Using the Wrong Yeast ON PURPOSE to Brew Baker's Beer | Food Unwrapped

Is there any difference between different types of yeast? Jimmy decides to test a theory and see what would happen if he used Baker's Yeast for an unintended purpose!

Food Unwrapped Season 5 Episode 15.

Our team of intrepid presenters (Jimmy Doherty, Kate Quilton, Matt Tebbutt, Helen Lawal, Andi Oliver, Amanda Byram and Briony May Williams) travel the world uncovering unusual, intriguing and surprising secrets behind the food we eat.

[frankfujita]

Unless Jimmy can brew good beer with the right yeast, it doesn't prove anything when he produces bad beer with the wrong yeast.

[SylviaRustyFae]

Yeah... You can brew good alcohol from bakers yeast; you just need to do more to it than youve done here. Proper aging and backsweetening as well as not using too much sugar from the start is more critically important. When youre using bakers yeast its near impossible to reach more than 8% ABV as well; so it will generally taste too sweet and not alcoholic enuf if you just use the same steps used to brew an ale

[creektimothy]

No grain or hops? That's like a weird rum mash more than a beer lol, I've made wine with bread yeast and it's alright, sure a decent brewer could put out an alright beer with bread yeast, especially considering wild yeasted beers exist

[ebdhudnav]

I change out the yeast with bread yeast. I just let it age for about 2 months and the bread yeast flavor comes down and I get buzzed

[snuckyr]

your beer probably wouldn’t have tested a whole lot better with traditional ale yeast seeing how you forgot to use hops. Also you have to boil the wort

[JayVBear]

On the other side of the yeast coin, you can make bread with beer.

[Hawaiian_Shirt_guy]

um there's a lot more wrong with his "dump into bucket" recipe than the yeast lol! I've brewed with bread yeast in a pinch, and the biggest difference is that it takes a lot longer to clear... a LOT longer.... It also produces more off flavors than beer yeast.

[Mothara]

Ratio of CO2 to Ethanol produced is stochiometric (ie it is a chemical reaction ratio) and always the same regardless of yeast used (please don't yeah..but, I know you are going to talk about cogeners vs ethanol but the amount is not significant). The reason you are disappointed is because the flavour profile is wrong for the beer you were trying to make. There are literally hundreds of different varieties of yeast that are used for beer, all giving different profiles. I'm also going to guess that the "bakers" yeast you used is more "attenuative" - ie it ate up more of the complex sugars that your expected to be present in the beer to give it the flavour you were looking for and the correct mouthfeel.
Cheers

[steveday]

It started on a low note, John Bull kit

[debbiej.]

American colonists used to get their yeast from the brewer to make bread.

[JoCu-gc]

I hd ever made my alcohol12%abv with baker yeast within 5days complete fermentation