I use ec1118 for for neutral spirits because it ferments completely and clean. And ec1122 for whiskeys because it has the ability to leave flavors a bit.

I like to ferment at as cool a temperature as i can. I'm partial to below 70F. when possible. In the warmer months with the A/C running 24/7 i ferment at just below 80F. In the winter i block off a room and use a brew belt along with an electric blanket and a remote thermostat to maintain 65 F.
I always use a starter bottle that i start with neutrients at least 8 hours before pitching to the wash. The wash is aerated with a stone for one full hour before pitching the starter bottle And the starter bottle is aerated for 15 minutes before adding the selected yeast.

The hydrometer is the dictator. For vodka it must read below 1 and for whiskey, i try to stabilize the wash at about 1 or a hair above.

Why, i'm not positive but i believe that too complete of a fermentation will reduce the amount of flavor.

This thinking comes from seeing that most beer fermentation is stopped before the hydrometer reaches 1
I asumed they want to leave some of the fermentables to save the flavor.
I think that infusion rather than step mashing also preserves flavor.

I dont use turbos anymore either but thats just me.....and I've had great results with the others mentioned, and presently I'm convinced that distillers yeast is the bomb.

I'm thinking he means epsom salt which is magnesium sulfate

Sounded like what us oil field trash from Whiskeyta Falls would call a Red Draw..which got its DNA comingled with a margarito. lol.

You can test the SG & calculate potential ABV, but that's it. Proof & Tralles doesn't work so well with dissolved solids.

Also - I've given up on EC1118. It's working real slow & the room it's in is in the mid 80s. Wash temp started out at 95* Pitched some commercial bakers & it took right off. Distillers is good too, but also picky about temp. Long ago I decided to take mountain walkers advice & quit pushing for the max abv I could get. I now just buy 25 lbs of sugar, make 12 gal of wash with 20lbs of it, wait a week & put in the other 5 lbs & let it sit until I'm ready to cook. Rick's new kettle handles 12 gal w/o an issue.

Thanks for the report on EC 1118. I have seen several others give it less than a glowing report..not to the extent that Turbos get bashed but at least #2 in the pecking order of crappy yeast. Always wondered what be a good use of that extry five pounds sugar in the big bag. I cant figger out why the big bags are the same price per oz as the 10 lb pounds. Must be some kind of evil marketing scheme. Did not realize bread could handle that much sugar. Very impressive.

Hi there. Just a newbie with is probably a stupid question. I was at the feed store buying sweet feed and molasses for my neighbors goats and while there I saw a 1 to 2 lb bottle of Brewers Yeast. Can I assume this is nothing I want to put into a ferment? Not that I would anyway.