Very well done Jesse. Love the technical science part of this. George

@StillIt

4 жыл бұрын

Cheers george :)

As a beginning brewer/distiller I really enjoyed this video. Learned a lot. THANKS. I watch every video that you and George produce.

Harvesting krausen and repitching that is a really common technique in beer making. Or just harvesting and washing the yeast cake after fermentation.

@TheLolstyle

4 жыл бұрын

Washing yeast after harvesting it does actually more harm than good. By washing it you also wash away viable yeast cells and you remove the protective low pH / alcoholic environment. You shouldnt wash harvested yeast without professional lab tools

@angrypastabrewing

3 жыл бұрын

I just collect the yeast cake after it’s done fermenting

@lougriffiths

2 жыл бұрын

@@angrypastabrewing me too, works well, pitifully rum yeasts. Put a bit into my birdwatchers and ripped though to completely dry, which I find sometimes it doesn't using red star

Great post, but that little bit of missing wood on the front of your bench is driving my OCD mad

@tegra5971

4 жыл бұрын

Exactly! Noticed that a year (?) ago and thought there might be some purpose. Please rip the other side off to match. (Or about 8 feet of ductapet o cover)

Hi! I use and reuse my self made yeast. Grains+reisins+fresh fruits is blendered together and yeast is growing! It grows about 7 days on the table (+20 degree Celsius). Than I use it in brew. Simple and tasty!

Bought a pound of distillers yeast this week. Seeing this I'm very glad that I did follow through on it.

Also thanks for the videos mate been watching for a few months now. you've pushed me over the edge and im mid build now , got a keg and put a 2.2kw element in and im going for the CCVM design in 2" , got the tee and PC sorted just need to save up for the column and RC and i'll be pumping out as much as i can :)

Got learnt on your yeast intel. Thank You Jesse!

Love the science bit, good luck with this batch!

Interested to see how this turns out. The experimentation is what I love most about this craft. Taking everything I've been told is tried and true, then putting my own twist on it and seeing what happens. Sometimes it's a failure sometimes a pleasant surprise. Thanks for the video and information.

Great video Jesse couple of years ago I bought a O2 concentrator at a garage sale since then I give my distillation mashes 5l an hour for 12 hours and have not had a stuck mash since. You have to leave plenty of room in your fermenter because when the yeast take off they can and have blown the airlock right off the drum.

i love dude! thanks for all your crazy anwers on my problems you are the best !

@StillIt

4 жыл бұрын

A pleasure my man!

Another awesome video and well researched. I learned a few interesting things from this as well, much appreciated! Thank you sir! :D

Really good stuff! Great ideas for the yeast! The only other way I had considered was as soon as the ferment was done, pull the yeast out at the bottom and have a new ferment ready to pitch it into. Anyways, i'm really excited to see how this whisky turns out! I tried a gladfield peat smoke run early on and ended up with bacon whisky - but I've bought some more for lockdown and am going to be working on getting the flavours I want - being way more picky this round. Keep us updated mate!

The brewery I used to work at would harvest yeast from finished tanks and repitch into fresh wort. I've never tried it at home but a general rule of thumb is that after 8-10 generations of harvest yeast you can run into some problems with starting or developing off flavors.

@ffwast

Жыл бұрын

The trick is to build a starter to grow more then freeze a bunch of that first generation with glycerin so you have an original source in storage.

love it great information for some one like me who loves learning more about it all

Great to see you makin’ stuff in the shed, Jesse! I use a small aquarium pump with an aeration stone for both beer and whiskey and have never had a problem. I use a small in-line sanitary filter ahead of the pump. No need for oxygen tanks.

@richardlafford1397

4 жыл бұрын

I just ariate the water going into the wash tank

Thanks Jess! Just this morning I pulled a jar of sediment from a black IPA I’m brewing and had to explain to my wife why I was trying to “grow the colony”. Glad to see great minds think alike. Keep up the great videos if you’re able, I watch them religiously, along with George and Bearded. .>T

@StillIt

4 жыл бұрын

Nice! Yeah IM going to have to have a look at Reclaiming and saving yeast

Safeale tends to not ferment out dry. So the mangrove will do that. Also I have used bread yeast in a lot of brews and they were fine 10-15% abv. So work with what you have. Great stuff buddy

@StillIt

4 жыл бұрын

Yeah especially that s-04. Indeed. Cheers mate.

