Anyone ever try this?

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    Found an old kit beer while working in the cellar. Few years
old, but what the heck. The mix seemed to be okay (concentrate - just
add water) so I cooked it up, added water to make the 5 gallons, and
pitched the yeast. Yeast had an expiration date of 3 years ago, but,
since I live in a very rural area, no way to get a new pack.

    A week later, no fermentation. Figure the yeast were shot, but
not real surprising, given their age! Decided I had nothing to lose,
since the wort wasn't worth anything. So I picthed a package of
Flieschmann's bread yeast into the jug!

    It's now 24 hours later, and it's fermenting like crazy!
Here's my questions:

1. Will this produce anything closely resembling beer?

2. If it does, will I get a loaf of beer, or a mug of bread?

Thanks in advance!!!

Re: Anyone ever try this?
As for the age of the kit, I wouldn't be too concerned. I just brewed a kit
that was nearly two years old. The dried malt had gotten all clumpy and
solid and the yeast had to be replaced, but it was fine. The beer isn't the
greatest thing I've ever had, but it does contain the active ingredient.

As for the yeast, I have no clue. I'd love to know if you get a loaf of beer
or a mug of bread, though. :)

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Re: Anyone ever try this?
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First, bread yeast is mot as tolerant to alcohol as beer yeast is so it will
make a sweet beer with low %abv. It will also have a bakery smell and flavor
(yeast are verry important to give distinctive aroma and taste to beers,
change yeast and it's a completely different beer).

An other thing is that your malt extract is verry old so it will give a
cidery taste to your beer. It may be drinkable but don't expect to win some
contest with it. At least it's a good experiment and since it cost you
notting why not do it?
Altair (:-o)>=® (supprimer/remove nospam@ pour répondre/to reply)
Définition :
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puisqu'ils parlent.
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Re: Anyone ever try this?
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It will certainly contain alcohol, and it will certainly be the breadiest
beer you've ever tasted.  Definitely rack to a secondary container and let
settle for a week or two before bottling/kegging... hopefully it will get
rid of some of the harsh yeasty flavors.  I wish you luck.  Let us know how
it turns out.

"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --  
Genesis, 1973-ish

Re: Anyone ever try this?
Well, it ran through the first ferment pretty well. Smelled like beer
all the way through. I just moved it to the secondary fermenter and
checked the specific gravity and taste. Have to admit I was pleasantly
surprised! SG was was right about where I would expect it to be at
this stage. Taste was just a little more bitter than I like, but still
wasn't too bad!

A few days for this process, then I'll bottle it. More info to come!

Thanks all who responded!

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Re: Anyone ever try this?
The beer should be interesting, to say the least, but here is something a
lot of folks don't know about yeast - bread yeast like you used is actually
spent yeast from brewers. So you think, hey this should be ok then, but here
is the reality....the reason it is bread yest is because (among other
things) no longer viable (or stable) as brewers yeast. Be VERY careful about
how much is consumed at one time if drinkable, as bakery yeast is unstable
as a brewing yeast, and can produce quite a bit of higher alcohols which
affects different people different ways. I for one am highly intollerant to
higher alcohols and pay for it with a thumper of a headache the next day
after drinking a 750 of a belgian with lots of candy sugar (again higher
alcohols). Some can drink a lot with no ill effects. In any event the brew
should not hurt you, just experiment in moderation to find your tollerance.


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Re: Anyone ever try this?

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Where do you get this history from?  Seems contrary to what I have heard.

Yeast strains vary between application.  It dos not convert in the process
of fermenting, it just keeps reproducing the same strain.


Re: Anyone ever try this?

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In my case, I didn't have too much success.

I had been out of brewing for a bit, building a house and such.  When
I finally got around to setting up the brewing room, the "best before"
date on an extract kit that I had was 4 years past.

I brewed it up anyway.  Fermentation was pretty slow.  OG 1.055 (A
"real ale").  After 10 days, the gravity reading was 1.022.  Way too
low.  (Target FG was 1.006, I believe.)  I figured the dry yeast was
perhaps to blame.  (The starter I made showed activity, but not like a
fresh batch.)  I bought another packet of yeast, made the starter and
pitched it.  A week later the gravity dropped to 1.020, but there was
no further activity.  Temperatures were fine.

I tossed the batch.  I didn't want to go through the bottling process
to later discover I had an uncarbonated sweet barley juice.  :)


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