Brewers yeast VS Bakers yeast - Part 1 Fermentation

[@DrHansBrewery]

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[@obiologo]

I used to brew mead and fruit wines with bakers yeast, back in 2011. That time it was a little hard to come by with specialized yeasts if you lived in the wrong city, and also more expensive than nowadays. So I started with bakers yeast. My first batch was a success. I really enjoyed the results and so my friends. I tried again and I also had great results in the second and third times. But in the fourth I saw myself stuck with a hazy fermented as a result. with a strong flavor of bread. I tried cold crashing my fermented, but the batch did not cleared a bit. I tried a fifth time and the result was the same. So I stopped brewing. Last Year I finally understand why my results changed so drastically. I always fermented at room temperature. That time I was living in a southwestern city here in brazil. (Ribeirão Preto) The first three times I tried, the average temperature was about 18ºC (Brazilian Winter) and when I tried the fourth and fifth it was about 28º average. sometimes 38º-40º in the day. Bread yeast dont floculate well. For some styles and fermented in the right conditions it can do very well. So, if you dont have other options, bread yeast could be a decent choice.

[@DrHansBrewery]

Great input, thanks for sharing!

[@muhammadnajjar93]

Thanks for shared this information

[@muhammadnajjar93]

Realy it's helpful for me thanks bro

[@ants9230]

Love the channel Doc. You could try fermenting with the baker's yeast at different temperatures and pressures to find out how tolerant it is and if you can influence ester / phenol production.

[@DrHansBrewery]

Thanks Ants! And thanks for the tips.

[@tylerhughes5420]

Yeast mutate very fast. Next time you brew. Save a pint of wort and make a starter with bakers yeast then after a week pitch a quarter cup into another pint of wort do this for several generations and you will have a yeast that tastes completely different.

[@DrHansBrewery]

Cool idea!

[@timfields176]

Very cool experiment, thanks! Been screwing around with baker's yeast for years, since I was too young to buy spirits back then😁 Awesome video

[@DrHansBrewery]

Thanks

[@Micchhael]

if l wanna take the bakers yeast, do i need to put in more or less? And do I need more or less sugar?

[@DrHansBrewery]

Just ude it as you would with ale yeast.

[@MikeP350]

I used to live/work at an alchohol free man camp in the oil fields for months at a time. Nothing around for many miles. I did have access to juices and bakers yeast though. Made lots of wines and meads in my closet with bakers yeast. I would even bury bottles in snow to freeze distill them occasionally. Got me drunk which was the only real goal, but I also inadvertently developed a pallet for it, would be interesting in a beer. Cheers!

[@DrHansBrewery]

What a cool story. I guess you could get used to it as anything. Wasn't nasty but I preferred the ale yeast one. Gonna come back to this experiment as I have some bottles left. What happens after time. That will be an interesting follow up I think.

[@obiologo]

nice tale, dude. People tend to be ingenious when they want to get drunk.

[@voosum]

what country were you in if i may ask was it Saudi Arabia?

[@kooroshabdolghanizade6025]

I have been brewing with bread yeast since i started home brewing because of restriction of my country and i find out if you want to make the best out of it 2 factors are necessary 1-brewing in lowest temperature possible 2-make yeast startter in order to use less bread yeast If you follow this 2 rule you will finish with best result possible

[@DrHansBrewery]

Cool, tanks for sharing

[@kamelbenothmen4201]

Can you tell us about your yeast starter recipe please ?

[@GUE5TPA55]

I always get great results with bakers yeast.....don't fall for the B.S. you will do just fine with it brew it for yourself and see.....

[@DrHansBrewery]

In the first try I preferred the ale yeast much over the bakers yeast. The beers has now sat around aging at the same temp for quite a while now. So I guees it's soon time to come back to them and do a second video on how the taste after aging. Haven't tryed any bottles again since I done the video so it will be exiting to see if anything has happened to them. Cheers and thanks for watching!

I am with you on this one...

[@walruss60]

I've wanted to try this myself, now I don't have to. I always learn something new from your videos thanks Doc and cheers 🍻

[@DrHansBrewery]

Thanks. Cheers!

[@skalmaa]

I made lots of fruit wine and such with baking yeast, The same yeast, as im also Swedish ^^ Most of the times they ended up pretty ok imo. My goal was just to make cheap alcohol, but some of them had a pretty good taste to them. Apple wine that i made once also turned out to be quite strong in alcohol content. I also tried making stuff like Plum wine wich is pretty popular in Japan, but that one did not turned out well for me.

[@DrHansBrewery]

Cool! Have you tried with brewing yeasts as well?

