SC - yeast/alcohol was: small beer?
CBlackwill at aol.com
CBlackwill at aol.com
Fri Jun 2 10:06:27 PDT 2000
In a message dated 6/2/00 7:51:24 AM Pacific Daylight Time,
angus at iamawitch.com writes:
> Bal... if the ale yest fails at such a low percentages I dare say you're
> treating it wrong somehow.
> What's your brewing procedure/fermenting temp etc ?
Actually, I was referring to using baking yeast in ale, not mead. I have
always used Pris de Mouss yeast for my meads, and have found that, in my
area, it usually caps out at about 16-17%. Not a problem. However, when i
have used baking yeast to make ale, it fizzles out fairly soon. I do believe
the yeast strain used for baking (though I am no microbiologist) is a less
alcohol tolerant strain. I could be wrong, though, but I seem to recall that
the yeast is cultured to enhance its carbon-dioxide production qualities over
its alcohol production. Controlled genetic mutation, I think. I'll search
the trunk of my car for the references :)
Balthazar of Blackmoor
Mr. Wizard, what happens when you combine pasta and antipasta?
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