gonna dump the trub and dunder.