Homebrew fermentation question
Can you use baker’s yeast to make homebrew beer?
I was doing the weekly shopping and I came across a line row of baker's yeast and I wondered if you could use that to make homebrew. I took a photo of it! And the answer to the question is...
Turns out you can!
Baker’s yeast is real yeast, it will ferment wort, but it behaves a bit differently to a purpose-built brewing strain.
Can I substitute active baker's dry yeast for brewer's yeast?
I'd heard of beer a craft brewer made from yeast found on his hipster beard, so why not use bread yeast?
So I did some research, and it turns out you can use baking yeast as it is an 'active dry yeast'.
The real question is should you use baker's yeast to make beer?
Yeast is a wholly active part of the fermentation process, which is hugely relying on all kinds of factors to go right and a good yeast will make a good beer better.
Many craft brewers would probably shudder violently at the thought of using a yeast that's normally used to make bread but let's have a look at the idea.
Science bit worth knowing: yeast does more than “make alcohol.” Different strains throw different levels of esters (fruity notes), higher alcohols (hot, solventy notes when stressed), and sometimes more noticeable “yeasty” flavour if they stay in suspension. Baker’s yeast can still make perfectly drinkable beer, but it is often less predictable on flavour, clarity, and how cleanly it finishes.
You can totally use baking yeast for brewing, as both yeasts (beer and baking) are different strains of the same species, Saccharomyces cerevisiae.
Which sounds like a good starting place!
A good question to start with is, what is the difference between baker's yeast and brewer's yeast?
The difference between the two kinds of yeasts is their cultivation.
Each has been grown for the attributes they bring to the final product. In the case of beer yeast, the popular strains have been cultivated for hundreds of years to hone their specific attributes being the beer flavour produced, attenuation (how well the sugars are fermented by yeast), and consistency.
| Trait | Baker’s yeast (typical) | Brewer’s yeast (typical) |
|---|---|---|
| Selection goal | Fast CO2 production for dough rise, robust performance in a bread-making context | Predictable flavour profile, attenuation, alcohol tolerance, flocculation, repeatability |
| Flavour impact | Can be “yeastier” or more estery, especially warm fermentation | Often cleaner and more style-targeted (ale, lager, Belgian, etc.) |
| Clarity | May stay hazy longer, can be slower to compact into a tight cake | Many strains flocculate well and clear more easily |
| Alcohol tolerance | Often fine for standard beers, can struggle as gravity and ABV climb | Many strains selected to handle higher ABV, or to remain reliable under stress |
I found a great comparison of the two: brewer's yeast was bred to produce more alcohol and less carbon dioxide while baker's yeast was bred to make more CO2 and less alcohol.
So be warned using baking yeast in place of brewing yeast is like driving a Ford and expecting to drive like a Ferrari!
There is, of course, nothing wrong with driving a Ford. First on race day eh?
Super useful rule of thumb: if the beer is “simple and light,” baker’s yeast can be fine. If it is “big, high gravity, or style-precise,” use a real brewing strain.
Practical brewer guidance: if you want the cleanest result from baker’s yeast, keep fermentation temperature steady, avoid big swings, and do not push a huge starting gravity. Yeast stress (heat, under-pitching, low oxygen, low nutrients) is what turns “fine” into “rough” fast.
A quick “best chance of success” mini plan
If you want to try baker’s yeast and actually enjoy the result, this is the easiest path.
- Pick the right beer. Aim for an easy pale ale, blond ale, or basic bitter in the 1.040 to 1.050 range. You get normal beer strength without pushing the yeast into stress territory.
- Rehydrate properly. Use the same idea as in hydrate the yeast before you pitch it, because hydrated yeast starts cleaner and faster than dry-sprinkled yeast.
- Keep it cool and stable. Fermenting too warm increases esters and fusels. Even a few degrees of extra heat can change the whole profile.
- Do not rush packaging. Give it time to finish and tidy up byproducts. A couple of extra days can improve flavour more than most people expect.
- Cold crash if you can. It helps haze drop and helps the bottle pour cleaner.
Same species, different strain goals. Strain choice changes flavour, clarity, and how confidently you can hit a target finish.
How much baker's yeast to pitch?
I've read that 11 grams of baker's yeast per 5 gallons or 23 liter fermenter drum are recognized by many brewers as a fair amount to pitch in. Too much more will probably be redundant.
Extra science, in plain English: pitching rate matters because yeast population size changes how hard each cell has to work. Too few cells means more growth inside the fermenter, which can mean more byproducts and more stress. A sensible pitch gives the yeast an easier run, which often tastes cleaner.
