Thanks!! What I don't understand is why everybody is calling it bread yeast. As per my understanding, Saccharomyces Cerevisiae is wine making yeast also use for beer.
My First Brew... Need Help
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Thanks!! What I don't understand is why everybody is calling it bread yeast. As per my understanding, Saccharomyces Cerevisiae is wine making yeast also use for beer.
I'm not a microbiologist but I believe you are correct. Bread yeast and Brewers yeast are the same species. There are differences in sub species however as far as I know.
For example for Brewers yeast there are hundreds of different types available for use in a myriad of different ale or lager styles. Some types will have a higher alcohol tolerance than others, some will be better suited to metabolizing maltose etc.
Bread yeast would not be used by the vast majority of commercial or hobby Brewers but it will eat sugar and produce waste products alcohol and CO2.
Both are Saccharomyces cerevisiae
A bit analogous to dogs. All species are the same from a biological species point of view. Selective breeding in dogs; canis lupus, just as in yeasts has been used for millennia to promote certain genetic traits to serve a desired function.
The "beer" that was originally made would resemble a bubbling porridge and wouldn't look anything like it did today. Bread was indeed used as a beer starter by ancient Egyptian and Sumerian civilizations but at that point beer was a common part of every day life. There were tons of "breweries" in ancient Sumeria and later on the Egyptians were not only making beer and wine but actually had an understanding of terroir - the idea that the unique geography of a region can effect the sensory aspects of a finished product like beer or wine. However before ancient Egyptian or Sumerian civilization had started, there are artifacts showing that barley was being fermented. These artifacts predate any that have been found for making bread.
Personally, it's not hard for me to believe the beer before bread argument for a few reasons. First, sprouting a grain is going to make it more nutritious and easy to digest. Secondly, if you don't have ready access to fire the only way to make the grains edible would be to let them soak in rain water. Finally, the intoxicating effects would have been incredibly desirable.
So in the end you have a porridge that is going to be more nutritious, easier to digest, doesn't require any fire or special tools to make, and gets you slightly intoxicated. That's one hell of a breakfast
It would be difficult to know what the alcohol tolerance is of the yeast available here, as they do not sell it for the brewing industry, but cheated a 1/2 liter sample 2 days earlier, chilled it and drank. Now the strongest beer made here is around 8% abv. I can assure you what I drank was much stronger! So, I guess wine making is a good idea with this yeast.
You could also try this Mead recipe.
Bread yeast is used. Good up to 12-13 % ABV
I've made this twice. Not a big fan but lots of folks love it.
They weren't farming before brewing according to the theory, still hunter gatherers. Because they had to be sedentary for fermentation they then started farming etc.
I don't believe the theory personally, so not sure why I am defending it.
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From what I have read, honey takes a much longer time to ferment. Also, I probably can't make wine now as it is going to get quite hot.
What I am planning is take a gallon of fresh sugarcane juice, add apple or orange juice and ferment it. What do you say?
I am not debating the beer before bread theory, I am only saying that I believe farming of other fruits, vegetables and animals IMO would have been around before beer, it is hard for me to believe that grain was the one item of sustenance that was chosen over all the other forageable and domesticated foods to stop nomadic people and start a civilization. I am sure once grain was discovered to ferment in such a way, it became a valuable commodity like any fun and addictive substance and grew a civilization exponentially, but the same can be said for potatoes.
From what I have read, honey takes a much longer time to ferment. Also, I probably can't make wine now as it is going to get quite hot.
What I am planning is take a gallon of fresh sugarcane juice, add apple or orange juice and ferment it. What do you say?
Go with the apple. Orange juice can ferment with an unpleasant aftertaste in my experience.
Well friends, the fermentation had stopped, so I transferred the brew in a clean bottle. It was about 3 liters left. I added 1 liter of non-alcoholic malt drink that is readily available here and is produced by the only brewery in the country. I used the lemon flavored one for this experiment. I filled the two 1/2 liter empty beer bottles with my brew, and refrigerated them without bothering about priming. The remaining 3 liters, I have left in the (call it the secondary) 6 liter water bottle, and put it in a dark cool place. Fermentation has gain started due to the addition of sugars via the malt drink.
I am now drinking one!
Now, I apologize to most of you, who are used to brewing and drinking some of the best beer available anywhere, but I have drunk quite a lot of the local Murree brand, Heineken and Spanish Cruzcampo, so I do know what beer tastes like, even if not the best. I can assure you I have ended up with something very drinkable that tastes like beer apart from the slight sweetness. At the very least, it did not end up as something I would have to say 'yuck' after the first or even the last gulp.
Now, this malt drink already has hops in it's ingredients! We do get an unflavored variety also. Next time, I'll make my wort with the unflavored malt drink entirely. I'll add sugar (or dextrose, if I can find it) and ferment that. I am sure I'll get as close to making beer, as I can without a proper mash of malts and grains.
Cheers!
I am now drinking one!
Now, I apologize to most of you, who are used to brewing and drinking some of the best beer available anywhere, but I have drunk quite a lot of the local Murree brand, Heineken and Spanish Cruzcampo, so I do know what beer tastes like, even if not the best. I can assure you I have ended up with something very drinkable that tastes like beer apart from the slight sweetness. At the very least, it did not end up as something I would have to say 'yuck' after the first or even the last gulp.
Now, this malt drink already has hops in it's ingredients! We do get an unflavored variety also. Next time, I'll make my wort with the unflavored malt drink entirely. I'll add sugar (or dextrose, if I can find it) and ferment that. I am sure I'll get as close to making beer, as I can without a proper mash of malts and grains.
Cheers!
I'd love to see a picture of the brew.
I will post a pic after a week or two.
Hi buddy,
I'm sorry I haven't posted a pic of the sugar-beer or whatever, but here is something else I made.
I am so excited, I wanted to share it with you and others who so kindly advised me on this thread. :rockin:
Take a look:
https://www.homebrewtalk.com/showthread.php?p=6814987#post6814987
No worries. Congratulations on the brew. If all signs of ferment are completed and the wine has cleared it is ready to bottle.
If the bubbling has stopped completely you can put it in the fridge to clear faster. Once it clears bottle it with some priming sugar to carbonate it. Lots of info in the bottling/ kegging section on how best to do that.
If the bubbling has stopped completely you can put it in the fridge to clear faster. Once it clears bottle it with some priming sugar to carbonate it. Lots of info in the bottling/ kegging section on how best to do that.
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