Fermentis SafSpirit USW-6 (American Whiskey) yeast

[PalCabral]

Wow, what a little performer!!!

I used it for my wheated Bourbon fermentation. For 8 hours I saw no action, then... Oh lordy! That guy started burping non-stop. For 36 hours. Then it stopped. SG 1.000. Wow!

I don't think I've had a yeast finish any fermentation up in 36 hours. This wort was 1.070 when the fermentation started, so not exactly a low gravity wort either. And the smell! Just lovely aromas.

I did oxygenate thoroughly before pitching, and I had added lots of goodies for the yeast too. And the fermentation was at 28-34C, so pretty high. I guess I gave some love and it loved back.

I can recommend the USW-6, guys! Great yeast.

[kiwi Bruce]

Noted...good recommendation. How did the white dog taste...if you've run it yet?

[PalCabral]

Not yet. One more stripping run, then I'm good to go. But the smell is awesome.

[PalCabral]

I really need to give a shout-out for USW-6. I’ve used it now in several ferments with the same excellent result every time.

All my ferments have been all grain bourbons, so a minimum of 51% corn, all other ingredients being barley, wheat and rye malts, and all have been 25L (6.6 gallon) ferments with an SG of 1.068-1.075. I use gluco amaylase enzyme in the mashing cool down phase, so the wort is full of juicy fermentable sugar when it goes into the fermentation bucket.

I use 2.5 grams of Wyeast yeast nutrients and 2 tsp of DAP, and as of the last ferments I add mussels shells in a hop bag to the fermenter as PH buffer. I aim for a PH at 5.5 when I start fermenting but will not act if the PH is within 5-6 PH.

I oxygenate the wort for a couple of minutes before pitching the yeast. I use a paint mix propeller on a shaft that I connect to my drill and I really stirr that mash, creating vortexes in the bucket to pump oxygen into the wort. When I’m done, there’s a thick foam head on the wort and it’s ready to recieve the yeast.

My USW-6 came in a 500 grams (1lb) block, which I have re-packaged into several smaller air tight containers I keep in my beer fridge. For 25L ferments I use, as per Fermentis instructions, 15 grams (1/2oz) mixed with 25cl (1/2 pint) of lukewarm water. The yeast will be left to rehydrate in the water after some gentle stirring for 15 minutes.

I have pitched at several different temps but havent noticed any difference in yeast performance. Lately I pitch at 26C/79F and after 1 day of visible fermentation I heat the bucket with a heat belt and allow the temp to rise to 30C/86F. However, this yeast works well at 22C/71F as well as at 34C/93F.

Typically, the lag phase after pitching takes 12 hours. I leave the yeast alone during this phase but I am sure it can be shortened with additional oxygenation. However, when the yeast starts going to work it does so furiously. The yeast lock is roaring non-stop. All of my ferments have completed to 1.000 within 3 days of pitching. The smell during fermentation is lovely but once the ferment is over the beer doesnt have a particularly strong aroma and in my case the beer usually just taste sour/acid.

I am really happy with USW-6 and will recommend it to any distiller who makes mixed grain mashes. For me it allows me to mash and start fermentation on the weekend and stripp run it the following weekend, which is perfect for my process. I am curious about Fermentis SafSpirit M-1, if it is as good as its’ brother USW-6. I plan to use M-1 this fall when making single malts.

[Stags]

I had some of this and wasn’t impressed. I’ll have to try again and report back.