is it possible to adapt everlasting yeast to aquaria?
also, what do people have to say about the brewers/wine yeast over baking yeast?
also, what do people have to say about the brewers/wine yeast over baking yeast?
diy co2 (yeasts)
- Thread starter mox
- Start date
Would this yeast burn longer than bakers yeast?
I use something similar to Champagne yeast and it goes quite well.
I use something similar to Champagne yeast and it goes quite well.
Didn't we have a discussion about this on another thread?
Different yeasts have different properties. All brewers' and winemakers' yeasts will tolerate more alcohol than bread yeasts, so will be able to ferment more sugar to CO2. Another issue is that some beer yeasts - lager yeasts - work at much lower temperatures, so that might be an issue. Generally bitter and stout yeasts (if you can get them in Amheuser-Busch* country) ferment much faster, but only at warmer temperatures. Wine yeasts are far slower.
Worth experimenting...
(*ask any real ale lover about US Budweiser - 'king of beers' my eye........beer is made from malt, not rice, guys....
)
Different yeasts have different properties. All brewers' and winemakers' yeasts will tolerate more alcohol than bread yeasts, so will be able to ferment more sugar to CO2. Another issue is that some beer yeasts - lager yeasts - work at much lower temperatures, so that might be an issue. Generally bitter and stout yeasts (if you can get them in Amheuser-Busch* country) ferment much faster, but only at warmer temperatures. Wine yeasts are far slower.
Worth experimenting...
(*ask any real ale lover about US Budweiser - 'king of beers' my eye........beer is made from malt, not rice, guys....
)
Could be wrong, but I'm pretty sure that baking yeast is the same species as one of the common winemaking yeasts. Will have to look for notes later.
Have had good luck with S. bayanus (champagne yeast).
How exactly were you thinking of adapting the everlasting recipe? (I'm assuming the flour is out…)
Have had good luck with S. bayanus (champagne yeast).
How exactly were you thinking of adapting the everlasting recipe? (I'm assuming the flour is out…)
I had been using bread yeast with gelatine and baking soda with good results.
I did one test with gelatine and wine yeast and yeast nutrient and baking soda and although it bubbled great, it created a sticky foam and had to be discontinued. Yeast nutrient plus gelatine seemed to be a bad combination, or maybe just too much nutrient.
I recently began testing wine yeast and ale yeast with the same gelatine mix and baking soda and both of them are very, very slow to get started. The gelatine is solid, not chopped up and that might be the problem, lack of surface exposed to the yeast.
I'm going to add some nutrient to them to see if the solid gelatine can handle that with out making a foamy mess. .... the immediate effect was a large increase in rate when added to the ale test, but the bubbles that rise in the genrator are now not popping and so I expect a stable foam to build up. I didn't bother to add it to the other bottle as I may have to dump this if the foam gets bad.
However the ale yeast plus sugar and yeast nutrient and baking soda seems to do quite well. I used that as a substitute in the Hagen system and it has a good rate thusfar. I've used close to the same ratios as the Hagen mix, 1/2 cup sugar, 2 cups water, 1 teaspoon baking soda and 1/4 teaspoon nutrient and 1/4 teaspoon yeast. I know the yeast used is more that the Hagen packets contain, and the nutrient is probably high too. I did not date the first bottle, but a few weeks later it is making 9 bpm. The second controlled bottle is starting slow, due to not tightening the lid properly I'm afraid. I'll measure again later.
So, the theory right now is that this type of yeast nutrient cannot be used when gelatine is used due to foaming.
Another theory is that baking yeast benefits from baking soda and the high pH that creates, but the brewing yeasts, wine and ale do not require or even prefer that.
I did one test with gelatine and wine yeast and yeast nutrient and baking soda and although it bubbled great, it created a sticky foam and had to be discontinued. Yeast nutrient plus gelatine seemed to be a bad combination, or maybe just too much nutrient.
I recently began testing wine yeast and ale yeast with the same gelatine mix and baking soda and both of them are very, very slow to get started. The gelatine is solid, not chopped up and that might be the problem, lack of surface exposed to the yeast.
I'm going to add some nutrient to them to see if the solid gelatine can handle that with out making a foamy mess. .... the immediate effect was a large increase in rate when added to the ale test, but the bubbles that rise in the genrator are now not popping and so I expect a stable foam to build up. I didn't bother to add it to the other bottle as I may have to dump this if the foam gets bad.
However the ale yeast plus sugar and yeast nutrient and baking soda seems to do quite well. I used that as a substitute in the Hagen system and it has a good rate thusfar. I've used close to the same ratios as the Hagen mix, 1/2 cup sugar, 2 cups water, 1 teaspoon baking soda and 1/4 teaspoon nutrient and 1/4 teaspoon yeast. I know the yeast used is more that the Hagen packets contain, and the nutrient is probably high too. I did not date the first bottle, but a few weeks later it is making 9 bpm. The second controlled bottle is starting slow, due to not tightening the lid properly I'm afraid. I'll measure again later.
So, the theory right now is that this type of yeast nutrient cannot be used when gelatine is used due to foaming.
Another theory is that baking yeast benefits from baking soda and the high pH that creates, but the brewing yeasts, wine and ale do not require or even prefer that.
i have heard good things about champaign yeast, but that stuff is supposed to be up to 3 times the cost of baking yeast and doesn't last as long in storage. just passing what i've read somewhere...