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I found that baking yeast has a low alcohol tolerance. So after one week the alcohol content reaches a point where it kills the yeast after all it has been selected for baking not for swimming in alcohol. Go for a brewing yeast after all it has been selected so that it has high alcohol tolerance. I use cwe formula 67 plus yeast and have had good results so far.
>BTW, someone asked late last week if I was using brewing yeast or baking
>yeast. I have been using baking yeast, but could easily switch if there is
>a body of experience out there that says that is the way to go. I am also
>using regular refined sugar and not inverted sugar which I use for
>carbonation in brewing.
mailto:b.giles at netcomuk_co.uk