Primary objective is to have good tasting whiskey/bourbon with grain.
The advice is many areas of this forum are to not use ‘any old’ yeast but instead use US-05 instead. Longer lag time, more constrained mash OG but according to many it will taste better.
No matter where I shop, a packet of US-05 is a $3+ and three packets per 15 gallon fermenter is not inexpensive. In fact the yeast cost more than the corn and wheat for a recent wheated bourbon.
A recent winemaking experiment led me to EC-1118 --- used a lot in mead and wine making.
One thread here suggested 50/50 – EC-118 and distillers yeast.
Does anyone have an opinion or experience in using EC-1118 with grain based mashes?
EC 1118 versus Safale US-05
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Mr_Beer
- Swill Maker
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