Baker's Yeast for a Sahti - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Baker's Yeast for a Sahti
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 07-14-2011, 05:39 PM   #1
SCbrewbeard
Recipes 
 
Jul 2011
Rock Hill, South Carolina
Posts: 13


I am looking to try and create a traditional Sahti (a Finnish beer predominantly with a juniper taste and with little to no hops) and was wondering if anyone knew the drawbacks or benefits of a baker's yeast over a beer yeast. The traditional Sahti is brewed with just your basic baker's yeast, but I have been seeing some posts that people think baker's yeast is not legit for any kind of brewing.

I have also read that not a lot of people care for a Sahti, which is another challenge I am trying to uptake, but I was just looking for some recommendations on yeast. If I didn't go with a baker's, what would you suggest?



 
Reply With Quote
Old 07-14-2011, 10:05 PM   #2
beerhappy
Recipes 
 
Jan 2011
Reno, NV
Posts: 95
Liked 1 Times on 1 Posts


I've never used baker's yeast for beer before, but I've comme accross information about other people's experience with it. Here's what I've gathered so far.

First, it's apparently a very strong fermentor. It will ferment fast and violently if a lot is pitched. Secondly, it is not very tolerant to alcohol so it is not really capable of making strong beers. I heard some people say that it might crap out as early as 5.0% abv, but don't quote me on that. Finally, baker's yeast is not as pure as brewer's yeast. So beers fermented with it will always have some wild character to them. I've read that it is recommended that the beer be consumed young and fresh before significant wild flavors develop. That's pretty much all I know and unfortunately, it's not from first hand experience. But good luck with trying it nonetheless.



 
Reply With Quote
Old 07-15-2011, 02:21 PM   #3
bmick
Recipes 
 
Apr 2011
New York, NY
Posts: 324
Liked 26 Times on 16 Posts


For Dogfish Head's "Sahtea" they use a weizen strain, which will produce a nice spicy flavor that should go well with the juniper flavors of a sahti. I'm planning on brewing this sometime soon with a chai spice blend from a local indian market and Wyeast 3068, which tolerates alcohol up to about 10%. Hope that helps.

 
Reply With Quote
Old 07-18-2011, 03:29 AM   #4
SCbrewbeard
Recipes 
 
Jul 2011
Rock Hill, South Carolina
Posts: 13

Thanks for the help guys, that information on the baker's yeast is quite interesting. I will have to take it into consideration before I make my Sahti. I can also see the benefits of a weizen strain. My next objective is going to be to go out and grab "Sahtea" to see how it tastes. I just fear that Dogfish has done what I am TRYING to do, modify the traditional Finnish Sahti. It would be difficult to find traditional flavor in a spin off beer.

 
Reply With Quote
Old 08-25-2011, 09:35 PM   #5
shanecb
Recipes 
 
Mar 2010
Pittsburgh, PA
Posts: 1,255
Liked 36 Times on 32 Posts


As far as baker's yeast goes, one of the keys is to use Finnish baking yeast, which isn't the exact same as what you'll get in America. I actually had a few packs sent to me from Finland to use in sahti. In fact, I have the juniper all picked and everything ready to go for Saturday. I'll probably post something up on the forum with all the info and the techniques I used.
__________________
A particular love for ancient, obsolete, or lesser-known style from both the US and abroad.

 
Reply With Quote
Old 09-01-2011, 07:37 AM   #6
SCbrewbeard
Recipes 
 
Jul 2011
Rock Hill, South Carolina
Posts: 13

I would like to know how that turns out. If you post somewhere else, post a link.

 
Reply With Quote
Old 09-01-2011, 12:18 PM   #7
shanecb
Recipes 
 
Mar 2010
Pittsburgh, PA
Posts: 1,255
Liked 36 Times on 32 Posts


Will do!
__________________
A particular love for ancient, obsolete, or lesser-known style from both the US and abroad.

 
Reply With Quote
Old 09-13-2011, 02:15 AM   #8
shanecb
Recipes 
 
Mar 2010
Pittsburgh, PA
Posts: 1,255
Liked 36 Times on 32 Posts


As requested, here is the link: http://www.homebrewtalk.com/f14/saht...0/#post3250698


__________________
A particular love for ancient, obsolete, or lesser-known style from both the US and abroad.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
wine yeast vs baker's yeast medoo289 Fermentation & Yeast 11 06-15-2014 02:54 AM
Baker's Yeast Captain Damage Fermentation & Yeast 28 02-05-2013 03:19 PM
Mocktoberfest (marzen)- should i make a yeast starter with harvested yeast? mhayden37 Fermentation & Yeast 12 02-22-2012 02:24 PM
Is it a good idea to harvest yeast from 3gen washed yeast? bratrules Fermentation & Yeast 5 04-26-2011 03:29 PM
Yeast Slanting Questions - Expired Yeast and Cider DKershner Fermentation & Yeast 5 01-18-2010 05:09 PM


Forum Jump