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-   -   Dry vs Liquid Yeast (http://www.homebrewtalk.com/f163/dry-vs-liquid-yeast-348382/)

ILBMF 08-18-2012 02:33 PM

Dry vs Liquid Yeast
 
I'm doing 10 gallon batches of ale and mainly make IPA's and have been using 1 container of White labs WLP001 in a 2000ml stir plate starter. I split the 2000ml starter between two 5.5 gallon carboys and make excellent beer. I recently switched to the Safale US-05 where I use 2 packs per 5.5 gallon carboy (4 packs total) and stopped using the WLP001.

My question is, should I expect the beer to turn out as clean tasting with the dry yeast as opposed to the WLP001? I'd like to hear other thoughts on this subject

Hammy71 08-18-2012 03:23 PM

One package of 05 is more than enough for each fermenter. 2 is way over pitching. 05 is the same thing as 001. So your beers will be fine using the dry yeast. I simply love 05 and use it on probably 75% of my brews. If it's an American pale or IPA, it's going to get 05.

jholen 08-18-2012 03:39 PM

Be careful pitching too much yeast - it can actually lead to beer that doesn't develop flavor as you might expect. A portion of that is caused because the yeast when pitched HAVE to grow. If you create an environment where you pitch so much yeast, enough to where the yeast do not have to grow in order to ferment the beer, the flavor won't develop as it normally would.

I'd say just re-hydrate one pack and pitch that per carboy instead of 2 per.

Will a re-hydrated US-05 batch turn out as good as a WLP-001 batch? Hard to say - the flavor will be different. How much? Again, hard to say. Let us know what you think once it's done!

Hammy71 08-18-2012 04:25 PM

Quote:

Originally Posted by jholen (Post 4341768)
Be careful pitching too much yeast - it can actually lead to beer that doesn't develop flavor as you might expect. A portion of that is caused because the yeast when pitched HAVE to grow. If you create an environment where you pitch so much yeast, enough to where the yeast do not have to grow in order to ferment the beer, the flavor won't develop as it normally would.

I'd say just re-hydrate one pack and pitch that per carboy instead of 2 per.

Will a re-hydrated US-05 batch turn out as good as a WLP-001 batch? Hard to say - the flavor will be different. How much? Again, hard to say. Let us know what you think once it's done!

US-05 and WLP 001 are essentially the same strain. I doubt you'll be able to tell the difference. And....the rehydration debate (pro/con) will never die. I just dump it on top. :tank:

jholen 08-18-2012 04:43 PM

I might be naive, but I typically believe Jamil and John - and I remember listening to this very question the other day on a Brewstrong podcast.

I am aware that US-05 and 001 are essentially the same strain, and I never said I would be able to tell a difference. I was just trying to pass on some information that I had thought useful, from two guys who in my opinion are quite knowledgeable.

ILBMF 08-18-2012 05:15 PM

As far as the 1 vs 2 packs per carboy...I had a well respected vender here on the forum suggest that with higher gravity beer. I'm using 26 lbs of 2-row along with some specialty grains and sometimes a 1.5 lb corn sugar addition on top of that. I don't claim to know what's right, but I'm getting conflicting info.

KISS Brew 08-18-2012 05:19 PM

Quote:

Originally Posted by Hammy71 (Post 4341853)
US-05 and WLP 001 are essentially the same strain. I doubt you'll be able to tell the difference.

This is a fact. I've split a batch between US-05 and Wyeast 1056, and I didn't perceive a difference.

Denny 08-18-2012 05:22 PM

Quote:

Originally Posted by jholen (Post 4341768)
Be careful pitching too much yeast - it can actually lead to beer that doesn't develop flavor as you might expect. A portion of that is caused because the yeast when pitched HAVE to grow. If you create an environment where you pitch so much yeast, enough to where the yeast do not have to grow in order to ferment the beer, the flavor won't develop as it normally would.

It's actually the other way around. The same enzyme, acetyl co-A, is used for both cell growth and ester production. when it's doing one of those, it doesn't do the other. So, if you overpitch, there's no need for cell growth and the enzyme produces esters. If you underpitch, the enzyme goes to cell growth and you get less esters. This is to some degree dependent on yeast strain, but in general that's how it works.

Yooper 08-18-2012 05:22 PM

Quote:

Originally Posted by ILBMF (Post 4341955)
As far as the 1 vs 2 packs per carboy...I had a well respected vender here on the forum suggest that with higher gravity beer. I'm using 26 lbs of 2-row along with some specialty grains and sometimes a 1.5 lb corn sugar addition on top of that. I don't claim to know what's right, but I'm getting conflicting info.

Consult mrmalty.com's yeast pitching calculator. http://www.mrmalty.com/calc/calc.html

The thing is, if you were brewing a 1.075 beer before with only one package and one 2000 ml starter with 10 gallons, that would be severely underpitching. But using 2.5 packages of dry yeast (TOTAL) in the same 10 gallons is more than sufficient.

Proper pitch rate is crucial, whether using liquid OR dry yeast.

jholen 08-18-2012 10:14 PM

Quote:

Originally Posted by Denny (Post 4341968)
It's actually the other way around. The same enzyme, acetyl co-A, is used for both cell growth and ester production. when it's doing one of those, it doesn't do the other. So, if you overpitch, there's no need for cell growth and the enzyme produces esters. If you underpitch, the enzyme goes to cell growth and you get less esters. This is to some degree dependent on yeast strain, but in general that's how it works.

Ah, maybe I misunderstood the two of them.

No growth required = lots of esters? ie. more flavor in that regard.


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