Home Distiller

I did this experiment 5 years ago. Thought I would repost the results here for ya'll. Each jar was 425 ml of 1.059 corn mash wort. 0.2 g of dry yeast used in each except for 3/4 tsp of WLP 028 slurry. Forced ferment ~75 to 80F.

----------------------------------------------------------

Fermentation Test Results: was Corn Mash Pilot Test Results

The results of the fermentation test are in. If you recall, I made a
batch of cormeal mash. OG 1059. Split in six jars.

1. Yeast-EC1118, Enzyme-none, TG 1014, taste/aroma-fruity

2. Yeast-EC1118, Enzyme-1/2 tsp/gal amylase powder, TG 1012,
taste/aroma-fruity.

3. Yeast-EC1118, Enzyme-1 tsp/gal amylase powder, TG 1010,
taste/aroma-fruity.

4. Yeast-EC1118, Enzyme-3 tabs/5 gal Beano, TG 1010, taste/aroma-fruity.

5. Yeast-Bread yeast, Enzyme-3 tabs/5 gal Beano, TG 1003,
taste/aroma-banana

6. Yeast-WLP028, Enzyme-3 tabs/5 gal Beano, TG 1003, taste/aroma-neutral

Conclusions:
1) EC1118 (S. bayanus) does not ferment heavier malt sugars well.
Only works well on sucrose/glucose.
2) Bread and ale yeast (S. cerevisiae) works better on malt sugars.
3) Enzyme additions improved fermentability
4) 1tsp/gal of amylase has same effect as 3 tabs/5 gal Beano.
5) Need to use ale yeast for proper neutral flavor profile

----------------------------------
At the time I had a slurry of WLP 028 left over from a scotch ale fermentation. I now use Nottingham Dry almost exclusively in the brewery and for "corn beer". I find it fast, reliable, clean and one of the most attenuative strains out there...plus the simplicity of dry!

Cheers,

Todd K.

Thanks, that's useful information.

Nottingham ale also forms extremely compact lees so it is dead easy to rack off.

Note the edit from "1tsp/gal" to "1 tsp/5 gal" for amylase. To the best of my knowledge and results of subsequent experiments, the original "1 tsp/gal" was a a typo.

Todd K.

----------------------------------------------------------

Fermentation Test Results: was Corn Mash Pilot Test Results

The results of the fermentation test are in. If you recall, I made a
batch of cormeal mash. OG 1059. Split in six jars.

1. Yeast-EC1118, Enzyme-none, TG 1014, taste/aroma-fruity

2. Yeast-EC1118, Enzyme-1/2 tsp/5 gal amylase powder, TG 1012,
taste/aroma-fruity.

3. Yeast-EC1118, Enzyme-1 tsp/5 gal amylase powder, TG 1010,
taste/aroma-fruity.

4. Yeast-EC1118, Enzyme-3 tabs/5 gal Beano, TG 1010, taste/aroma-fruity.

5. Yeast-Bread yeast, Enzyme-3 tabs/5 gal Beano, TG 1003,
taste/aroma-banana

6. Yeast-WLP028, Enzyme-3 tabs/5 gal Beano, TG 1003, taste/aroma-neutral

Conclusions:
1) EC1118 (S. bayanus) does not ferment heavier malt sugars well.
Only works well on sucrose/glucose.
2) Bread and ale yeast (S. cerevisiae) works better on malt sugars.
3) Enzyme additions improved fermentability
4) 1tsp/gal of amylase has same effect as 3 tabs/5 gal Beano.
5) Need to use ale yeast for proper neutral flavor profile

----------------------------------
At the time I had a slurry of WLP 028 left over from a scotch ale fermentation. I now use Nottingham Dry almost exclusively in the brewery and for "corn beer". I find it fast, reliable, clean and one of the most attenuative strains out there...plus the simplicity of dry!

Cheers,

Todd K.

Thanks for that - I use 1118 a lot and it's good to know about that limitation