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I started 4 identical wash's a few days ago. I used (that's all I had) 2 different kinds of yeast. In 2 of them I used E 1118 and in the other 2 a specialty whiskey yeast. It's interesting to see the difference side by side. The 1118's started quicker and with a much higher bubble rate. It is obviously going to finish quicker as the yeast has already started to settle out. There is even a difference in the color between them. I'm going to keep them separated when I run them to see if I can detect any difference in volume or taste.
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Interesting......I too did this once but with bakers yeast and distillers yeast. The dist. yeast did ferment a higher proof wash i think but I did'nt detect any diff in color. The last wash i started (a few days ago) was with bakers yeast and I dipped out 3 cups of warm wash to rehydrate with -- after about 40 mins it was erupting out of the jar and I assume this was due to the use of the warm wash versuses useing warm water. The airlock was active within an hour. I will use this technique again. It seemed like the yeast REALLY liked that warm sugary wash.
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"Well now the off colored ones are starting to get to the same color as the 1118's. The Whiskey yeast was a lot slower and that must have made the biggest color difference to start with.
Heeler, where do you get your distillers yeast and how much do you use in a 5 gallon wash?"
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"div4gold...the distillers yeast i use i got from the LHBS. I went after ec1118 once and they were out so the fella there said since your distilling why not try that kinda yeast, I dont really like change but said WTH i'll givera go. I use 2 spoonfulls and that seems to be ok, but if 0ne little pack of Lalvin is good I dont know why one spoon of distillers yeast would'nt work. I dont usually rehydrate the dist. yeast but with bakers yeast I do. (call me crazy)
I think I paid $6 for a pack thats 1lb and damn thats alot of yeast. I opened it and put it ina little tupperware bowl to stay dry so that should keep it pretty well. It really is worth a try."
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Rank: Advanced Member Groups: Registered
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I've got a supply of 1118 but I'm open to experiment some. I think I'll go ahead and get the distillers yeast and see if I like that. Did you notice any difference in the length of time fermenting?
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Rank: Senior Member Groups: Registered, Moderator
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Not really, I leave my wash sit for 20-30 days so it will settle and by then it finished. So the faster ferment -- I dont know but the distillers yeast makes more ethanol I'm pretty sure. I ran a bakers yeast wash today and it seemed alittle short on hooch. Oh well I had it so I figgered use it up. So now on with the distillers yeast. Damn I think I still got 4-5 ec1118s too. Maybe I'll pay attention next time.
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Rank: Senior Member Groups: Registered, Moderator
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div4gold, in post#2 I mentioned dipping wash and using bakers yeast. Well a few days after the first wash I started another in the same manner but I missed adding my yeast at high krausen so it did'nt take off like the first one did. Well the next morn I added a pack of EC1118 and gave er a good whisking to add o2. I'm gonna run this next week and I'm really gonna try to see if it indeed makes more collectable hooch. I'm curious to see, or if it tastes different. I'll repost.
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The 2 that I mentioned earlier with the specialty whiskey yeast are still bubbling away. The 2 with the 1118 have been finished for a couple of days and have cleared. Quite a bit of difference between the 2 different yeasts.
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Rank: Advanced Member Groups: Registered
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I guess I have been making Irish whiskey all along, I always use barley malt when making whiskey.
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Rank: Advanced Member Groups: Registered
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I ran the 4 batch's , 2 with the 1118 and 2 with the specialty whiskey yeast(they finally got finished about 8 days after the 1118). The 2 with the 1118 produced about 100 ml more volume. All batch's were cut to 90 proof. So there was a little difference though not much.
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