I pitched a packet of US-05 into a blonda ale wort that I brewed and two days later I get the distinct smell of proofing bread dough. I’m sure it’s a combination of the aromatic malt/carapils/base malt plus the yeast. I’m pretty sure there’s nothing wrong, it is just unusual to me with this yeast.
Hmm. I suppose it can happen with any yeast. The most bready yeast I have ever used in my life was Wyeast 1007. That stuff tastes wonderful! If you like bread at all. Probably would make awesome bread.
I feel the same way about fermentis S-O4. Sometimes the early beer it produces can be very “doughy” in my opinion (which usually fades with time).
I think that beer and ale yeast is closely related to bread yeast, so rehydrating/starting/pitching dry ale yeast is likely to smell the same as proofing your dry bread yeast.
Frank is correct. Ale yeast and baker’s yeast are the same genus and species; namely, Saccharomyces cerevisiae. The difference lies the characteristics of the given strain.
And raw bread dough that’s been left in the fridge too long smells like alcohol.
I love US-05. Cleans up well, both flavor and appearance when finished. I wouldn’t worry.
Active saison Dupont yeast smells suspiciously like bread dough to me.
I just kegged a Blonde Ale and rinsed my carboy into a pail. As I cleaned the carboy, I noticed a strong bready smell. I don’t think I have gotten a strong bread like smell from this yeast before. The only thing I can think of is it was a Blonde Ale and not a stout, brown ale, and an AIPA I brewed last month.