Yeast for AG single malt with fruity notes

[moonshinindawg]

us04 is very fruity i find, but otherwise clean and is fine for up to 8-12%

[620rossco]

I sometimes use US05 it gives a fruity mid flavour profile but not sweet.
It is an ale yeast.

[WicketNut]

Just quick update. After I let the spirit air, bugger me if the hearts weren't a gorgeous banana flavour. Like really good.

The tails got pretty manky though. Anyway, on to Oak and we shall see. :handgestures-thumbupleft:

[markus]

Hey wicket any updates on your Oaked single malt?? :handgestures-thumbupleft:

[WicketNut]

Markus

I had forgotten all about this one. I will have a look tonight (if I can easily find it) and let you know.

Its been about seven months, and I would normally aim for about twelve, so an update is a good idea.

BTW, I re-read the earlier posts. My interests (both beer and spirits) have waxed and waned and waxed and waned and ... I need a bigger shed.

[chaos]

..I'm keen to know how this is doing too - just put 4lts single malt on oak,,used golden promise and 06 yeast . smelt clean and far less yeasty than lowans versions. :handgestures-thumbupleft:
.wish I had your patience Markus ..12 months ! think I've held out for 4 months ..once. seriously thinking of giving batches to family who don't drink and having them hide it

[markus]

Thanks wicket should have a bit of flavour to it by now.
I'm yet to decide what yeast to go for with my single malt. As I'll be filling a 20 litre oak barrel. I'm not a fan of dominoes :handgestures-thumbupleft:

[WicketNut]

Ok, I have found the jar of aging scotch.

Firstly, opened it up and was hit by what I initially thought was a banana aroma - this was quite strong and initially pleasent.

I measured and watered down a small amount, poured a small dram and covered it to settle.

When I went back to it, the aroma was much more bubblegum than banana, but I guess you could call it fruity, and the more I smelt it the more sickly sweet it became. The taste was really good, smooth as any I have ever made (which might be the reduced tails I used), but the bubblegum aroma would get to me over time.

I blended it with a peated scotch I had made some time ago. About half and half. Massive improvement in both taste and aroma.

I think this will be a blend batch. I don't think I will be mixing more than about 25% of this bubblegum batch with others, but it does add some fruity notes that, in small amounts, would give you something different.

This is not the outcome I expected. I thought I would love a fruity scotch flavour, but it turns out I may be too heavily influenced by the taste you get from the peated scotches. I am sure I have some unpeated Golden Promise scotch somewhere - might do some more blending and see how it goes.

[TasSpirits]

Ok, I have found the jar of aging scotch.

Firstly, opened it up and was hit by what I initially thought was a banana aroma - this was quite strong and initially pleasent.

I measured and watered down a small amount, poured a small dram and covered it to settle.

When I went back to it, the aroma was much more bubblegum than banana, but I guess you could call it fruity, and the more I smelt it the more sickly sweet it became. The taste was really good, smooth as any I have ever made (which might be the reduced tails I used), but the bubblegum aroma would get to me over time.

I blended it with a peated scotch I had made some time ago. About half and half. Massive improvement in both taste and aroma.

I think this will be a blend batch. I don't think I will be mixing more than about 25% of this bubblegum batch with others, but it does add some fruity notes that, in small amounts, would give you something different.

This is not the outcome I expected. I thought I would love a fruity scotch flavour, but it turns out I may be too heavily influenced by the taste you get from the peated scotches. I am sure I have some unpeated Golden Promise scotch somewhere - might do some more blending and see how it goes.

I am major peat lover, I have a few runs aging that are unpeated, I tend to think of them as blending Whisky. I have some Cherry smoked Whisky that is coming along quite well, its quite smoky, a little fruity and a bit sweet, hopefully the sweetness will mellow with time. :handgestures-thumbupleft:

[markus]

Thanks for the update wicket. The aroma of banana and bubblegum are probably not a desirable taste for my liking. I've read so much on yeast over the last few days it's daunting how many varieties are out there.
One on my possible list is a Saflager S23
Looks like more reading is on the cards

Cheers :handgestures-thumbupleft:

[Dyno]

I've been using Fermentis Safspirit USW6 .. purely because I couldn't get hold of M1 but early results are very nice. ( I'm talking only 7 months barrel time ) I'd say the desirable congeners are starting to get a little more pronounced which is definitely the oak starting its magic. It's got quite sweet an definitely more fruitiness to it. It's young fruit tho if that makes sense.I'm picking it will back off in time. All said an done I think it was a good choice, I gotta add I'm no guru but I know what I like and it's certainly heading the right way. I better add I use Franks recipe with LM as well as peated grain so technically not 100 AG but close enough for this cowboy. Have 80L down so maybe a little biased. :laughing-rolling:

Gotta add , after doing all these brews, using the right yeast is 70% of the magic. There's no substitute.

[markus]

Another yeast I stumbled across is the Whitelabs WLP045 for whisky and WLP028
Which is an ale yeast which could be used as well.
I'm leaning more towards an ale yeast. Too much to choose from ~x(

[WicketNut]

Gotta add , after doing all these brews, using the right yeast is 70% of the magic. There's no substitute.

Yeah, but which one? This is an example from just one provider ...

http://www.whitelabs.com/sites/default/ ... _guide.pdf

[Dyno]

Gotta add , after doing all these brews, using the right yeast is 70% of the magic. There's no substitute.

Yeah, but which one? This is an example from just one provider ...

http://www.whitelabs.com/sites/default/ ... _guide.pdf

The ones I mentioned . Comes in a big block or you can buy in 100gm lots. Both reasonably similar apparently. I guess other manufactorers have the same or similar like what you linked. I'd go with their notes as a guide cos it will be a big expensive fuckup if you get it totally wrong

[WicketNut]

Sorry Dyno, what I meant was that the right yeast (for me) might be one I haven't tried yet.

I reckon the best part of this hobby is doing the same batch but changing just one part (be it pH levels, grain bill, mashing steps/rests, yeast, temperature control, still configuration, oak profiles) and getting different results - I like the experimentation.

I do get the odd failure, but there are so many opportunities to reuse a failed batch (stripping, blending) that all is not lost. But like you, it means I have lots of experiments aging and my eternal frustration with space limitations drives my up the wall.

If you've found the best yeast, my question was meant to be "How do you know?" :think:
Perhaps the right question should be "If you're happy with it, does it matter if you don't know?" :-??

[Dyno]

Sorry Dyno, what I meant was that the right yeast (for me) might be one I haven't tried yet.

I reckon the best part of this hobby is doing the same batch but changing just one part (be it pH levels, grain bill, mashing steps/rests, yeast, temperature control, still configuration, oak profiles) and getting different results - I like the experimentation.

I do get the odd failure, but there are so many opportunities to reuse a failed batch (stripping, blending) that all is not lost. But like you, it means I have lots of experiments aging and my eternal frustration with space limitations drives my up the wall.

If you've found the best yeast, my question was meant to be "How do you know?" :think:
Perhaps the right question should be "If you're happy with it, does it matter if you don't know?" :-??

Lol... you put it well. What IS the right yeast ??? ... as hobbyists we are lucky to have access to such a large variety , but that in itself represents more headaches and indecisions, and I for one can't afford to experiment too wildly as a wash suitable to give me 9.5L in the barrel costs around $230 excl barrel. Temps too are always different on ferments as the seasons move in an out and that plays its part too. So the 60k question is ...What is correct ?? So I do understand what you mean, but I guess I'm just regurgitating what I like. Taste is subjective... an even more so with my pot stilled wheat vodka ... that's a different story tho. Really enjoying that journey....