Is there such a thing as "wet" yeast?

Question

My hubby was baking bread this morning, and the recipe called for "dry yeast" - he was wondering whether there was any such thing as "wet yeast" that you can buy in the store. Anyone know?

Answer 1

yes, it is sold in the dairy section... it is commonly known as cake yeast (Because it is cake or little square, not because it is used in cakes) It is a fresh yeast also used in baking.

"Today there are several retailers of baker's yeast, one of the best-known being Fleischmann’s Yeast, which was developed in 1868. During World War II Fleischmann's developed a granulated active dry yeast, which did not require refrigeration and had a longer shelf life than fresh yeast. The company created yeast that would rise twice as fast, cutting down on baking time. Baker's yeast is also sold as a fresh yeast compressed into a square "cake". This form perishes quickly, and must be used soon after production in order to maintain viability.

A weak solution of water and sugar can be used to determine if yeast is expired. When dissolved in the solution, active yeast will foam and bubble as it ferments the sugar into ethanol and carbon dioxide." This is known as PROOFING

Answer 2

Yes there is liquid yeast. I dont know if they sell it in regular grocery stores but you can get it at a local brewing shop (for like beer) or you can go to the Wyeast websiteand I know there is another website but I cant think of it.

Answer 3

WET AND WONDERFUL, LIQUID YEAST



Each of these yeasts comes in a foil packet inside which is a separate smaller packet containing the yeast itself. This inner packet is surrounded by miniature wort, in other words a small amount of malt extract. Four or five days before you are ready to brew, follow the directions on the packet, you press the foil pack to break and release the yeast into the surrounding solution. You then leave the packet lying flat in a warmish place for one to three days. In that time, the yeast will start to multiply in the malt extract solution just as it would in a real wort. The carbon dioxide it gives off makes the packet swell and that’s when you know the yeast is ready for the next stage. You can use it just as it is, pitching it into your wort just as you would do with a dried yeast but you are best to go through another stage first.



Because there isn’t enough yeast in the packet at that stage to start off a full fermentation quickly enough to be safe, the best thing to do is culture it up until there is. That’s easy enough. You must make up a starter solution by adding a dessertspoonful of malt extract to 250ml of water, bringing it to the boil then cooling it rapidly down to 28C. This is easily done by immersing the pot in which you boiled the solution in cold water, making sure you don’t get any of the water into your solution.



Now take a cleaned and carefully sanitized 750ml bottle and pour the starter solution into that. Next you must cut the yeast packet open and pour its contents into the bottle, taking care not to allow contact with unclean surfaces. Stop the bottle either with a rubber cork and airlock (sanitized of course), or some cotton wool, give the whole thing a good shake then leave it somewhere warm to go to work.

In two or three days (even less if the yeast is fresh), there should be strong signs of activity and the yeast is ready to be pitched into your fermenter.



The normal temperature for ale ranges from 16 to 24 degrees C. A few strains ferment well down to 13 degrees C but 20 degrees C is about average. Lager strains normally work between 0 to 16 degrees C but performs best from 10 to 12 degree C for primary fermentation with a slow reduction to 0 degrees C during secondary fermentation. Fluctuations in temperature such as cooling and warming from day to night can adversely affect yeast performance. Each yeast strain ferments different sugars to varying degrees, resulting in higher or lower final gravities which will affect the residual sweetness and body. Some yeasts are also better than others at setting out and leaving the beer clear.



WYEAST—Yeast Profiles


ALES (Saccharomycess cervisiae)



1007. Our original Ale Yeast of German origin Ferments dry and crisp leaving a complex yet mild flavour. Produces an extremely rocky head and ferments well down to 55*(12*C). Flocculation is high and apparent attenuation is 73 to 77% Optimum fermentation temperature: 62*F (17*C)



1028. British #2 (London Ale, previously British Ale) Rich minerally profile, bold woody slight diaccetyl production. Medium flocculation. Apparent attenuation 73 to 77%. Optimum fermentation temperature: 68*F (20*C)



