Angel yellow Label Yeast

[Poitín Sue]

I'll tell you what though, at 24° c it smelled like a yeasty bread mix. Now that I'm hitting the target temperatures it smells like fruit candy.
(Perhaps not as technical a post as the last several)

I ran this yesterday, and I'm sipping it today. It's thick and chewy, and not at all hot, for a brand new spirit. I got lazy and tan it through the spiritworks 500. Im actually surprised that it isn't vodka. I only got 2.25l of 92%.....but I'm happy that it wasn't a total failure. It has a very solid flavour- fruit, rye,an intense watermelon thing. I'll age it on t9asted and scorched maple, since that's all that I have.
On a down note, my 25l was was 10 litres of gunge and 15 of clear wash. (Bentonite). I think I'll buy a bigger bucket. It seems a waste, running a 25l still for 2.25 l

[rubberduck71]

On a down note, my 25l was was 10 litres of gunge and 15 of clear wash. (Bentonite). I think I'll buy a bigger bucket. It seems a waste, running a 25l still for 2.25 l

I use a hop spider as a filter. I think it's 14" tall & 6" diameter -- they're less than $30 if you can find them on sale. Here's an example:

I hang it on the bucket lid & drop the pump intake or siphon rod in. Then as the liquid level gets lower, you can push it into the grain bed. Wait an hour for the mash to drain from the grain into the spider, run the pump again. Repeat until your ROI on time hits its limit.

Hope that helps!

[Poitín Sue]

Thanks for the advice. I'll keep an eye out for one

[Bee]

I am not getting the love for my brew with YLAY that I got for it using enzymes and bakers.

This is with corn/oat mash bill and then the sugarhead on top of that with molasses. I also had to use backset to adjust pH with the enzymes. Don't have to do that with YLAY.
I'll see if it ages out in a jar, but I won't add anymore to a solera. Maybe try it with rice. I'm thinking the different flavors I'm tasting with it in corn might complement basmati.

[Dancing4dan]

My last mash/ ferment with YLY was August 7/24.

22 pounds corn meal, 6 pounds rolled oats, 5 pounds chocolate malted barley in 33* water for a total of 19 gallons.

Yeast pitch was… 4 TBSP YLY. 1 TBSP Bakers yeast an 1 TBSP Amylase.

Stir every day for three days.

Temperature maintained at 33* with wool blanket and a brew belt as temp started to fall around day three. After 7 days blanket and brew belt removed and ferment continued in my “cold room” (not sure how cold but colder than rest of house)

On September 12 there was still VERY SLOW ferment. (I had confirmed this by degassing three days earlier) On Sept 12, 27 liters of cleared liquid was racked off and remainder steam stripped for 2 gallons of low wines.

Sludge left over after steam stripping ran out of the 1/2” pot drain and was washed down the floor drain.

Not enough sludge to plug the 1/2” pot drain as long as it was stirred….

The cleared liquid that was racked off will be combined with low wines for spirit run. Pot still this time most likely.