How baking yeast can be used to make homebrew beer

Yeast plays a pivotal role in the culinary and brewing world, responsible for fermentation and the creation of flavors we've come to relish. Its ubiquitous presence has led many to wonder about its versatility. Specifically, can one substitute active baker's dry yeast for brewer's yeast?

It's not an unfounded question. Tales of craft brewers concocting beers with yeast harvested from peculiar sources, like the yeast found on a brewer's beard, have been circulating. This leads to the intriguing idea: if beard yeast can be used, why not bread yeast?

In diving into the research, one discovers that baking yeast indeed qualifies as an 'active dry yeast'. However, the crux of the matter is not just about the feasibility but the advisability of such a substitution.

Understanding Yeast in Fermentation

Yeast is the powerhouse behind fermentation, a process that is sensitive and complex. Its success is contingent on myriad factors, and the type of yeast used can dramatically influence the outcome. A high-quality yeast can elevate the taste of a beer, making it exceptional.

Now, the thought of using baker's yeast in brewing might make seasoned craft brewers cringe. But let's dissect this notion further.

Baking yeast and brewing yeast are, in essence, different strains of the same species, Saccharomyces cerevisiae. This common ancestry might make it seem like a reasonable substitution.

Delving into the Differences

But what differentiates baker's yeast from brewer's yeast?

The answer lies in their cultivation. Each type of yeast has been nurtured over generations for the distinct attributes that they confer to their end products. Beer yeast strains, for instance, have been refined over centuries to perfect their specific attributes: flavor profile, attenuation rate, and consistency.

An illuminating comparison elucidates their differences further: brewer's yeast is engineered to produce a higher alcohol content and less carbon dioxide.

Conversely, baker's yeast is optimized to release more CO2 and less alcohol. Using baking yeast in brewing might not give the desired results. It's akin to driving an everyday car and expecting the performance of a high-end sports car. Both serve their purpose, but they cater to different needs.

Practical Considerations in Brewing

For those keen on experimenting, how much baker's yeast should one use? A common recommendation is around 11 grams per 5 gallons (or 23 liters). Exceeding this might be counterproductive.

In terms of alcohol content, bread yeast can comfortably ferment up to about 8% ABV. Pushing beyond this, the yeast strains, usually capping at around 9-10%. Considering most beers hover between 4-8% ABV, this range seems acceptable.

However, a caveat when using baker's yeast is the resultant beer's clarity and taste. It might not mirror the crispness and transparency of beers brewed with specialized yeast. This discrepancy arises because baker's yeast doesn't settle as proficiently as brewer's yeast. To achieve clearer beer, techniques like cold crashing the fermented wort or using finings can be employed.

Broadening the Horizon: Mead, Cider, and More

Baker's yeast's versatility extends beyond beer. It can be employed to make mead and even wines. Certain mead recipes explicitly advocate for it. Moreover, for those venturing into cider-making, baking yeast can work with apple or pear cider. With careful execution, one can achieve an alcohol content of around 6%. However, it's crucial to hydrate the yeast before pitching and to monitor sugar levels judiciously.

For the audacious, fermenting apple juice with bread yeast is an option, albeit it results in a robust, punchy beverage. A mix with lemonade can mellow out its intensity.

Rescuing a Stalled Fermentation

In instances where the fermentation seems to have halted prematurely, baker's yeast can be a savior. However, introducing a secondary yeast can alter the beer's intended flavor. If this route is chosen, activating the yeast in water before pitching can be beneficial.

Available Options and Reversing the Roles

For those intrigued to experiment, a variety of baking yeasts are available in supermarkets. In places like New Zealand, Edmund's Sure To Rise is a favored choice, while Fleischmann's active dry yeast is popular elsewhere.

Interestingly, the interchangeability can be reversed. Given that brewing yeast is an 'active yeast', it can be used in baking. However, the CO2 output of brewing yeast is lesser than its baking counterpart, resulting in denser bread.

In conclusion, while the worlds of baking and brewing might seem distinct, the common thread of yeast weaves them together. Experimentation can lead to delightful discoveries, but understanding the nuances of each yeast type ensures the best results.

How to use carbonation drops for brewing beer and cider

Using Carbonation Drops for Efficient Beer Brewing

Carbonation drops have become a popular choice among brewers for secondary fermentation during the beer bottling process. Traditionally, brewers would add sugar to each beer or cider bottle using a spoon, or they would opt for batch priming.

In contrast, carbonation drops offer a quick, error-free alternative. By placing a carbonation drop inside each bottle before sealing, secondary fermentation is initiated. This occurs as the yeast consumes the sugar present in the drop.

One well-recognized brand in this domain is Coopers Carbonation Drops. Another commendable brand is Mangrove Jacks. Both have garnered popularity and trust in the brewing community.

Ingredients of Carbonation Drops

The primary ingredient in carbonation drops is sugar, specifically sucrose. Thus, fundamentally, there's no stark difference between using a carbonation drop and adding sugar. The key advantage of using these drops is their convenience, ensuring consistency in the sugar dosage for each bottle. This uniformity is pivotal in achieving a consistent brew and preventing 'gushers', which are over-carbonated beers that overflow upon opening.

How to use Carbonation Drops for secondary fermentation

The procedure to use these drops is straightforward. Once the beer is transferred to sanitized bottles, a carbonation drop is added to each. The bottle is then sealed, allowing carbonation to commence as the CO2 remains trapped.

The number of drops per bottle varies with the bottle size. Here are some general guidelines:

• 1 drop for a 350 to 375 ml or 12 OZ bottle. This also covers bottles up to 500 ml.
• 2 drops for a 750 ml bottle or 25 OZ.
• For bottles larger than 1 liter, 2.5 to 3 drops are recommended. 

However, caution is advised to prevent over-carbonation.

Carbonation Tablets as an Alternative

Carbonation tablets, or conditioning tablets, serve as another route to achieve carbonation. Unlike carbonation drops which primarily contain sucrose, these tablets comprise dextrose, dry malt extract, and heading powder. They introduce additional flavor and body to the beer. The application depends on the desired carbonation level; for a 12-ounce bottle (350 ml), 3, 4, or 5 tablets are used for low, medium, or high carbonation, respectively.

Valuable Insights for Using Carbonation Drops

• Carbonation drops can be employed to carbonate apple cider, adhering to the same measurements as beer.
• Over-priming should be avoided. Excessive sugar can result in over-carbonation, leading to 'gushers' upon opening the bottle.
• The brewing environment, especially temperature, influences the carbonation process.
• For those who prefer adding granulated sugar, using a kitchen funnel can be efficient and less messy.
• Carbonation drops can also be used for ginger beer and possibly hard seltzer.
• When purchasing drops online, consider buying in bulk to optimize delivery costs.
• A Soda Stream machine can be used for carbonation, albeit with caution.

How do carbonation drops actually work?

Carbonation drops operate on the principle of priming sugar. During secondary fermentation, the yeast metabolizes the sugar, releasing carbon dioxide (CO2) as a byproduct. This CO2 dissolves in the beer, inducing carbonation. Each carbonation drop contains a calibrated amount of sugar that yields a specific carbonation level. As the yeast processes this sugar, it releases a predetermined volume of CO2, ensuring the desired level of carbonation in the beer.