- Rehydrate if you can, because dry yeast pitched straight into high-sugar wort takes a hit.
- Oxygenate your wort as normal (especially if the beer is bigger), because yeast needs oxygen early for healthy cell membranes.
- Keep a stable fermentation temperature, because temperature swings are one of the quickest ways to get harsh flavours.
What ABV alcohol does bread yeast make?
Bread yeast
And that's actually because beers are generally brewed between 4 and 8 percent.
Science note: rising alcohol is toxic to yeast, it disrupts cell membranes and stresses the cells. High gravity also increases osmotic pressure, which is another stressor. If you are chasing bigger beers, baker’s yeast can do it sometimes, but it is more likely to stall or throw rougher flavours as the stress stacks up.
Quick rescue tip for a slow ferment: if you are stuck, warm the fermenter a couple of degrees and gently swirl (do not splash). Give it 24 hours, then check gravity again. Many “stalls” are just cold yeast.
Clearing baker's yeast
When using this yeast, you just have to be conscious that your beer won't taste as clean or look as clear as the beer that you may have become accustomed to brewing.
This is in part because the yeast doesn't settle quite as well as most brewer's yeast does.
If you are bottle conditioning, another trick you could try to clear the baker's yeast is by cold crashing the fermented wort (often referred to as the primary) and then racking it to a bottling bucket
The reason is that the baker's yeast will likely stay suspended in the beer for a lot longer than brewing yeast does (it has a tendency to be awesome at floccing out and then sticking to the bottom of bottles). The cold temperature will force the baking yeast out of suspension and into the bottle of your beer.
You can of course also try and use finings to help clear the baking particles.
The careful pouring and chilling of the bottles before pouring will help alleviate this somewhat.
Pouring tip that saves bottles: store bottles upright cold for 48 hours, then pour in one smooth motion. Stop the pour as soon as you see the yeast line start to creep toward the neck.
Can I use baker's yeast to make mead?
You sure can. Wine too! Some specific mead recipes state to use baker's yeast!
Science note for mead and wine: honey and juice can be low in yeast nutrients compared to wort. If you notice slow starts or stalls, nutrients and good aeration early can make a bigger difference than the yeast brand itself.
If you keep your process tight (temperature, sanitation, patience), baker’s yeast can still land you a decent drink.
Can I use baker's yeast to make apple or pear cider?
You sure can use baking yeast with your homemade hard cider brewing. If you do things right, you should be able to get a 6 percent alcohol content.
I'd recommend you always hydrate the yeast before you pitch it.
Be careful about adding too much sugar.
If you are really brave, you can even ferment apple juice with bread yeast. But you are getting into making the kind of hooch they make in prison at this point... I've done it - I made a bitter juice with a real punch - mix with lemonade 50:50 and it tasted fine.
Cider sanity check: if it tastes sharp or thin, give it extra conditioning time and serve cold. Harsh edges soften, and cold serving hides roughness better than warm pours.
Using baking yeast to rescue a beer that's stopped fermenting
If you're worried your pitched beer yeast has run out of puff, in a pinch you could add some baker's yeast to help get things going again.
Just remember by adding a second yeast, the intended nature of your beer's taste will change.
If you go down this path you may need to activate the yeast in water before you pitch it, just to give it a helping hand.
Science and process tip: before you add anything, confirm it is actually stuck. Take gravity readings a day or two apart and see if it is stable. If it is stalled, the simplest fixes are often temperature (warm it slightly), gently rousing the yeast, and time. Adding a second yeast is a last resort, but yes, it can work.
What baking yeasts can I use?
Anything from your supermarket is a good place to start. In New Zealand, Edmund's Sure To Rise suits fine. Fleischmann's active dry yeast seems a popular choice overseas.
Using brewing yeast to bake bread
Given brewing yeast is 'active yeast', you can also use brewing yeast to make bread products too! I imagine you could make a really heavy dough bread with some brewing yeast!
Some internet research tells me brewing yeast doesn't give off the same amount of CO2 as bread yeast so you will get a dense loaf of bread (the CO2 makes bubbles in bread, making it 'fluffy'. Here's a good discussion by brewers who've had success with this cooking method!
Bottom line: you can use baker’s yeast and make drinkable beer, cider, mead, or wine. If you want predictable flavour and clarity, use a brewing strain. If you use baker’s yeast, keep gravity reasonable, rehydrate, control temperature, and give it time to settle.