NoGoodOutlaw1 Posted September 8, 2020 Share Posted September 8, 2020 Where does your distillery purchase bulk turbo yeast? Link to comment Share on other sites More sharing options...
captnKB Posted September 13, 2020 Share Posted September 13, 2020 We dont use turbo yeast, nor do I reccomend it due to the off flavors it can create. I buy most my yeast from Fermentis. If you need some help selecting the best yeast for the job, shoot me a message. Distillerynow@gmail.com Cheers, ---Kris Link to comment Share on other sites More sharing options...
PanamaDave Posted October 12, 2020 Share Posted October 12, 2020 is it a good idea to recover yeast after fermentation? I was told we should develop a strain that works in the environment we will be - I will be in panama where the temperature never goes much below 80 degrees , I can cool the area in the afternoon with some fans and AC, but since I know very little about this subject, I though Id ask. Can you, over time develop a yeast that would get stronger with each generation or is that not the case? Link to comment Share on other sites More sharing options...
Beerideas Posted October 12, 2020 Share Posted October 12, 2020 PanamaDave, Theoretically you can harvest yeast and eventually have its characteristics change over time, but those changes are random and slow. Unless you are basically always pitching and harvesting there is likely to be lags in production that will stress the viability of the yeast. Of course if you are planning a huge distillery this could easily be overcome. As to harvesting/recovering yeast after fermentation this is common practice in the beer world, and could be done if you sanitation regime is solid. This would be easiest by far if your fermentation is done off the grain, as it allows for easier clearing etc. I've never tried it grain in so perhaps someone else can sound off. Real World: You might be able to repitch occasionally. Finding a strain that suits your operating conditions is best. Lots of whiskey and rum distilleries are in come pretty warm climates. Link to comment Share on other sites More sharing options...
Glenlyon Posted October 12, 2020 Share Posted October 12, 2020 We ferment off the grain and always collect the yeast for re-pitching. We find after about 20 or so generations it tends to start falling off and so we'll re-buy a fresh pitch from our supplier and start the process all over again. We're clean, but not super clean and since we started using this system we've had zero problems with unwanted bacteria. It is a very economical way to go and we find the results batch after batch are very stable. Link to comment Share on other sites More sharing options...
Penrock Distillery Posted March 2, 2021 Share Posted March 2, 2021 Hi Glenlyon Could you please give a quick overview of how you harvest your yeast from one batch to the next? Regards Sim Link to comment Share on other sites More sharing options...
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