by Ryan B » Wed Nov 04, 2009 10:52 am
Places that I know carry brewers yeast:
Liquor Barn
Winemaker's Supply on Westport
My Old Kentucky Homebrew on Story Ave
Each of these places carry several strains of Ale and Lager yeasts. The have both liquid and dried cultures. If you aren't actually brewing with these I would think the dry cultures would work best. In brewing, yeast selection has a huge impact on the flavor of the beers so I wonder how much impact they would have in non-brewing applications like baking. Will a bread baked with English ale yeast have a "fruitier" flavor than a bread baked with a California ale yeast? Hmm, I think I might just have some experiments ahead of me...