@Hix1388

4 жыл бұрын

Got my bread yeast to break 20% abv using a step feeding process

@Ripply774

4 жыл бұрын

Ive also had such success with bread yeast for my rum washes. No problem with fermentation for 10-15%

@nathanparry8315

3 жыл бұрын

S04 will normally attenuate to 70 to 75% depending on mash temperature. M42 is an absolute monster and can get to 80% and High alcohol content. Arguments rage online about rehydration vs dry pitch. I've found no difference. If you want to fruit it up with esters check out hornindal kviek. Super aggressive, fruity and doesn't need a big pitch.

@donovanbaker6835

2 жыл бұрын

@@Hix1388 PLease educate me

Great video Jesse! The yeast is all sold out here now so I'll be dumping my next brew on the previous yeast cake! Also loving the sound of the rain on the roof and the clips of your mashing process.

@StillIt

4 жыл бұрын

Bam, that will do it. I will be doing one of those some time soon too :)

That malted, NZ peat smoked barley.looks fantastic! What a wonderful color!!

@StillIt

4 жыл бұрын

It smells even better! really looking forward to being able to run that.

I'm on self imposed home quarantine in West Virginia (Older Dude) and plan to get this set up and started by Friday. Have 50 # bag of Barley Malt en route (due Thursday). Will doing three smaller mashes of a Flaked Corn, Flaked Rye, Malted Barley recipe over three days. Great info and just in time for me.

@StillIt

4 жыл бұрын

Awesom! I actually had not thought of doing three different ingredients and seperating them out. Sounds good!

Love this guy. I just ordered a still from north stills. Men drink whiskey, real men make their own whiskey.

Very interesting and educational I don't even think about getting all of it out

@StillIt

4 жыл бұрын

Glad you liked it mate. Fermentation is a rabbits warren of info thats for sure!

Like the video! I regularly keep all the lees from a fermentation in the fridge and reuse it latter like right now!

Hey Jesse really enjoy the content I'm an all grain beer brewer by nature a simple way to grow your yeast with starter and no extra equipment is just fill a 1.25l coke bottle with 1l of boiled and cooled water then disovle about 100 grams of your chosen sugar in it. add yeast put some foil or something over the top leave it on the kitchen for about 48 hours giving it a shake everytime you walk past. Super simple yeast stater I used to do with no issues before I got my stir plate. If you top crop your yeast as well shouldn't need to buy anymore until this whole covid deal pases. Providing your sanitation practices are good. Stay safe man

Hey man another awesome video. I have thought about this a few times not quite in the same way though to be honest man I can't wait to see how it works out you never know you may have started a new way to get a completely new flavor profile. Necessaty the mother of invention Have a kickass week Jesse

It's really cool the use of all the local ingredients. Going local is like running downhill in terms of price, products, etc.

This was a really good idea dude! So glad you're doing this whiskey. BTW, that B-roll was awesome:-)

@BeardedBored

4 жыл бұрын

Hey dude, forgot to ask. How was the smell of the NZ peated grain compared to grain grown and peated elsewhere?

I’ve saved and washed yeast from previous ferments to reuse as well as top-cropping and throwing new wort on top of yeast from the previous batch, but this is one method I haven’t thought of. My next wash is going to be a rum made with the yeast I saved from a super funky banana bomb Belgian Double I made a few weeks ago. Looking forward to that.

I've been considering similar options, good topic! I think i need to research growing and drying yeast.

