We have run this yeast a few times. Mash is a bit bigger but the process isn't so different. No setback going in?
Im also curious why the enzymes? We run about 20% of our malt in with the corn as pre-malt to help with gelatinization, Rye on the cool down, malt in at 150.
Set pH is usually around 5.2 with about 20% setback utilization. Dry pitch or hydrate and pump over dafter cooling has yielded similar results, however dry pitch shows a delay of about 2-3 hours in activity. We cool to 85/86 and allow to ramp to 90 for 36 hours then cool back to 87. Were getting ~5.2 PG/BU right now, be we have dialed in on our operation slowly.
SafSpirit Amer whiskey yeast and pH
in Whiskey
Posted
We have run this yeast a few times. Mash is a bit bigger but the process isn't so different. No setback going in?
Im also curious why the enzymes? We run about 20% of our malt in with the corn as pre-malt to help with gelatinization, Rye on the cool down, malt in at 150.
Set pH is usually around 5.2 with about 20% setback utilization. Dry pitch or hydrate and pump over dafter cooling has yielded similar results, however dry pitch shows a delay of about 2-3 hours in activity. We cool to 85/86 and allow to ramp to 90 for 36 hours then cool back to 87. Were getting ~5.2 PG/BU right now, be we have dialed in on our operation slowly.