And you can compare the flavor to Air Up flavors! Was surprised at how much I like the Strawberry basil, and it's a great help at drinking more water, especially during dry week.
1:54 This is going to be good. I had a Christmas ale (5 gallon batch) shoot 7ft into the air covering my ceiling due to pressure build up during fermentation.
Yes, do the yeast experiment on whiskey, but also consider going back to the best (or worst?) will-it-distill experiments to see if they could be made better with different yeast now that you recognize that was a large component of the taste in many of them.
I did a masterclass with Nikka 2 years ago on a whisky event. They did experiments with yeasts too and we were able to taste the difference and the impact of different yeasts used for the making of the same whisky. It was really mind blowing. Yeast matters. Every steps of the whisky making process matters and define what the whisky is going to taste like (yeast, water, barrel, grains ... )
This syncs up with the research that one of my friends (and fellow UC Davis Brewing Science alumni) did for her Master's thesis. She went to Scotland and explored the effects of different yeast strains on new make whisky at Balblair.
Not much of a distiller myself, my personal hobby is gardening. But in Korea they use natural yeasts and fungi to make fertilizers. And funnily enough, I’ve found those fertilizers will often smell more aromatic after finished than before. And when I say aromatic, I don’t mean bad smells, I mean Wintergreen or herbaceous/floral. And all the ferments are composed of is Rice and Water. The aromatics actually vary depending on the region. I never considered the odors were from the microbes themselves, but it makes sense after watching this.
If you're gonna toy around with yeasts, you should get a good Saison yeast and ferment at a few different temperatures. I learned from homebrewing a bit that it can produce wildly different flavors within a 10 to 20 degree temperature range. On the cooler side stays relatively clean, but when you ferment warmer it really brings the funk and the spice. Given how much difference you got from all relatively neutral yeasts, this wild card might make something pretty cool in the end product.
Four Roses famously uses two different yeasts and five different mashbills to produce the ten base spirits they blend to make most of their products. I've always wanted to try the flight.
Not familiar with this in distilling but in San Diego there is a brewing supply company called White Labs that has many yeast strains, and they brew different styles of beer with a variety of yeasts and in their tasing room you can buy samples of these combinations. It is an interesting experience.
did yall get a new camera? I may be behind, but I am seeing a significant improvement in video quality. Also, the amount of shots. I can tell yall put in so much work on this one! I'm loving the channel. WTG guys!
the temperature your fermenting is even more important, 2 Celsius up or down makes the difference between boring beer or banana explosion when you're brewing a weizen, the warmer you ferment the more esters you get. pretty sure i commented the balloon idea as a reaction a few months ago, glad you tried it.
I learned this from Stranahan's. At the distillery they do the small batch giveaways, and a couple years ago it was yeast experiments. The batch i had was called "San Diego Super" and it was hella good.
Long time beer brewer, part owner in a brewery. First thought. Yes, yeast makes a difference. Yeast is likely how some whiskeys get a banana note. I'd be curious about a whiskey that used kveik yeast fermented at 100 degrees. See what kind of interesting dark fruity notes could be added to the whiskey. Maybe a straight barley whiskey
Yeast is absolutely important. Some people (famously) hate the beam yeast they use, unless the liquor is aged for a while to let the yeast flavor subside.
Makes me wonder if these subtle differences can shape brand preference. I love every Beam product I try, and cannot enjoy Evan Williams, but it's hard to explain the flavor difference past a certain point
@@nevadanate4957 Yes, yeast shapes brand preference. Jack Daniels uses a yeast with a strong banana note. Especially Gentleman Jack, which is 90% banana candy flavor.
TOMMY! I was fortunate enough to sip some beer and chat with him when I was visiting in October. I'm glad no one was hurt in the making of this episode... except for the yeast that is.
The smell of weather balloons is often a surprise to people, as is the amount of gas they take to inflate. Now, a balloon full of whisky, that would be a lovely thing. Especially as they can be the size of a small house before they burst at altitude.
Not surprised honestly. I've heard that the banana note common on Brown-Forman products(i.e. Jack Daniels and Old Forester) comes from the yeast that they use. IT would be interesting to see the effects after the aging process.
I don’t know if someone else has said this yet because I’m not going to read the comments! But a good example of this is the Four Roses recipe tasting kit shows the same mash but different yeast used.
