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I have been recommended to use active dry yeast, I was in the local wholesale club (BJs) shopping and came across Fleishmans Instand dry yeast in a one pound block for under $5 any thoughts or experiences?
Going to use it for a sugar wash in the T&T section.

Cheap and it works. Fallow t&t and you should be golden. Which recipe you lookin at doin.

jedneck wrote:Cheap and it works. Fallow t&t and you should be golden. Which recipe you lookin at doin.

Wineos sugar wash, also want to try the sweet feed recipe

Sweet feed is pretty well fool proof, but watch out for the Wineo's. It can be finicky sometimes. Problems seem to be associated with the water being used. I would suggest starting with a small batch - 5 gallons or so until you know how it will work with your water. If you're just starting out, Birdwatcher's might be a better choice to start with.

Good luck with it.

Same thing I use. Used it in my AG's, rums, and UJSSM Without problems. Used to use 1118, but now leave that for fruits. Haven't noticed a difference. Also use it in my booners.

Get a good zip lock bag and store it in there and squeeze the air out. Keep it cool (I keep mine in fridge) and it'll keep well.

I've been buying 2 pounds of Fleishmans yeast at Sams club for $5.
Still have several packets of ec-1118 and k1v-1116 in the shop fridge that aren't being used any more.
The only down side to bakers yeast is it's need for warm ferment temps and it doesn't flocculate very well.

S-Cackalacky wrote:Sweet feed is pretty well fool proof, but watch out for the Wineo's. It can be finicky sometimes. Problems seem to be associated with the water being used. I would suggest starting with a small batch - 5 gallons or so until you know how it will work with your water. If you're just starting out, Birdwatcher's might be a better choice to start with.

Good luck with it.

Birdwatchers has a sweetfeed? is it in the t and t section?

Birdwatchers is a sugar wash.
http://shuggo.com/birdwatchers/" onclick="window.open(this.href);return false;" rel="nofollow

Have to disagree, respectfully, about needing warm ferment temps for the Fleischman's . I have done about 15 batches, of Gerber, consisting of three five gallon buckets, per batch. My last one is the first time I didn't have a ferment finish, and that was only one bucket. I pitch my yeast at about 80-90°f. I literally just sprinkle it across the top, dry, about 6 grams worth. All my buckets ferment at ambient room temp, in my house, which is about 72°f. They could probably finish a little quicker, if warmer, but I'm usually in no hurry. I'm seriously considering starting to hydrate the yeast first, from now on though.

Captb wrote:I have been recommended to use active dry yeast, I was in the local wholesale club (BJs) shopping and came across Fleishmans Instand dry yeast in a one pound block for under $5 any thoughts or experiences?
Going to use it for a sugar wash in the T&T section.

It works great. I have had consistent quality results with Fleischmann's yeast.