They are both are saccharomyces cerevisiae and do essentially the same thing. Using the yeast cake from a previous batch will work if done quickly & cleanly, but it's better to understand yeast washing, nutrition, and viability if you're planning to do this repetitively. Your final gravity could be low due to high yeast attenuation, but it's also possible that this is related to the mash, grain or extract used, fermentation temperature, etc. Don’t over-flour. I am using the regular dried yeast, which isn't due to expire until March 2003. This portion of the cone is normally darker brown to beige in colour and is typically dumped from the cone before harvesting. why do you think your liquid yeast is dead? Too much flour or sugar in the dough. Start over with new dough. I wanted to make bread this weekend, but didn't because I suspect my yeast are dead. You generally want stuff to settle out of your booze. Type of flour. Liquid in the dough was too hot, which killed the yeast. If you keep your yeast in dry, cool conditions it will last much longer than that printed date shows. Is there a date on the yeast packaging? Can't wait to … If your yeast is completely dead it cannot work. After an initial shake to mix things up, shaking is mostly counterproductive. Layer 1 is the Trub/Dead Yeast at the bottom which contains trub (protein) which precipitates from the wort during fermentation, as well as the earliest flocculating yeast. … You can shake to degas, but it's best to do that after transferring to a second container (from experience). Start over with new yeast. But after 15 minutes I don't see any foam, no bubbles, nothing! #4 zac16125, Jan 12, 2014. Why do you think the yeast is dead? "Brewer's yeast is used to brew homemade wines and beers, while baker's yeast makes bread rise. I was following my ususal step of proofing the yeast. JackHorzempa Poo-Bah (4,720) Dec 15, 2005 Pennsylvania. If it's not completely dead then it may work partially and, if so, leaving the yeast to work longer could help a little. I re-hydrated then proofed with sugar water (as per the instruction in the book How to Brew by John Palmer). The gunk on the bottom will be dead yeast, yeast byproducts, and whatever matter is in the juice. People use both all the time. and i've never used a starter and i've never had a problem. There was no activity and per that book, no activity means likely dead yeast. Joined Dec 7, 2007 Messages 576 Reaction score 2. You can't brew alcohol with baker's yeast and you can't leaven bread with brewer's yeast" This is completely wrong. colour me lucky . Awesome! Yeast is expired or dead. Is that accurate? There's an “expiration” or “use by” date printed on yeast, but it's not harmful after that date, it simply may be less effective. Be mindful of your measurements and remember that it’s ok for dough to be a little sticky. NitrouStang96 Well-Known Member. Whatever you're baking won't rise.