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View Poll Results: Bread Yeast for Brewing... YES or NO and WHY?
YES 4 13.33%
NO 26 86.67%
Voters: 30. You may not vote on this poll

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Old 07-07-2011, 11:31 PM   #1
ryantate21
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After doing a bit of research I have realised there are a lot of mixed opinions about using plain and regular yeast from your local store for home brewing.

I thought it would be interesting to hear your thoughts and opinions on the use of bread yeast in home brewing. Vote yes or no and explain your answer...


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Old 07-07-2011, 11:37 PM   #2
Erroneous
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I wouldn't use bread yeast. They don't normally control the quality very well so you are more prone to infection, in addition to the fact that it simply isn't brewer's yeast.

But if that's all you can get a hold of, then sure try it. If it works for you then there you go.



 
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Old 07-08-2011, 12:09 AM   #3
ArcaneXor
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Bread yeast, in my limited experience, doesn't attenuate well, doesn't flocculate well, and produces a pretty nasty flavor profile.

 
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Old 07-08-2011, 12:29 AM   #4
mattd2
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From what I have heard bread yeast has been culture to suit baking (just like different brewer yeast are cultured to do different things - floc/flavour/att.) and the attributes that bakers yeast have make it unsuitable for brewing. Something like poor attenuation, flavours, poor alc tollerance, etc.

 
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Old 07-08-2011, 01:51 AM   #5
avidhomebrewer
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Take a look at this site (on this forum).

 
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Old 07-08-2011, 01:58 AM   #6
optimatored
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no reason to risk infection and quality when notty is a buck... done.
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Old 07-08-2011, 02:05 AM   #7
dotsun
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Back in HS a loooong time ago me and my friend made hooch with OJ and bread yeast. Some of it turned out pretty decent, but we were only interested in the alcohol content not so much the flavor.

 
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Old 07-08-2011, 02:11 AM   #8
Special Hops
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Would you put Diesel I to your gasoline engine just because both are fuel?
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Old 07-08-2011, 03:03 AM   #9
rockfish42
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No, with a caveat that it's to style for a couple of folk beers kvass and sahti. It flocculates really badly and as has already been mentioned the QA for bacterial infection is low.

 
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Old 07-08-2011, 03:07 AM   #10
RIT_Warrior
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Or...you could spend 2 bucks on some US-05 and have some yeast that attenuates, flocculates, and doesn't make beer that tastes like bread?

In another thread I used bread yeast coupled with carb tabs to test the efficacy of plastic champagne corks when paired with belgian-style bottles. The test was merely to check if the bottles could hold pressure, but I can't stress enough the vile nature of the liquid produced by this process. Obviously the other tastes in the beer would cover up some of the nasty flavors, but I still don't understand why anyone would want to use it when the alternative is so cheap.



 
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