[@nitishsharma2726]

Hello, im currently brewing, trying to brew rice wine.. i saw many videos where they use s type airlock, so i used it to. but never paid attention whether lid to the airlock should be there or not .. please help.. should i have closed the lid of the airlock ?? Plzz reply

[@DrHansBrewery]

Hi! The lid hasn't an important roll. More than to keep dust and flies out of the water. You can use some tin foil as lid for example.

[@nitishsharma2726]

​@@DrHansBrewery thanks a lot.. i thought i made a mistake by not closing it .. as its been 8 days and i can see lots of foam on top of water but can clearly see grains of rice... no bubling on airlock yet.. only chalky foams.. i used bread yeast .. trying to brew rice wine.. any advice ?

[@DrHansBrewery]

How did you beew it?

[@nitishsharma2726]

@@DrHansBrewery i cooked the rice .. cooled it to room temperature .. poured 2 tea spoon of the bread yeast into lukewarm water with 1 tea spoon of sugar in a bowl.. when yeast rised after 5 min, poured that and rice in the jar along with 500 mil water to submerge the rice.. next day i cooked little rice, less than 1st day and boiled sugar water and let both cool down to room temperature .. after that i sprinkled yeast on the rice and let it sit for 4 hrs and then poured both that rice and sugar water in the jar and mix it slowly and closed the jar with the airlock again/// all i can see is chalky foam then clear water then clear grains of rice then little to very little mushy rice.. i used normal rice which we cook for eating.. So, where i went wrong ? and what to do now ? your advice plzz

[@DrHansBrewery]

@@nitishsharma2726 thats not the way to do rice wine. The only thing that will ferment is the sugar you added. You need to study up on how to make rice wine. Yeast don't ferment starches. Starches need to be converted into sugar before the yeast can consume it.

[@bernelindbasementbrewery]

Great experiment Doc. and I think a follow-up would be nice!! Cheers!🍺👍😛

[@DrHansBrewery]

Then I'll keep the bottles

[@craigneuberger9817]

Very interesting, always wondered if i could use a bakers yeast with good results, thank you for answering that question, i also will stay with the ale yeasts! Cheers Dr

[@DrHansBrewery]

Me too. Or maybe not. I have to try to brew with my sour dough culture aswell.

Remember one thing everybody's taste buds are different....

[@DrHansBrewery]

Yes of course but I can only use my own.

[@mrdespizeme]

Wouldn't a full packet of yeast, be to much for a 4L batch? Could explain the off flavors found in both.

[@DrHansBrewery]

I don't think so. I've pitched on a yeast cake several times. That's a 23-25liter starter. Much more cells than this pitch. Over pitching is a myth in my believes. Under pitching though is a real fact.

[@davidlenz7817]

Isn't the goal to convert to alcohol as quickly as possible.

[@colinbrewer8552]

Great job. I used some bakers yeast the other day in a single bottle with the dregs from an English Bitter wort thinking the style could be drinkable. It was just that, drinkable nothing better than that. Now, a French Saison could be an interesting exbeeriment indeed.

[@DrHansBrewery]

Think I'll pitch something else than bakers yeast in my saisons from now on.

[@Jordan-inJapan]

Fascinating. I will have to try this.

[@DrHansBrewery]

Split batches are always cool. Ive got a bigger system now so will start doing alot more of them now.

[@jimbam7775]

Great video did you do same temps for fermenting. . I ferment my still wash at 28°c for bakers yeast which is happiest, yeah keep them for review again with father time and maybee a saison with the higher temp ??

[@DrHansBrewery]

Maybe a higher temp will work better. Mandy another test in the future. But not in a near one.

[@andrewhill1539]

Great videos you create Dr

[@DrHansBrewery]

Thanks!

[@tubedinoz]

Great experiment! Answers the question if anyone was wondering what the outcome would be. Cheers buddy 🍻

[@DrHansBrewery]

Cheers Dinoz

[@brewmiester116]

I am quite surprised that the bakers yeast produced more alcohol and wasn't completely gross. I would be interested in seeing how the two age, and also maybe trying the experiment with a known good recipe, like a saison and just split off a gallon to try with the bakers yeast. Ferment the main batch normal of course.

[@DrHansBrewery]

The s04 is much more flocculant. They are aging away. Cheers

[@milegrozni9713]

Nice chanel👍 So you can make a mash for moonshine with an baker's yeast???

[@adventureswithfrodo2721]

Do you know why you have more carbonation in the brewers yeast beer.

[@DrHansBrewery]

The brewers yeast beer ended with a little higher FG so the yeast continued to feast on it in the bottle.

[@haydentakara4369]

A lot of times there is mixed strains of yeast put into the brewers yeast to obtain certain properties, such as high alcohol content, high carbonation, etc. The bakers yeast may lack these strains.

