Experimenting with Belgian Beer Yeast

[MaggiesFarm]

I've been using the 493 EDV rum yeast, but I'm looking for a little more complexity with esters. A product I've been chasing is Prichard's Crystal rum. It has some really nice esters that I've never tasted in any other white rum. I'm not sure what Phil's doing differently to achieve that flavor, but it does remind me some fruity/bubblegum esters that can be produced by hefeweizen and certain Belgian beer yeasts. Has anyone ever experimented with these in a spirit before? I don't imagine hefe yeast would hold up well at higher ABV/temps, but some Belgians may do quite well and aren't adverse to high sugar content either. I plan on pitching a saison yeast that has a reputation for starting quick, but finishing vary slow. I figure once it slows down, I'll pitch a rum yeast to finish. Thoughts?

[stillwagon]

I was recently recommended a two yeast protocol by a fermentation specialist. He advised using a high ester producing yeast that dies at a low abv, then a second yeast is pitched to finish the fermentation and raise the abv. I haven't tried it yet as I am still working on the Arroyo protocol. But it is on my list. I don't have yeast strains available at the moment otherwise I would mention them. The higher temps are recommended to encourage the production of esters.

[NEPA-still-chillin]

Any update on this?

I was going to be trying the same thing except on a Bourbon mash, curious about Rum too.

[Sorghumrunner]

Stillwagon, I'm also interested how the Arroyo project worked out. The two yeast product Dr. Cone recommended to me was very expensive.

I was recently recommended a two yeast protocol by a fermentation specialist. He advised using a high ester producing yeast that dies at a low abv, then a second yeast is pitched to finish the fermentation and raise the abv. I haven't tried it yet as I am still working on the Arroyo protocol. But it is on my list. I don't have yeast strains available at the moment otherwise I would mention them. The higher temps are recommended to encourage the production of esters.

[Craft Distillery Resources]

I know how the high ester rums of the Jamaican type are produced. Pm me

[Scrounge]

Post it?

[NEPA-still-chillin]

yyaahh

[TuftedTurtle]

I'm sure he wants to charge for the information.

Which I'm not against. It's not to hard to figure out with some research.

_Tufted Turtle