Experiment mega. Do same experiment as with suger. Same 4 yeast. But #1 Corn, #2 Barley #3 Rye #4 Wheat #5 equal mix of all 4 grains. Granted, you are tasting 20 things, and if you keep the sugar version, 24 things... so you will be wrecked. I predict some yeast will like and in turn leave 'nice' tastes depending on their food.
Another Fun Fact: The English, NOT The Americans, first referred to European Football as Soccer. I'm tired of the undeserved controversy. It was English Military Men who were talking to some of their American Allies and they referred to it by the slang term when explaining the game, before an American had even seen a game. When you are in a conflict, you refer to things you are fond of by their nicknames when reminiscing about better times. Then, next chance they got, they found something to use as a makeshift ball, maybe a sling/shoulder pouch minus the straps and stuffed with some t-shirts for instance. Or maybe socks?
Would I want to see that experiment with ageing? Hell yes, I would! I mean, the taste of the newmake is yeast-dependent. That is clear. However, how much of it does survive in the ageing process? I have my suspicions - but I would LOVE to see them confirmed (or not).
you should do a few different grains along with the different yeast, if possible. So like a corn, sugar, malt, and wheat for each of the 4 yeasts then age it all. Heck you could get 2 videos out of it. Video #1 of unaged against the 4 yeasts and then #2 is the aged version.
1:25 in and I feel like I need to ask Rex if all of the crazy distillations tasted differently? Did the Luxardo taste different from Deez Nuts? Yeast is 1 of 3 necessary ingredients for making alcohol. Of course it will be a factor in your end product. Just like water and your source(s) of sugars do. A healthy yeast is the most important thing in brewing. Using a champagne yeast vs a cider yeast is equivalent to corn vs rye.
I think you should age spirits that are made just as you made them here to keep all things the same and see how the barrel affects the taste. Does the barrel override the yeast?
Here's the thing: You've done all of those with just one species of Yeast: Saccharomyces cerevisiae. Now try it with Brettanomyces bruxellensis! It will be again, wildly different!
Been a fan of this channel for a few years and I've always wondered, with all the "Non-Whiskey Person Tries X" videos they've done, why they haven't gone for the obvious one - A wine snob or, if you can get ahold of one, an actual Sommelier.
from my experience with making meads, yeast is everything. i often do two test batches when trying out a new recipe, one with ec-1118 and the other k1-v1116. both end up having similar yet at time different flavor profiles. i imagine those different flavors would carry over during distillation unless you are using a column still and keep the proof high once it comes off.
What ive learnt from a homebrewer and home distiller is that you take the mash that are the leftovers from brewing beer and use it again for making whisky.
The Turbo yeast is for neutral spirits from sugar washes. The DADY can be used on either whisky or neutral spirits. The M yeast is for malt whiskies. A pot still should be used with the M yeast and a column still should be used on the Turbo yeast. Both spirits are then mixed together in the classical percentiles. The highest and best use of each yeast can then be expressed. Keep in mind that a column still is a flavor stripper and that a pot still is a flavor concentrator. Be careful and exacting with your cuts.
It's so interesting that your wife 🤔 said she drank sugar water shots... I used to drink salt and lime shots in sips !.and That's WHY i like tequila 🤪 But I love your channel, I still love you 2
These are the tests that must be done! The interview method of "mic in 'stache" is evocative of the 1856 "lip folicle loquation" event conducted by Author Cannon Boil. Carie On Madam aand Good sir rah!
You must distill “Strawberry Nestles Quick” NOW !!!! 🍓🍓🍓
And you can compare the flavor to Air Up flavors! Was surprised at how much I like the Strawberry basil, and it's a great help at drinking more water, especially during dry week.
💯
Second.
The thought of Briana being HR, even if just a joke, is honestly terrifying
when she starts cutting up she has to go to her office to see herself. I'd love to hear that conversation.
@@bluflaam777LSA Probably something like Gollum, from Lord of the Rings. "But I wants to do the trick with the Islay, Precious"
1:54 This is going to be good. I had a Christmas ale (5 gallon batch) shoot 7ft into the air covering my ceiling due to pressure build up during fermentation.
Your not alone, lol.
