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Old 04-25-2010, 08:33 PM   #1
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Default Baker's Yeast

I've started a small, 1/2 gallon batch using Fleishamn's baker's yeast. Just some extract and some hops. It's an experiment I have to go ahead and try for myself or it will become a brain parasite. Does anyone have any data re what kind of attenuation I can expect?



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Old 04-26-2010, 02:16 AM   #2
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Nothing like being in "mad scientist" mode!



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Old 04-26-2010, 02:25 AM   #3
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Just did the same experiment myself. One more week in the fermenter then off to 3 weeks of bottles. I'll update then.

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Old 04-26-2010, 11:57 PM   #4
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I have the opposite curiosity. Can I make bread with beer yeast?

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Old 04-27-2010, 12:25 AM   #5
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Quote:
I have the opposite curiosity. Can I make bread with beer yeast?
Go Here: http://www.basicbrewing.com/index.php?page=video and find the September 28, 2007 video podcast. They make bread with beer yeast and beer with bread yeast. Both came out well they say.

Of course beer yeast is more expensive than baker's yeast, unless I guess you're reusing yeast from your cake.

Re my OP, they report an attenuation of 80% when using the bread yeast to ferment beer.

On a more recent Basic Brewing Radio podcast a guest pointed out that until relatively recently in history, most bread and beer were made with the same yeasts. People kept a bread starter "sponge" and used a lump of that to inoculate their beer.
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Stop using so much caramel malt. Your beer will thank you.
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pujwI HIq Mild Ale
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Quadro (quadrotriticale ale)
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Black Bat'Leth Stout
Targ's Blood Nut Brown Ale
Supersecret sour beer experiment v1.0

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Old 04-27-2010, 01:01 AM   #6
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tried the bread yeast in a small 1 gallon years ago IMO it had a "funk" to it... I did ferment it on the very warm side... funk wasn't horrible raisin-like... a bit sour?... maybe. (was expecting a pale ale)

I wish I still had my old brew note book... next time I try I might use some belgian grains like special b and darken it up and belgian it out with some belgian candy sugar... doesn't make a clean brew... some friends liked it other did not.

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Old 04-27-2010, 03:48 AM   #7
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I did something similar a while back, and got 74% attenuation.

The page needs to be updated...basically, it's a cooking beer. It wasn't horrible, but it was pretty cidery and and I can't say I'd repeat it. Still, it was interesting to try!

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Old 05-14-2010, 01:56 AM   #8
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My version was more cidery than many ciders I have had. Pretty much aweful. Good experiment, good learning piece, bad beer. Need a better plan to make a beer taste like drinking bread.

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Old 05-14-2010, 03:59 AM   #9
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Quote:
Originally Posted by reinbrew View Post
My version was more cidery than many ciders I have had. Pretty much aweful. Good experiment, good learning piece, bad beer. Need a better plan to make a beer taste like drinking bread.
Interesting... BUT It's NEVER been "good" in my experience using bread yeast.

The bread yeast experiment I made mid winter on top of heat vent. result was less than stellar but not undrinkable bad... won't do it again but.. like you said "a learning experience". LOL I'm a glutton for punishment but I've done it twice... second time had the raison character.. but I think it did have some special B malt in there that I forgot about along with some left over belgian candy sugar... which may have contributed to raison flavor


glad others have tried this too!
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Old 05-14-2010, 04:21 AM   #10
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This is how I got started way back in 1986 when I did my first brews. They were drinkable but man on man were they the book definition of hooch!

I am going to try to make some bread with brewing yeast from my yeast cake tomorrow.

m.



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