Home Distiller

@ 1965 wite,

No, the need for aeration doesn't go away just because we have come across a few articles talking about lower ester profiles. What I think we've learned is that yeast aren't all that mystical. We can manipulate them to do our bidding. We do need to know what we are dealing with. If you are reusing yeast you need to aerate and use more than you would if it were fresh. I would think this would also apply to recipes where multiple generations are fermented.

rad14701 wrote:Most here know me as being notorious for over-pitching yeast in my washes... I hate lag times and strive for the cleanest neutrals I can attain... Some precaution is required to eliminate the possibility of yeasty flavor or smell carrying over into the distilled spirits but once past that hurdle it becomes a non-issue... Yeast is cheap - don't skimp...!!!

Yes, I'm reading that can be a problem. Probably caused by autolysing. Maybe a way to avoid it is to distill directly after fermentation is complete. No diacetyl rest for the wicked.

I prefer making starters myself. Theory I was told was that by growing a smaller amount yeast in some well aerate wash the larger batch yeast you mix back in is already bred to like the wash/ mash .

When I think of esters, fermenting a mash comes to mind.
But fermenting on the grain and under pitching yeast is an invitation to an infection.
Under pitching beer that's been boiled is one thing, trying it on a mash is another.

I am really enjoying this discussion. I learned a lot by listening to the Brewstrong Podcast, http://thebrewingnetwork.com/shows/Brew-Strong" onclick="window.open(this.href);return false;" rel="nofollow, and then there's this book; http://www.amazon.com/Yeast-Practical-F ... 0937381969" onclick="window.open(this.href);return false;" rel="nofollow

biker geek wrote:I am really enjoying this discussion. I learned a lot by listening to the Brewstrong Podcast, http://thebrewingnetwork.com/shows/Brew-Strong" onclick="window.open(this.href);return false;" rel="nofollow, and then there's this book; http://www.amazon.com/Yeast-Practical-F ... 0937381969" onclick="window.open(this.href);return false;" rel="nofollow

Me also,,,these guys know their Esters...I am in the back ground..

hide and watch so to speak...

I am running 3 5gal ferments of UJSSM.
Sometimes I can get them to fire off from the trub left in the fermenter. Sometimes I harvest a bunch of trub and oxygenate and feed the trub to get it restarted and sometimes I have to pitch more DADY.
I am going to try an experiment this next time and try to take better notes. I am going to overpitch one of the fermenters, I am going to fight to restart a trub. and I am going to rehydrate 1 TBl of DADY on the third.
Since these all go to stripping runs I am going to pull a 1/2 pint in the middle of what seems like hearts during the stripping run and see how they compare. (hopefully I dont drink it all on a Friday night down the road...

Dont Sell
Dont Tell
My curiosity is certainly piqued...