[@nikmuhamadizzat9903]

It hard to find brew yeast here

[@DrHansBrewery]

International shipping wouldn't cost to much I think. Dry yeast doesn't weigh much and would survive a trip without issues. Other wise maybe check out this: kzbin.info/www/bejne/boiklqSofNWoarM

[@rickbergolla4055]

@@DrHansBrewery if its still an issue i heard you can use unpasteurized honey as yeast

[@klaussemand]

Interesting experiment! Please let them sit, as you suggested, and give us an update in a couple of months. The baker's yeast might mellow out a bit. Also, you fermented these batches at 18-19°C. I wonder what the baker's yeast would do if you fermented at say 15°C or so. I imagine the esters/phenols would go down.

[@DrHansBrewery]

Yes temperature is an interesting experiment aswell

[@DancingDansHomebrew]

Great experiment. Very interesting. Cheers

[@DrHansBrewery]

Cheers

[@neverlate4524]

how time it was on fermentation?

[@DrHansBrewery]

Think I left it in the fermenter for about 2weeks.

[@Mad4saxBrewery]

I have made mead with bakers yeast. They stay ''hot" for longer. Not sure if there is any science to support that.

[@DrHansBrewery]

Not that I know off

[@bsbhomebrew]

Ahh nice! I saw that conversation on facebook myself, and maybe i will try it. Interesting anyway. Cheers doc!

[@DrHansBrewery]

Thanks Jonas. I could tell the difference 😂

[@hardyardsbrewers1225]

Great experiment there Dr H I have often wondered about bakers yeast in a smash beer ect but this saves me doing it!, thanks for sharing, cheers, Mike 🍻🍻

[@DrHansBrewery]

Glad it helped

[@2TEN90]

Such a great experiment and video as always. Great stuff!

[@DrHansBrewery]

Thanks

[@Spadotton]

id be interested in seeing how they age. I wonder what the outcome would be if you put bakers yeast through a number of cycles of 1L batches with a small addition of a single hop. I dont know where i read it but i heard that hops can influence the esters that a yeast produces. My thoughts are that, over time, the yeast would become better at dealing with wort and might respond to the hoppy environment. The beauty of yeast genetics is that they can call upon a random cloud of genes as opposed most organisms who evolve in a linear fashion. In theory you could probably make a great yeast out of bakers yeast but contamination in that experiment, with all the washing steps, would be a huge issue. unless you carried out the whole thing in a separatory funnel or something like that. That could be a cool experiment, run 0 vs run 15.

[@DrHansBrewery]

Yes indeed. You should do it!

[@DarkLinkAD]

When I bake a loaf of bread, I use at most one-4th of whats called for in the recipe (for yeast). I warm water at 120f for an hour or so, and allow the yeast to multiply on its own. My bread has no problems rising and has no yeasty flavor/after taste.

[@DullahanBrewing]

Baker's yeast might be an option for a saison or farmhouse ale going off the esters you described there. Might be an interesting exp for a cheap extract kit split batch. Cheers.

[@DrHansBrewery]

I rather use a proper saisons yeast

[@DullahanBrewing]

DrHans Brewery Agreed and you would want to be badly stuck to use bread yeast,that said it does work though not the best for beer. Useful maybe only as a last resort if you need yeast in a hurry and can't get any locally. Cheers.

[@DrHansBrewery]

I would rather wait for a better yeast or try to cultivate something wild if I where in a pinch. Have you watched my Ginger bug videos?

[@drunkinone5969]

Now that was fun but I think I'll stick with brewing yeast. Thanks =)

[@DrHansBrewery]

Yep, you do so!

[@timesthree5757]

Listen maybe it is just me but I can't tell the difference in the 2 when I tasted it.

[@DrHansBrewery]

In my split batch there where quite a difference between them. I have aged some bottles from this experiment. Gonna a do a video on it shortly when I come back to this and taste them. Cheers!

[@chefe2152]

That's exactly it,test and preferences are very subjective, however, was the bread beer disgusting, goaty ,sweaty dog flavor? No ,hence I think we all should try brewing with it and see how we lime it.

[@DrHansBrewery]

Thanks. Just sharing my findings.

[@thomasmendez2816]

Which tastes better is usually subjective. I know people who like IPAs served ice cold. I think they taste like crap cold and are way too bitter when served cold. Some people think Budweiser is good tasting beer. Though how anyone but a drunkard thinks that is true is a mystery that may never be solved by anyone with working taste buds.

[@DrHansBrewery]

it's of course just my opinion

[@veltruski]

Thanks for this, I always wondered what if... ;) Cheers!

