agroff383
Well-Known Member
Anybody ever use it? I want to know really how different it is from regular store bought bread yeast. I wouldn't waste 5 gallons trying it though.
People have been using bread yeast since time immemoria, long before there were different, cleaner tasting, strains for brewing. In fact if you look at the first beer recipe, the "Hymn to Ninkasi" in the Tales of Gilgamesh,you will find that a special bread was baked, and that bread was added to the cooling mash...it was the yeast from this "Bappir" bread that induced fermentation.
The Maltose falcons and Anchor brewing worked on recreating the recipe several years ago, here's a pic of what they think the bappir looked like.
It's also been used my mead makers as well...
Here's the basic brewing video on using bread yeast. http://www.basicbrewing.com/index.php?page=trading-places-beer-and-bread-yeast you'll find the results surprising. They pretty much shoot down the off flavor idea....
Also check out Michael Tonsmier the Mad fermentationalist's experiments with different yeasts.
September 20, 2007 - Offbeat Yeast Part One
Michael Tonsmeire, the Mad Fermentationist from Washington D.C., shares some of his beers made with other-than-normal yeast. In this episode: Kvass, Flanders Red, and a Strong, Dark Belgian.
http://media.libsyn.com/media/basicbrewing/bbr09-20-07offbeatyeast.mp3
September 27, 2007 - Offbeat Yeast Part Two
We continue our tasting with Michael Tonsmeire, the Mad Fermentationist from Washington D.C. This week, all the beers are fermented with Brettanomyces.
http://media.libsyn.com/media/basicbrewing/bbr09-27-07offbeatyeast2.mp3
In other words, it's been used forever, and is still being used by brewers and mead makers, especially those without access to beer yeasts (THere was a guy on here this winter from Bulgaria who can't get any brewing ingredients). And also it is used currently by some people on the Grocery and produce experiment thread.
It won't kill you, it may or may not produce negative flavors in the beer (most of this is lore/conjecture passed on by people who haven't even actually tried it.)
Certain beers may even benefit from the "bready" taste that may be produced, think Kvass or a dark beer with a lot of roasty and biscuity malts in it.
Plus Experimentation is fun.
I did it just to try it. The beer was fine - good, even. There was no off flavor or any noticeable defect. It did NOT have a "yeasty" flavor. I'd do it again. That said, it's low-flocculating and and moderately attenuating and doesn't have a signature ester profile.
Old post of mine from a few years ago
From this thread https://www.homebrewtalk.com/f12/bread-yeast-71348/
Beer yeast is a bacteria.
Owned.Captain Damage said: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.cgondoli1 said:Beer yeast is a bacteria.
The most common top cropping brewer's yeast, Saccharomyces cerevisiae, is the same species as the common baking yeast. However, baking and brewing yeasts typically belong to different strains, cultivated to favour different characteristics: baking yeast strains are more aggressive, in order to carbonate dough in the shortest amount of time possible; brewing yeast strains act slower, but tend to produce fewer off-flavours and tolerate higher alcohol concentrations (with some strains, up to 22%).
You can use any kind of yeast you want. An "Artist" in Chicago made a starter from her vaginal yeast infection and then made some beer. Served the beer at her "art" exhibit and later told the audience. Just sayin' some yeasts might be better than others when making beer.
Perhaps there is something wrong with me, but I can't help wondering what it might have tasted like. Also, what would you name such a brew.....
Toi Sennhauser’s breakfast table offers homemade bread, whose yeast starter includes a touch of her own vaginal yeast. Served with butter and honey, this piece is the kind of social experiment she’s been working with in recent years, in which a socially unacceptable element is part of an everyday transaction. The person approaching the work has to make certain decisions: whether or not to accept that “socially unacceptable element,” what it means to ingest it, is it really improper?
For this piece she’s replaced the bread’s vital force with the power of femininity. Women and bread are one: life-giving, nourishing, and universal. It’s an old pun, but one that’s rarely been used in such a physical way.
“Mama’s Natural Breakfast”
Ive got to make some staements that illicit some response. I am paying $1200 a year to be on here. Might as well have some fun.
Forrest
Reading the vagina article, it sound like a culture from our naturally occurring yeast "down there"-- it is not an infection.
-Wendy
You all do realize, don't you, that although we might seperate Beer yeast from bread yeast, and turn our noses down at it.....They both are Saccharomyces cerevisiae....
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.
all yeast is bacteria....
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.
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