@NZPaul

4 жыл бұрын

Doesn't look too hard & might be an interesting experiment for Jesse to do

Good stuff. All your subscribers are happy to hear you are managing. And teaching us how to save yeast. Best wishes and much love from America.💪👍🥃

@StillIt

4 жыл бұрын

Cheers Bill :)

Awesome Jessie I keep my yeast from previous brew keeps good in the fridge then get it out warm it up put some stat up sugar with it and pitch that . Works great for me and can't buy any yeast here in blenhiem . Cheers

According to some sources, Fermentis S-04 and Mangrove Jack's M42 are the same strain (with the few differences occurring when the same strain comes from two different laboratories). A more alcohol-tolerant strain would be Fermentis BE-256, which according to some is equal to Mangrove Jack's M47. Good candidates for high-temperature, high attenuation - high aromatic compounds would be Fermentis BE-134, Mangrove Jack's M28 French Saison (which has a suggested temperature range of 26-32°C) and Mangrove Jack's M31, which is able to reach 91% attenuation at 24°C with a monostep mashing at 74°C (with a lower temperature mashing, the attenuation would be even higher (!)). An example of a table of equivalence for the various strains: www.rovidbeer.it/presentazione-progetto/tabella-ceppi/

Great video as always☘

When using partial packs of yeast... just cut off the corner so you can seal it up in a foodsaver... it works. I don't vacuum it... just seal it. Sometimes I brew 1 gallon batches of a wine or mead.

I'd been thinking of using a pump to aerate, so I've ordered one off eBay after seeing this vid. I do a lot of fruit "wine" and often throw fresh sugar water and fruit scraps onto the trub/dunder/sludge from the previous batch and it goes berserk. It saves nutrient as well as yeast ;)

Me love you long time ain’t New Zealand, but I’ll take it, fabulous information on yeast and oxygen in its early life, Thanks and cheers.

Your camera work / editing and quality is great in this video!!!!!

@StillIt

4 жыл бұрын

Thanks man. I put a bit of extra time into this one. Nice to know people notice it.

@jock5656

4 жыл бұрын

👍🏻 yep agreed it looks really professional and good use of music with it 👍🏻😊

Jessie, Thank you for your time and sharing. As a home brewer and now Kombucha brewer I have always used a tank of Oxygen and a wand to Oxygenate my brews. That give me PURE Oxygen and NO Contaminants with it. You may want to try that if you have problems with this experiment. ;

Cool vid mate been no yeast available in welly for a week now useful tips 🍸

I've been using Kveik Hornindal for sugar washes (FFV+ some DAP) and mead, with great results. Into Generation 5 now from single starter pack. Flavour / aromas are very fruity (tropical). For distilling Hornindal is also good since it can do up to 15%. The last 5%-ish does take ages though... This Kveik is pretty easy to propogate through bottom cropping and it's generally accepted that under-pitching is beneficial. Only problem is temperature, it likes it 🔥. So going into winter I'll be switching to something else to avoid crazy power bills.

Definitely a fascinating experiment, Jesse! Three worts from three mashes, and worts 2 and 3 are added after 24 hours each, right? Can’t wait to hear what your OG was for each wort and what your Final Gravity is after the combined worts ferment out completely. I’m sure you will update us in the next video. Clearly brewers harvest yeast by top cropping the Krausen a few days after fermentation begins and washing that for a future batch, but you are making yeast “starters” with Worts 2 and 3 in near real time which is a crazy cool idea. Hope it works!

Awesome series man. Love the local flavour. I mean I miss the baaing sheep in the background.

Love the video! I know im commenting on an old one and the yeast shortage is largely solved. Id love to see an experiment on reactivating yeast from bottle conditioned beer for a wash. Coopers comes to mind from the big West island here, but im sure there are many more to choose from these days

THERE'S that top-notch b-roll we've been missing!

This is actually similar to a technique used in meadmaking to get some crazy strong meads (at the expensive of some flavor, as this DOES stress the yeast into higher esther production as you thought it would). What's different in meadmaking with this technique id that only honey and water is added over time (making good calculations for abv quite difficult), starting with a relatively low starting gravity and adding more sugars as the yeast saturates the must. I've heard of meadmakers getting decently over 20% doing this, but it's hard to tell how accurate that is due to the nature of this method. I personally haven't done it because flavor is more of a priority for me than sheer booziness, but it's something worth looking at in the future, perhaps.

