In article ,
Eric Schreiber wrote:
(dpots) wrote:

I did find that the "red star" brand of
yeast seems to work better than the others

After reading this yesterday, I bought some Red Star yeast last night,
as I had run out of what I'd been using.

Holy cow, this is a lot more active. I put a new bottle on my
two-bottle setup perhaps two hours ago. At this moment, I'm getting a
bubble rate of more than three per second! I've never had this level
of CO2 production before, even with two fresh bottles of the other
brand I was using (yellow-ish packets, forget the name).


Yeah, I was just going to mention the same thing. Red Star is some great
yeast. I feel like im producing more yeast than I am growing plants.

I wanted to mention that the some sci.chem people dont think that adding
some baking soda to the mixture is helpful, since its the alcohol, not the
pH, that eventually drowns the yeast. On the same note, I wanted add my
own two cents and say that flour added to the yeast mixture is quite nice
since yeast + flour = gluten. This gluten layer is a bit more thicker, yet
still permeable and semi-aqueous, but adds more physical distance between
the yeast colonies and the eventual pool of alcohol that forms on the
bottom aqueous layer. By adding the flour, you make the yeast colonies
less aqueous and more "congealed", so when you can dump out the
alcohol+old sugar water more easier without dumping the gluten(yeast +
flour) layer since it will stick more to the sides. Then you just add
water + sugar back in and seal up the bottle, in which this process can be
repeated indefinitely.

Now if only yeast was a classified substance and could be sold on the
black market, we could all be very profitable yeast dealers.


--