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So been wondering this for awhile never got around to asking.. How much yeast should I use for a 5 gal mash. Seen many places online talking quarter cups and whatnot. Now I use one small regular packet of bread yeast from the store. It works but am I missing anything if say I used two or three packs? Could it produce more or maybe work quicker?
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Did you ever figger this deal out? This message got lost in the shuffle some way.
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Not yet.. about to do some more research see if I can't figure it out.. if anyone has any experience let me know.
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" Originally Posted by: Mkjt88  So been wondering this for awhile never got around to asking.. How much yeast should I use for a 5 gal mash. Seen many places online talking quarter cups and whatnot. Now I use one small regular packet of bread yeast from the store. It works but am I missing anything if say I used two or three packs? Could it produce more or maybe work quicker? I see you have'nt gotten any usable info yet so here ya go..... with the bakers yeast --the 1/2-1 cup idea is so lots will live and what dies will be food for the living. Use 2-3 packs of bakers and it will work fiine it will just take a little longer to finish. Depending on your recipe bakers might not use all the sugar but dont fret over it just follow a proven recipe and go with it. The wash is only gonna produce so much no matter what yeast you use, but the thinking is.....high yield yeast makes more likker but no really it just does it faster. If you used 5 lbs of sugar with a turbo and 5 lbs of sugar with bakers yeast would you get MORE likker??? Not if you used enough bakers yeast to ferment to a dry finish. A lb of sugar only makes some much etoh. So try this the next few times you make a wash, with each of the next few fermenters you make add an additional pack of yeast. This time use 1, the next time use 2 and the next time use 3, with bakers I bet it will cut a little time off but no real diff. in likker amount or flavor. They are cheap enough to expirement and pass on good info. None are wrong just different."
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Rank: Advanced Member Groups: Registered
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Appreciate it.. I'll throw 2 in next time.. Really my goal for this was to maybe knock a day or two off the ferment. I was just scared if I threw to much it would produce off flavors or higher alcohols and didn't want that. I also didn't wanna be cutting it short and not give it enough.. Hoping the two packs do what I need if not one pack it is.. Saves money anyway.
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Thanks heeler..took the words right outta my keyboard so to speak..lol. Hey Mk thought I had mentioned this previous but I have been having excellent results with heelers proofing tips. Last few ferments been letting a pinch of distillers yeast grow in half a pint of water along with 2 small packets of Turbinado sugar. Last time added a pinch of yellow corn meal to mix and let it set two days prior to pitching. It went completely crazy on reproducing itself in the jar. Save wasting a bunch of yeast. Now I have also been dumping 1/4 cup of bread yeast after that but mainly because a nice fella give it to me. If I was buying it I would prob try to raise that stuff too. Best of fortunes on that bizness.
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Howdy Fellers, bet you thought the cats got me huh? MK sounds like Heeler is right on the money. I use a 1/4 cup of Bakers yeast in a 5 gal wash and mine takes off right away. I have tried the 1 and 2 packet approach and it drives me nuts waiting for some action.
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When I use instant yeast, I always us 2 packs. Works great for me, but seems to work faster if I proof it for a couple hours before I pitch it. Give it a good head start ya know, and it seems to shave a couple days off the ferment for me. If I don't proof, I usually have to go 10 days for a finished ferment, if I proof, about 7 or days. This is, of course with a 5 gallon wash.
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Well glad you showed back up Sir. Actually the prevalent rumor as to your mysterious disappearance did not have much to do with cats..but rather the bears up on Wolverton Mountain had you over for supper or dinner or something. Great tip on the copious quantities of bread yeast. Sure do make for a nice clean and rapid ferment. Originally Posted by: fatboylo Howdy Fellers, bet you thought the cats got me huh? MK sounds like Heeler is right on the money. I use a 1/4 cup of Bakers yeast in a 5 gal wash and mine takes off right away. I have tried the 1 and 2 packet approach and it drives me nuts waiting for some action.
