Yeast nutrient questions.
Posted: Fri Aug 19, 2011 4:25 am
I'm not a rank novice, but I have more questions than answers.
In the interest of getting all grain mashes to ferment more vigorously, I'm considering the following and would like the experts to look at this.
I'd like to use Pugi's yeast bomb with an all grain mash. I cannot find 20-0-0 but have found 34-0-0. Question is, is 34-0-0 okay to use and will Pugi's yeast bomb effect the mash and fermentation in an adverse way? Commercial distillers have very vigorous ferments, and they don't let them run for a week, so I want faster ferments.
Secondly, to reduce the tastes of oils and the results of the pyrolytic effects of cooking on protein heavy corn as it pertains to finished product, I'm going to ferment on strained mash. How should this effect the result?
Thanks, I hopet his is not too redundant. I've read the bulk of this site for the last six years, not continuously mind you.
In the interest of getting all grain mashes to ferment more vigorously, I'm considering the following and would like the experts to look at this.
I'd like to use Pugi's yeast bomb with an all grain mash. I cannot find 20-0-0 but have found 34-0-0. Question is, is 34-0-0 okay to use and will Pugi's yeast bomb effect the mash and fermentation in an adverse way? Commercial distillers have very vigorous ferments, and they don't let them run for a week, so I want faster ferments.
Secondly, to reduce the tastes of oils and the results of the pyrolytic effects of cooking on protein heavy corn as it pertains to finished product, I'm going to ferment on strained mash. How should this effect the result?
Thanks, I hopet his is not too redundant. I've read the bulk of this site for the last six years, not continuously mind you.