Has anyone ever used the ubiquitous Flesichmann's baking yeast for brewing? Is there a fermented beverage style for which it works particularly well?
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You could use baking yeast for brewing, as both yeasts are different strains of the same species, Saccharomyces cerevisiae, but brewers' strains have been cultivated for hundreds of years for specific attributes regarding flavor, attenuation, and consistency. Bakers' yeast hasn't gone through this selective breeding process. It will have a lower tolerance for alcohol, less flocculation, and tends to make beer that tastes, well, bready. Additionally, certain styles of beer derive their individuality from the yeast used to ferment them and the distinct flavors that the yeast produce. Using bakers' yeast would effectively preclude you from brewing most styles of beer. Someone once told me using baking yeast was like driving a nail with a brick. Why not just use a hammer? |
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The traditional Finnish brew Sahti uses bread yeast for fermentation. You can see how this celebration drink is made on the current episode of Brewing TV. I do agree with Brandon in that for best results use the product for which it is intended. |
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Kvass. This is a beer made, at least in part, from leftover stale bread, and so bread yeast is appropriate. |
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Warning: Do Not use Fleishmanns or any other major brand of bread yeast. Ive conducted many experiments in years past when brewing supply runs were day trips across los angeles. Even "organic yeast" grown in mollasses. I may have gotten perfect fermentation profiles out of ' em, but they would always leave an annoying (usually annoyin) taste means a single chemical. I actally found a brand at Albertsons for "whole grain bread" from something -Mills . Really english ale character. Floctuated really strong .sticky yeast. When yeast settled out quickly. Barley any yeast taste. Actually want to do a side by side soon. Trying to create a house strain. |
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I've used it for mead with great success using this rather unorthodox recipe: http://www.winepress.us/forums/index.php?showtopic=6114 I don't know that it's generally useful for mead, but it's hard to argue with yummyness. :p |
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I've seen it used to carbonate beer in the bottle. I saw it used to carbonate rootbeer too. |
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