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