Home Distiller

Sup fellas,

I've currently got 3x 50L sugar washes on the go, details below:

Starting gravity 1.065
Yeast rehydrated with GO-Ferm Protect
35g Fermaid AT and a handful of oyster shells in each fermenter
Temp kept pretty constant 22-26 degrees

I pitched 10g EC-1118 into one and 28g bakers yeast into each of the two other two.

I'm currently pretty much exactly 4 days in so I thought I'd check the gravity

Of the two bakers yeast washes, one is sitting at 0.996 and one at 1.08. The EC-1118 however is still at 1.022ish.

Wouldn't want to make too many inferences on flavour just yet but I reckon the bakers yeast ones have less smell too!

I wonder if there would be any difference to the results if I'd pitched more EC-1118

Anyway, just thought this might be of interest to the neutral guys! Will update once they've all finished dry

NZPete wrote: ↑Fri Apr 22, 2022 2:58 pm

Starting gravity 1.065
Yeast rehydrated with GO-Ferm Protect
35g Fermaid AT and a handful of oyster shells in each fermenter
Temp kept pretty constant 22-26 degrees

I pitched 10g EC-1118 into one and 28g bakers yeast into each of the two other two.

I'm currently pretty much exactly 4 days in so I thought I'd check the gravity

Of the two bakers yeast washes, one is sitting at 0.996 and one at 1.08. The EC-1118 however is still at 1.022ish.

Sounds like the recipe should make bakers yeast happy.
I'm a fan of bakers for everything other than wine and beer.
But it's an unfair comparison of bakers vs 1118.
When, the 2.8 times pitch rate gives the bakers an unfair advantage

At the same time bakers yeast is cheaper, and per $ more of it can be used.

Hey shady, agreed: re pitch rate. To be honest the reason I used bakers is that I had less EC1118 than I thought and because it's so cheap I just used all the sachets!

Temperature requirements for each are at different requirements. 60s vs 90s.

Summer= Bakers or DADY
Winter= US-05

Ambient temps align with this. Unless you have some sort of temperature control. I wish I could fit my 50gal kettle in a chest freezer!

I use both, but not for the same products and not without controlling the fermenter temperatures to their optimums.

BrewinBrian44 wrote: ↑Fri Apr 22, 2022 7:38 pm Summer= Bakers or DADY
Winter= US-05

Ambient temps align with this. Unless you have some sort of temperature control. I wish I could fit my 50gal kettle in a chest freezer!

Build one yourself from 2" foam insulation that comes in 4' x 8' sheets.

Mine is a little smaller, but so what, build it to fit.
I wish mine had just a little more room inside.

BrewinBrian44 wrote: ↑Fri Apr 22, 2022 7:38 pm I wish I could fit my 50gal kettle in a chest freezer!

I wrap mine in old blankets and sleeping bags, whatever it takes for the season, sit it on bricks and heat it with a small element underneath if it needs it, loosen off the insulation and point a fan at it if it looks like getting too warm. An STC-1000 controls the element and the fan.

To use EC1118 in Bakers recipe/conditions is not a comparison and misses the point of EC1118 and ABV tolerance.
...from someone who’s a vodka person, not a neutral guy.


..

Trapped-in-Oz wrote: ↑Sat Apr 23, 2022 4:16 pm To use EC1118 in Bakers recipe/conditions is not a comparison and misses the point of EC1118 and ABV tolerance.
...from someone who’s a vodka person, not a neutral guy.


..

And yet, a comparison was made

As I mentioned above, I did what I did because it's what I had on hand. I posted the information here because that's the point of this forum.

Don't find it useful, then no worries - just move on I reckon

NZPete wrote: ↑Sat Apr 23, 2022 6:19 pm

... a comparison was made

a triumph for science


..

Trapped-in-Oz wrote: ↑Sat Apr 23, 2022 6:36 pm a triumph for science

I'm waiting for the taste test results.

NZChris wrote: ↑Sat Apr 23, 2022 10:36 pm

Trapped-in-Oz wrote: ↑Sat Apr 23, 2022 6:36 pm a triumph for science

I'm waiting for the taste test results.

Agreed Chris, will be sure to report back

NZChris wrote: ↑Sat Apr 23, 2022 3:42 pm

BrewinBrian44 wrote: ↑Fri Apr 22, 2022 7:38 pm I wish I could fit my 50gal kettle in a chest freezer!

I wrap mine in old blankets and sleeping bags, whatever it takes for the season, sit it on bricks and heat it with a small element underneath if it needs it, loosen off the insulation and point a fan at it if it looks like getting too warm. An STC-1000 controls the element and the fan.

I also use blankets on mine with a couple heating pads wrapped around the sides on an InkBird temp controller. Works great to keep a ferment warm, even in winter.

Cooling is a different story. One thing I’ve had a little success with is setting a box fan next to the kettle to prevent runaway temps from an aggressive ferment, but I don’t think it’ll work well for the optimum temp of US-05. I just plug it into the cooling side of the temp controller.