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Using Malt Extract Instead of Yeast???

Posted: Fri Feb 15, 2013 7:19 pm
by LibertyFighter85
Hey everyone... I have a question about Yeast or Malt. My current recipe that I have been using is 8lbs of Sweet Feed, 5lbs of Sugar, 5grams of Champagne Yeast and 5 TSP of Yeast Nutrient. The recipe is pretty simple and makes a pretty good likker. Today I picked up some Muntons 55% Wheat-45% Barley Powdered Malt Extract and I'm wondering how much or even if I can, and how to use it in place of the yeast. If anyone has any suggestions or experience using Malt extract please let me know. BTW I typically make a 5 gallon wash. Thanks!

Re: Using Malt Extract Instead of Yeast???

Posted: Fri Feb 15, 2013 7:21 pm
by bellybuster
In place of yeast???? Malt extract isn't yeast it's malt.

Re: Using Malt Extract Instead of Yeast???

Posted: Fri Feb 15, 2013 7:26 pm
by Dnderhead
"use it in place of the yeast"
it does not replace yeast,it replaces sugars, it is grain that has been mashed or converted to sugars.
depending what it is ,as some is "caramelized" and will just add flavors.

Re: Using Malt Extract Instead of Yeast???

Posted: Fri Feb 15, 2013 7:28 pm
by Fastill
Gotta have yeast, wild or pitched, DME and LME is cooked killing anything that might even resemble yeast during manufacturing.
I've had wild yeast on home malted corn, but didn't trust it and pitched more brewers yeast even though the mash was fermenting wild.

Re: Using Malt Extract Instead of Yeast???

Posted: Fri Feb 15, 2013 8:04 pm
by LibertyFighter85
Ok got it... So adding malt extract would be for flavor purposes??? What if I wanted to do 5lbs of Sugar and 1/2 pound of ME would it make a difference? Thanks for the responses!

Re: Using Malt Extract Instead of Yeast???

Posted: Fri Feb 15, 2013 8:54 pm
by Dnderhead
just a wast of malt.