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View Full Version : Temperature shocking the yeast

takhsh
10-24-2006, 11:51 AM
OK.
We all understand it is not so good to temperature shock our friend yeast. Usually, if it is a liquid yeast would come out of a refrigerator. The instructions tell us to let it come to room temprerature, and then pitch it in, when also the wort is at about the same temperature. Then, if we like to ferment with lager yeast (as I do) to get to the desired temperature slowly, with a certain rate.
Are we exagerating?
How if I am rude, and do not treat the yeast like a living friend (as it is), but treat it like my hated neighbor (I hate that bitch). Beer yeast is not very different than bread yeast. Right? Bread yeast if it comes in a cake form is refrigerated. I saw a baker taking the yeast out of the fridge and thrawing it into hot water (well I mean lukewarm), yet things turn out fine!
If I do the same thing with my beer yeast, is it OK?

I will tell you a secret. Even if it is OK, I will still handle the yeast with kid's gloves, since it does so many wonderful thing for me, but here I am puting this thread for the sake of educating us.

[I]
HogieWan
10-24-2006, 12:35 PM
when making bread, the products of the yeast (ethanol and esters) are gone after baking, but 'change' the other ingredients (flour, water, etc) into proper dough and create little co2 bubbles to make it larger and soft.

beer tastes like beer because of those products of the yeast, and those products are subject to the care of the yeast.
Mad Scientist
10-24-2006, 11:36 PM
Yeast can be finicky...always treat with proper care....
Chubber
10-25-2006, 08:26 AM
And don't forget that yeast cake is very different than liquid yeast. I take my dry yeast out of the fridge and put it right into the warming water to proof. But I wouldn't do that with liquid yeast. Dry yeast is in suspended animation and can handle a lot more stress because it is covered with a thick protein coat while liquid yeast is still very much alive, if snoozing.
HogieWan
10-25-2006, 09:16 AM
A yeast cake is just a very thick yeast slurry. It is not dry yeast.
Mad Scientist
10-25-2006, 09:43 AM
Originally posted by HogieWan
A yeast cake is just a very thick yeast slurry. It is not dry yeast.

It is also, IMO, the source of the very best fermentations, hands down.
mookow
10-27-2006, 12:43 AM
Originally posted by HogieWan
when making bread, the products of the yeast (ethanol and esters) are gone after baking, but 'change' the other ingredients (flour, water, etc) into proper dough and create little co2 bubbles to make it larger and soft.

beer tastes like beer because of those products of the yeast, and those products are subject to the care of the yeast.

Do all the esters disappear? I've always wondered what a bread made with an aggressive hefe yeast would taste like.
HogieWan
10-27-2006, 08:52 AM
Originally posted by mookow
Do all the esters disappear? I've always wondered what a bread made with an aggressive hefe yeast would taste like.

not all, but you're not starting with much as their isn't much sugar. If you use extra sugar in the recipe and allow it to rise and punch it down 3 or 4 times, you'll probably start to get the hefeness in there
Mad Scientist
10-28-2006, 09:46 AM
Yeah, I've always wondered if brewing yeast can be used for baking....I guess you'd have to allow extra time for it to rise....
HogieWan
10-28-2006, 10:19 AM
Originally posted by Boerne Brew
Yeah, I've always wondered if brewing yeast can be used for baking....I guess you'd have to allow extra time for it to rise....

bread yeast is a LOT quicker. However, it doesn't flocculate at all in beer (i tried in a small batch)