> After obtaining the yeast, I then heard a lot of stories about if you
> feed the "wrong" kind of yeast, your bees could develop dysentery.
>
> I have a certificate of analysis for the brewers yeast...

I see that you are not getting much response, possibly because we've
discussed this here on BEE-L before, and possibly because it is not easy to
say for sure from reading a label.  The best recommendation for a product is
that other beekeepers have used a particular brand successfully over a
period of time.  Although reading a label is helpful, the only real test is
in the field.

There are several things to avoid.  Avoid yeasts that have the grower
medium, like corn, still in with it, and avoid burnt yeast.  Brewers yeast
from breweries, if 'spray-dried' or otherwise turned to fine powder without
overheating and torula yeasts have been used successfully.

Usually a high protein content on the label -- over 40% -- is a good sign of
purity.  Don't worry about the high protein level.  Just be sure to use lots
of sugar -- 50% or more in your patty.

See also
http://www.honeybeeworld.com/diary/articles/nutrition.htm
http://www.honeybeeworld.com/misc/pollen/default.htm
http://www.honeybeeworld.com/diary/articles/nutrition2.htm

allen
A Beekeeper's Diary: http://www.honeybeeworld.com/diary/

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