Don't know if it will work with grain but I learned how to make brandy with my great grandma.We would pick the Cheri and plums from the trees and have way too much for one batch.We would pitch the first batch then pull a 2 quarts from that to start the next 8 gallon batch and so on. I still use this method.I just vigorously stir 4 times a day and when it fizzes like soda pull the "starter" for the next batch. Consistency in the starting must is key.

Love it man.

@StillIt

4 жыл бұрын

Cheers mate

Awesome, cheers mate 😊👍🏻

@StillIt

4 жыл бұрын

Jock with the quick draw first comment! Cheers mate 🥃🥃

@jock5656

4 жыл бұрын

Jesse, thanks. Good to see you entertaining the world and giving people some focus and light at the end of the tunnel 👍🏻👏🏻. Just thinking, that it might be useful to explain how to split a turbo yeast packet to folk to make a better sugar wash as many folk may have some lying around....103g turbo yeast (half packet), 5kg sugar & 23l of water and ferment at 25-30° for a week. Job done and no carbon filtering required 👍🏻😊.

My friend you made a big yeast starter!!!😃😃😃

Fermentis did a fairly big study on all their dry yeasts which came to the conclusion that rehydrating dry yeast does nothing for fermentation performance. It's perfectly fine to pitch it directly into the wort. The people at Brulosophy has also done tests and arrived at the same conclusion.

Love the idea of a local peated whiskey! I'm curious to see what kind of flavors you get out of the yeast, especially if they stress with competing colonies. I'm working on using new yeast to stretch it out and just started a mead today with a wild yeast I semi-isolated.

I've never used different yeast at the same time, though extending yeast as your doing many times with great success, to the point its the only way I now start my ferments, with the only difference is using oxygen and not air. It will be interesting how the 2 yeast strains go :-)

We got bitten by the homebrew bug by you and those Whisky Tribe fellas. On our second run atm, and we were looking up information on yeast last night. Nice bite sized explanation ma, I pretended I understood everything. Once this lock down is over, back to the homebrew store (unless Aunty Jacinda reworks 'all yeast' as essential lol)

Great vid! Fantastic B roll.... Pity I didnt see this in March(hadnt discovered your channel yet as was still brand new to distilling)! You guys think you had a problem with yeast in NZ? We get our yeast and most of our malt from NZ and had an alcohol sale ban right through lockdown in ZA! Anyway, I managed to make it 5 months on 4 packs of yeast ( one Safale S05, MJ New world, MJ Cider yeast and a pack of wine yeast for my mead) and probably brewed over 400L of different beers, Ciders(and 'pineapple beers'), washes and wines. I used the Cider yeast the most (at least 200L )and still have some left of that packet! I did this by making big starters with little amounts of yeast and planning my pitches carefully. I also would just pass on the trub from one batch to a new one if I was happy with my sanitisation. Regarding your method,I have done this before, but with a spin(and a starter :-)). I make multiple batches of beer/wash/mash and throw them in the fermenter while piping hot and close the system ( i dont have a chiller and always use the "no Chill" method anyway). Once all has cooled I aerate and I add my yeast starter and voila! 60L of beer with a 30L brewpot and 25l mashtun. Would love to see a vid on your take on starters!

I think a lot of people have started distilling because all supplies on Amazon are often sold out or almost sold out, and good luck getting jars anywhere

can also harvest and clear the yeast for more usages as well. I'd not go past 7 generations before mutations can happen and the flavors get wacked

@StillIt

4 жыл бұрын

Good advice right there!

I'm really interested to know how this one turns out. Good job! If you want more esters: - avoid protein/ferulic acid rest (45ºC), go directly to saccharification - mash ph on the low side ~5.3 - less areation - higher fermentation temperature 20-24º depending on yeast type (or even 28ºC if you use a saison yeast) - use horizontal fermenters, less pressure But, I guess if what you want is to propagate the yeast, less areation isn't a very good idea... Another option would be to use a different yeast like german hefe-weizen (safale wb-06 if you like dry yeast) or even better a saison / belgian strong / belgian golden ale strain which have the STA1 gene, glucoamylase, "saccharomyces cerevisiae var. diastaticus", meaning it can break down sugars and finish very very dry. The downside is these fermentations are quite slow...

