I've tried a couple of things made with it that weren't bad, but generally not the best idea. I've made a very slightly hard ginger ale with it that was pretty good, low enough alcohol that it didn't put off any off taste/smell. I used Alton Brown's recipe but let it go for a couple of days with an airlock before carbing it.Usually it only takes one go at it with bread yeast to decide there's gotta be a better way to go about it. LOL
Could be, I've had a couple of beverages done with bread yeast that weren't bad. But generally most bread yeasts have a lower alcohol tolerance than yeast that has been bred specifically for alcohol manufacturing. And when yeast gets stressed it can put off off flavors. And bread yeasts are known to be hard to "clear" so you can end up with a hazy beverage, along with the taste of the yeast itself.I dunno, just saying what I was told. Maybe first time guys didn't know that or just weren't that picky.
IIRC most bread yeasts will die off at around 6-8% ABV so you want to keep the alcohol lower than that to keep from stressing the yeast, where you can get some wine yeasts that will tolerate up to 18% or even a bit higher.
One of my favorites is Coopers Ale. It is bottled with some of the yeast in it and is a cloudy beer with sediment at the bottom. You can decant it if you like but I like to stir it up a bit to get all that goodness from the bottom mixed in.you can end up with a hazy beverage, along with the taste of the yeast itself.
Yeah, that alcohol content is fine for beer. But since you have to source the hops, malt, etc might as well get the right yeast. And home brewing/wine making has picked up in the last 20 yrs or so or at least became more "acceptable" in suburbia, so more places to buy the stuff and also the internet. Heck 20ish years ago or so is when they started selling the homebrew kits at wallyworld IIRC. I'm sure bread yeast use was much more common back in the day.I think the idea was homebrewing beer. 6-8% would be fine for that. I've never done it myself, but family members did when I was young.
Might have to try that one. Pretty much all beer/wine/cider used to contain live yeast, unless they sterilize it (which is common) they still do. I'm guessing that Coopers is a naturally carbonated ale, most nowadays are force carbonated. Natural carbonation is you let the beer/etc ferment out all the sugar then when you bottle it you add a bit of sugar. The yeast eat the sugar and produce co2 (and alcohol and sediment from the dead little yeasties) which carbonates it, force carb they pump co2 into it when bottling/canning or in the case of kegs when tapped/dispensing.One of my favorites is Coopers Ale. It is bottled with some of the yeast in it and is a cloudy beer with sediment at the bottom. You can decant it if you like but I like to stir it up a bit to get all that goodness from the bottom mixed in.
I was relieved that this line didn't turn out like I thought it was going to.But I've known a couple of both that just use plain old off the shelf bread yeast or even wild yeast. A girl I used to know
Well if you want to hear about that girl... Let's just say that candy bars do not make good toys no matter what your boyfriend likes the taste of.I was relieved that this line didn't turn out like I thought it was going to.
Ewww.Well if you want to hear about that girl... Let's just say that candy bars do not make good toys no matter what your boyfriend likes the taste of.
Why do you think one of the names used is muffin? Just remember if it's smeling kinda funky just squirt it with FDS.Ewww.
To return to beer issues….
I recently switched from my daily beer-with-dinner to shot-of-liquor-with dinner, so not a problem for me. I’m still working on my pandemic stash of so-so whiskey, tequila and vodka.
What is a problem:
If the girl smells “down there” like a beer that went bad, she has problems. And so will you.