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Posted: **Sun Feb 07, 2010 6:26 pm**

Hi guys, I'm reading a lot about turbo yeasts etc. I guess my question is what actually do you define as a turbo yeast? For example I use a temperature tolerant Samual Willards 48 hour yeast. Would you define this as 'turbo'. Turbo is not written anywhere on the pack, however they do also sell a 24 hour Turbo pack.

Posted: **Sun Feb 07, 2010 6:48 pm**

the type that is premixed, the "just add water and sugar" most also makes (or tries to)high ABV 18-20+% wash.
keeping it to lower ABV of say under 17% and trying to stay with natural ingredients helps with flavor and
avoiding off taste. yes they are easy,, but like "instant" lunch their not as good.

Posted: **Mon Feb 08, 2010 12:22 am**

This is an example, taken from my home forum, of temperature tolerant yeast. The test was performed by Akas, translation is mine.

Akas wrote: Last weekend I had to make 20l of sugar mash. At the evening 18-12-2009 temperature was about -15°C. During cleaning my driveway I got an idea to try turbo in snowdrift.
Mash: 16l of water, 4kg of sugar, 1/2 Alcotec Turbo 24 Pure. Initial temperature of mash 35°C, thermal insulation 4 old jackets, bag and snow.
Next day, after 12h: mash temperature 32°C, Blg 13. I buried it again and left for next night. I was little bit worried because of temperature -25°C! But surprise. Next morning mash temperature +20°C and -2Blg. After 36h all sugar was fermented.

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temperature tolerant yeast

temperature tolerant yeast

Re: temperature tolerant yeast

Re: temperature tolerant yeast