I run generational batches by using the trub (yeast cake) left in the bottom of the fermenter. A couple tablespoons go into a sugar water starter, to verify it's still viable. If so, the hot wort is poured over the rest of the trub (becomes yeast nutrient). When it cools to pitching temp ~95°F I dump in the starter in, and it's off to the races. If

cool stuff... you can maybe think about re-use your yeast by washing them or just pitching new worth over the yeast cake.

@StillIt

4 жыл бұрын

Yup I will be for sure. Probably look at a few different ways :) Thanks mate!

@DiegoRodriguez-pr1bf

4 жыл бұрын

Benoit Daoust You are correct and it's very easy. There's no real need to wash the yeast because there's no hops. Especially if you are making the same or very similar next batch. Simply pitch the yeast left in the fermenter with the new wort and it will work. I've done this with beer for several batches in a row. You just need to have a bottling/brewing day for beer and a distilling/brewing day for distilling. I like to use a new fermenter each time, but I suppose that may not even be necessary.

@mitchsmost

4 жыл бұрын

@@StillIt sounds like a good video idea!

Hey Jesse, enjoy your channel and video's. Did I see briefly in one episode, you are experimenting with bubble plates? Would like to see and understand more regarding that topic. Thanks!

Man, I would love to have a Quick discussion about the use of baker's yeast. I use Fleischmann for my meads, personally, for the taste. I have a specialized yeast rotting in the fridge for a while now because Fleischmann tastes better, and yelds about 14% ABV consistently.

We’ve been out of bread yeast for 2 1/2 weeks here in northern Ontario. Flour is in short supply, Was going to make hand sanitizer but pretty much anything I was going to mix it with is also sold out our priced crazy. Never though aloe gel or body lotion would be one of the first things to go during a pandemic...

@StillIt

4 жыл бұрын

Funny, I literally just had the flour talk with my wife. Worlds sitting on its head mate.

@richardlafford1397

4 жыл бұрын

AReal Canadian been using tails to make sanitizer. Glad I kept some.

"People are using brewers yeast to bake bread!" Meanwhile there's me and my sourdough starter just hanging out.

@StillIt

4 жыл бұрын

nice

@crazyoldworld7946

4 жыл бұрын

Laughed when I read your comment, I was wondering while watching the clip if Jesse could use sour dough starter, there is a lot discarded in the process that could be kept and grown. Sour dough whiskey, now that's funk. Bakers Bourbon (not Bookers!)

@theKashConnoisseur

4 жыл бұрын

@@crazyoldworld7946 Maybe adding sourdough starter to a corn and barley mash could make it a sort of sour mash as it introduces wild yeasts and bacterias to the mash?

Sweet b-roll bro!

@StillIt

4 жыл бұрын

Chur Enjoy the owls mate

@JavierMedinaImagery

4 жыл бұрын

@@StillIt 😂

Whoa. In order for a yeast ir multiple it has to divide. Mind blown man

Running generations is a great way to maximize on your yeast. You don't have to do a by the book UJSSM i do generations from a mash. Its kind of the best of both worlds. You get and great first run then add back set water and sugar and you get even more awesome next runs. No more yeast needs to be added. Also your getting max use from your grain as well as the mutated yeast are more hearty and ferment your wash down to a below zero gravity.

Jesse. I love your videos. You've helped me so much with getting started in this hobby. My question is about how you've gone into so much detail about your fermentation process in this video than any other videos. Why use an aerator in this mash and I don't believe you've ever mentioned using one since? Do you go through such a process with building up your yeast on every mash? Why so much effort on this one?

Got to make everything last now a days. But hey if KZread doesn’t work out you can be a hand model 🤣🍻

@StillIt

4 жыл бұрын

What are you saying about the rest of me.....😂😂😂😂😂

@LP23D6

4 жыл бұрын

@@StillIt You have a Kick Ass beard!

@justsomeguy8951

4 жыл бұрын

Nothing man you can at lest grow a beard I can’t 🤣🤣🤣🤣🤣

My MAN! Keep them coming! Are you planing to reuse the yeast cake? This is where it's going to be interesting, there is so much that can be re-use... we should call it frugal fermentation. Very nice explanation I remember reading this ;-)!

