Distillers yeast

[Colin202]

So at the local store here they sell a brand called stillspirtits that has a distillers yeast for whiskey with amyloglucosiddase. Is this considered a turbo? As advised here in a million posts I'm trying to stay away from turbos. The other products from this company claim turbo on the packaging , this particular one does not say that anywhere on it. Just wondering if anyone has ever used this or if it should just be avoided altogether

[Prairiepiss]

What are you wanting to use it in? All grain batch?

[Colin202]

I was thinking the nchooch n carolina bourbon recipe from tried and true

[Prairiepiss]

I would get some DADY dry active distillers yeast. A good beer yeast. Or just plain bakers yeast. If done properly that recipe doesn't need the extra enzymes.

[pounsfos]

I would get some DADY dry active distillers yeast. A good beer yeast. Or just plain bakers yeast. If done properly that recipe doesn't need the extra enzymes.

+1

and they are dam fine recipes to

[hitek redneck]

its a Turbo. I tried the Rum one and made the mistake of thinking it would taste good. Wrong. there is a reason turbos need carbon and if you use it on the Distillers version you lose all your flavor but if you don't use the carbon then you gain a whole bunch that taste like crap. I wasted my money, learned my lesson, now I just use the tried and true recipes. In the long run it costs a lot less and you have a lot less problems with your end product.

[Prairiepiss]

One problem I see with this yeast. Why add all those enzymes after the mashing process is done. I get it you may get a little more conversion afterwards. But not optimal. The temps are lower then they like to work at. Most of the starches should have been converted already. Before the yeast is pitched. So really how much will you gain? And wouldn't the leftover enzymes from a proper mash do the same thing?

Another snake oil for someone to profit off of.

Call me a purest or whatever. But the only ingredient I want to see on a yeast package. Is yeast.