Bread Yeast for an Ale

[OppamaBrendan]

My first fermented beverage was a wild blackberry wine with baking yeast. It turned out fine and the yeast didn't die off at a low abv like some people suggested it would. Its been years since then and I thought I'd try another experiment, so my last batch (a blonde) got so4 except for one liter that I fermented with bread yeast. I can say that the same wort and fermenting profile gave me better beer with the so4. The bread yeast gave me green apple beer, acetaldehyde off flavors. Fine for one beer to taste but I would not like to have 5 gallons of it.

 

[Dynachrome]

My first fermented beverage was a wild blackberry wine with baking yeast. It turned out fine and the yeast didn't die off at a low abv like some people suggested it would. Its been years since then and I thought I'd try another experiment, so my last batch (a blonde) got so4 except for one liter that I fermented with bread yeast. I can say that the same wort and fermenting profile gave me better beer with the so4. The bread yeast gave me green apple beer, acetaldehyde off flavors. Fine for one beer to taste but I would not like to have 5 gallons of it.

What brand of bread yeast please?

Did you do dry pitch, rehydrate or make a starter?

Thanks,
Bill

 

[OppamaBrendan]

I dry pitched, it was just a single liter so I didn't calculate a rate, probably it was more than needed. The brand was a Japanese company, Nisshin. I couldn't tell you much about the original Blackberry I did but it was probably Fleischmann's yeast dry pitched.

On the flipside of the coin, I am using the S04 from the Blonde in pizza dough right now, I washed the yeast a week ago and made the dough yesterday. It looks good, lots of rising even in the fridge.

 

[rsmjack]

all yeast is bacteria.... i made some goon one day back in my prime [fermented fruit juice with some dextrose] it took a week to ferment, not bad floculation in my experiance, it even got to around the 14% ABC mark!! hoevever, it did not taste too good, nor did it age well [it got ****ter] had a slight bread taste, and other flavours that i cant put my finger on.

 

[hunter_le five]

all yeast is bacteria....

Huh, This sounds familiar.....


Page 2 of this thread:

Beer yeast is a bacteria.

No. You are simply wrong here. Yeast - all kinds - are single celled fungi, not bacteria. They are different things. Some beers, mostly Belgian and sour styles, undergo a 2ndary fermentation with bacteria; usually lactobacillis and pediococus. But the primary fermentation is carried out by yeast. Commercially available bread yeast (in the US) is a strain of S. cerevisiae, just as most ale yeasts are. Some ales, again, mostly Belgian and sour styles, are fermented with a yeast called Brettanomyces.

 

[Rivenin]

i've done it before with a basic pale, came out with an extremely clean saison spice flavor.

i actually split a batch of saison between..
WLP500 - trappist
WLP670 - American Farmhouse
Redstar Platinum bread yeast.

because? because why not... i've had good luck with it before. figured what the heck .