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06-07-2010, 03:12 PM
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Larva
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Join Date: Apr 2010
Location: Some Military Base
Posts: 148
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Yeast Question
Okay call me impatient but i have a batch going right now, and the only way i think i will be able to leave it alone and stop starring at it is to start a new batch now i was looking at a 1 gallon ancient orange recipe and it calls for fleischmans bread yeast, i have fleischmans pizza crust yeast?? yeah you see where this is going, now the question is should i use it? or CAN i use it??
Thanks!!!
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06-07-2010, 04:38 PM
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General Idiot.....
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Join Date: Feb 2008
Location: UK - South Coast.
Posts: 2,112
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Quote:
Originally Posted by darthbooger
Okay call me impatient but i have a batch going right now, and the only way i think i will be able to leave it alone and stop starring at it is to start a new batch now i was looking at a 1 gallon ancient orange recipe and it calls for fleischmans bread yeast, i have fleischmans pizza crust yeast?? yeah you see where this is going, now the question is should i use it? or CAN i use it??
Thanks!!!
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Well as the fleischmanns isn't available outside the US, those of us who're elsewhere tend to use different yeasts.....
Still bread yeasts never the less, but not the precise one that Joe recommends. He's American so probably just said about using what he could get at the local store.
The pizza crust yeast is still bread yeast so give it a go.......
regards
fatbloke
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here's me home brewing blog (if anyones interested....)
and don't forget
What the large print giveth, the small print taketh away! Tom Waits.....
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06-07-2010, 04:40 PM
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Forum Moderator
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Join Date: Feb 2007
Location: Evergreen, CO (west of and above the Denver smog!)
Posts: 6,048
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I agree!
But Fatbloke... reduced to a barcode!!  !! That is something difficult to come to terms with! 
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Na zdrowie! 
Wayne B.
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06-07-2010, 04:51 PM
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General Idiot.....
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Join Date: Feb 2008
Location: UK - South Coast.
Posts: 2,112
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Quote:
Originally Posted by wayneb
I agree!
But Fatbloke... reduced to a barcode!! !! That is something difficult to come to terms with! |
It was something that appeared when I was "stumbling" (stumbleupon extension to firefox). barcodeart.com - you just put in some details and it generates your own barcode - so I just cut the actual code and cropped/scaled it etc.
Just about sums life up really Wayne......
regards
fatbloke
__________________
here's me home brewing blog (if anyones interested....)
and don't forget
What the large print giveth, the small print taketh away! Tom Waits.....
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06-07-2010, 06:34 PM
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Brewing since 2005
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Join Date: Jun 2006
Location: Ithaca, NY
Posts: 4,862
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Having never heard of such a yeast, what are the qualities that make it "pizza crust" specific?
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06-07-2010, 08:56 PM
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Verbose Intermeadiot
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Join Date: Apr 2010
Location: Ottawa, ON
Posts: 6,260
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Quote:
Originally Posted by akueck
Having never heard of such a yeast, what are the qualities that make it "pizza crust" specific?
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Just checked out their website, looks like it's a fast-acting yeast so you mix, knead and bake in 30 min rather than letting it rise an hour or two per standard bread yeast. Should work fine for JAO, off to a nice quick roaring start!
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