@StillIt

4 жыл бұрын

Yeah definitely, although I am not sure if I will do it with this specific one.

@1FrenchConnection1

4 жыл бұрын

Still It keep in mind that if you are in stretch to get yeast you can ask you local brewery and distillery. I’ve got them giving me live yeast a little while ago.

Should definitely do a fallow up when done and let us know how the yeast reacts

looking forward to hearing what flavours you get in the whiskey. Enjoying your presentations, they are brightening up my lockdown. :-)

Yep there's definitely a yeast shortage I have been using what's left on the bottom of my fermenting barrel to start the next batch successfully

Grow out the yeast (not to full fermentation) and batch it and use the batches like one does for sourdough/yogurt. Carbonating beer relies on kick starting left over yeast to get the fizz in the bottle. Though would imagine fermentation will take longer and then there will be a rush on Bentonite to keep the yeast alive. Or perhaps go hunting for wild yeasts and do what they did in ye olden days.

@StillIt

4 жыл бұрын

I have friends that have done this for sour beers. It seems the trick is to step the culture up over multiple batches. Basicly use the same protocol as yeast starters. Just you are starting with a much smaller cell count.

@rw-xf4cb

4 жыл бұрын

@@StillIt Just saw George - Barley and Hops Brewing saving yeast from previous brews - kzread.info/dash/bejne/q5ymzdWyfbeYhLQ.html. It does look a bit more arduous than splitting a starter culture prior to fermenting. But in emergency situations its all hands.....

Ive done a few pitch on cake brews normally turn out well 2/3 times never been brave enough to run past that, but literally rack off the beer and straight back ontop with the next wort takes off like a rocket because its already had two week getting used to it. Am planning on keeping a yeast slant in my fridge now just bought some conicals.

Time to start capturing that wild yeast and culturing it and storing it.

I've been looking forward to seeing you do something funky with the yeast cake from the rum. I can't distill here being in the U.S. but I'm allowed an unlimited supply of "farm wine" I'd love to see that work off some apple juice or cider thats a starting gravity of 1.040 to 1.055 some type of fermentable sugar added to raise that up. I've really wanted to see a mead ran through a still just to see how that comes out.

@StillIt

4 жыл бұрын

Hows it mate, there is a lot of good topics in there. Most of which are on my radar (as in I will get to it some time haha) some of which is already under way! Cheers mate :)

@Hix1388

4 жыл бұрын

@@StillIt oh happy day I'll keep looking forward to them. Making it ok here racked off a gallon of apple wine last week.

Something I’ve been doing lately is mashing with x lbs of grain, sparge to a calculated gravity of about 1.090. I will then batch sparge again but in a separate container. That semi sweet liquid will drop my wort gravity so i don’t want it to add it. But i will save it as my strike water for my next mash. So now my strike water already has sugar in it making my first runnings of the second mash even sweeter. Do this 3 or 4 times to get all the sugar you can with little waste.

M42 is fairly clean for an english ale yeast but it still has some red apple aromas, when massively stressed it can go a bit odd, if you want a pretty fun ale yeast try M36 when stressed i get kiwi fruit and strawberry from it. Brewshop.co.nz does stock them both in 100G bags.

Awsome idea would this work if you where to harvest the yeast cake after fermentation and how would u go about it ?

@StillIt

4 жыл бұрын

Yeah you definitly could. If you are ready to roll again as you run the first one you can just put the next wash in on top of the yeast cake (cooled of course). Otherwise super clean and sanitized equipment, into a container and into the fridge.

I've been using the same table spoon of yeast for about 5 years. Soure mash is the way to go.

@thirstbuster78

4 жыл бұрын

That Guy is that just a sourdough starter? Works in mash?

Want to use less yeast try and get some Norwegian kveik .. you will be set for like ever with the stuff since you only need like a 15 grams per pitch and you can top crop it like forever and eventually have your own terroir strain.. plus the stuff ferments at like 30c if you need it with no real crazy esters

Hey mate, what's a big bag of malted barley like that go for in nz?

i use malted corn in my recipe im thinking bout doin 5 gal batch and letin it kick off on its own. then washing and growing more from taht. any thoughts?

