Bread Yeast vs US05. Citra IPA
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- Опубліковано 30 вер 2021
- Have you ever wondered why we us kit yeast, or a specist yeast, that can cost $6-$15 (au) that will make one brew, and not bread yeast that costs $4.80 and can make up to 25 brews?
That's because its a poor choice, and no one likes making poor choices.
but I can make that poor choice for you, and let you know if it was actually a poor choice.
If you would like to make 25l of this beer your self (freedom units in brackets, converted poorly)
6.9kg (15.2 Lbs) Marris otter
23g (.8 Oz) @ 20min
34g (1.19 Oz) @ 10min
46g (1.6 Oz) @ 5min
33g (1.16 Oz) @ 30min wirlpool
33g (1.16Oz) @ 2 day dry hop
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Great vid mate, will keep an eye out for your next vids 👍
Love it. Good test
Brilliant work mate
I love your electric biab system. Honestly it works and it can't have cost much to build it. Absolutely perfect for all grain in one vessel.
Wow, Excellent BIAB set up!!! I see a great opportunity for an instructional vid showing how to make this set up. Keep up the great work.
Glad you like it.
Unfortunately, the common name for this setup is a "death bucket", because of electric shock. I never experienced this, but to also put it simply my death bucket has kicked the bucket and started leaking in 3 places all on the same day.
Love ya work.
Great vid mate. I've gotten into the habit of washing my yeast or pitching on top of the old cake.. saves a few bucks. Subbed
Funny you should suggest washing yeast, that might be the next video
@@parrey1985 Awesome. Look forward to seeing it. Also now in the habit of making a starter with half a litre too much.. saving that for further starters. Like the starter that never ends haha
Can’t believe I am watching this … amazing after 10years of all grain I am watching a guy make poor choices !!! It’s just brilliant :) thank you UA-cam ! Btw Jonny if you want save Morgan’s American ale yeast is exactly same strain as us05 and you get 15gms in a packet - it’s $4.50 most homebrew shops ( well it is on sunny coast anyway ) thanks for these they are so random and when I don’t have time for all grain I challenge myself to get the best I can from extract “plus bits”. Your channel embraces this - love the angle you’ve taken to home brew vids
Morgan's American Ale vs US05 might be a future video
hahaha bloody good video johnny. Thanks for that, will stick with brewing yeast I guess because my beers are lucky to last 2 weeks once bottled
Definitely my recommendations, not using bread yeast.
Use less bread yeast next time if you do another bread yeast Beer ,I've found it works fast in the first few days and slows off to a steady pace on the last week or so ,and do a yeast starter with some of the wort it will fly in under 15 minutes, but I have found bread yeast likes a hoter fermentation temperature like 26c and above, if you had that bread yeast trying to ferment at 20c in your fridge set-up would be very slow ,or a fair bit of fermentation had already taken place
Next time try the bread yeast as a hot ferment (80ish degrees) - it'll still be bad, but WAY different!
I plan on revisiting the bread yeast, this can be variable
I like your brewing set up can you explain your mash set up as you have inspired me to head down this avenue
Sure mate.
It's a simple "brew in a bag".
My boiler is a fermenter, with a heater element. Be aware, since making the channel, a few people have called this a "death bucket", because of electric shocks, but I haven't experienced this yet.
For sparging the grains, thats a oven try from Coles on top of the boiler, and thats a bucket from bunnings with holes drill in bottom, that I put the bag in. the idea was to keep it on top of the boiler without it falling over, so I could sparge
@@parrey1985 cheers mate
I don't know if I would trust boiling in plastic. Good video but I would question plastic :P
I've been told it's safe up to 180°c, so I'm not that worried.
How are you boiling in plastic? I don’t understand but I want to because it looks like it would simplify things.
I believe the melting point is 180°c, but can't confirm.
It's the cheaper option, but not the best option
What are you using as your kettle? Plastic fermenter?
The kettle, because I can set the temperature to 80°c.
And the plastic fermenter, because its cheaper.
Don't forget the channel is called "Poor choice homebrewing", not "Good choice" or "Best choice"
@@parrey1985 No, what I meant was, I've never seen a flastic fermenter used as a kettle. Looks cool! I would like to know mor about the element/controller setup. I'm yet to do all grain brewing. Great vieo by the way!
@@VK5IR a good question.
My local homebrew shop sold me the boiler. I can't remember the highest temperature it can take, but it will do 103° no worries.
My only modification was adding a thermowell near the bottom for a thermometer probe. And because of that I control the temperature with an inkbird.
But I do plan on making a boil kettle out of an old keg later on, because the plastic is a little flimsy. Not really flimsy, just a little
Lately I've been contemplating what would happen if I made a sourdough starter and dropped a chunk of it into a brew instead of yeast. That might be a poor choice.
Sounds like a good poor choice. I don't even know what a sourdough starter is.
I guess it I bit like a starter for beer, but for bread.
Might do some research
@@parrey1985 Yep, basically - but it's made from whatever wild yeast you happen to get out of your local environment. It's what's used to bake sourdough bread (if that wasn't obvious).
It's something that you'll spend a few minutes per week for a few months on before you get something that'll be 99.999% safe for human consumption. Atomic Shrimp did a video that explains it fairly well: ua-cam.com/video/TnT7ui7wjho/v-deo.html
@@darbrett1106 bummer, I had an experiment that went wrong, and I got some wild yeast. But the beer was bad, so I threw it out
@@parrey1985 Actually thinking it through it might be worse than a poor choice - since it's more-or-less the same as just fermenting in an open container. Though that reminded me of something I read about spontaneous fermentation a little while ago - which is essentially a Belgian beer made with wild yeast. They have a different process to what we'd be doing, where the sugars in the wort aren't broken down as much so they'd be unfermentable to the kind of yeast we'd buy for brewing. So the difference in sugars probably protects it from being metabolized into the bad tasting compounds by other nasties that contaminate the brew.
