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Old 11-04-2010, 02:23 PM   #11
Oct 2010
Spokane, WA
Posts: 83

> I don't know a lot about using bread yeast but I thought that Oldsock basically used it for the lacto.

Hmmn....a clarificatory question: I thought bread yeast (of the sort one would get from the grocery store) was just saccharomyces cerevisiae, except it was "bred" to produce more CO2, with little control over phenols and alchohol tolerance. How does it sour things? Or do some s. cerevisiae subspecies also produce lactic or other acids?

Or, Oldsock, when you mentioned bread yeast, were you speaking of something more like a sourdough starter? I've read that the hooch on that is mostly ethyl alchohol, and that the starter itself is a symbiotic colony of lactobacillus and s. cerevisiae.

Thanks again!

Reason: I needed to clarify my question.

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Old 11-04-2010, 04:05 PM   #12
Jan 2009
San Diego, CA
Posts: 428
Liked 28 Times on 21 Posts

I got the info about the lacto from Oldsock's recent blog post,
"The sourness was provided by Lactobacillus resident in the dried bread yeast working unconstrained by hops."

I have no experience with bread yeast in beer. Going back to the idea of trying too many new things in one batch, I would stick with a neutral yeast that you know makes good beer.

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