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I recently changed the yeast type in my UJSSM wash to Whisky Yeast with AG from Gerd Strand, before I used Fleishman bakers yeast which was out of stock for a week or so.

Since last week I’m using bigger fermentation vessels (270Ltr) and had bad luck with it.

The first two vessels (those where 200Ltr) I had to toss, the smell was very bad.

I thought that it was the material the vessels where made of and bought the new ones which are blue outside and white inside, food graded with a big lid.

Well, yesterday I made two runs on the Apollo still and was really disappointed with it, I ran from the heads direct to the tails, at no moment I liked the taste/smell of the likker, I always had a little acetone smell.

They are still airing out and I hope that I can use it for a vodka run on the bok.

I had some emails with Dnder and we are with the opinion that the heat produced (about 33C) by the yeast in bigger vessels can be one of the reasons that the taste/smell changes.
I will try another vessel made out of SS. It’s 230 Ltr and only 55cm diameter which will give a better cooling effect than the 80 cm plastic vessels.

Also will go back to old fashion baker yeast.

Did someone try Strands whisky yeast? Ian Smiley talks in his book about it, that was why I tried it.

What have been your experience on UJSSM with that yeast type?

Hi rednose, I'm not sure if the fermenters you are using are the same water storage tanks that I am thinking of but I think that the white lining inside is anti-bacterial to keep things from growing in there.

Hello rednose, last August when I first started this distilling hobby, I used Smiley's recipe for all grain whiskey and the whiskey yeast with AG he recommended. The stuff was undrinkable to me. I laid it off to my inexperience, but now with more experience I realize it could have been the yeast.

Bert

This is what I am using in my 6 gallon wash. I have noticed no off flavor. I also use this with my sweetfeed recipe. I get it from Brewhaus. It has AG

How much heat are you generating? I'll bet some of our beer brewing friends could give some insite on yeast strains that will tolerate the heat and not give bad off flavors.

I've found the chico yeast strain can take a lot of abuse and still produce a fine whiskey.

Thanks very much for your comment Bert

I'm really trying to figure out what's the problem.

I dried a wash today and will run it tomorrow with that yeast again (you see I don't give up fast, lol).

I started the same wash but with bakers yeast today (same vessels but with cooling towels and vents all around) and will give feedback when distillated.

I had some goverment folks today as special invited guests and they tried both variations, they liked more the bakers version.

I think I'm the lucky one who got 100% support of those folks because they want to promote national production of a good likker.

I'm a little excited cause things are going tooooo well, even with loosing a more than less quantity of wash, but my destination is quality.

Joe

ammo man wrote:Hello rednose, last August when I first started this distilling hobby, I used Smiley's recipe for all grain whiskey and the whiskey yeast with AG he recommended. The stuff was undrinkable to me. I laid it off to my inexperience, but now with more experience I realize it could have been the yeast.

Bert

RD, I just strained a wash and measured the temp, it was at 36C.

The main problem I have in EC is that here are no brew shops at all, I have to work with what I can get here or import what always increase product costs.

rubber duck wrote:How much heat are you generating? I'll bet some of our beer brewing friends could give some insite on yeast strains that will tolerate the heat and not give bad off flavors.

I've found the chico yeast strain can take a lot of abuse and still produce a fine whiskey.

rednose wrote: I had some goverment folks today as special invited guests and they tried both variations, they liked more the bakers version.

I think I'm the lucky one who got 100% support of those folks because they want to promote national production of a good likker.

Damn Joe,
You musta done some big favors in another life cause you sure gettin a sugar coatin in this one. Keep up the good work and we always like to hear the latest.

WW

Kentucky, that's the one I'm talking about.

Maybe it's good for normal clima but maybe not in the tropics.

I found out that it's very easy and fast to multiply but maybe I don't want it anymore for my climate zone.

Kentucky shinner wrote:This is what I am using in my 6 gallon wash. I have noticed no off flavor. I also use this with my sweetfeed recipe. I get it from Brewhaus. It has AG

As long as I have the support of our mods I will have you all updated on my small project.

But keep in mind that things are much easier here than in USA (or many other countries), starting with fireman and sanitary permits.

WalkingWolf wrote: Damn Joe,
You musta done some big favors in another life cause you sure gettin a sugar coatin in this one. Keep up the good work and we always like to hear the latest.

WW

rednose wrote:Micro distillery with two bubble plate heads on 300Ltr boilers.
Stilling legally in EC

Joe,
We, the oppressed legions, vicariously live on through your endeavors. I envision myself having conference with the county commissioner, the district judge and warden from the prison as they all sip the magnificent liquor produced in the next room. Still on my friend . . .

It wouldn't be that hard to get a half a dozen good liquid strains to play with. Once you have the yeast you can bank it and propagate it. If you found just one you like It would be worth the one time cost.

Yeast plays a bigger role than most people think. Good yeast makes good whiskey.

I agree... I have been thinking of keeping an amount of trubb (say 1-2 cups) from each batch, labelling and refridgerating it so I would more likely be able to duplicate a desireable recipe. If I didn't particullarly care for the way it turned out, I would toss the trubb from it. Is anyone practicing this now?

Absolutely true RD.

I'm now making some tests with the yeast beasts: single bakers, single Strands yeast and a mix of both, maybe a mutation is the real thing; who knows.

I would like to archive a good result in the plastic vessels as they cost only 10% of what the SS brother (cone fermenter) would cost me doing it by myself.

I've spent a lot of hard earned bucks till now and there is still a lot to do/pay until the first bottle stands in a likker shop.

I would be very happy if I could built these cone fermenter with money made in this biz, maybe next year or so.

Till than I have to find good alternatives to archive a good product.

I also try to shit the yeast , giving 'em the sugar not in one only time in the beginning, giving it each day some Kgs.

Next week I will know more and update the topic.

rubber duck wrote:It wouldn't be that hard to get a half a dozen good liquid strains to play with. Once you have the yeast you can bank it and propagate it. If you found just one you like It would be worth the one time cost.

Yeast plays a bigger role than most people think. Good yeast makes good whiskey.

As I already distilled all ferments I can give a small resume.

First, it's a fact that the 200 Ltr vessels where contaminated. Also, they are made out of recicled plastic which makes it easy to hold bateries (noticeable micro holes).

They serve now only to store sugar and corn.

All fermentations have been successful and none went higher than 34C at the beginning.

I couldn't notice a big difference to add the sugar in portions of three days, the temp was almost the same than the other vessels where I added all sugar at once.

The taste of all products is absolute normal, the Strand yeast likker has a good spicy taste.

I made a small video to show the yeast activity but it's too big (1.5MB) to upload here.

Joe