So there is actually no visible way to tell that is it a top or bottom fermenting yeast in the fermenter during fermentation? It's just a scientific differentiation between two kinds of yeast?
In my experience the flocculation of bakers yeast is far stronger than any brewing yeast.
Again that cannot be seen with a naked eye. We are just brewers not scientists with a proper laboratory and lab equipment .
Maybe it's the baker's yeast strain I used. But it gives a very strong bready flavor and aroma which I don't like. It's the most popular yeast we use here for baking.
So the lambic beers are exactly what? ales or lagers?
maybe it'd be better for you and the guy from iran to talk there, i don't know why else it even exists....
What kind of brewing yeast (brand, name, strains, etc.) were they?
Exactly!
Nah, it says "instant" yeast, without a strain designation. Pretty much useless for brewing a specific style (even a wide one).
recirculated fermentation?
i don't think there will be a soul here doing that......
The OP's description (i.e. a lack of yeast flocculated to the bottom after 6 days) doesn't necessarily indicate a top fermenting yeast. It indicates a yeast that is not a particularly fast flocculator.
I don't know what strains you're working with, but typically, if a yeast requires rousing, I'd recommend looking at pitch rates, yeast health, yeast nutrients, ABV tolerance, etc. For most yeast strains, it is not normal for "un-roused" yeast to under-attenuate.
recirculated fermentation?
i don't think there will be a soul here doing that......
Many traditional English breweries recirculate fermenting wort to rouse yeast back into the wort. Ever heard of a Yorkshire Square? I'm pretty sure Ringwood gets recirculated during fermentation in some US breweries, too.
I opened this thread just out of curiosity. I just wanted to know is there any way to differentiate ale yeast and lagers yeast when it's fermenting.this might be off-topic, but i wonder what bootleg beers are you trying to clone? i'm curious because of your bready comment?
edit: and saying bootleg, and risk avoidance...and how slow it is in the one forum to hide from google!
It's called CS 31 yeast. I read about it's a yeast suitable for brewing ales and it's a top fermenting yeast.What kind of brewing yeast (brand, name, strains, etc.) were they?
Without any yeast strain indication, it's just a generic yeast. Now baker's yeast can very well be brewers yeast, breweries produce tons of it, along with beer. Why waste it?
They may use for baking whatever is commonly available.
I have noticed that my (brewing) yeasts becomes less flocculent and slower clearing with repeated repitchings (or higher generations made from starters). In baking that's never an issue, but in beer it is.
Exactly!
The majority of baker's yeast usually flocculates out after a few weeks, but the fermented products stay very hazy, almost forever. It takes months at near freezing temps to get it acceptably clear even with gelatin. Far slower than any Pilsners I've done.
So baker's yeasts are not just slower flocculators, they're also very slow clearing, to be more accurate?
It's a yeast called CS31 by angels yeast. A Chinese company. Got it from China after 40 days wait. This is first time I am using a proper brewing yeast. And trying to learn how differently it behaves.
It's Saccharomyces cerevisiae yeast for baking. Its written on the back side of a packet.But Saccharomyces cerevisiae has many different strains. I am again repeating in the past whenever I brewed with it , there was a big yeast cake at the bottom. If that's what you call a flocculation. Its starts fermenting very quick after 8-9 hours at maximum. Alcohol tolerance is more than 8% like most people claim bakers yeast can, t tolerate beyond 8%.I don't have a way to measure it but as someone who tried commercial beers and wines I can make a comparison.Last time I brewed rice wine it using gluten rice and sugar it was somewhere between 10-15% abv. That thing got me high real quick , the smell and taste of alcohol was very strong. Its can convert almost sugars into alcohol I.e attenuation. The only downside is it gives a strong bread flavor , aroma and very strong alcohol taste and smell.
be sure to turn off the ads!
Why to turn off the ads I think the admin of this site earn money from those ad views.to me man, we mowed someone's lawn for an hour and hung out after work, and split a twelve pack!
From my perspective the first two replies gave you the best info about your actual question.
Holy crap are you going to drink that alone or you are a commercial brewer? Otherwise it doesn't makes sense to brew that much at home.
