Yellow Label Angel Yeast 500g Pack

Works great with all grain mash, good flavor profile. Ferments out completely. I usually start around 1.080-1.075 and finish @ .090.

i know some people have a hard time reading instructions, THIS IS NOT A SUGAR WASH YEAST.This yeast is great for fermenting Oats Barley rice and Corn, WITHOUT malting it first.Those that gave it a 1* all said it didnt react with sugar, IT WONT.If you need to test the yeast pour hot water over rice and then when the water cools put in a small amount of yeast from this package, I recommend doing this in a small vessel to test at first, use a mason jar and use a cup of rice, add in a teaspoon of the yeast once it reaches below 90 degrees. the reaction will happen within 24 hours.

I’ve been learning to distill, which has brought me down many roads, as far as techniques materials etc, but have been searching for a simpler method to convert starches to sugar and then have the yeast convert to alcohol. Over time I’ve used traditional methods for grains as well as sugar washes, rum and even Brandy but have struggled with a full conversion of my starches, as well as sugars in molasses etc.After watching some YouTube videos from Jesse and George, I did as much research as I could find and decided to try this. I was hesitant because of the price, but evidently the price had gotten pretty high when I was looking before and then the price came down to the $35 range, with the 5% coupon, so I decided it was time to try this out.I’ve now used this on multiple batches, trying to do a comparison with what I’ve used already and taking notes along the way to compare against the other yeast I’ve used and the results have been VERY Positive. The fermentation of corn, rice, different sugars and molasses have all been very impressive. Alcohol content is still to be determined and I plan to update as I’ve had a chance to figure out the alcohol content made in comparison with other yeast and techniques. Since in the USA we can’t LEGALLY distill, I’ll just have to give some theoretical based on the data from my wine that I make.The one downfall I’ve found so far is the lack of clear instructions that come on the product. It’s really unclear what “stuff” dosages are. I’ve read many different interpretations on what it is and I’ve been using a lower end of what some grams/kg of stuff to use would be, since the price is higher than traditional yeast, and that seems to be working fine so far. I definitely plan to update my review to help out others who may be struggling with the decision to purchase or not, as well as struggling with the lack of instructions that are included.

The yeast was dead!No reaction at all! The package was unopened and has an expiration date of Nov 27 2025. I finally used it and it is dead. There is no way to contact the seller... so here is my review

The product does work with cane sugar and agave syrup

Works as advertised

Have read several reviews and like some reviewers I bought this after watching Jesse and George. However, I think some of the people did not read the description as it says it will not work in a sugar wash (me included). You have to have some grains. I recently did George's light whiskey recipe that was basically sugar, but it included 4lbs of DME. Now he used DADY yeast and I chose to use Angel because it was all I had. It fermented dry in about 7 days and I hope to run it tomorrow. I now realize I got lucky because without that DME I would have been like the other people on here complaining about it not fermenting or being dead.

I use 41 grains in 10 gallon water mash. So far I've not tried it without heating the water much. One complaint is manufacture fails to mention the definition of water temperature to be used. I heat as per normal 160 to 170F then once cools down to 90F I pitch. So far so good. I do this primarily to help sanitize the grains. Also to release the starches. My ferment is very vigorous and temps can rise to almost 104F.I'd like to know what happens if I only heat to 90F onto crushed grain and the immediately pitch the yeast. My current runs are almost stopping ferment in 3 days. I wonder how long to ferment at 90F all the way through.