Type of yeast best for corn

[Biffy]

Tried the recipe found in this chat forum using kellogs corn flakes. Everything went perfect so far except yeast. It's fermenting but really, really slow. I used brewers yeast I pitched straight into the mash when temp was at 70 deg F. Almost a week and a half and sugar has gone down only 50% from starting gravity. Is there a better yeast? I just pitched another bunch (1/3 cup and 1 bread yeast in warm water).

Any thoughts?

Peace
Nevin aka biffy

[Bradster68]

Whats your ph? If you used sugar your ph is gonna crash.
How about conversion? Maybe an iodine test?

[Biffy]

Never had any idea you needed to test pH. I used a recipe from here "Tried and true recipies". Followed the recipe to a t. Crap.

[Bradster68]

Never had any idea you needed to test pH. I used a recipe from here "Tried and true recipies". Followed the recipe to a t. Crap.

If you used sugar it may have crashed or headed there.
I believe he mentions backset witch helps with ph but I like a buffer like shells or white marble hanging in the fermenter to help out. I believe pickling lime will raise it,if you have any.

Didn't realize your recipe, so forget my comments about conversion and iodine test. My mistake

[Biffy]

Thanks for you help. Few questions?
What is backset...tails?
You mentioned shells, then marble? Are you thinking seashells or cut marble stone ? These raise pH because the have lots of calcium?
Pickling lime not available in stores here (checked food store tonight) but looked up the phone question and baking soda was mentioned.

[acfixer69]

Tried the recipe found in this chat forum using kellogs corn flakes. Everything went perfect so far except yeast. It's fermenting but really, really slow. I used brewers yeast I pitched straight into the mash when temp was at 70 deg F. Almost a week and a half and sugar has gone down only 50% from starting gravity. Is there a better yeast? I just pitched another bunch (1/3 cup and 1 bread yeast in warm water).

Any thoughts?

Peace
Nevin aka biffy

Brewers Yeast Not like from the health food store?

[Biffy]

From bulk barn...bulk dried fruits, nuts, etc...

[acfixer69]

Got a link bulk barn is not enough.

[NZChris]

Read the bag. It's probably a sterile food ingredient, not active yeast.

[Beerswimmer]

Read the bag. It's probably a sterile food ingredient, not active yeast.

I second this

[Dancing4dan]

Read the bag. It's probably a sterile food ingredient, not active yeast.

Yeah. Likely the issue. We used to put flaked brewers yeast on pop corn. Made it taste great. I have a feeling it was dries beer trub.

The bread yeast the OP added may just take over and do the ferment though. As long as enzymatic conversion was done.

[shadylane]

Tried the recipe found in this chat forum using kellogs corn flakes. Everything went perfect so far except yeast. It's fermenting but really, really slow. I used brewers yeast I pitched straight into the mash when temp was at 70 deg F. Almost a week and a half and sugar has gone down only 50% from starting gravity.

Was this the recipe? viewtopic.php?t=31371
Are you measuring the SG with a refractometer or a hydrometer?
Even if you used dead brewers yeast by mistake, some kinda living yeast as found a happy home.

[MooseMan]

From bulk barn...bulk dried fruits, nuts, etc...

Biffy as has already been pointed out, it seems you've used non active yeast (Great nutrients for the ferment!) And some strain of wild yeast has got going and is chewing into the sugar.

2 Options as I see it:

Let it carry on and see what you get at the end.

Mess with it and see if you can get it to fully ferment with another yeast.

Either way, put it down to a learning experience and do some more reading in the meantime.

[Biffy]

The yeast came from a large basin with no information other than the name brewers yeast. The store is called bulk barn where you can buy items in bulk for s cheaper price. I'm guessing what you gentlemen have said could very well be the truth. I will check again where it sirs after I come home from work this afternoon. Mash hasn't spoiled just going slow. I mixed it last night and yeast from the bottom of barrel came up and you can see it is working but mostly at bottom of barrel. I've only used bread yeast till now and it always worked. Thnx for all the advice. Let you know.

[Biffy]

I pitched some bread yeast into the mash. Just that small amount really took off. Almost like it awoke the brewers yeast. Hoping it will convert fully by the weekend. Really looking forward to the final product.

[greggn]

I pitched some bread yeast into the mash.

You should be choosing your yeast based on the temperature range at which you can hold your ferment.

[Biffy]

I did check up on that and based it on the info for brewers yeast, pitching temp and room temp. Seems it was a non-active yeast.

[Twisted Brick]

Proofing one's yeast in correct-temp water prior to pitching is a good practice not only to (pre)determine yeast viability, but also to ensure the proper minimum pitch rate since up to 50% of yeast cells can die when dry-pitched directly onto one's wash. Ideally, one would pitch a yeast starter that is bubbling and fermenting away strongly.

[Homebrewer11777]

Brewer's Yeast from a health food store is not suitable for fermentation. It could be considered a yeast nutrient and might be helpful in a sugar wash but you do need another source of active yeast. Like bread yeast. Or yeast from a homebrew shop or online homebrew supply provider. I pulled below from this website: https://www.nowfoods.com/healthy-living ... conditions.

It’s worth noting that NOW yeast products do not contain live yeast organisms. Our yeast products are manufactured with heat-inactivated yeasts, so there’s no chance of them causing yeast overgrowth in the body. NOW yeast supplements are simply natural sources of nutrients.