Beer Yeast vs Bread Yeast - part 2 After Aging
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- Опубліковано 11 лип 2024
- Beer Yeast vs Bread Yeast - part 2 After Aging
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Coming back to the beer yeast versus ale yeast after 10 month´s aging. So same beer as last time. A wort split into two vessels fermented with two different kinds of yeast. The first was a Swedish common bread yeast and the second fermenter received a healthy dose of Saflager SO4. So what difference does 10monts of aging do to this experiment? The beers are the same one fermented with bakers yeast and the other one with brewers yeast.
This beer had a black IPA BIPA in the bottom and 1 kilo of DME where added. Used Cascade and Willamette hop.
Heres a link to the first Ale yeast vs Bakers yeast video:
• Brewers yeast VS Baker...
Baking bread with brewers yeast experiment video:
• Baking Bread With Beer...
Heres a link to my Black IPA mini-series where you also find a grain to glass video of my best BIPA. And the all grain recipe:
• Black IPA Homebrew Rev...
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Beer reviews grain to glass
homebrew wednesday - Фільми й анімація
Have you ever brewed with bakers yeast? Do you want an even longer aging update on this experiment?
I'm here after collecting knowledge for my first batch of cider, which I am currently using bakers yeast. One is a cranberry peach flavor which I added caramel to as the sweetener. I hadn't seen caramel as a sweetener so I gave it a go. I have not used anything other than a plug and a jar with some pillowcases for cover. I've had one blowout suds before knowing fully of the situation 😁. Small loss, recovered fine. When all is done I hope to have drink with friends and family. Cheers. Keep brewing
If you still have couple bottles hanging around in a few more months I would be interested in what you think they taste like.
Encore, how does longer aging affect it?
Thank You! There is not much good quality videos about brewing in our region (I am from Estonia) but what you are doing is pure gold and I am enjoying it with glass ( or two) of my own brew.
That is for the kind words. Glad you enjoy my channel with a homebrew or two. Cheers!
Great pair of videos, watched both. When I started brewing many decades ago, didn't know their was a difference in yeast and used bread yeast. Long story, but brought back memories. The couple batches I made were very drinkable, and all had boil over on the stove top.
Thank you!
And, thank you for sharing. Cheers!
Cheers on the follow up. Great experiment.
Thanks buddy!
Thank you doctor! Have been waiting for this! Chers 😛👍🍺
All for you Mikael
I've never been brave enough to try bakers yeast but after seeing your results i'm going to give it a go. Thanks for another great video Doc. cheers
Cool, let me know how it turns out. Cheers and thanks!
Cool experiment, Dr.!
Skål! 🍻
Tackar, skål!
Thanks so much. Trying out bread yeast to make my first hard apple cider during lockdown. This video was so helpful in explaining the difference. And gives me hope to carry on experimenting with bread yeast.
Awersome, thats what its all about. Good luck!
How was it?
It worked, but not too alcoholic.
Interesting idea. I'm gonna try this out would be neat to try on an ESB or English brown. THANKS!!!
Cool, let me know how it turns out. Cheers
@@DrHansBrewery Will do.
Gonna give baker's yeast a try. Want to brew some beer for my wife during pandemic lockdown. And that is the only yeast we have. Thanks for another great video. Peace.
Thanks, glad you liked it. Good luck!
That's why I'm here today. Pitched my beer yeast (had expired) and it went nowhere.
Good luck!
I've fermented wine using bread yeast. It results in drinkable table wine, but it can have some off flavors...my experience is that it works and it's cheap, and you can buy a VAST quantity of bread yeast in nearly any grocery store but you'll get better beer and wine using appropriate yeasts. Thanks much for sharing your results and insights!
I think so to. If you have to do use it. Age it!
Totally agree - The last wine I made aged a year and it was very good 8% table wine - a bit sweet but some people enjoy it that way. It was fine with steak and hamburgers. I'm considering starting another vat - 3.5 gallons. I give most of it away (usually) since I prefer beer.
@@jcinsaniac what is ur recipe like?
I used Paw Paw's recipe - ua-cam.com/video/ylq5GZITYCM/v-deo.html
Watch that...it'll answer your questions. Last time I used Welch's Grape and Welch's Red Grape together.
Never tried bread yeast on beer, only cider. Really cool experiment!
Thanks mate!
How is the taste when u made cider with bread yeast?
For some reason online it says that baker's yeast is no good for making beer that has a decent alcohol content. Where I grew up people have been using baker's yeast to brew beer for hundreds of years.
With such a dark beer there is a lot of flavors going on there other than yeast. You should do a comparison with a light, low gravity low ibu beer if you want to compare yeast strain flavors and of course keep an eye on fermentation temps.