I think some of the indigenous styles of liquor production from around the world I've read about probably do the same thing, but they tend to me something more like wine, or be distilled into a spirit. Pity we can't legally do that experiment in Australia.
I have tried that before. It didn't turn out so well. That being said, I don't think my starter was as strong as it should have been, and I only try very experiential batches in a one gallon batch with left over wort from brew day. That way I don' t feel bad about dumping a batch. Next time I will make sure my starter is totally ready. I will totally do it again because I think in the long run you could make a very unique beer. Also I like pushing the boundaries of what we can do as home brewers.
I think some of the positives and negatives of the bread yeast may be attributed to how much bread yeast you actually tipped in. For example 1. From eyeballing it looks like you put in probably 3-5x the amount of bread yeast in a SMALLER batch of wort than the SafAle. So you would expect it to have a yeasty-dough flavour early on (I've had a situation where I added too much brewing yeast to a batch and it tasted like dough/Vegemite-esk) so I don't Think the dough flavour is soley attributed to being "bread yeast" and 2. Lots of excess yeast in a smaller batch, of course it will ferment super quick and have higher alc %. The yeast ran out of food lol. Would you run this again but with same size wort and maybe the same weight of yeast in each batch? Would be interesting to see a true comparison. Enjoying the vids! Cheers
How are you boiling in a plastic bucket???
Yeah, but not any more, my death bucket "kicked the bucket"
To answer your question "how", that plastic is safe up to 180°c
I met a guy who always brew with bread yeast. He uses 13gr for each 10 liters of wort.
Found out that's what my dad always used.
The hobby didn't last long for him
@@parrey1985 can you please ask your dad about any advices? Cuz where I live I only have baking yeast.
@@mohammedalluhaydan7309 the hobby didn't take for my dad.
I'd look into getting your yeast on line.
@@parrey1985 man the whole country alcohol is illegal. I’m only left with baking yeast. Thanks for your reply I really appreciate it.
@@mohammedalluhaydan7309 if it's illegal my official recommendation is don't break the law. But you can also check the gravity before pitching the yeast, and don't use to much. Or you will get the bread dough flavour
You are boiling in a plastic fermenter? Wow!
"This plastic is safe up to 180°c" is what I was told in the shop. But after a year it sprung a leak, and I'm no longer brew with my death bucket
@@parrey1985 oh really? I have the same bucket, but never used it for that purpose, even for no chill.
Death bucket! hhh...
Knew the choices would be poor when you chose the word "arks". Keep up the marginal work.
Not sure what you're saying
His videos are better than yours, Timmy
Excellent poor choices, Man! The single temperature infusion brewing method is a very good, poor choice for making ale and lager because the brewing method, chemically and enzymatically, cannot produce the types of beer. The brewing method is used in grain distillation, and produces moonshiners beer. The malt is a poor choice, as well, because Marris Otter is high modified, to over modified, malt, more suitable for making moonshiners beer, than for producing ale. A spec sheet comes with every bag of malt and level of modification and protein content are listed. Malt spec sheets are online from every malthouse, and they provide E Caveat Emptor because there are two types of malt on the market, high modified, high protein, malt, and under modified, low protein, malt, one makes whiskey, and one makes ale. Basically, a brewer uses a malt spec sheet for determining the quality of malt, before purchasing malt. Another, very good, poor choice is following a recipe because the person that wrote the recipe, most likely, has no idea about malt, or about the way ale is produced. Recipes are sales flyers.
I have a Poor Choice recommendation. According to Papasian, a poor choice would be to use expensive, under modified, low protein, brewers grade, malt, and the triple decoction method for making ale and lager. Charlie claimed that brewers, back in the day, used the triple decoction method because the malt they used was under modified, and inferior to modern, high modified, malt, and that the brewing method became archaic and antiquated when modern, high modified, malt was invented. Instead of using the brewing method that produces moonshiners beer, and the cheap, malt, that's used in grain distillation, that the huckster recommended, try out brewers grade, malt and the triple decoction method. When you nail it down, which will take years, you'll be hard pressed to drink homebrew style moonshiners beer.
A moonshiner dumps in a bunch of bread yeast because it's cheap, and unless buying 50 Kilos, it pretty much goes unnoticed. They soak high modified, malt at 65, 66C because Alpha releases the highest amount of glucose from starch, within one hour at the temperatures. Glucose is responsible for primary fermentation, and ABV. The more glucose, the more alcohol. The high temperature denatures low temperature activated enzymes that produce ale, because they aren't need for making whiskey, and they get in the way. Beta in particular.
Pick up a few different bread yeasts. Mix 250ml water at 37 with one teaspoon sugar, add the yeast and wait 10 to 15 minutes.
The sample with the highest yeast crop, and that smells like beer would be the yeast to try out.
Way before Charlie wrote books, a bunch of advertisers invented CAMRA, and they renamed moonshiners beer, and Prohibition beer, Real Ale, and it worked.
STAY PARCHED. STAY TERRIBLY PARCHED.
Hey mate, this is a hobby, I make beer for myself, my mates, and youtube.
I dont take it that seriously, and unless you own a brewery, you probably shouldn't either.
Lol wot
According to Papazian, the Dashnags also agitated against the Armenian church in Turkey.
what you've just said is one of the most insanely idiotic things I have ever heard. At no point in your rambling, incoherent response were you even close to anything that could be considered a rational thought. Everyone in this room is now dumber for having listened to it. I award you no points, and may God have mercy on your soul.
Geez you're full of crap! Go have a beer and sit down before you hurt yourself!