![]() If this is intentional, no worries, at least now I know that I need to do this if I make any adjustments. I would expect this behavior if I change any equipment profile values in the recipe itself with the button called "Edit the equipment settings for this recipe." But if changing it in the equipment profile editor I would expect the change to affect future recipes without having to select it again in Options. The BIAB grain absorption number is only used when the mash profile is set for BIAB with full boil. There are two figures: one for standard absorption and another for BIAB profiles. It is a global setting and can be found by clicking options > advanced. If you do this, don't forget to change back what you edited and select your profile again in Options -> Brewing to make it stick. The constant for grain absorption is not in the mash or equipment profiles. * Click on Volumes and note that boil-off value is now your edited one. * Open Options -> Brewing, click the drop-down selection for Equipment Profile, and select the same profile you're already using. Your boil-off will still show your old value before the change. * Add a new recipe, call it Test Beer 1 or whatever you want. ![]() * Open the equipment profile you use as your default (the one selected in Options -> Brewing -> Equipment Profile) If you make a change in your default equipment profile, save it, then start a new beer, the old profile values will still be used until you re-select the profile in Options. In the table below you can find information about the yeast strain used by some Scottish distillers.Hello, I believe I've found a bug, or at least an unexpected behavior in version 3.2.7 for Windows. The grain distilleries use mostly cream yeast of undisclosed strain, produced by British Fermentation Products (BFP) or Anchor Yeast. The most similar beer yeasts compared to current Scottish whisky yeasts are probably some Belgian trappist and German hefeweisen yeasts, which are low flocculators, high attenuators, very alcohol tolerant and often produce smoky-spicy aromas associated with 4-vinyl-guaiacol production typical for S.cerevisiae var diastaticus, which is considered to have contributed strongly to the development of the M-strain from the ale-type S.cerevisiae.Īnother common malt whisky yeast is Pinnacle by Mauri, which is an ethanol tolerant baker's yeast (S.cerevisiae) and actually slightly faster than MX, reaching peak fermentation speed about 1 hour earlier (at 15hours of fermentation) than MX. Whether they were used widely in distilleries is not documented, but probably they were used in DCL grain distilleries and in some malt distilleries within a reliable transport route in adjunction with a local brewer's or baker's yeast. (probably for sugar cane fermentations) and DCL L-3 (probably a variety of the standard DCL). ![]() The first Scottish pure strain whisky yeast was developed in the mid-1920s and before the WW II DCL had pure cultures of "standard" DCL-whisky yeast, DCL S.C. The M-strain is a intraspecies hybrid of S.cerevisiae (as S.cerevisiae covers the former S.diastaticus species). The name has remained the same although the properties of the strain have changed considerably from the 1930s and there most likely is some variation between different yeast manufactures despite the same name. The M-strain was introduced to Scotch whisky distilleries by DCL in 1952, but a similar Rasse M was used widely in German distilleries at least from the 1930s. The most used whisky distiller's yeast in the latter part of the 20th century was a S.cerevisiae strain called DCL M, M-strain, Quest M, Rasse M, M-1, D1 or WH301 manufactured formerly by DCL Yeast ltd and now mostly by Kerry Biosciences (Kerry Group bought Quest Ingredients in 1998). rties.html" onclick="window.open(this.href) return false " rel="nofollow I just found out I can buy Thomas Fawcett Peated Malt at a great price.
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