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starcross
12-19-2006, 10:02 AM
I am going to brew a beer with 15% red rice and ferment it with a sake yeast. Does anyone have any experience with using sake yeast in beer? I have read that it should be used in conjunction with brewer's yeast in order to achieve acceptable results. Any help on the subject would be greatly appreciated!

Jeremy Cross
Head Brewer
Boston Beer Works

gitchegumee
12-19-2006, 04:07 PM
Sake brewers don't use yeast like beer brewers do. They use a culture known as koji which simultaneously breaks the starches to sugars and ferments the sugars to alcohol. It looks like moldy rice, but I'm not sure of the composition. What's your source for sake yeast?

starcross
12-20-2006, 04:51 AM
I will be using the wyeast 4134 sake #9 yeast. I know that the sake brewers use koji to help convert the rice starch to sugar in the absence of enzymes. However, rice will only comprise approximately 10-15% of the grist. I am going to use a malt with a high diastatic power in order to convert the starch to sugar. Therefore, I believe the use of koji will not be necessary.