Re: Yeast Question
I hadn't thought of the big bulk type of store. It has been a while
since I have been to one. In the next few weeks, I will be near one
while doing a little Christmas shopping. I will check in there and see
if I can spot the kind of package you mention.
thanks for the help.
--- In email@example.com, "Sherman" <pintoshine@...> wrote:
> If I have specified a recipe that uses 1/4 to 1/2 cup bakers yeast I
> am always referring to active dry yeast.
> I get mine from Sam's club or GFS. Both have 1kg vacuum packed bags. I
> have been know to use half a bag making rum or neutral.
> --- In firstname.lastname@example.org, "rye_junkie1" <rye_junkie@>
> > --- In email@example.com, "slipthruthecracks"
> > <slipthruthecracks@> wrote:
> > >
> > > I see many wash recipes calling for a few tsp/Tbs or more of bakers
> > > yeast. The grocery stores around here only stock the Active Dry
> > > variety (Fleischmans or Red Star) in the little packets for making
> > > bread. Each packet is 7 grams and the packets indicate that 3 of
> > > are the equivalent of one 2 oz. yeast cake. The stores don't
> > > bags of yeast that I see available on the net. Is this yeast a
> > > substitute (once reconstituted and activated) for the bakers yeast
> > > mentioned in the recipes or do I need to order some and have it
> > delivered?
> > >
> > > OneEyedJack
> > >
> > Jack,
> > I have been using those little packets off and on from the start.
> > Even the Beer, wine and champagne yeast come in the same size packets.
> > I have never used more than 2 for a five gallon ferment. The reason
> > for pitching so much yeast is for a quicker ferment with less chance
> > of bacteria and other nasties invading the wash. As long as you are
> > careful to clean your equipment with a bleach solution before you
> > begin a ferment you should be fine. Climate has a lot to do with
> > ferment time as well. Fall below 70F and action slows to a crawl.
> > Above 84 or so and it ferments like hell but makes a bunch of nasties.
> > You can also make a starter a couple days ahead of time. A few
> > tablespoons of sugar dissolved in a quart warm water with a small
> > amount of miracle grow or DAP will turn that little packet into 4-5
> > little packets. I ferment in a vacant closet in the house so things
> > are controlled a bit for me. The only bulk yeast that I have tried
> > was the Crosby and Baker super start stuff. I never had good luck
> > with the stuff. Even with a starter.
> > Mason