yesterday I found some baking yeast bricks in my local supermarket, and I was very curious, so there was the name of the culture there Saccharomyces cerevisiae, when I came home and looked at my US-05 pack, and there was the same name Saccharomyces cerevisiae...
So I really don't get it, why wouldn't I use this backing yeast which is 75% cheaper? It is completely the same thing....
I would really appreciate comments on this. thanks!
question about yeast
Re: question about yeast
Brewing yeast and ale yeast are the same species but they are different strains. You could make beer with baking yeast, but it wouldn't flocculate very well so it would be very murky.
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Madbrewer
Re: question about yeast
You might be lucky and pick a yeast that will work ok, you may not. I tried a Baking Yeast in a beer once and it wasn't at all clean tasting and didn't want to settle out either. In the end I poured the whole lot down the sink, it just wasn't nice.
Various members have made comments about bakers varieties of yeast before - one such suggestion was that a baking yeast was primarily targetted for its ability to produce co2 - not alchohol. This may be true. If you continue to repitch the same yeast in each brew by collecting the sediment it is generally believed that the yeast will mutate. If you get the stuff from the bottom of the fermenter you will probably be selecting yeast cells which didn't want to ferment at the top of the brew for example. Over many generations the resulting strain of yeast will be quite different in behaviour to the original yeast you pitched. Whilst baking yeast it will still be Saccharomyces cerevisiae, it will have undergone changes some of which may no tbe good for brewing beer. Probably a bit like comparing a Tiger and Lion (both cats but behave quite differently).
Incidentally brewing yeast in my experience, when collected from the fermenter and used in he bread machine does work quite well. It just didn't work very well for me the other way around. I also think the sterility on bread yeast is not as important - it's getting cooked/ killed less than an hour after it's started rising and in beer it gets to linger for a month. Any other wild yeasts/ micro organisms in Bread yeast probably wouldn't have long to deteriote the product so much.
Various members have made comments about bakers varieties of yeast before - one such suggestion was that a baking yeast was primarily targetted for its ability to produce co2 - not alchohol. This may be true. If you continue to repitch the same yeast in each brew by collecting the sediment it is generally believed that the yeast will mutate. If you get the stuff from the bottom of the fermenter you will probably be selecting yeast cells which didn't want to ferment at the top of the brew for example. Over many generations the resulting strain of yeast will be quite different in behaviour to the original yeast you pitched. Whilst baking yeast it will still be Saccharomyces cerevisiae, it will have undergone changes some of which may no tbe good for brewing beer. Probably a bit like comparing a Tiger and Lion (both cats but behave quite differently).
Incidentally brewing yeast in my experience, when collected from the fermenter and used in he bread machine does work quite well. It just didn't work very well for me the other way around. I also think the sterility on bread yeast is not as important - it's getting cooked/ killed less than an hour after it's started rising and in beer it gets to linger for a month. Any other wild yeasts/ micro organisms in Bread yeast probably wouldn't have long to deteriote the product so much.
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400d
Re: question about yeast
I would be really thankful if you could elaborate this strain theory, what exactly does it mean?Eadweard wrote:Brewing yeast and ale yeast are the same species but they are different strains. You could make beer with baking yeast, but it wouldn't flocculate very well so it would be very murky.