1056. American Ale Yeast. Ferments dry, finishes soft, smooth and clean and is very well balanced. Flocculation is low to medium. Apparent attenuation 73 to 77% Optimum fermentation temperature: 68*F (20*C)



1084. First considered just British, but now more specifically Irish. Slight residual diaetcyl is great for stouts. It is clean smooth, soft and full bodied. Medium flocculation and apparent attenuation 71 to 75%. Optimum fermentation temperature: 68*F (20*C)



1098. British Ale Yeast from Whitbread. Ferments dry and crisp, slight tart and well balanced.

Ferments well down to 55*F (12*C) Medium flocculation, apparent attenuation 73 to 75%

Optimum fermentation temperature: 70*F (21*C)



1214. Belgian Ale. Abbey-style top fermenting yeast suitable for high gravity beers doubles, triples and barley wines. High flocculant strain, which clears well. Apparent attenuation 71 to 75%.



1338. European yeast from Wissenschaftliche in Munich. Full-bodied complex strain finishes very malty. Produces dense rocky head during fermentation. High flocculation, apparent attenuation 67 to 71%. Optimum fermentation temperature: 70*F (21*C)



LAGER (Saccharomyces uvarum)



2007. Our original Lager Yeast Strain. Specific for pilsner-style beers. Known as many things, we call it PILSEN. Ferments dry, crisp and light. Medium flocculation. Apparent attenuation 71 to 75%. Optimum fermentation temperature: 52*F (17*C)



2035. American Lager Yeast. Unlike American pilsner styles, it’s bold, complex and woody.

Produces slight diacetyl. Medium flocculation, Optimum fermentation temperature: 50*F (17*C).



2042. Danish Yeast Strain. Rich, yet crisp and dry. Soft, light profile, which accentuates hop characteristics. Flocculation is low, apparent attenuation is 73 to 77%.

Optimum fermentation temperature: 48*F (9*C).



2112. California Lager Yeast. Warm fermenting bottom cropping strain, ferments well to 62*F

while keeping lager characteristics, Malty profile, highly flocculant, clears brilliantly.

Apparent attenuation 72 to76%.



2124. Bohemian Lager Yeast. Ferments clean and malty, rich residual maltiness in high gravity pilsners, medium flocculation, apparent attenuation 69 to 73%.

Optimum fermentation temperature: 48*F (9*C).



2206. Bavarian Lager Yeast Strain used by German breweries. Rich flavour, full bodied, malty and clean. Medium flocculation, apparent attenuation 73 to 77%

Optimum fermentation temperature: 48*F (9*C).



2308. Munich Yeast from Wissenschaftliche in Munich. One of the first pure yeasts available to American home brewers. Sometimes unstable, but smooth soft well rounded and full bodied.

Medium flocculation, apparent attenuation 73 to 77%

Optimum fermentation temperature: 50*F (10*C)



This is a list of only a few of the liquid yeast strains available from WYEAST


For a more detailed list…. Wyeast-Brewing Yeast Product list

Choosing which Yeast to Use….. Choosing Yeast





RE-USING LIQUID YEAST


There are many ways to reuse yeast, some brewers use techniques involving slants & microscopes, which theoretically would allow reusing the yeast infinitely. The method I have used successfully is to remove half a litre of vigorously fermenting wort two to three days into the fermentation,(there is lots of fresh yeast in it) into a plastic 1.25litre soft drink bottle. Seal & allow to sit at room temperature for a few hours then transfer to the fridge.



When you want to reuse the yeast, remove from the fridge a couple of days before intended use and allow to sit a room temperature for 12 hours. Check to see if fermentation has commenced (pressure in the bottle). If not, add a solution of one tablespoon of malt extract or sugar mixed in some boiling water and then allowed to cool. Pour this into the bottle a shake vigorously & ensure strong fermentation has commenced before making your next brew.



I have reused yeast which has been stored up to 3 months, but a few weeks are probably safer. With each generation, more risk of infection or problems with yeast are likely to occur so this is why a figure of 4 to 5 times is generally quoted as a maximum of reusing yeast unless laboratory techniques are used.

Many people like to make a number of cultures from the packet or from the first brew

Answer 4

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