2nd generation YLY ferments?

[Dancing4dan]

Anyone done any second generation ferments using YLY? Adding new corn and water on top of a previous ferments trub.

How did this turn out?

[MooseMan]

I've done sugar heads on them or given the mash to a friend to do the same, but never tried a second full grain ferment, as I was under the impression that the enzymes are depleted by the initial starch conversion.

I would really, really like to be wrong Dan!

[Saltbush Bill]

I doubt that it will work for the same reason.

[NZChris]

Just do it.

If it doesn't work, chuck some more in and tell us how it went.

[NZChris]

I have used it, successfully, to make a vodka using spent grains from UJSSM style trub, but that's not what you are asking.

[bilgriss]

Depending upon how much you over-pitched, there could be some enzymes left. But perhaps not enough (most likely). The yeast will be ready to go though, and should at least behave similarly to any other finished ferment.

[squigglefunk]

there are enzymes added to the yellow cake but I believe it also contains a mold which breaks down starches as well (Aspergillus?)

now whether that mold survives the entire fermentation process I don't know, I'd think prob not in any viable quantity.

You can def do a sugar heads on it tho

[higgins]

I've seen sources that said the fungi (mold) in YLAY is rhizopus, and the enzymes are alpha-amylase, glucoamylase, and phytase.

I have no idea if a YLAY yeast cake can be re-used for a grain fermentation. I steam strip the last 10 gallons of mash slurry so don't have a yeast cake to throw grain onto. I typically use about 2 grams YLAY per pound of grain, and get 4-5 25 gallon mashes (50 lb grain) from a 500g package of YLAY. This is roughly 5 USD per mash, so repitching is not important to me.

[squigglefunk]

I've seen sources that said the fungi (mold) in YLAY is rhizopus, and the enzymes are alpha-amylase, glucoamylase, and phytase.

you are prob right

i say I am a great keeper of secrets because I forgot it five minutes later anyway lol

[Dancing4dan]

there are enzymes added to the yellow cake but I believe it also contains a mold which breaks down starches as well (Aspergillus?)

now whether that mold survives the entire fermentation process I don't know, I'd think prob not in any viable quantity.

You can def do a sugar heads on it tho

How did that sugar head turn out?

[MooseMan]

I've only done them on leftover YLAY mash/trub for neutral stock Dan, but the several bags of mash I've given to my mate have made a great drop for him.
The one he made on oat mash was lovely actually, legs for days.

[squigglefunk]

How did that sugar head turn out?

just fine, it's an easy way to get more booze out of a mash.

although I will be the first to admit I def taste a difference using the magic yellow yeast compared to the "traditional" method of mashing grains.

[NormandieStill]

Yeast and mold are basically the same (just a question of whether they form structures or not). That being said, the question is whether the mold in question has alcohol tolerance. Or if it can survive the anaerobic phase of alcoholic fermentation. I have an unopened bag and some planned ferments when I get the still running again. I might try a small "bonus" ferment on the trub of a YLAY batch.

[Dancing4dan]

I am interested in the flavour of those second ferments