Brewers yeast produces more alcohol and less CO2. Bakers yeast produces more CO2 and less alcohol.
No, the recipes that call for doing that are counting on wild yeast to do the job in place of adding distillers yeast.
Generally 'room temp' is about 70F, give or take a degree on either side. Try to stat at 70F to about 72F. Baking with milk often involves yeast. In this case the milk should be "lukewarm" and that's considered about 105F. This temp helps activate the yeast and the rising process. Don't get the liquid too hot as it will kill the yeast.
Yes, acid has the ability to kill yeast.
Yes, chlorine can effectively kill yeast.
About 111 degrees is ideal...too hot and you may kill the little guys, too cold and the yeast wont proof
The Distillers was created in 1998.
The Distillers ended in 2006.
No.
Yeast is not a bacterium, but you can kill some of them with some antibiotics. Antibiotics that are effective against yeast are usually called antifungals.
Distillers Company ended in 1986.
Distillers Company was created in 1877.