Bakers vs. DADY and Ph

[BatGuano]

I am doing my first Birdwather's (DADY instead of bakers), and for the longest time it seemed almost stalled. I pitched more DADY in and nutrients, but was still slow. Then, out of desperation, i threw in some Fleischmann's Baker's yeast, now it's going like gang-busters (the temps were between 24c and 27c throughout).
The Ph meter that I ordered finally arrived, so I checked the Ph of the wash, and it was 3.8. So my question is; can baker's yeast withstand a more acidic wash than DADY?

[Hambone]

They may withstand it, but likely under protest..,

[BatGuano]

They may withstand it, but likely under protest..,

That’s what I was afraid of.

I am not sure why my wash is so acidic, the only change I made to the Birdwatchers recipe was DADY instead of bakers (everything scaled down to a third).

[greggn]

(the temps were between 24c and 27c throughout).

Did you rehydrate the DADY prior to pitching ? That temp range is cool for DADY so it's no wonder that it lagged.

[BatGuano]

(the temps were between 24c and 27c throughout).

Did you rehydrate the DADY prior to pitching ? That temp range is cool for DADY so it's no wonder that it lagged.

The second time I did, not the first. I did try to keep a higher temp, I had two heats belts on my fermentor, but it does get cool here this time of year.

[shadylane]

I am doing my first Birdwather's (DADY instead of bakers), and for the longest time it seemed almost stalled. I pitched more DADY in and nutrients, but was still slow. Then, out of desperation, i threw in some Fleischmann's Baker's yeast, now it's going like gang-busters (the temps were between 24c and 27c throughout).
The Ph meter that I ordered finally arrived, so I checked the Ph of the wash, and it was 3.8. So my question is; can baker's yeast withstand a more acidic wash than DADY?

It's possible the DADY wasn't as viable as it should have been.
Maybe out of date or improper storage.
DADY or Bakers, I'd raise the temp to 31c or slightly more.
Both of them like it warm.
And to answer your question
I think bakers can put up with a lower pH than DADY

[SmokyMtn]

Can't speak for DADY cause I've never used it. It has been my experience that Fleischmann bakers yeast has been very versatile. I've had starting Ph ranging from 5.4 to 8.3 with no adjustments. Temps from 90°F down to 60°F. While some of those ranges are less than ideal. I've always fermented dry and always outside. I have no interest in switching to another yeast due to ease of availability. And it isn't as picky as some would lead you to believe.

[BatGuano]

Thanks all for the replies. I will try another batch of Birdwatcher's with bakers yeast, but omit the lemon, as it seemed to make my wash much more acidic than it should have been. I will have to test my well water to see if it is the culprit.

[NZChris]

Thanks all for the replies. I will try another batch of Birdwatcher's with bakers yeast, but omit the lemon, as it seemed to make my wash much more acidic than it should have been. I will have to test my well water to see if it is the culprit.

Adding any kind of acid before pitching the yeast should be after checking the pH. I seldom have to add any kind of acid to any ferment, possibly because of my water.

[BatGuano]

Thanks all for the replies. I will try another batch of Birdwatcher's with bakers yeast, but omit the lemon, as it seemed to make my wash much more acidic than it should have been. I will have to test my well water to see if it is the culprit.

Adding any kind of acid before pitching the yeast should be after checking the pH. I seldom have to add any kind of acid to any ferment, possibly because of my water.

Good point, however I did not actually have a pH metre until day 16. Good for next time tho (once I get it calibrated properly).

[NZChris]

I only use a meter for highly colored washes that are difficult to read with pH strips. I don't have to calibrate my strips