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Old 03-19-2011, 01:28 AM   #1
kc_in_wv
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Oct 2010
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I have a friend who is using bread yeast to ferment his brew.

Has anyone ever determined what % of alcohol bread yeast will ferment to?


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Old 03-19-2011, 02:10 AM   #2
brewmonk
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not sure of the abv, that stuff was cultured to fart out a lot of co2 within hours of rehydrating.
it doesn't necessarily have the flavor i prefer.


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Old 03-19-2011, 09:28 AM   #3
kc_in_wv
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Maybe it is time for an experiment.
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Old 03-21-2011, 01:24 AM   #4
punkin
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It is commonly said amongst distillers that bakers yeast will peter out at around the 14% mark.

 
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Old 03-21-2011, 10:27 AM   #5
kc_in_wv
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Thanks for the information
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Old 03-25-2011, 03:08 AM   #6
adanac58
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I've fermented 16% with fleshmens bread yeast

 
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Old 03-25-2011, 06:05 AM   #7
punkin
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I believe the goal is to have a ferment that is in the comfortable range of the yeast.

As far as i know from reading for a few years (i'm no scientist) a yeast, when stressed and at the limits of it's tolerance for either sugar or alcohol will start producing esters and other byproducts that can taint the brew quite badly.


So maximum alcohol per brew is not the goal with most ferments, but a comfortable peak for the yeast.



 
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