I bought a block at the start of the pandemic and put it away in the cupboard and forgot about it for a year. It has now been opened for over a year and is 10 months passed the expiry date. Just kicked off 43lbs of bananas and it is going as strong as ever. Has not disappointed. I have used it for Rye and Bourbon mashbills and although it does not taste like traditional mashes, it doesn't taste like grain/sugar shine either.
Always fun when you need to empty the cabinet of leftovers. Sometimes it's amazing other times... Eh. Wish I had the space for a worm condenser and thumper. Only got that T500 with dome and I think that Liebig condenser makes it very hard to do cuts.
Hi Alan, I did a mash in awhile ago, 10kg of corn boiled it for 90 mins cooled it down to 65c added 6kg base malt... yarda yarda yarda, after sparging the grain I put it all in a fermenter 50lts of warm water aquarium heater set at 30c, Ph 5, and put in some Angel Yellow yeast stirred it every day and after a week she was done then I just dumped it all in my keg and used my T500 boiler as a steam generator (like a thumper but backwards) and drove it down to 10% at the spout (low wines) and distilled that under reflux and took it off at 94% and ended up with 2lts, not bad for reusing scraps. It.s bit of a muck around but I like experimenting with things. Great vid mate. Oh by the way the orignal mash wort was fermented with whiskey with a SG 1.070. Cheers mate from 🦘.
Full realization that this post is 60 days old, but the corn boiling not needed. This yellow label stuff is basically room temp amylase. I've not ever had an infection with 2 years of using this stuff (yes, I'm that lazy...). I even do sugarheads on the spent grain with no bad results! Hope that helps.
People like if for easy starch conversion. rice, potatoe etc. Some peole have mentioned off tastes and others haven't. Asian baiju's and such have a taste that isn't all that well liked by the north american pallette. Do you notice any taste difference from normal conversion process?
I hope to one day do a side by side comparison, but I've read the same things you have: some folks don't like the taste, others (like me) can't yet detect a difference.
So are the enzymes spent? Secondly, I wonder if you make a starter (preserving the enzymes) you’ll be able to put less stress on the yeast and therefore less off flavors. Likewise, wonder if you copitch you have less opportunity for stress because I’m hearing second hand you can get some infections easily. Just a thought…
I dont know if the enzymes are spent or can be propagated nor the exact proper conditions to propagate them. I'm sure you can co-pitch but if you hit the grain with pasteurization temp waters and keep the mash warm there should be little to no risk of infection. Great questions!
Can this angel yeast be used again as in adding some of the spent grain and trub to a new batch. Will it be able to convert the grains again or is the enzymes used up?
You can do a sugarhead on the spent grain. There is still a viable yeast colony in there. Enzymes are spent, but just treat it like a sugarhead -- adjust/buffer pH & add yeast nutrient. This is my normal protocol with all-grain batches.