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Originally Posted by: bigwheel Well glad you showed back up Sir. Actually the prevalent rumor as to your mysterious disappearance did not have much to do with cats..but rather the bears up on Wolverton Mountain had you over for supper or dinner or something. Great tip on the copious quantities of bread yeast. Sure do make for a nice clean and rapid ferment. Yepper, lol already got a dusting of that cold white stuff, never ready for it but looks llike its gonna get here early this year. Them bears be going to sleep for long!!!!!!
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 Rank: Newbie Groups: Registered
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Originally Posted by: heeler I see you have'nt gotten any usable info yet so here ya go.....
with the bakers yeast --the 1/2-1 cup idea is so lots will live and what dies will be food for the living. Use 2-3 packs of bakers and it will work fiine it will just take a little longer to finish. Depending on your recipe bakers might not use all the sugar but dont fret over it just follow a proven recipe and go with it.
The wash is only gonna produce so much no matter what yeast you use, but the thinking is.....high yield yeast makes more likker but no really it just does it faster.
If you used 5 lbs of sugar with a turbo and 5 lbs of sugar with bakers yeast would you get MORE likker??? Not if you used enough bakers yeast to ferment to a dry finish. A lb of sugar only makes some much etoh. So try this the next few times you make a wash, with each of the next few fermenters you make add an additional pack of yeast. This time use 1, the next time use 2 and the next time use 3, with bakers I bet it will cut a little time off but no real diff. in likker amount or flavor. They are cheap enough to expirement and pass on good info. None are wrong just different. What about the yeast that can handle higher alcohol concentration? Wouldn't they produce more before they died?
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I currently use a wine yeast EC-1118 called Lalvin It comes from Canada. I typically use one pack per 5 gallon wash. One pack is 5g (0.176oz). It takes about two to three weeks for to finish working. I pick these packs up at a home brew beer store in a neighboring city. Its pretty cool cause they also carry some BH gear.
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" Originally Posted by: stillpickle What about the yeast that can handle higher alcohol concentration? Wouldn't they produce more before they died? Remember...with the high yield yeast you will add 14 lbs of sugar to that and of course it will produce lots of likker. So your thinking is right in that matter. But I said if you use 5 lbs of sugar with each ------- will you get more likker form either ----NO. If you read a pack of turbo yeast it says to add 12-16lbs of sugar and thats gonna give ya lots of etoh no dought. And really the end result is the dicideing factor to which is best."
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Originally Posted by: heeler Remember...with the high yield yeast you will add 14 lbs of sugar to that and of course it will produce lots of likker. So your thinking is right in that matter.
But I said if you use 5 lbs of sugar with each ------- will you get more likker form either ----NO. If you read a pack of turbo yeast it says to add 12-16lbs of sugar and thats gonna give ya lots of etoh no dought.
And really the end result is the dicideing factor to which is best. Got it, I have never been good with details. And you are right, the end results are what matter. That's why I am doing UJSM, Birdwatchers and some Sweetfeed now. I think there is a champagne yeast that handles high alc% but stressing the yeast does change the flavor. You got me with the 5 lb thing!!
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The combo punch of Distillers yeast followed by bread yeast can handle two lbs of sugar per gallon of cornmeal wash..easy peasy. Current ferment started at 1.090 and was at 1.000 in 9 days..sure it lower than that now. 12 gallon wash with 24 lbs sugar two doses. Prob could eat quite a bit more sugar if a person wanted to feed it and nurse it along for a while. If somebody had a hooching slide rule they might could figger out how strong is that wash. Hint for math majors..wink wink. Originally Posted by: stillpickle Got it, I have never been good with details. And you are right, the end results are what matter. That's why I am doing UJSM, Birdwatchers and some Sweetfeed now. I think there is a champagne yeast that handles high alc% but stressing the yeast does change the flavor.
You got me with the 5 lb thing!!
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