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Overwhelming amount of sediment – strong yeast odor while stripping.
I’m just finishing my stripping run of my first CROW bourbon. I think I overshot the yeast pitch, added 100g fresh baker yeast to a 20 liter wash. It fermented dry in about 36 hours. By that time all I could smell was yeast. I racked the wash over to a new bucket and put it in my fridge for 24 hours. The wash was really clear but still had a yeasty smell. Now that I strip the wash I really get a yeasty smell in the room. Will this go away with my cuts during spirit rum?Below you can see how much yeast sediment, and I left almost 2 liters in the first fermenter.
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8 Replies
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CROW produces a TON of trub. Between the rye and the oats it’s a real pain to strain especially if you flour your corn. So that’s normal. Not sure you are smelling yeast from the still. Is it “bready”. If so, I get a lot of biscuit and bread smells from the new make which smooth out over aging into an excellent bourbon.I just read an article about the dangers of drinking that scared the crap out of me. That’s it. No more reading!
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I think you pitched a little more than twice the recommended amount, but that shouldn’t matter. It shouldn’t matter because yeast doubles its numbers relatively fast. People pitch with yeast bombs which more than doubles the original pitched yeast.4″ VM Build
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ThanksThat sounds good to hear. It’s my first bourbon so I’m not used to the smell from boiling corn. Will be interesting putting it on oak
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I wish I had a picture of my most recent HBB run. I racked it a little too early. The yeasties weren’t quite done so there was quite a bit more trub than normal. I will admit that it was not the best mash I have ever made, but is was certainly passable. The amount in you picture is pretty much what I would deem as normal for a bourbon mash. Run it and don’t think too hard about it.I’ve stopped fighting my inner demons. We are on the same side now.
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A 100 grams in 20L is extremely excessive when a single 11.5g packet is plenty. You’ll likely get a lot of yeasty flavors in the new make, but it will tone down some as it ages. If your ferments are usually 20l, just rehydrate a single pouch in a liter of the chilled wert a couple hours before pitching.I usually only use 23 grams to make a 95l ferment, and start my yeast a few hours in advance.Fear and ridicule are the tactics of weak-minded cowards and tyrants who have no other leadership talent from which to draw in order to persuade.
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+1 on Deplorable’s yeast starter suggestion. Especially if you’re using a more expensive yeast. I’d also suggest making your ferment a bit larger to anticipate the loss to sediment and trub. Don’t sweat it, just plan to make more Cheers,jonny————i prefer my mash shaken, not stirred————
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I pitched a packet each of safale US-05 and S-04 (11.5g each) in 23 gallons (all malt) about 5pm yesterday and it was going strong at 10pm. I just sprinkled it directly on the top.When making beer I always made a starter – it was said that pitching more yeast reduces the fruity esters created during the growth phase. But I think I want those fruity esters in my whiskey, so I just pitch directly.HigginsFlute buildSteamer build4 methods experimentAging proof experimentNext batch: Malt Whiskey (60 barley/30 corn/10 wheat)
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I have been wondering about pitching rates. I used fresh bakers yeast in this fermentation since it’s much cheaper than dried yeast where I live, it’s only about 0.2$/50g. 50g of fresh yeast compares to about 11g dried yeast as I have understood. In many recipes it’s a little unclear for me if it calls for fresh or dried yeast when measured in grams. I figures it is fresh i.e SCDs CROW bourbon since it measures in cups.
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