Red star yeast

Griff7887 · Post by **Griff7887** » Sun May 14, 2006 5:29 pm

I'm new here and had a question about yeasts. I see a lot of mention of specific "numbered" strands of yeast and could not find a number on mine. I bought red star quick rise yeast and was wondering if it is the same type of yeast I see many peopole using. Also if anyone knows what ABV it'll get, I assume it is baker's yeast. It comes in 3x7g packets.

pothead · Post by **pothead** » Sun May 14, 2006 5:48 pm

I use the RedStar active dry bakers yeast that comes in the packets that are 3x7gr .

I use all 3 for a 5 gallon batch, and get between 12-14%abv

Griff7887 · Post by **Griff7887** » Sun May 14, 2006 6:05 pm

pothead wrote:I use the RedStar active dry bakers yeast that comes in the packets that are 3x7gr .

I use all 3 for a 5 gallon batch, and get between 12-14%abv

Thanks that is exactly what I needed to know.

I'm starting 2x5gallon batches tomorrow with 3x7gram packs of that yeast in each can. One I am using the 5kg of cane sugar, the other 2.5kg of cane sugar and 2.5kg of brown sugar.

They are really just a test trial to try out my setup.

pothead · Post by **pothead** » Mon May 15, 2006 2:25 am

you'll need some nutrient to feed the yeast in order to get it up around 12-14% .

try 1 6oz can of tomato paste and a tbspn of lemon juice for each 5 gallon batch.(it won't affect the taste).

junkyard dawg · Post by **junkyard dawg** » Mon May 15, 2006 5:33 am

I use bakers yeast a lot too, I wonder tho..

whats the difference with the quick rise yeast?

stoker · Post by **stoker** » Mon May 15, 2006 8:53 am

doesn't even the tomato paste affect the taste when potdistilled? (whiskey)
'cause I have add it having neutral spirit in mind, but it was too late

knuklehead · Post by **knuklehead** » Mon May 15, 2006 2:34 pm

If your making whisky using grains then you don't need to add any more nutrient.

pothead · Post by **pothead** » Mon May 15, 2006 4:55 pm

Many people use tomato paste and have never complained about it creating any bad flavors.

MyDBear · Post by **MyDBear** » Mon May 15, 2006 7:08 pm

[quote="Griff7887]I'm starting 2x5gallon batches tomorrow with 3x7gram packs of that yeast in each can. One I am using the 5kg of cane sugar, the other 2.5kg of cane sugar and 2.5kg of brown sugar.[/quote]

Thats about 2lb 3oz per gallon it should give you a SG of roughly 1101 with a Potential Alcohol of 13.8% according to one chart that i have.
so you should be fine with this yeast.

possum · Post by **possum** » Mon May 15, 2006 8:32 pm

A little molassis makes good nutrient also, it comes from the same source(sugarcane) as cane and brown sugar usually.

Post by **theholymackerel** » Wed May 17, 2006 3:35 pm

junkyard dawg wrote:I use bakers yeast a lot too, I wonder tho..

whats the difference with the quick rise yeast?

Great question Dawg... it's one I've wondered about myself.

Anyone know?

MyDBear · Post by **MyDBear** » Thu May 18, 2006 7:57 am

Quick Rise Yeast are different strains than Active Dry Yeast. Quick Rise Yeast are grown with a higher level of nutrients and are dried to lower moisture content. The particle size of Quick Rise Yeast are finely granulated to allow complete hydration of the yeast cells during the mixing process. The Traditional Yeast has larger particle size should be dissolved in water to achieve complete hydration prior to adding to the mixer. Where Quick Rise should be added to the dry ingredients, In addition, Quick Rise Yeast contain ascorbic acid resulting in increased loaf volumes.
I beleave that either one should be rehydrated for what we are using if for.