i experimented with instant and brewers yeast.

Discussion in 'General Brewing Discussions' started by Rudibrew, Nov 6, 2020.

  1. Rudibrew

    Rudibrew Active Member

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    hi guys,so its always bothered me why i cant use cheap instant or brewers yeast.
    so three weeks ago i brewed two batches of beer,one with instant yeast,used for baking;and another batch with brewers yeast,sold to make traditional beer .
    i bottle carbonated
    both worked,my final gravity came as expected.
    the downside was too much foam/head,even when cold crashed 3 days
    another downside was it tasted very yeasty.
    also the yeast broke away from the bottom of the bottle very easily,so it floating all around.
    it was a beer,but not acceptable,from both yeasts.
     
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  2. Bubba Wade

    Bubba Wade Well-Known Member

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    Which specific yeasts did you use?
     
  3. Rudibrew

    Rudibrew Active Member

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    Gold-star-48-x-10g-Display.jpg brewers.jpg
    Gold-star-48-x-10g-Display.jpg
     
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  4. Rudibrew

    Rudibrew Active Member

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    admittedly,they are formulated to produce high foam.
     
  5. Nosybear

    Nosybear Well-Known Member

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    Since their job is to produce gas for a limited amount of time, they're not as pure as our cultures, either. Let it set a while and the off-flavors should start to form from the microbial contamination that's acceptable for bread but not for beer.
     
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  6. Rudibrew

    Rudibrew Active Member

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    yes.it was sad to see the sediment floating up from the bottom while i was pouring.
    i think thats what contributed to the yeasty taste.
    homebrew yeasts i used in past stayed put!
    oh,and please let Donald win....
     
  7. Trialben

    Trialben Well-Known Member

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    Good exbeeriment looks like youll be sticking with brewers yeast;).

    It it an expense thing why you tried the bread yeast?
    Yeast ain't cheap here especially liquid so I usually run a few generations with it before pitching a fresh batch.
     
  8. Rudibrew

    Rudibrew Active Member

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    yes it is an expense thing,and curiosity got the better of me,lol.
    but im glad i did it,otherwise it would always nag me.
    i do ferment onto previous slurries.
    is there a way i can harvest a stock of yeast from one 11g sachet of dry yeast before pitching it?
    tomorrow ill be buying 2 sachets,one to brew with and ideally to use the 2nd one to build a yeast stock to supply future batches.
    is that possible?
    what is a simple way to do it
     
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  9. Nosybear

    Nosybear Well-Known Member

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    You can propagate the dried yeast just like you would any other kind. Just bear in mind that after propagating - making a starter - you have to use it like liquid yeast, providing oxygen to the wort before pitching. You can also backslop your next batch of beer with the yeast from the current batch, just oxygenate the wort and run it in onto the yeast cake. You'll eventually reach a point that way where you're disposing of excess yeast. Just make sure your sanitation is impeccable if you're pitching forward for multiple generations and use fresh yeast when you start to notice infection flavors or other off-flavors in the beer.
     
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  10. Rudibrew

    Rudibrew Active Member

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    i do aerate my wort before adding yeast.
    when using this dry sachet to make future yeast for future batches,would this be a good idea:
    1 make a simple basic wort of 2litre.
    2 pitch 11g sachet.
    3 use 150ml of this mixture to pitch to any future brews
     
  11. Semper Sitientem

    Semper Sitientem Well-Known Member

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    I read somewhere using bread yeast in the boil in place of yeast nutrient. Not sure if this is an urban myth or reality as the two products are vastly different. Of course, I’m not a yeast expert and I don’t know what benefits (if any) inactive yeast brings to the wort.
     
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  12. Nosybear

    Nosybear Well-Known Member

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    It would be a nutrient. Wouldn't hurt but wort normally has all the nutrients yeast needs.
     
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  13. HighVoltageMan!

    HighVoltageMan! Well-Known Member

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    That’s no myth. Adding yeast to the boil bursts their cells, releasing lipids that are necessary for yeast reproduction. Yeast hulls harvested from old yeast are sold as a nutrient.

    I add a teaspoon of bread yeast to every batch.
     
  14. Semper Sitientem

    Semper Sitientem Well-Known Member

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    Good to know. My wife bakes bread and bought a lifetime supply (ok, maybe not) of bread yeast. So, I can pilfer from her stash.

    I’ve read the debate whether nutrient is necessary. For me, it’s cheap insurance and makes me feel like I’m making better beer, which is reason enough.
     
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  15. thunderwagn

    thunderwagn Well-Known Member

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    Home distillers love using bakers yeast and I've used it before when making mead.
     
  16. Zambezi Special

    Zambezi Special Well-Known Member

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    I've used instant yeast for cider, and also the other one that Rudi shows.
    They came out sort of ok, just needed long to condition.
    My fermenting temperatures were all over the place though as at that time I had no temp control at all (and day time high was around 35-38 oC
     
  17. Hawkbox

    Hawkbox Well-Known Member

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    That's a neat experiment you ran Rudi, nice work.
     
  18. Rudibrew

    Rudibrew Active Member

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    will this not give it a bready taste/
     
  19. HighVoltageMan!

    HighVoltageMan! Well-Known Member

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    No. It's a small amount added to the boil. You could also use 1/2 pack of dry brewers yeast or a teaspoon of old yeast slurry instead of bread yeast. The amount is so small it has not effect on flavor.
     
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  20. Trialben

    Trialben Well-Known Member

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    I've also herd of boiled up raisins @HighVoltageMan! Might know the reason.

    My propagation method with a new (dry) yeast packet is make a 2.5lt starter.
    Once starter has run its course (yeast start to drop) I pour off my next batch yeast into a cleaned boiled 500ml ish glass and repeat the while process. Will add another starter step ith lager yeast.
    Got this from Brulosophy.
    I find I can run the yeast 5-6 gens this way before I feel I'm pushing the boundaries.

    Always taste your starters.
    Sniff your starters
    And take gravity reading reading to check itsn
    attenuation.
    If any of these are off the mark tip the starter and go by new yeast:);).
     
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