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Different kinds of yeast...
 
 
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andrew01292
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Joined: May 23, 2007
Posts: 6

PostPosted: Mon Jun 04, 2007 5:31 pm    Post subject: Different kinds of yeast... Reply with quote

What kind of yeast do you like to use and why (like ale yeast, lager yeast, bread yeast)?
  
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dmckean44
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Joined: Aug 15, 2005
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Location: San Diego, CA

PostPosted: Thu Jun 07, 2007 1:32 am    Post subject: Re: Different kinds of yeast... Reply with quote

Ale yeasts - Top ferementing, prefers room temperatures and will quickly die off in the refridgerator.

Lager yeasts - Bottom fermenting yeast that ferment at low temps. Most will quit carbonating once a certain pressure is reached, but ale yeast is still safer.

Bread yeast - unsuitable for root beer, the included nutrients with the yeast will over power the flavor of the soda.

Champane yeast - Dangerous for home bottling. The yeast will contiune to ferment even at extremely cool temps and under high pressures. Bottles will explode if using champane yeast.

Rasins - natural yeasts on rasins can carbonate soda. Drop in two per bottle.

Lactic acid cultures - You can also carbonate with lacic acid based cultures such a yogurt. These will create minimal alcohol and large amounts of lactic acid as it carbonates. The end result will be less yeasty but a little more sour.
  
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andrew01292
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PostPosted: Fri Jun 08, 2007 11:50 am    Post subject: Re: Different kinds of yeast... Reply with quote

thanks for your help here and on my other topic Smile
  
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Laughingcenter
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Joined: May 09, 2007
Posts: 30

PostPosted: Tue Jul 17, 2007 11:19 pm    Post subject: Re: Different kinds of yeast... Reply with quote

hot damn! Rasins, really?! tha's pretty cool.

I have also read that Wyeast 1056 (American Ale)
or White Labs WLP001 (California Ale) are good neutral yeasts for root beer.
  
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Matt
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PostPosted: Mon Sep 10, 2007 7:52 pm    Post subject: Re: Different kinds of yeast... Reply with quote

I just did a batch of Lemon-Lime soda, using champagne yeast. The result tasted remarkably like a mimosa (orange juice & champagne). It made me wonder whether each type of yeast has its own flavor, and whether these flavors need to be considered when brewing. I'm currently trying a batch of sarsaparilla (from extract) using Cooper's ale yeast ... wish me luck.
  
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KarateExplosion
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Joined: Jul 01, 2007
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PostPosted: Sat Sep 29, 2007 9:24 pm    Post subject: Re: Different kinds of yeast... Reply with quote

Yeah, different yeasts definitely have a different flavor. There are tables of the various yeasts and what flavors they add, which you can find at homebrew stores or probably online. I've tried Cooper's Ale Yeast, Brunton Gold, and champagne yeast, and the champagne yeast was definitely my favorite so far. It still added some taste to the root beer, but the taste wasn't as bad to me. I don't really like the flavor of regular ale yeasts in root beer.

Apparently wine makers add potassium metabisulfate to wine to kill off the yeast so it doesn't continue to ferment after a certain point. I'm planning to try that on my next batch of root beer using champagne yeast. I think that could help with preventing exploding bottles, and I wouldn't have to worry about drinking it off quickly to prevent it from completely fermenting the sugar. There's another chemical whose name I can't remember that some add to kill off the yeast that has adds a slightly sweet taste, so that might be a better one to use for root beer, I'm not sure.
  
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