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I've been reading for ages on here about all sorts of Yeasts and I still have no idea. I cannot even search Yeast as the search function removes it!

Bakers yeast is what I'm using now but I've read that it offers bad taste to a grain mash so I'm looking for something better.

"EC-1118" = mixed opinions but many say its no good for UJSM.

"ALCOVIN" by http://www.maurivinyeast.com/" onclick="window.open(this.href);return false;" rel="nofollow sounds like an interesting Yeast - has anyone tried it?

Also "Gert Strand whiskey distillers yeast" sounds interesting, anyone have opinions on that?

Any others to add?

I'm hoping that someone out there with tried and proven experience in whiskey mash yeast can help me out!

Thanks in advance

Demonx, I don't know about the baker's yeast adding a bad taste. I've not ran anything yet with baker's yeast but I have a mash right now UJSM with 2 lbs. 2-row fermenting with 3 TSpns. Fleishman's baker's yeast and I've heard several of the old hands here talk about using it, some only use baker's yeast. The old timers used it as that's all they had. I have used the Super Start Distiller's yeast from Milehidistilling.com on my plain UJSM and it's fine, gives a good ferment and goes a long way for the price, 1 lb. is supposed to make 500 gallons of wash. I hope mine turns out good with the baker's yeast though.

Just find an ordinary ale yeast at your local brewshop and use it for grain mashes. I like the Nottingham ale yeast like what's shown here

I like bakers yeast or dry distillers yeast personally. And yes I've used high gravity yeasts from White Labs and had great success as well.

I like distillers yeast. I have been using it since I started this hobby. It works great and a pound will last for a while.

I bought a pound of super distillers yeast from brewhause. $8.95 a pound and seems to work great.. But thats the Only type Ive used so far... I Just ordered some Whiskey yeast with AG, Gonna try that and compare... from what Ive read pale ale yeast works well also.. I would suggest buying a couple and try them until you find the one you like best..

I use the Whiskey yeast with AG for UJSM. Once I start, I keep the mash going for 7 or 8 cycles without adding more yeast and have good results. It would probably go much longer but I never get that far before I stop, clean up, do spirit runs, etc.

I've said it before, but wine yeasts have been bred specifically to ferment simple sugars. Some folks also seem to like specialist high-gravity or high CO2 pressure yeasts, which I tend to think could be overkill in most cases.

I've tried distiller's, turbos, EC-118, Red Star Champagne yeast, Pale ale, you name it...Bakers yeast works just as well with nutrients and it's awhole lot cheaper.

Oaty, do ya run a reflux column?

'Cause with a potstill the flavor of the different yeasts comes across more. Usin' different yeasts can make for different flavors, and of course different yeasts can ferment to different strengths.

If I was runnin' a column still I'd use bakers yeast on everythin' too, but I mostly use a potstill and make flavoured spirits. The only thing I use bakers yeast for is occasionally rum.

Of course Mackerel... If I ran a Pot I would use any of the above depending on it's use. Turbos would be my last choice. A pale ale will make a hell of whiskey. Depends on what you use it for of course. Matter a fact I've got a Corn/Barley Mash cooking right now with a Pale ale yeast. Plan to Pot it two weeks. Mostly I'm cooking reflux though.

The Mack seems to know what he's speaking about. Certainly, knows more than me. I'd listen...

One reason most beer doesn't finish (as in the case with ales) is not because the yeast stop at a certain gravity but because the have converted all of the simple sugars. The recipe/mashing temps has a lot to do with the FG of a wash. The yeast will convert all the simple sugars hey can and mashing at the lower temps will produce more simple sugars. A ale yeast in a sugar wash with proper nutrients and low enough SG will take it down to dry.

Keep mashing temps below 152f for all barley and around 8% if using ale yeast.

I'm using Fleishmans and getting a final abv of 7%. Does that seem low?

pkmoore4299 wrote:I'm using Fleishmans and getting a final abv of 7%. Does that seem low?

What was the SG of your wash before you started fermenting? Bakers yeast with the right nutrients will go upto 14% (Please don't try this as it will result in not great tasts)

7% is actually a nice place to be for nice flavors. Did the wash ferment dry? What is the SG now?

B

pkmoore4299 wrote:I'm using Fleishmans and getting a final abv of 7%. Does that seem low?

Not enough info provided. What was the OG? What was the FG? What was the wash?

Bakers yeast likes the temperature of the ferment to be a little warmer (than wine or beer yeast). 80-84F is the target for a healthy, rapid ferment.
ss

demonx wrote:I've been reading for ages on here about all sorts of Yeasts and I still have no idea. I cannot even search Yeast as the search function removes it!

Bakers yeast is what I'm using now but I've read that it offers bad taste to a grain mash so I'm looking for something better.

UJSSM is not a mash, its a sugar wash with corn/grains added for flavour only. There is no mashing. Bakers yeast is probably the most popular choice on here.

bellybuster wrote:

demonx wrote:I've been reading for ages on here about all sorts of Yeasts and I still have no idea. I cannot even search Yeast as the search function removes it!

Bakers yeast is what I'm using now but I've read that it offers bad taste to a grain mash so I'm looking for something better.

Bakers yeast is probably the most popular choice on here.

Cuz we're a buncha cheap bastids and it works well for most washes.

tp