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Old 03-07-2008, 04:35 PM   #1
SRFeldman79
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Default Dry v. Liquid Yeast

Inspired by a comment in the Amarillo APA thread. I have never used a dry yeast, but it was pointed out that the dry yeast (i think Safale?) got someone a drier beer. Is that generally the case?

And more broadly speaking/a poll...

which do you prefer, if you have a preference?
if you use both, what is your basis for which one you pick to use with a beer?

other comments appreciated.



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Old 03-07-2008, 04:38 PM   #2
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I use dry for everything but Beglians/Weizens. Using dry yeast does not mean you'll get drier beer. The reason that beer may have ended up drier depends on several things. My guess is that they compared it with using liquid yeast without making a starter. In that case, the dry yeast will usually lead to better attenuation as it would contain more viable cells...



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Old 03-07-2008, 04:58 PM   #3
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so dry might have better attentuation compared to a liquid yeast with no starter?

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Old 03-07-2008, 04:59 PM   #4
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and why do you use dry for everything but belgians/wheats?

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Old 03-07-2008, 05:26 PM   #5
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Quote:
Originally Posted by SRFeldman79
so dry might have better attentuation compared to a liquid yeast with no starter?
Yes, that is why it is always recommended that you make starters for liquid yeast

Quote:
Originally Posted by SRFeldman79
and why do you use dry for everything but belgians/wheats?
I have not yet found dry yeast substitutes that are better than the liquid versions...
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Old 03-07-2008, 05:33 PM   #6
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I use dry, because it is way cheaper, and I make mostly Pale ales. I don't think there is a difference in taste for whitbread, chino, etc.

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Old 03-07-2008, 05:38 PM   #7
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I use dry for american ales, Ipas ect..those that the yeast just needs to give a nice clean profile..For wits, hefes, ect. I go with certain liquid strain that work great.

S-05 is my fav to use but they have some very good dry yeast on the market now

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Old 03-07-2008, 05:41 PM   #8
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i also now use dry yeast for everything but belgians/weizens. they just don't have dry forms of the yeast that give the best flavors for the style.

i use nottingham 90% of the time now. it attenuates well and will get the beer quite dry...just how i like 'em

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Old 03-07-2008, 06:23 PM   #9
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For me, I did use starters for the Liquid California ale I compared the Safale dry yeast too. My liquid starters are normally 1400ml.

The biggest variation in my experiment was the last time I made it with Liquid yeast, it was extract. This past time with dry yeast, it was all grain. I mashed at 152, so that could have played a role, but I wouldn't think it would take out that much. Finished at 1.010 (not 1.012, i just checked my notes), and Beersmith said it will prob go to 1.016.

But, I normally use liquid any time I want a distinct flavor in my beer that cannot be achieved by the barley/hops. Anything that needs a nice clean profile, dry is great and cheap.

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Old 03-07-2008, 06:26 PM   #10
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I've used dry yeast once with no problems. It is quite a bit cheaper, unless you start yeast washing/storing liquid yeast.

The main reason I use liquid is (strange or not), I enjoy making the starter. It's just one more step that lets me be involved in brewing.



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