[@DrHansBrewery]

Now you know. Cheers

[@brucrafter8679]

Ha ha, wonder if storing the fermenters next to a subwoofer increases mouthfeel

[@DrHansBrewery]

It sure helps the low end :D

[@Tech-Media-BD]

Who is the best beer yeast name??

[@DrHansBrewery]

Yeast is a major ingredient in brewing beer. There are hundreds of different yeasts to choose from. We choose yeast according to what we want to brew. So it can't be answered. It depends on what type of beer you want to brew, how you want to brew it, and taste. What are you going to brew?

[@eladisimo]

I think you went about it a bit wrong. seem to me that blind tasting, reviewing, grading and so on, and only afterwards checking which one was which yeasts, would have yielded a better, unbiased review. the fact that you know which bottle and beer is which, affects your judgment even subconsciously. in any case, thanks for the experiment. it's interesting.

[@DrHansBrewery]

Yes, I'm even considering buying a spinning disk so I can make blind triangle test on myself. That would be cool. Cause I have been lately after getting a bigger system been doing a lot of split batches.

[@eladisimo]

@@DrHansBrewery i find that i'm very biased when i know details about what i drink. Perhaps its just me :) In any case, i like the time you take to appreciate the characteristics of the beer.

[@mackemsruleFTM]

Should have poured them into one glass at the end to see what they tasted like together

[@DrHansBrewery]

Have some bottles left. Might do that the next time!

[@MaaZeus]

Try to make a Hefeweizen next. Bread yeast should be very close to Hefe yeasts.

[@DrHansBrewery]

I used the Swedish bread yeast. I think we only have or brand here. It was not close to a wheat beer yeast at all. When I think wheat beer yeast I think banana and cloves.

[@MaaZeus]

@@DrHansBrewery Oh! I figured swedish bread yeast would be similar to Finnish bread yeast and that has a strong banana flavor. Our Sahti tends to be banana tasting too.

[@DrHansBrewery]

Cool, would love to get my hands on some Finnish yeast.

[@MaaZeus]

@@DrHansBrewery If you do want to get some, buy the bricks of "Tuore Hiiva" fresh yeast, not the Sunnuntai branded dry yeast which, IIRC, is not from Finland. You might find this interesting to read, it describes the characteristics of the Finnish bread yeast for making beer. beer.suregork.com/?p=3514

[@badcroc4464]

Brygga sprit me kronjäst lmao

[@DrHansBrewery]

Det kan du göra, men då måste du destillera det efteråt. Vilket inte är helt lagligt.

[@badcroc4464]

@@DrHansBrewery e det it lagligt att destillera för eget bruk och inte sälja?

[@DrHansBrewery]

@@badcroc4464 Inte i Sverige.

[@badcroc4464]

@@DrHansBrewery fan :(

[@DrHansBrewery]

@@badcroc4464 Du får flytta!

[@davem.8681]

I like a beer that pours a bigger head, not that I like a big head if that makes sense.

[@DrHansBrewery]

Everyone loves good head!

[@connorwinton4343]

I think it's very style dependent. As you said this was more carbonated and attenuated more than the english strain. I would say that a bakers yeast with it's phenolic character could be a good substitute for belgian ale yeast for, say, a belgian wit. High carb, dry, spicy, all very good things in belgian styles.

[@bigjplay]

I figured you would choose the S-04 hahaha 🤣. Trying this experiment right now myself lol. I used Light DME and Some Caramunich II for mine haha. Not expecting anything great but I'm curious!

[@DrHansBrewery]

Watch the part 2 after 3 months aging. Have some bottles left, after a full years of aging. Gonna come back to them in part 3. Cheers

[@sergio98o]

The guy looks like Travolta

[@DrHansBrewery]

Does he?

[@neverlate4524]

maybe beer yeast is only big marketing?)))

[@DrHansBrewery]

I don't think so.

[@jimconnell8994]

Interesting 🤔really enjoy your 👍slainte 🍻🥃

[@DrHansBrewery]

Thanks, have another split batch video coming up!

[@TubeOzaurus]

Is this guy pronouncing "jeast" instead of "yeast", or is it just me?...

[@DrHansBrewery]

Yes I know about that. I've heard that before. I think its because of the way we pronounce it in Swedish.

[@ADRIAN-zh4ti]

Fruitiii esthers...

[@DrHansBrewery]

Fruity!!!!!!

[@mickeboy1000]

Standard svensk dialekt 😂😄

[@DrHansBrewery]

Japp Swenglish!

[@jonchapman6821]

“This is not about making a good beer” then proceeds to form an opinion based on which beer he prefers 🤷🏻‍♂️🤦🏻‍♂️

[@DrHansBrewery]

I ment that this experiment was only made to try out the two different yeasts against each other. It wasn't about brewing the best beer I could.