distillers yeast for beer

I doubt anyone here has used distillers yeast for beer. White Labs sells some distillers yeast that they say would be good for high gravity beer. I'll bet some distillers yeast would be awful for beer.

Why would you want to use distillers yeast?

 

Are you talking about "Turbo" type yeasts? If so, they aren't even good for distilling consumable beverages let alone brewing.

I work a few shifts at my local HB shop and trade for ingredients and equipment. I ALWAYS get people coming in trying to buy turbo and I do everything in my power to keep them from buying it and educating them on how it is crap and should never be used unless you are making E85 fuel.

Turbo's have so much nutrient- specifically DAP that are very harsh and add lots of off flavor. There are so many good yeasts out there that you don't need to use that shit EVER.

If you are trying to stretch your ethanol just utilize the cone method.

There are some OKAY distillers yeasts available that make good distilled beverages, but I'm not sure you would wat to use them for brewing; the flavor profile you would get wouldn't really match any style of beer and there are too many ways to increase alcohol % to need to use these specialty yeasts to get that job accomplished.

 

@stealth could probably give you a handful of yeasts that would get you there.

 

Get some WLP099 and take tender care of it. With enough sweet love it can it can do 25%+

sorry, i've been blending NMB for darkness day variants.

 

What is this?

 

Pweis909-
It is a method that is used when fermenting pure sugar wash mashes to be distilled. There are 2 different methods Dr. Cone from Lellemand experimented with.

It is essentially what we homebrewers do when stepping up our additions to increase alcohol % while allowing the yeast to slowly chew through small additions/amounts of sugar/malt/fruit/etc that can be added throughout the fermentation process. First you start with an healthy pitch of yeast (Almost overpitching but not quite since you are adding a source of sugar/malt fo rit to continue to work through) You add a bit, let the yeast do their job, add a bit more, repeat, repeat and repeat over and over again until you get to a point where the yeast no longer are viable due to alcohol tolerance being reached/exceeded.

You have to take hydrometer readings often to know when to make the additions and keep the yeast happy and chugging along.

This is how I get to the upper limits of a yeasts alc% tolerance without stressing it too much and making it die prematurely.

 

Thanks, I'm familiar with the concept. Just didn't know it by name.

 

It doesn't help things when your name is Dr. Con(ical).

Paging Dr. Mash!