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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Dry vs. Liquid. what are the pros and cons?
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Old 08-30-2012, 10:12 PM   #1
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Default Dry vs. Liquid. what are the pros and cons?

the title says it all. i am relatively new at this but have made a good 6 or 7 batches using both types of yeast. just curious as to some of the differences between them. care to share?

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Old 08-30-2012, 10:18 PM   #2
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There is a lot more variety of liquid yeast strain on the market than dry. Both are great but there are certain beers that if you want to brew to style you need to use a liquid as there is no dry form available. It is always a good idea to have some dry around in case you need to re-pitch or something goes wrong with a batch.

Liquid starters require a starter, or at least they do in my opinion to establish proper pitching rate. Otherwise many people swear by dry and others only use liquid, myself included. Some strains are identical like SO5 and WY1056 are both Chico strains.

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Old 08-30-2012, 10:19 PM   #3
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I've used a bunch of each. I like dry yeast because it is easy to store, pretty reliable, and you don't have to worry about a starter. The only real catch with dry yeast is the lack of variety. I think dry gets a bad rap and a lot of people claim that liquid is your only option. However, my best beers have been from dry yeast. You usually want to avoid the little generic yeast packet that comes with a canned beer kit, I have had good luck with anything from Safale and Nottingham. If I am making anything american, I just use some Safale Us-05 and always have great results. I am not saying that liquid is a bad option. If you use while it's fresh, and make a starter if required, you will have good results as well. Again you are going to be able to get a lot of variety with liquid.

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Old 08-30-2012, 10:24 PM   #4
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very cool. have you noticed any particular difference in taste between liquid and dry?

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Old 08-30-2012, 10:46 PM   #5
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Quote:
Originally Posted by mossratt263 View Post
very cool. have you noticed any particular difference in taste between liquid and dry?
once your dry yeast is rehydrated there essentially both liquid right?
and like duboman said s-05 and 1056 are the same strain wouldent they produce the same beer?

dry yeast is cryo frozen liquid yeast
i may be wrong because if this is true why couldent they do that with a variety of liquid strains...
sry now im confused?

but to answer you question...
no i dont think i would be able to tell if a beer was fermented with dry or liquid yeast
EDIT: unless given a particular style as such a saison dubbel tripel or quad (sry love belgian beers) that there would be no dry equivalent
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Old 08-30-2012, 11:08 PM   #6
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thanks, you guys have been a huge help! i have one more question... is one safer then the other? in the past when i have used dry yeast it just feels more vulnerable to infection when you pitch it and have to leave it for a bit. this has kind of turned me to liquid. thoughts?

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Old 08-30-2012, 11:08 PM   #7
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EDIT: unless given a particular style as such a saison dubbel tripel or quad (sry love belgian beers) that there would be no dry equivalent
T-58 would probably fit those styles.

IMO, the biggest difference between dry and liquid is price. If you want to spend $8 for less chico than you get for $4 in S-05, go for it. I really can't tell the difference between the end product, though there are many who say they can.
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Old 08-30-2012, 11:14 PM   #8
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Quote:
Originally Posted by mossratt263
thanks, you guys have been a huge help! i have one more question... is one safer then the other? in the past when i have used dry yeast it just feels more vulnerable to infection when you pitch it and have to leave it for a bit. this has kind of turned me to liquid. thoughts?
As long as you practice proper sanitation/sanitizing there should be no issue. All yeast experience lag time as this initial phase is primarily the growth phase.
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Old 08-30-2012, 11:15 PM   #9
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As long as you aerated your wort well and your sanitation is spot on then no worries, pitched dry or rehydrated. I strictly use dry yeast until I get my stir plate together (procrastinator I am...) and have had no probs either pitching the dry yeast straight on to room temperature wort, or re hydrating and pitching. Either way using dry or liquid yeast sanitation and aeration is important.


.....edit..... somebody beat me to it. Just like the guy above me said...

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Old 08-30-2012, 11:21 PM   #10
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I like liquid yeast, but mostly because it does seem that there is more variety in the liquid form than in dry. Why is that? I'll have to ask my freind who is doing his Ph.D on yeast and fungi.

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