Originally Posted by notoxChris
Thanks McG! I'm experimenting with Red Star now, but hope to get more info on real beer (or wine) yeasts without additives
Red star makes the worst bread I have ever made. Bought some in bulk and now just boil it as yeast nutrient for my beers. I can't imagine any fermented beverage it produced would be anything approaching drinkable.
What's your concern with stearates? They're just about the most common emulsifiers anywhere (you've probably had some today), have no flavor, and are perfectly safe. Various stearic acids are produced naturally in fats and waxes. Plus, the amounts used in a packet of dry yeast are somewhere in the thousandths of grams.
Anyway, liquid yeasts are your best bet, plus there's a huge selection of styles. Or you could use a dry yeast once and then start harvesting it.
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!
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