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!
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 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
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.
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.
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
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.
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
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)
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.
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.
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.
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. ;
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'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.
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!
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
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.
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 :)
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!
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.
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.
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.
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.
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?
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 ;)
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.
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!
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
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/
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.
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
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.
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...
Oh man, honestly, I like all of them. I am probably most fond (on an emotional level) of the ccvm in pot mode. Mostly because it was the base still I made, and also what I like to use to make the product I like the most (rum/whiskey). The bubble plates are dammed fun though. The mini pot still is awesome for messing around with small recipes. The claw hammer setup is kinda in between. The genio is still a bit of an unknown for me, not sure where to put that. But the tech is dam fun.
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)
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.
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
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 ;-)!
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.
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
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.
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.
Something I’ve always wondered , like sourdough, could you keep splitting a yeast starter , and just keep feeding it water and sugars , and split , split , and as long as you had vessels to store it , never buy commercial yeast again ?
I'm not the right guy to answer this, but from experience, that would probably be ideal for bread. I've heard of sourdough starters said to be 250+ years old. For making beer, mash/wort, I've heard yeast will mutate after too many generations and create bad batches 🤔
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.
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.
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.
@@StillIt Just saw George - Barley and Hops Brewing saving yeast from previous brews - th-cam.com/video/yhrksyMT2TQ/w-d-xo.html. It does look a bit more arduous than splitting a starter culture prior to fermenting. But in emergency situations its all hands.....
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 :-)
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.
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
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.
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
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.
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.
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 :)
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.
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 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?
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
Is this Gladfield's Mild Peat, or is this the heavily peated malt that they have been teasing at the end of last year and have yet to add to their list of malts on the website? I've made a single malt from their Mild Peat and it is nice, but I'm looking forward to getting some of their heavy duty stuff when it becomes available.
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 👍🏻😊.
hi jesse, have you considered using some kveik yeast? im a beer homebrewer and from 0,2g of yeast i got almost 10g of homedried yeast that lasts for years on a freezer. their strand can be multiplied at home if you take good care. i believe it is illegal(im from brazil, kinda of a biocrime i guess) , but i would definetelly send you some, my skare strand is as neutral as fermentis US-05.
Considered it? YES but have not had the opportunity to get my hands on any yet. Everything I hear about the stuff blows my mind. Yeah, sending it over may be a bit sketchy haha.
@@StillIt not illegal, though(i verified). just VERY expensive (180BRL or 58NZD). i believe that if you make a video asking for, someone closer to you can donate
Please excuse my lack of knowledge, but could you use something like a ginger bug with a recipe like this? Granted it would dramatically change the flavor, but would it even be an option? Cheers!
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??
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.
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.
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.
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!
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
Very well done Jesse. Love the technical science part of this.
George
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.
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.💪👍🥃
Cheers Bill :)
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!
Harvesting krausen and repitching that is a really common technique in beer making. Or just harvesting and washing the yeast cake after fermentation.
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
I just collect the yeast cake after it’s done fermenting
@@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
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.
That's how opah used to start his palinka
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.
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
Yeah especially that s-04. Indeed. Cheers mate.
Got my bread yeast to break 20% abv using a step feeding process
Ive also had such success with bread yeast for my rum washes. No problem with fermentation for 10-15%
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.
@@Hix1388 PLease educate me
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
That malted, NZ peat smoked barley.looks fantastic! What a wonderful color!!
It smells even better! really looking forward to being able to run that.
Bought a pound of distillers yeast this week. Seeing this I'm very glad that I did follow through on it.
Great post, but that little bit of missing wood on the front of your bench is driving my OCD mad
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)
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.
Awesom! I actually had not thought of doing three different ingredients and seperating them out. Sounds good!
It's really cool the use of all the local ingredients. Going local is like running downhill in terms of price, products, etc.
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.
I just ariate the water going into the wash tank
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.
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.
Your camera work / editing and quality is great in this video!!!!!
Thanks man. I put a bit of extra time into this one. Nice to know people notice it.
👍🏻 yep agreed it looks really professional and good use of music with it 👍🏻😊
Love this guy. I just ordered a still from north stills. Men drink whiskey, real men make their own whiskey.
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. ;
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'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.
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!
love it great information for some one like me who loves learning more about it all
Love the science bit, good luck with this batch!
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
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.
Bam, that will do it. I will be doing one of those some time soon too :)
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 :)
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!
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.
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.
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!
Like the video! I regularly keep all the lees from a fermentation in the fridge and reuse it latter like right now!
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.
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.
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.
Very interesting and educational I don't even think about getting all of it out
Glad you liked it mate. Fermentation is a rabbits warren of info thats for sure!
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?
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 ;)
i love dude! thanks for all your crazy anwers on my problems you are the best !
A pleasure my man!
cool stuff... you can maybe think about re-use your yeast by washing them or just pitching new worth over the yeast cake.
Yup I will be for sure. Probably look at a few different ways :) Thanks mate!
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.
@@StillIt sounds like a good video idea!
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!
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
Got learnt on your yeast intel. Thank You Jesse!
I've been considering similar options, good topic! I think i need to research growing and drying yeast.
Doesn't look too hard & might be an interesting experiment for Jesse to do
THERE'S that top-notch b-roll we've been missing!
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/
Awesome series man. Love the local flavour. I mean I miss the baaing sheep in the background.
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.
This was a really good idea dude! So glad you're doing this whiskey. BTW, that B-roll was awesome:-)
Hey dude, forgot to ask. How was the smell of the NZ peated grain compared to grain grown and peated elsewhere?
