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Hy, I decided to use champagne yeast trying to make a non-flavored rice-wheat based spirit because the last time I used baker's yeast and a friend told me that my grain spirit has a yeasty smell.

I used champagne yeast last autumn for cider making and I was very disappointed about the lag time. The lag tame is huge compared with ale yeast. It take 2-3 days until it begins to ferment.

Now the question is: is it suitable for grain based mashes?

Is there any problem with champagne yeast metabolism and maltose fermentation?

I am worried about my starter does not begin to ferment

These might help.

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Personally, I think bakers yeast is better suited for sugar heads.

Rachiu wrote:Hy, I decided to use champagne yeast trying to make a non-flavored rice-wheat based spirit because the last time I used baker's yeast and a friend told me that my grain spirit has a yeasty smell.

I used champagne yeast last autumn for cider making and I was very disappointed about the lag time. The lag tame is huge compared with ale yeast. It take 2-3 days until it begins to ferment.

Now the question is: is it suitable for grain based mashes?

You should have more than one person try it. the more the better. Check your fermentation temps and ph level, nutrients.

I make a rice and corn beer (That's done very well in competitions) that is brewed with Montrachet.
I've never had any trouble with it lagging if treated properly, and that includes when I've used it on fruit wines that pretty much replicate a sugar head.

I use champagne yeast to finish fermentation on high abv beers. It doesn't seem to add much in the way of flavor. If you rehydrate it in aerated room temp water for a couple hours before pitching, it's pretty quick.

It started after one day. Now it ferments nice and steady

Rachiu wrote:It started after one day. Now it ferments nice and steady

Thats cool, but keep it covered, with an airlock if possible, if not loosely covered to let Co2 out.

I cover them. Each recipient has a lid. I opened them just for picture