Originally Posted by Rolo737
I'm using packets of bread yeast and after 1 week there still going strong. It's bottom fermenting so I hardely get any foam, that's a plus. I'm glad malkore that you mentioned hard water is good, since I can walk on mine. I read somewhere else that the optimum pH for yeast was between something like 3-6. Mine don't seem to care, my pH is 8.2...and I doubt the pH has lowered much since the buffering is 22dKH.
Whats the ideal temperature for bread yeast? Mine are at 64F, I think thats kinda low, but the yeast are still doing great.
For me, the cost and hardiness of bread yeast cannot be beat.
I think there is a big difference between bread yeast and wine yeast as far as pH. Bread yeast does better with baking soda, which of course raises the pH of the water. Wine yeast hates baking soda (in my tests)and vintners actually acidify the fruit juice to prevent bad molds (?) from starting. So, it stands to reason that wine yeast is better with acid waters.
I suspect that the "yeast nutrient" that I use with the wine yeast contains phosphates that lower the pH. I've neve tested the water after adding that, I'll try to remember to do that next time.
In my tests, the Hagen bottles with identical measures of sugar and yeast and water temps, the bottle with 1/2 teaspoon of baking soda had half the bubble rate at one week as the bottle with one teaspoon. My water is moderatly hard, KH ~8 -9.
As for temp, I'm a bit surprised that you are doing so well at that temp, but if it works, great. I saw a real slowdown at high 60's room temp, you may find that the same mix will be much faster in warmer temps. I've read that cold simply slows the yeast, so a sudden hot day may affect the rate a lot.
As for foam, that thin layer on the surface can suddenly start to grow if bubbles get to the top and then get stuck in that layer. Just keep an eye on it. If it happens, it happens over a period of a few days, but as the foam reaches the neck of the bottle the end can come quickly. It may be that this is an issue more in warm weather for you, maybe never, I don't know.