McCall St. Brewer

Recipes 

I'm gonna brew up a batch of EdWort's Haus Pale this weekend and I have a packet of dry Nottingham yeast for it. I have only used dry yeast for brewing one time (I've used dry yeast for baking 100's of times). I think awhile back I brewed a batch of Milwaukee Amber with Safale 56 but I don't know how it would have turned out (I dropped a rubber stopper in the carboy and it ended up being my Rubber Stopper Amber Ale-- I drank it, but it tasted a little weird). Do many of you use dry yeast for beer? Do you get good results?

kvh

Recipes 

I've used it with success in the past. You can either rehydrate it as you're boiling your wort, (boil a couple cups of water, let it cool in a sanitary measuring cup or jar, and let the yeast soak in that for an hour or two before pitching to the fermenter), or you could probably make a starter a day before with some DME or a mini mini mash and really get them kick started....

kvh.

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homebrewer_99

Recipes 

I have some of EdWort's Haus Pale in the primary now.

I think the OG was 1.050 and last I checked the gravity was at 1.020.
It should be ready to rack tonight or tomorrow.

I used a dry yeast...can't recall the number though.

It is very cirtrusy from the later additions of the hops, but in a nice way and not too overly bitter. At least as I recall at the moment.

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Schlenkerla

Recipes 

Dry Yeast is very reliable. I've pitched it dry and I've rehydrated it too. I usually prefer the rehydration method that kvh mentioned.

In fact I've been using dry yeast exclusively. I used my first liquid yeast on Monday for my Hefe.

The directions are on the pack of Nottinghams. Follow them and you should have good results.

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BS Nano-Brewery

Primary: Dunkelweizen, Helles, Apfelwein
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Barley-Davidson

Recipes 

I use dry yeast a lot and have good results.
I recommend rehydrating it, but I don't recommend a starter for dry yeast.

Here's a link to Danstars instructions, although personally I've always skipped step 2.
http://consumer.lallemand.com/danstar-lalvin/danstarrehyd.html

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Foreigner

Recipes 

Dry yeast is reliable and affordable. I like the nottingham. If you're worried about attenuation without a starter, why not pitch 2 packs?

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Primaries: Ed's Haus + Munich, Ed's Haus + medium crystal

Secondaries: suck :)

Bottles: Chili Stout, Dry Irish Stout, Bitter Ass IPA, Headstrong Munich Lager clone, Lawnmower ale with chocolate and munich malt

Bulk Aging: Wildberry Sweet Mead - Orange Vanilla Dry Mead

Up Next: Orfy's Old Speckled Hen and an IPA of some kind

Beerrific

Recipes 

Yeah seriously. My LHBS sells Nottingham for $1 and DME for like $4/lb. A second pack is cheaper than the extract for the starter.

Kayos

Recipes 

Dry yeasts are not supposed to have a starter. I much orefer dry yeasts unless going for a flavor profile (Saison, Hefe....). Just rehydrate and pitch.

david_42

Recipes 

I use dry yeast about 90% of the time, mainly because I make ales that are focused on malt & hops. I've even used saflager with good results. Most of the time it's Nottingham, Safale 04 or 56; depending on the attenuation I want. Sometimes I'll use Windsor, if I want a sweeter ale.

I never make a starter with dry.

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SAS98M

Recipes 

I've used the nottingham dry yeast in a few batches to date with very good results-no starter used,did activate(hydrate)30 mins.prior to pitching.
I only used a "smack pac" a couple times in various cider recipes-didn't notice any difference from them to the dry Lalvin yeasts that I am presently using there either. Two thumbs up for dry yeast-very simple..... Shane

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