Yes this wasn't a perfect experiment. But still needed up with two completely different beers. Cheers.
I like your videos, thank you
Thank you so much!
Hi Mike, i have a Belgian Tripel that we boiled 4 month ago but never bottle it. I am about to bottle it now, but i am worried the yeast has die and it will not carbonate properly. Any suggestions?
Better if you do blind test ......
What is the ABV of both ?....
That is true. Cant remember as this was recorded way back. Sorry!
I think if I did it right the bread yeast was 5.2%
And the other was 4.93%
Excellent.
Alltid underhållning att titta på, men en grej, skulle vilja veta hur "mycket" tid tar det för dig att förbereda dig för bryggeri? Hur mycket sanerar du mm
Inte mycket tid före. Saniterar gör jag ju bara med grejerna som nuddar vörten efter kok. Så det hinns med under kylningen. Var det svar nog eller missförstod jag din fråga? Kul att du tittar!
My extract Blackrock ipa fermenting away with bakers yeast. Man the yeast activity is strong!
Cool, hope it turns out great!
Enjoyable video, yes!
Greetings from Paraguay 🇵🇾
I made beer with bread yeast, a Best Bitter one (pale ale, crystal 120, chocolate - East Kent Golding and Fuggle) ... And I also had those notes of wine, cider, vinegar ... (? Any meaning?
Keep it up 👏🏻💪🏼💥🍻
Thank you
I just ran out of yeast while brewing a British IPA, used a ton of good hops on it and then realized I ran out of yeast! I used instant active yeast 4 packets 5grams each so 2-grams in total on a 22 litre batch, it's going insane now and almost blowing off! I am looking forward to the results.
Video request or at the very least some comments and opinion
SUBJECT: Yeast nutrient and energizers
Would you consider a side-by-side comparison of a split batch ... one with nutrients the other without.
Also I notice you use one standard amount of nutrient. BUT a lesson I’m trying to learn is looking at wine fermentations. First I understand that the fermentable sugars are different so setting that aside ... What i have noticed is that different yeasts have different nitrogen requirements, and in all cases different amounts of nutrients based on the SG.
However, Yeasts do share similar oxygen and nutritional element requirements, the vitamin portion of the nutrient.
Of course the quantity of nutrient would probably only change as your available fermentable sugars change.
Just an experiment, a question into a small part of the process to perhaps help you and your audience become better brewers .... I think :). It’s kinda like your matra about adding oxygen to the wort and controlling fermentation environment.
As always .... thank you.
Brett
I wonder what would happen if you just kept re-pitching the baker's yeast for multiple generations. I know you wouldn't be excited to drink the results during the first year or so, but if you just kept with it for dozens of batches, over the course of multiple years, would it mutate? How do brewers force strains to mutate to their favor?
Sounds like an interesting experiment. Don't know if I'm up for it though. Cheers!
you can stress the yeast certain ways to make it behave different. quart batches work quick and allow you to do a new generation every week or so. I know a guy who makes a lemon wine and he made his own strain by taking a pack of k1v-1116 and slowly lowering the Ph. of the brew to the point that it would ferment in pure lemon juice.
I would love to see a blind test of this. :)
Sorry I'm late... but how about baking with brewers yeast?
That I need to try. Video to come in the future. Cheers!
You canake bread with it . Lots of people do
Until recently brewers and bakers used to go back and forth between the two.
if I can not find so4 yeast to buy in my contry ..can I make it at home?
No you can't make SO4 yeast yourself without having any. Try to get some other brewing yeast. Or if you can't, bread yeast works.
Age the beer as long as you can! Bread yeast vs wine yeast seems to be a question of abv. Bread yeast is cheap!
I will keep aging them and come back to it.
Bread yeast costs as much or more than most yeasts, here in Canada. There are no savings.
My experience, oxidation doesn't typically cause apple taste.
I normally get that with stressed, underpitched yeast.
If you ever get bread yeast again, I would try adding more of it. 🤔
They should have made Cascadian Dark Ale the official name for the style
Bread yeast is good if you are broke and can't afford alcohol so you need to make it on your own. Eventually it can turn into a brewing hobby which you can get better yeast.
I think calling it bullshit, might be a little strong. It's going to give a different flavor profile, the same as using 2 different brewing yeasts would.( ie 04+05) But yes, you can make beer, and pretty good beer, if you know what your doing. Cheers
Yes I totally agree. Think the bread yeast needs a lot more aging though. But that's only from this one experiment. Cheers
So the question here is not could you use baker's yeast to ferment beer, rather should I use baker's yeast. I guess the best answer is that's why bread makers use baker's yeast and brewers use brewer's yeast. Maybe like one of the other commenters on your part 1 video said it best when you might try using baker's yeast to make a saison or farmhouse style beers?
