Beginner's brew. UPDATE

[Dmitri]

So I brewed two batches 1 g each, from the most basic ingredients there are, 1 lb of malted wheat, baker's yeast and Kent Golding hops.

First batch was steeped for 1 hour and a half, wort boiled for an hour, hops added first 10 minutes of the boil.

Second batch was steeped for 1 hour, wort boiled for 1 hour with hops added at the last 20 minutes of boil.

Both were chilled to the room temperature before the yeast was added.

Fermentation started about 10 minutes after adding the yeast, and I was very surprised because lots of people told me not to expect any fermentation at all, with these ingredients

Today is the second day of fermentation, everything looks clean, happy and bubbly, smells great.

Will keep you up to date
cheers.
D.

 

[Pandaren]

whoa. Not sure what to think of using baker's yeast.

 

[MSOE_HomeBrew]

Let us know how your yeast choice turns out..

 

[beerkrump]

whoa. Not sure what to think of using baker's yeast.

It's Saccharomyces cerevisiae. Just not a refined strain that is specific to a style of ale. It'll make beer.

 

[mr_bell]

Baker's yeast will do the job. And a Yugo is a car. Perhaps what I'm saying is don't expect beer nirvana but who the hell knows? It's fun to experiment with this stuff. Traditional Kvass is fermented with baker's yeast.

(I'm working from home, drinking an all-grain amber ale showcasing centennial hops, and it is beer nirvana indeed--cheers--I just had to tell someone :cross:

BTW, you might want to check out basic brewing radio (www.basicbrewingradio.com), look at the archives (might be as far back as 2005 if I remember correctly), as I know James has brewed a beer using bread yeast, and has also done an all grain, 100% wheat brew-in-a-bag beer--cuz I see you used 100% malted wheat and not malted barley.

 

[Dmitri]

Let us know how your yeast choice turns out..

yep, I'll keep you up to date

 

[Dmitri]

Baker's yeast will do the job. And a Yugo is a car. Perhaps what I'm saying is don't expect beer nirvana but who the hell knows? It's fun to experiment with this stuff. Traditional Kvass is fermented with baker's yeast.

(I'm working from home, drinking an all-grain amber ale showcasing centennial hops, and it is beer nirvana indeed--cheers--I just had to tell someone :cross:

BTW, you might want to check out basic brewing radio (www.basicbrewingradio.com), look at the archives (might be as far back as 2005 if I remember correctly), as I know James has brewed a beer using bread yeast, and has also done an all grain, 100% wheat brew-in-a-bag beer--cuz I see you used 100% malted wheat and not malted barley.

thanks for the link and advice, every bit of info helps a lot