On Tue, Jun 14, 2005 at 10:56:22AM +0200, Mata Mitos wrote: > > 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
You may even be right, although the baking yeasts I have seen on the market tend to come from "De Danske Spritfabrikker". Perhaps they use a dedicated process for producing the yeast, but I would be surprised if they had a specially optimised baking yeast strain, if their regular spirit yeast would do the job. In any case, that yeast is not optimized for an interesting beer flavour. -H -- Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