Should you leave the air bubbler in your mash the whole time your fermenting or just for the first day?

idk what its called but i'd be interested in reusing the yeast once the fermentation has done if that's possible at all

G'day J, did you leave the airator pump going over night in the wort with the yeast together?, you lost me a bit there mate.

pretty sick b role man

@StillIt

4 жыл бұрын

Cheers mate

Where do you buy the big bag of gladfield malt from ?? Must be more economical than the 1kg bag we can normally get ?

I'm interested to hear how this turns out.

have you ever tried to use "sourdough" culture to ferment out a wash for distilling ,a culture is normally used to prove bread in a natural way ....could you not use it instead of commercial bread yeast??

@frenchtoast5037

4 жыл бұрын

thats an idea in this time of short supply. Would it work?

@ontic2354

4 жыл бұрын

I’ve added a good amount of sourdough starter to something like an all bran wash (with additional bakers yeast)- it went very well and is certainly worth some experimenting.

@thm72

4 жыл бұрын

You can use a sourdough starter, but you will have some funky infections from the bacteria that give sourdough it's flavour. Also you would want to stay on the low gravity side of things because your yeast aren't necessarily going to have a very high alcohol tolerance.

@ontic2354

4 жыл бұрын

thm mht yeah, the funky bacterial and yeasts infection is the whole point- similar to an infected dunder rum ferment. I’ve never tried a pure sourdough starter instead of yeast ferment, though as a mad scientist I will have to one day. The yeasts might run out of punch early, who knows (10-12%abv might be possible and I never aim higher than that) that is why I added some regular bakers yeast (or choose your variety) as well.

@capinskirecordings6234

4 жыл бұрын

I’ve got a 4l test batch of red lentil sugar wash with my rye sourdough starter on the go. Slow to start, but now fizzing away. Not sure how it’ll taste, but it’s worth a go!

I have a commercial "vodka" yeast which will ferment clean at 30-40C quite clean and dry at the bottom of the fridge (probably about 75% viable by now.) Would you suggest pitching it with my bread yeast at the start, or can you offer any advice on staged pitching? I am kind of over making "clean" vodka and adding "essences," in fact you have inspired me towards proper distilling.

Dont different yeast colonies usualy end up eliminating each other? I thought usualy only one of them surwives? Might be wrong, im fairly new to all of this but thats what ive been told so far

@StillIt

4 жыл бұрын

YES! I was supposed to mention this and forgot. Thanks for the reminder! One yest will eventually out compete each other. One way to combat this is to duel stage pitch (which I got lazy and did not do here). Instead I doubled the "flavour" yeasts cell count compared to the yeast I hoped would start to take over as the wash started to dry out. HOPEFULLY this gave the S-04 a head start to get to work on the ester production.

@PoppaLongroach

4 жыл бұрын

there just went my question for georges live stream.... thanks pal...lol

@asdf-y2c

4 жыл бұрын

@@StillIt Oh i see. Thanks a lot for explaining

I used D.A.D.D.Y for bread the other day the stores around me had no bakers yeast and so b4 people went nuttz buying stuff up i got 2lb of daddy yeast from Amazon cost me 17.00us now that same stuff is almost 30.00us Anyway my point is it makes good bread and dinner rolls

Great videos! But I believe you should mention somewhere that what you see in ‘1:44 is highly flammable / explosive able O.O

helo from norway.. just kveik it!

@StillIt

4 жыл бұрын

Yes! I really want to have a play with it. Sounds amazing.

Could I use a belgian yeast strain (high attenuation and Esthers) for my first whisky? It seems to be a great candidate but I would like to hear from a pro. Great channel btw! Just, subscribed.

Lionel from. Shortland Street......with a beard..

Doesn't multi yeast pitches usually end up with a yeast battle, with the more dominant strain taking over?

@spudpud-T67

4 жыл бұрын

Yes. A few wineries mention they only use wild yeast but after a few days the dominate yeast in the winery takes over and that is most likely EC1118. It may be more practical (in an effort to gain flavor variation) to make smaller brews with different yeasts and then blend everything together after ferment.