using bakers yeast instead of brewers yeast?

Never tried it, but I doubt that the yeast would be able to survive the alcohol....

anyone from India on these boards?

where are you getting your yeast from?

thanks,

Rahul K. Vachher wrote:

I've used bakers yeast it for wine and cider. I didn't measure the alcohol content for wine, it was 5.1% for cider and the wine was "a lot" stronger than the cider, so you should get enough alcohol in your beer. With bakers yeast it also takes a lot longer for the fermented product to clear - refrigerating helps to clear it. I prefer to use lager yeast for cider because of the taste and because it clears very fast being a bottom fermenting yeast. I'm not enough of an expert to describe the taste imparted by bakers yeast. I would say if you are too busy to bother getting special yeast or enjoy doing things as inexpensively as possible to give it a try. Aficionados may scoff - so what?

Not from India, but I wouldn't recommend using baker's yeast - it's a completely different strain.

I have read recently that there is beginning to be an interest in craft beer in India - do you have any regional or microbreweries around that might let you have/buy some yeast? Also, there are many mail-order places on the internet - any of them ship to India? I know that

_Randal

If someone understands the chemistry of why one yeast produces a different flavor with the same OG and ending ABV, please jump in. Other than to say that the yeast used does make a difference in the result. Some yeasts do ferment much faster than others, but clearly something besides the alcohol determines the flavor.

Your evaluation of "better" determines the result.

There are different strains of yeast, and each proiduces different "stuff"...technical enough??? :)

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

-- Life begins at 60...1.060, that is.