Yes, do the yeast experiment on whiskey, but also consider going back to the best (or worst?) will-it-distill experiments to see if they could be made better with different yeast now that you recognize that was a large component of the taste in many of them.
Yes to the aged yeast experiment sounds great!!!
13:38 Hanna went Jersey there for a second 😂
I did a masterclass with Nikka 2 years ago on a whisky event. They did experiments with yeasts too and we were able to taste the difference and the impact of different yeasts used for the making of the same whisky. It was really mind blowing. Yeast matters. Every steps of the whisky making
process matters and define what the whisky is going to taste like (yeast, water, barrel, grains ... )
This syncs up with the research that one of my friends (and fellow UC Davis Brewing Science alumni) did for her Master's thesis. She went to Scotland and explored the effects of different yeast strains on new make whisky at Balblair.
That why sone distilleries use multiple yeasts.
Not much of a distiller myself, my personal hobby is gardening. But in Korea they use natural yeasts and fungi to make fertilizers. And funnily enough, I’ve found those fertilizers will often smell more aromatic after finished than before. And when I say aromatic, I don’t mean bad smells, I mean Wintergreen or herbaceous/floral. And all the ferments are composed of is Rice and Water. The aromatics actually vary depending on the region. I never considered the odors were from the microbes themselves, but it makes sense after watching this.
If you're gonna toy around with yeasts, you should get a good Saison yeast and ferment at a few different temperatures. I learned from homebrewing a bit that it can produce wildly different flavors within a 10 to 20 degree temperature range. On the cooler side stays relatively clean, but when you ferment warmer it really brings the funk and the spice.
Given how much difference you got from all relatively neutral yeasts, this wild card might make something pretty cool in the end product.
Four Roses famously uses two different yeasts and five different mashbills to produce the ten base spirits they blend to make most of their products. I've always wanted to try the flight.
Definitely do an aged version! Great fun in this episode minus the lack of explosions.
Not familiar with this in distilling but in San Diego there is a brewing supply company called White Labs that has many yeast strains, and they brew different styles of beer with a variety of yeasts and in their tasing room you can buy samples of these combinations. It is an interesting experience.
Would be interesting to see what the results will be with different sugars: Cane, brown, honey, etc...
Potential summer project, Kviek whiskey? Maybe Voss or Hornidal, if not whiskey, I think they'd produce a nice gin.
did yall get a new camera? I may be behind, but I am seeing a significant improvement in video quality. Also, the amount of shots. I can tell yall put in so much work on this one! I'm loving the channel. WTG guys!
the temperature your fermenting is even more important, 2 Celsius up or down makes the difference between boring beer or banana explosion when you're brewing a weizen, the warmer you ferment the more esters you get.
pretty sure i commented the balloon idea as a reaction a few months ago, glad you tried it.
You all should hook up with the Still It channel when it comes to flavors from different yeast, Jesse is all about it!
Thank you for these experiments. I am going to grow my own grain and hops in my garden to make beer and whisky
I learned this from Stranahan's. At the distillery they do the small batch giveaways, and a couple years ago it was yeast experiments. The batch i had was called "San Diego Super" and it was hella good.
Long time beer brewer, part owner in a brewery. First thought. Yes, yeast makes a difference. Yeast is likely how some whiskeys get a banana note.
I'd be curious about a whiskey that used kveik yeast fermented at 100 degrees. See what kind of interesting dark fruity notes could be added to the whiskey. Maybe a straight barley whiskey
I use kveik and dark Belgian Ale yeasts for my whisky. Fruity, bold, aggressive flavours. Very deep, oily mouthfeel. I love it.
The yeast need nutrients besides just sugar. I grind up a couple slices of wheat bread per gallon when I’m fermenting plain sugar.
Yeast is absolutely important. Some people (famously) hate the beam yeast they use, unless the liquor is aged for a while to let the yeast flavor subside.
Makes me wonder if these subtle differences can shape brand preference. I love every Beam product I try, and cannot enjoy Evan Williams, but it's hard to explain the flavor difference past a certain point
@@nevadanate4957 Yes, yeast shapes brand preference.
Jack Daniels uses a yeast with a strong banana note. Especially Gentleman Jack, which is 90% banana candy flavor.
