Just a correction... On Mon, Jun 13, 2005 at 02:22:31PM -0500, Heikki Levanto wrote:
Seriously, most baking yeast is a byproduct of spirit manufacture, so it is probably optimised for a quick and effective fermentation, never mind the taste, as that will be distilled away anyway. I have experimented with it once, and got a decent but very uninteresting beer out of it.
This is no longer true. Modern baker yeast production occurs in huge tanks that are well aerated and with very low sugar concentration to precisely avoid alcohol production and foment the multiplication of yeast cells. See for example here:
http://www.dakotayeast.com/yeast_production.html Sincerely, Bjørn #3520 _________________________________________________________________ Find det, du søger på MSN Søg http://search.msn.dk