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
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.
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...
Funny, I literally just had the flour talk with my wife. Worlds sitting on its head mate.
AReal Canadian been using tails to make sanitizer. Glad I kept some.
Still it. Hi Jesse just a curiosity question of all the stills you own which one do you like the best? Your favorite one and why.
Oh man, honestly, I like all of them. I am probably most fond (on an emotional level) of the ccvm in pot mode. Mostly because it was the base still I made, and also what I like to use to make the product I like the most (rum/whiskey).
The bubble plates are dammed fun though. The mini pot still is awesome for messing around with small recipes. The claw hammer setup is kinda in between. The genio is still a bit of an unknown for me, not sure where to put that. But the tech is dam fun.
@@StillIt 😀
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
Good advice right there!
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)
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.
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
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 ;-)!
Yeah definitely, although I am not sure if I will do it with this specific one.
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.
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
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.
Another awesome video and well researched. I learned a few interesting things from this as well, much appreciated! Thank you sir! :D
Doesn't multi yeast pitches usually end up with a yeast battle, with the more dominant strain taking over?
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.
Something I’ve always wondered , like sourdough, could you keep splitting a yeast starter , and just keep feeding it water and sugars , and split , split , and as long as you had vessels to store it , never buy commercial yeast again ?
I'm not the right guy to answer this, but from experience, that would probably be ideal for bread. I've heard of sourdough starters said to be 250+ years old. For making beer, mash/wort, I've heard yeast will mutate after too many generations and create bad batches 🤔
Brewers in the old day would use a wooden brewers paddle and never pitch yeast. The paddle would retain the yeast and just keep going
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.
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.
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.
@@StillIt Just saw George - Barley and Hops Brewing saving yeast from previous brews - th-cam.com/video/yhrksyMT2TQ/w-d-xo.html. It does look a bit more arduous than splitting a starter culture prior to fermenting. But in emergency situations its all hands.....
My friend you made a big yeast starter!!!😃😃😃
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 :-)
Should you leave the air bubbler in your mash the whole time your fermenting or just for the first day?
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.
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
Nice! Yeah IM going to have to have a look at Reclaiming and saving yeast
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
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.
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
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.
there just went my question for georges live stream.... thanks pal...lol
@@StillIt Oh i see. Thanks a lot for explaining
Where do you buy the big bag of gladfield malt from ?? Must be more economical than the 1kg bag we can normally get ?
I've been using the same table spoon of yeast for about 5 years. Soure mash is the way to go.
That Guy is that just a sourdough starter? Works in mash?
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.
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 :)
@@StillIt oh happy day I'll keep looking forward to them. Making it ok here racked off a gallon of apple wine last week.
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.
Whoa. In order for a yeast ir multiple it has to divide. Mind blown man
Awsome idea would this work if you where to harvest the yeast cake after fermentation and how would u go about it ?
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.
Should definitely do a fallow up when done and let us know how the yeast reacts
Cool vid mate been no yeast available in welly for a week now useful tips 🍸
I'm interested to hear how this turns out.
Great video as always☘
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?
I am currently buying TURBO yeast and it is quite expensive.... can I use half the packet to produce the same in the 22 Ltr sugar wash?
Can I make a wash without any commercial yeast by like using a ginger bug or letting it catch a wild yeast and would that be safe ?
Safe . . . .normally, Consistent, not so much. Doable? Totally! I have a podcast on it coming up soon :)
Love your channel!
Have you ever "washed" your yeast after a brew and re pitched to another batch?
I have only done it a couple times back when I was brewing beer a lot. Going to have to give it a crack for the distilling side of things too.
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
Great videos! But I believe you should mention somewhere that what you see in ‘1:44 is highly flammable / explosive able O.O
Love it man.
Cheers mate
Is this Gladfield's Mild Peat, or is this the heavily peated malt that they have been teasing at the end of last year and have yet to add to their list of malts on the website? I've made a single malt from their Mild Peat and it is nice, but I'm looking forward to getting some of their heavy duty stuff when it becomes available.
This is the new heavy :)
Excellent. I'm looking forward to hearing how this goes.
Time to start capturing that wild yeast and culturing it and storing it.
Awesome, cheers mate 😊👍🏻
Jock with the quick draw first comment! Cheers mate 🥃🥃
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 👍🏻😊.
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.
Weirdly I havent seen this episode. Was there a conclusion as I cant fins a part 2 or anything similar in teh list.
hi jesse, have you considered using some kveik yeast? im a beer homebrewer and from 0,2g of yeast i got almost 10g of homedried yeast that lasts for years on a freezer. their strand can be multiplied at home if you take good care. i believe it is illegal(im from brazil, kinda of a biocrime i guess) , but i would definetelly send you some, my skare strand is as neutral as fermentis US-05.
Considered it? YES but have not had the opportunity to get my hands on any yet. Everything I hear about the stuff blows my mind. Yeah, sending it over may be a bit sketchy haha.
@@StillIt not illegal, though(i verified). just VERY expensive (180BRL or 58NZD). i believe that if you make a video asking for, someone closer to you can donate
Please excuse my lack of knowledge, but could you use something like a ginger bug with a recipe like this? Granted it would dramatically change the flavor, but would it even be an option? Cheers!
Yup, totally could. Your right it may change things in unforseen ways. But it should work as long as there a good dose of sacch in the culture.
Hey mate, what's a big bag of malted barley like that go for in nz?
idk what its called but i'd be interested in reusing the yeast once the fermentation has done if that's possible at all
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??
thats an idea in this time of short supply. Would it work?
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.
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.
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.
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!
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