@dumpeeplarfunny no wonder I also like Jack products lol
@@dumpeeplarfunny you're making me think now. This helps explain some of the different notes that you can't explain with mash makeup
TOMMY! I was fortunate enough to sip some beer and chat with him when I was visiting in October. I'm glad no one was hurt in the making of this episode... except for the yeast that is.
I really want a Hefeweizen yeast fermented vodka. Great video!
I think you should try with some more adventurous yeast strains. Something like a belgian or weizen strain that's known for it's high ester profile.
I'd be interested to see if you guys compete to see who can find the most interesting wild yeast in random places, would be a cool recurring video.
The smell of weather balloons is often a surprise to people, as is the amount of gas they take to inflate.
Now, a balloon full of whisky, that would be a lovely thing. Especially as they can be the size of a small house before they burst at altitude.
Rex and Briana as mad scientists morphing into Robin Hood!! What a hoot!
Coming from a beer brewing background, I was always kind of surprised that distillers didn't pay that much attention to yeast.
I always knew yeast makes a difference but I didn't realize how much it contributes to the actual final product. Great experiement!
....yeeeeaaaaahhhh I think a fully produced video of that song needs to be done!
Not surprised honestly. I've heard that the banana note common on Brown-Forman products(i.e. Jack Daniels and Old Forester) comes from the yeast that they use. IT would be interesting to see the effects after the aging process.
i want to know what a wild yeast would do to a whiskey, like the yeast that would make a sour beer
I don’t know if someone else has said this yet because I’m not going to read the comments! But a good example of this is the Four Roses recipe tasting kit shows the same mash but different yeast used.
Experiment mega. Do same experiment as with suger. Same 4 yeast. But #1 Corn, #2 Barley #3 Rye #4 Wheat #5 equal mix of all 4 grains. Granted, you are tasting 20 things, and if you keep the sugar version, 24 things... so you will be wrecked. I predict some yeast will like and in turn leave 'nice' tastes depending on their food.
Yes on the whiskey and then aging diff yeasts being the variable
I'd be interested to see what a funky saison yeast could do
Just the various level of blending options, excluding using different grains, and just different yeasts... Yeah I'm extremely curious.
Awesome video! Absolutely loved it, especially the metal breakdown
Another Fun Fact: The English, NOT The Americans, first referred to European Football as Soccer. I'm tired of the undeserved controversy. It was English Military Men who were talking to some of their American Allies and they referred to it by the slang term when explaining the game, before an American had even seen a game. When you are in a conflict, you refer to things you are fond of by their nicknames when reminiscing about better times. Then, next chance they got, they found something to use as a makeshift ball, maybe a sling/shoulder pouch minus the straps and stuffed with some t-shirts for instance. Or maybe socks?
Would I want to see that experiment with ageing?
Hell yes, I would! I mean, the taste of the newmake is yeast-dependent. That is clear. However, how much of it does survive in the ageing process?
I have my suspicions - but I would LOVE to see them confirmed (or not).
you should do a few different grains along with the different yeast, if possible. So like a corn, sugar, malt, and wheat for each of the 4 yeasts then age it all. Heck you could get 2 videos out of it. Video #1 of unaged against the 4 yeasts and then #2 is the aged version.
I want that song on spotify. It was awesome
1:25 in and I feel like I need to ask Rex if all of the crazy distillations tasted differently? Did the Luxardo taste different from Deez Nuts? Yeast is 1 of 3 necessary ingredients for making alcohol. Of course it will be a factor in your end product. Just like water and your source(s) of sugars do. A healthy yeast is the most important thing in brewing. Using a champagne yeast vs a cider yeast is equivalent to corn vs rye.
Is that song coming to iTunes
Rex says " you like to sniff weird things ". 😂🤣🤣💀
I think you should age spirits that are made just as you made them here to keep all things the same and see how the barrel affects the taste. Does the barrel override the yeast?
That metal song just bangs!
Banana knows what's up with the nesquik strawberry powder.
Seeing as that is ABSOLUTELY the gere of music I listen to PLEASE tell me I can download that!!! So good HILARIOUS!!
Need to get some of that Brazos pecan yeast.
Ok, now I wanna know who did vocals for the song.