Some styles like Sahti and Gotlandsdricka for example are using bread yeast.
You're getting wine notes because you're drinking it from a wine glass!
It's a beer glass
@@DrHansBrewery Why so serious? ;)
Mrcloc sorry just busy, cheers buddy!
how many weeks is recommanded to let it ferment?
Fermentation is not measured in time. But if you let it sit for about 2 weeks you should all fermented out with a good margin.
@@DrHansBrewery thanks
@@DrHansBrewery I'm now brewing chestnut beer and I try to ferment it 3 weeks instead of 2 to make sure enough sugars are split up in CO2 and ethanol, because I use bread yeast and it tends to produce more CO2 thn ethanol.
How much bread yeast do you use?
I would pitch like normal I think 1g per liter for a normal strength worth (around 1.050)
Are they same
twerking world hot videos everything is the same besides the variety of yeast
Has anyone tried using distiller's yeast like a Turbo Yeast?
I havent
My go-to yeast.
@ do you just use turbo yeast for beer or have you done cider/wine as well?
Can I use instant yeast instead of active dry?
Yes that would work!
Thanks for the reply doctor
@@twinoferos no worries!
No, it is not the best comparison... The best is to compare S-33 Brewers yeast with Bakers yeast. First of all because of similar floculation.. and estery profile.
Thanks for your input!
Yes, age it longer!
I have some bottles left!
4:13 HAHAH i'm prety sure you mixed the bottles. wich is wich?
Oh no, the bottles and glasses where marked. Cheers!
You need to get a friend in to blind taste them.
Yes I do!
After I saw this video I bumped into a great deal at Costco for Red Star Active Yeast and gave it a shot yesterday and made a Mango IPA. What surprised me is how fast it started fermenting, it is fermenting strong!
How did the beet turn out?
@@DrHansBrewery surprisingly good!
@@112223alex awesome
8:46 for drinking
🤣
Bread yeast might be OK if thats all you can get like if your in prison for instance.
Hope I don't end up there. But if I do I will be popular with my fermentation skills 🤣
What I have heard about baking yeast is that it can be different from package to package. New home brewers just do seem to understand this. I'll stick with the real thing. Cheers =)
That experiment I won't do I'm afraid. Two packs of bakers yeast side by side 🤣 cheers
Perhaps u should hv labeled it KNP instead of SO4🤪🤪😂
Bakers yeast has a less refined bouquet to it IMHO
Yes I agree. But after aging it gotten a lot more refined.
I don't brew with bakers yeast, I use lager yeast for ale. Bread and ale yeast is saccharomyces cerevisiae regardless of the title on the container. Due to poor quality wort produced with inconsistent home brew ingredients and by following home brew brewing methods the experiment is accurate only in the samples produced by the homebrewer providing the info. Until wort is consistent, clean, stabile and chemically balanced experiments serve to mislead. There are experiments floating around in the home brew hobby that have absolutely no tie in with producing ale and lager and when people with very little knowledge about making ale and lager believe the experiments are true, they only follow a wrong path. The best and most accurate experiments on brewing can be found in the Journals of the IOB and the abstracts are obtainable by everyone. The meat has to be purchased. They been around for about 150 years and by now they kinda know what they're doing when it comes to yeast, malt and stuff like that.
Besides, they print out a nice spec sheet that comes with every bag of malt so that a brewer knows about the make up of the malt before buying it.
I'm not sure if the EBC journals are available. I believe, the EBC was founded in the 1950s. I use EBCs column on a malt spec sheet to determine the quality of malt. Sometimes, I'll use the IOB, it depends which agency has the most data listed on the sheet. I'm more familiar with European acronyms and numbers than the IOBs.
Let me help you a little bit. When yeast is added to wort made from powder, syrup, and by soaking high modified malt in hot water for an hour yeast does act strange, especially in wort above 1065. Yeast have a habit of skipping reproduction in high sugar content wort and the beer is krausened to complete fermentation of complex types of sugar maltose and maltotriose which occurs during secondary fermentation and conditioning. I believe, the conversion rest and secondary fermentation are skipped in home made beer brewing methods which makes it apparent that the sugar needed in ale and lager aren't needed in home made beer, anyway. Yeast will act strange in home brew wort and that's why priming sugar or CO2 have to be added for carbonation. The off flavors and poor conditioning characteristics associated with home brewed beer develop during fermentation and conditioning because the wort lacks vitamins, nutrients and is sugar and chemically imbalanced. Harvested yeast makes matters worse because yeast goes senile and a home brewer will have no idea when that happens until the beer goes haywire.