Help, my carboy is bubbling like crazy - is this normal.

: :1) you shouldn't really use bread yeast in beer as the beer will end up :tasting like bread

so they say . . what is coming out of the air lock doesn't smell too savoury I can tell you. I think the damn thing is infected.

1) you shouldn't really use bread yeast in beer as the beer will end up tasting like bread 2) the CO2 produced in the carboy is the by-product of the yeast breaking down the sugars to alcohol, however as the carboy is not sealed it will blow off and not effect the gassiness of the beer. You will still need to carbonate the brew by adding sugar when bottling or force carbonating in a keg

could be have a taste when it stops bubbling you'll soon find out

:> : :> :1) you shouldn't really use bread yeast in beer as the beer will end up :> :tasting like bread :>

:> so they say . . what is coming out of the air lock doesn't smell too :> savoury I can tell you. I think the damn thing is infected. : :I don't think it's infected, I just think it smells like crap because :you put crap into it. The recipe you listed isn't gonna make great :beer, but if you can drink it, I guess you're OK. : It helps having cast iron guts. Have you got any good recipes ?

I don't think it's infected, I just think it smells like crap because you put crap into it. The recipe you listed isn't gonna make great beer, but if you can drink it, I guess you're OK.

----------->Denny

Yeah, I guess that having cast iron guts would help! I have lots of good recipes that I've won awards with, but none of them use extract...they're all grain. I was referring at least partially to the heavy use of sugar and corn syrup in the recipe. I have nothing against using sugar and do it frequently for styles like Belgians, but there's a limit to how much you use. The corn syrup could also have suspect additives. The hop tea won't do anything but add tannins to the beer, and the bread yeast won't do the flavor much good, either. I understand that a lot of people have to brew under rough conditions and make do with whatever they can get their hands on, but it's not the way to make decent tasting beer.

----------->Denny

does seem the whole beer got off to a bad start with the use of the bakers yeast, otherwise IMHO it will make a drinkable but in NO way great beer.

ps to D Conn haven't looked back since you told me to use double yeast. From the microbiological point of view it doesn't make much sense but it works so who gives a ...........

So it's more of a profession than a hobby ? Tell me. got any good open fermentation recipes, my perants had this great one in the seventies but can't remember it, as a kid I remmber it wasn't too bad.

: I was referring at least partially to the :heavy use of sugar and corn syrup in the recipe. I have nothing against :using sugar and do it frequently for styles like Belgians, but there's a :limit to how much you use. The corn syrup could also have suspect :additives. The hop tea won't do anything but add tannins to the beer, :and the bread yeast won't do the flavor much good, either. I understand :that a lot of people have to brew under rough conditions and make do :with whatever they can get their hands on, but it's not the way to make :decent tasting beer. : So you're somewhat of a beer brewing legend then?

:> > It helps having cast iron guts. Have you got any good recipes ? :>

:> Yeah, I guess that having cast iron guts would help! I have lots of :> good recipes that I've won awards with, but none of them use :> extract...they're all grain. I was referring at least partially to the :> heavy use of sugar and corn syrup in the recipe. I have nothing against :> using sugar and do it frequently for styles like Belgians, but there's a :> limit to how much you use. The corn syrup could also have suspect :> additives. The hop tea won't do anything but add tannins to the beer, :> and the bread yeast won't do the flavor much good, either. I understand :> that a lot of people have to brew under rough conditions and make do :> with whatever they can get their hands on, but it's not the way to make :> decent tasting beer. : :does seem the whole beer got off to a bad start with the use of the bakers :yeast, otherwise IMHO it will make a drinkable but in NO way great beer. : :ps to D Conn haven't looked back since you told me to use double yeast. From :the microbiological point of view it doesn't make much sense but it works so :who gives a ...........

so what is double yeast ? what is pitchiing ? :>

:> ----------->Denny :> -- :> Life begins at 60 - 1.060, that is. :>

:> Reply to denny_at_projectoneaudio_dot_com : :

Glad to hear it's working well for you. There seem to be a lot of scientific "facts" that are at odds with the reality of brewing, huh?

----------->Denny

I use dry yeast so instead of the normal 7g you get in a pack I use 2 of these, pitching is just adding the yeast

No it's definbitely a hobby...it's too much fun to make it a profession! It's a pretty serious hobby, though..this Sun. I'm taking the beer judge certification test. I have to believe that the reason you remember your parents recipe as being not "too bad" probably has more to do with nostalgia than anything else!

Only a legend in my own mind...:) If you'd like to see how I brew, I've got a webpage set up at

--------->Denny