/diy/ - Do It Yourself

>>345146
I can speak for Fleischmann's bread yeast. you need to treat it like Lalvin's EC-1118 champagne yeast. It will create more CO2 that EC-1118 and you need to give it lots of headspace the first couple of days while using a blow off tube. It will create lots of foam. A blow off tube is a precaution and you can switch to a 3-piece airlock a few days later. Keep temperatures around 72F and always activate the yeast prior to pitching it.

If you are experiencing a stuck fermentation with another yeast, you can use Fleischmann's to kick start it. Though, that will change the character of your brew depending on what it is, but that can save it.

It is best to use recipes that are specifically built around specific yeasts. It is best to use the yeast that is called for instead of making a substitution. This is really only for consistency in the recipe.

Regardless of yeast type, most people use yeasts incorrectly and never know it. This is why sticking to a recipe is so important. If you are merely looking to get drunk then it does not matter what non-wild yeast you use.