9 replies to this topic

[bioviper]

whats a good yeast for making bourbon. company and strain. cheers

[Curtis McMillan]

are you doing 100% corn .... ummm Do you want Wet or Dry .... Where are you from.

More info

[bluestar]

I would like to hear opinions on this, for pure corn and for 15% wheat, since there is already good info out there for grain bills with rye.

[lightcahill]

why would you use 100 percent corn?

[bluestar]

Well, some people like pure corn whisky, so technically maybe it is no longer a bourbon, but I thought to ask the question here. Of course, you could sour mash, and avoid the yeast question altogether. But that would give you a different flavor profile, and so the choice of yeast might be important specifically in an all corn mash, since it would be the major contributor to the flavor profile from the ferment other than the corn?

[bioviper]

bluestar, on 06 October 2011 - 04:55 PM, said:

Well, some people like pure corn whisky, so technically maybe it is no longer a bourbon, but I thought to ask the question here. Of course, you could sour mash, and avoid the yeast question altogether. But that would give you a different flavor profile, and so the choice of yeast might be important specifically in an all corn mash, since it would be the major contributor to the flavor profile from the ferment other than the corn?

tuthilltowns baby bourbon is 100 % corn

[bioviper]

Curtis McMillan, on 05 October 2011 - 03:54 AM, said:

are you doing 100% corn .... ummm Do you want Wet or Dry .... Where are you from.

More info

im from washington opening my distillery in the next 6 months. my bourbons mash bill will only be 51% corn and im going to play around with the rest. probly dry yeast

[PeteB]

lightcahill, on 06 October 2011 - 12:43 PM, said:

why would you use 100 percent corn?

I think the main reason a CRAFT DISTILLER would use 100% corn is because there are not many others using it.

Most craft distillers like to make something a little different from the main stream.

[JohnD]

Red Star/Lessafre has both Red Star Whiskey yeast and C70 Safdistill. In my experience the RSW produces more fusels which is good for an aged spirit, while the C70 is a bit lower on fusels and so a touch more neutral. I like the C70 for the lack of fusels as I think it adds other, more subtle flavors to the fermentation. I've had success in all corn and corn/wheat mashes.

The other major whiskey yeast I've used is Lallamand (can't remember the name), which I also like for subtle flavors.
Hope that helps.

[Curtis McMillan]

is the redstar dry?