Brianna, presumably :P
Here's the thing: You've done all of those with just one species of Yeast: Saccharomyces cerevisiae. Now try it with Brettanomyces bruxellensis! It will be again, wildly different!
I hear once you go brett, you can't go back, because it's so hardy that you can't ever fully get rid of it and it will rampage over regular yeast.
Kinda funny that I started reading the "Yeast" book the other day and they make a video about yeast
"its got the innards of the grape but also the skin" ...perhaps it would have been more efficient to leave at "grapey" LOL!
It could be interesting to see how belgian ale or kveik yeast does.
Been a fan of this channel for a few years and I've always wondered, with all the "Non-Whiskey Person Tries X" videos they've done, why they haven't gone for the obvious one - A wine snob or, if you can get ahold of one, an actual Sommelier.
Fun Fact: Flour is both combustable & non-flammable.
from my experience with making meads, yeast is everything. i often do two test batches when trying out a new recipe, one with ec-1118 and the other k1-v1116. both end up having similar yet at time different flavor profiles. i imagine those different flavors would carry over during distillation unless you are using a column still and keep the proof high once it comes off.
What ive learnt from a homebrewer and home distiller is that you take the mash that are the leftovers from brewing beer and use it again for making whisky.
The Turbo yeast is for neutral spirits from sugar washes. The DADY can be used on either whisky or neutral spirits. The M yeast is for malt whiskies. A pot still should be used with the M yeast and a column still should be used on the Turbo yeast. Both spirits are then mixed together in the classical percentiles. The highest and best use of each yeast can then be expressed. Keep in mind that a column still is a flavor stripper and that a pot still is a flavor concentrator. Be careful and exacting with your cuts.
You guys should have included a rum yeast in you comparison
It's so interesting that your wife 🤔 said she drank sugar water shots... I used to drink salt and lime shots in sips !.and That's WHY i like tequila 🤪 But I love your channel, I still love you 2
how many different strains can you aquire?
Ya gotta do the full whiskey trials. I think it's an important experiment to run.
"It went in my face" GIGGTY.
Kyle is so patient haha
That was funny! More Kyle!
US-o5 made took my hard cider to a different level
And for our next trick, we're going to create a vacuum by emptying the tote while leaving the lid on...
The balloon tea bagged Kyle, so he had to pop it. 🤣
These are the tests that must be done! The interview method of "mic in 'stache" is evocative of the 1856 "lip folicle loquation" event conducted by Author Cannon Boil. Carie On Madam aand Good sir rah!
I would absolutely be down for a "What differences does a yeast do to whiskey"
Gotta fight for your right…
That was awesome
"Eventually, you do plan to have whiskys on your whisky tour, right?"
Sounds great! This sort of thing screams for a collab with Waterford again.
A real banging riff 😆 do the full music video haha
arent there esters that only appear at higher abv fermentations? why try 1,5%?
It was not a plumbus, Kyle! Did you see the dinglebob? Or the schleem? I guess not, because there were just too many hizzards in the way!
try the banana esters one and see if it carrys true
Loving loving the south park vibes with Kyle.
Kyle looks like Julian from trailer park boys in this episode
It almost seems like you should have done this experiment years ago and used it to guide experiments and production runs.
the M1 is good but the DISTILAMAX MW is the best, Challenge you to try it!
The next obvious thing to try is to make a bread dough and use it for fermentation. A sourdough starter might be interesting.
Foe neutral, I like EC-1118, it’s a beast.
brianna always has the best band t-shirts
15:14 WTF?!
No idea what's going on, but I'm down for it!
"Our neighbors have donkeys."
Maybe Daniel was the one that needed supervision after all.
If Banana is HR, I no longer want to work for y'all... 🤣🤣🤣
What would the results be of using yeast from a yeast infection?
awesome music vid
lets see the aged ones
Mix the yeasts! Mix the yeasts!
Didn't you already release this exact video a while ago as well?
What happens if you mix different types of yeast like all 4 into 1
Who recorded that song for y'all?! lol
Yes do it 🎉
You 100% need to do the ABCD with the yeast in a full on whiskey comparison.
Nice!!
aka She can get it🙂
Hmm esters and bananas, you say? This could be the key to making more "tropical", jamaican-rum-adjacent whiskeys.
Yes.
Do this same thing with a whiskey.
DEWIT