I had about a gallon of reasonably clean (not a lot of trub) IPA wort left in the kettle, so, rather than feeding the local fish, I decided to throw caution to the wind and ferment it with Baker's yeast.
I filled a 1/2 gal growler and pitched about 1/2 tbsp of Red Star Instant Dry Yeast (about $1.50/lb at Costco/Sams - about 3 cents per 'standard' 11g pitch for a 5 gallon batch :)). Lag time, krausen, etc, pretty much mirrored the US-05 batch in the carboy. FG was 1.022 versus 1.011 for the US-05.
Chilled it, carbed it, and brought it to my brewclub meeting last evening for opinions. Unfortunately, the 'legitimate' beer is not quite ready, so we couldn't do an A-B.
The consensus observations:
* It didn't suck nearly as bad as one might expect. IOW, it has potential, if a recipe is designed around its unique characteristics.
* It tasted drier than the 1.022 FG would suggest
* Lots of Peach - could be that it simply prefers a cooler fermentation temp. My basement's ambient temp is mid-60's.
* Very muted hop flavor and aroma (hop schedule was equal amounts of Amarillo, Cascade, and Chinook: 3 oz@15 mins, 1.5 oz@10, 3 oz@5)
I'll probably play with this in the future to see what I can do with it. Past discussions in this forum (100% speculation, since no one would cop to ever having done it) always drew the same conclusion: the homebrewing community wouldn't tolerate upwards of $10 per pitch for a dedicated Brewer's yeast if 3 cents worth generic Baker's yeast could do the job. (Speculative conclusions like that are like scratching a blackboard, IMO)
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