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Using Baking Yeast for Brewing
While I'm on vaction the shopping duties have been left up to me. yeaaa.
This morning in the baking section of the store I was checking honeys' list to see if there
was anything to get from this isle, I saw the packets of Mccormick baking yeast.lol
See where this is going?
Is it possible to use this yeast for brewing?
I almost got it just to bring it home and try an experiment on it with
a small amount of apple juice.
Then thought nah... that would prolly be a waste. Now I can't stop thinking about it.
Can it?
I'm not going to, just curious. It would prolly be nasty any way.
Besides I've got baking yeast in the cabinet,if I wanted to try an
experiment on it I have plenty.
See how bad I've got the brewing bug?lol
Marv.
I asked this question to the homebrew shop owner I used to use. This has been over a year ago and I cannot remember it very well.
Seems to me he said not to use it, but I'll be damned if I can remember what the reason was. I wasn't able to find anything on google very easily.
I am not the expert on grocery store yeast, but I remember being told there is something different about it and you need brewing yeast. I have never tried it personally.
I don't think it will ferment, but I could be wrong.
I didn't think it would be a good idea. I'm not finding anything on dogpile,
google or the net all together.
Wonder what the diffrence is?
In both cases the yeast influences the sugar in the mix.
I have heard the term fermented bread, the women at my mothers church
pass around something they call a friendship cake or bread or whatever it is, it's uses yeast to ferment the mix in a ziplock, then they pass on the yeast to the next lady on the list something to that extent.
Marv.
Found this.
Not what I was looking for, intresting tidbit though.
smoked yeast = bacon yeast = hickory-smoked yeast Notes: This is yeast that's been smoked, giving it a bacon-like flavor. It's used to flavor other dishes. Don't confuse it with active forms of yeast, like the kinds bakers, brewers, and winemakers use. If you eat them, active yeasts will continue to grow in your intestine, robbing your body of valuable nutrients.
Marv.
Well you can use bread yeast, it just probably won't taste all that great compared to most of the yeasts you can now get. It's probably the same yeast homebrewers used to use back in the day. Back when you just bought cans of Blue Ribbon malt extract, added it to a trash can of water, dumped in the yeast and bingo, in less than a week you had beer. My father brewed like that before I was even a thought...
So yea, you can use it and it will make beer, but it probably won't be real good. If you've got some it can't hurt to dump it into a gallon of apple juice and see what you think. You're out what, $5?
And while I'm not a doctor, I am a little disbelieving of the
If you eat them, active yeasts will continue to grow in your intestine, robbing your body of valuable nutrients.
in that we eat/drink live yeast all the time. Have you ever drank a bottle conditioned beer? There you go, you just ate live yeast. Maybe it's different if you sitdown and just pour a scoop in your mouth, but I doubt it.
DT
Hey cubx -
Why do you post a reply if you have no useful knowledge to share? The name of this forum is Brewing Knowledge. In your reply to Marv's question, all you said is I don't know, I can't remember, and I don't think, I have never tried it, etc. Even your guesses were inaccurate.
If you are posting just increase your number of posts so you can win the contest, then that is against the rules. Those posts won't be counted. So, next time, please, reply with what you know, instead of what you do not.
I mean no offense. I just don't see how it is supposed to help anyone on this forum.
bread yeast is the same strain as beer yeast. (but that's like saying all bugs are alike...) however, when making bread, your yeast is in contact with the bread for what, an hour or two? compare that to a week minimum for beer, and perhaps you'll see where this is going. AFAIK, there are no different strains of bread yeast, but there are tons of different beer yeasts. the difference between all the beer yeasts is their flavor profile. so, if flavor profile doesn't matter for bread yeasts, what's the seller's incentive to make it any good? all it has to do is make the dough rise...
so anyways, you can get good dry beer yeast for less than a buck a pack. why would you risk completely unkown results just to save fifty cents for five gallons?
(oh, btw, where did you get that bit about smoked yeast? yeast dies off at over ~100ºF, no matter what yeast it is. either that's some seriously cold smoking, or someone's feeding you some BS. your choice...)
A bread yeast IS the same strain, but has been cultivated and farmed to make bread, characteristics not desirable in beer. Just like different strains of beer yeast have been developed for specific purposes it would ferment, but not taste good.
I was just curious, I wasn't going to try to ferment any brew with baking yeast.
That just sounds wrong.
I wonder if there was much of a diffrence back in the day.
Marv.
Marv. wrote:
I wonder if there was much of a diffrence back in the day.
Marv.
Well back in the day they didn't quite have the choice in yeast that we have today. So as a homebrewer you used what was available. Short of cultivating yeast from a bottle conditioned beer, you were stuck with bread yeast.
DT
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