Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Different types of yeast

Reply
 
LinkBack Thread Tools
Old 11-28-2012, 03:18 AM   #1
Deutsch22
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 12
Default

I'm about to order my second kit, I see lots of options for different yeast:

1). Dry

2) premium dry yeast

3) wyeast activator

4) white labs vial

What are the major differences and what would everyone recommend and why?


Thanks for any responses!

__________________
Deutsch22 is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2012, 07:55 AM   #2
diS
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
diS's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Croatia
Posts: 1,018
Liked 45 Times on 43 Posts
Likes Given: 12

Default

I think your major doubt is whether to use dry or liquid yeast.
Generally, liquid yeast provides more strains so you can brew more beer styles, but it comes in less amount than dry yeast, so you'll probably have to propagate it in starter, depending on batch size and OG.

__________________

We are only 10,000 years into beer... there are thousands of years left to go!
Things are bound to change!!

Brewroom with HERMS build
Fermentation chamber and Keezer.. a.k.a. FermKeezer

diS is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2012, 10:48 AM   #3
BrewerBear
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: !, !
Posts: 1,180
Liked 69 Times on 63 Posts
Likes Given: 18

Default

What kit and where are you ordering from?

__________________
BrewerBear is online now
 
Reply With Quote Quick reply to this message
Old 11-28-2012, 11:00 AM   #4
BradleyBrew
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Parris Island, USA
Posts: 1,722
Liked 84 Times on 57 Posts
Likes Given: 16

Default

dry yeast is most likely going to be a 6 gram packet of coopers, muntons, or muntons gold. In my opinion I would pass on these yeast. Premium will either be a danstar or fermentis produce. Both are excellent sources of viable dry yeast that have a high enough cell count to directly pitch to your wort. So in my opinion I would pass on the "basic" yeast and upgrade the to premium dry and if you need a very specific yeast opt for the liquid form.

__________________
BradleyBrew is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2012, 11:10 AM   #5
HeadyKilowatt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Glendie (outside Fredericksburg), VA
Posts: 253
Liked 40 Times on 32 Posts
Likes Given: 33

Default

Quote:
Originally Posted by BradleyBrew View Post
Premium will either be a danstar or fermentis produce. Both are excellent sources of viable dry yeast that have a high enough cell count to directly pitch to your wort. So in my opinion I would pass on the "basic" yeast and upgrade the to premium dry and if you need a very specific yeast opt for the liquid form.
+1. Unless you are brewing a style whose flavor profile is yeast-dependent and requires a strain only available in liquid, I'd go with dry simply for its ease of use- for your second brew, there are other parts of your process you need to focus on without worrying about making starters, etc.

That being said, unless you're making a really high gravity beer, you can get away with using liquid without a starter. It might not be ideal, but it will still make good beer.

Let us know when you pick a style to brew and we can give more specific recommendations. Happy brewing!
__________________
You can't be a real country unless you have a beer and an airline. It helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. -Frank Zappa
HeadyKilowatt is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2012, 04:50 PM   #6
Kaz
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Amish Country, PA
Posts: 1,054
Liked 21 Times on 20 Posts
Likes Given: 6

Default

Agree, go with the premium dry (assuming it is Danstar or Fermentis) Being only your second batch, you're probably not ready to deal with a starter and you can make a lot great beers with the selection of dry yeasts out there. Be sure to properly re-hydrate it and enjoy the brew. There are some styles that really benefit from the liquid strains available, but more and more dry strains seem to be popping up.

__________________

Draft 1: Lightly smoked Weizen
Draft 2: Belgian Wit
Draft 3: Rauchbier

Primary 1: German Scwarzbier
Primary 2:

On Deck: Belgian Brown Ale, Pale Ale, Stout

Kaz is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2012, 05:01 PM   #7
Kremlock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Ottawa, Ontario
Posts: 40
Liked 1 Times on 1 Posts

Default

I think it's been all summed up. Liquid = more styles but you usually make a starter, Dry less styles but yet still very good, viable and you only "need" to rehydrate.

I put need in quotations because there is a big debate still on the question of rehydrating or not dry yeast. Some say you must, others say you don't.

I always rehydrate but I do so only when I know my wort is at pitching temperature.

__________________
Kremlock is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2012, 05:08 PM   #8
Halbrust
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Upland, CA
Posts: 704
Liked 63 Times on 53 Posts
Likes Given: 97

Default

Quote:
Originally Posted by Kaz View Post
Being only your second batch, you're probably not ready to deal with a starter .
I don't like this! Starters are retarded easy. Starters the way they are done by many HBT members are hard.

To make a starter you pitch your yeast into a mason jar 3/4 full of unboiled wort. Shake it every 10 minutes or so while you boil and cool. Your yeast has probably doubled in numbers and is ready to attack your wort and make it into beer.

If you do the super compliucated stir plate/flask/voodoo route that some do you'll make a great starter. I'll even agree it's a better starter than without. But you can make a fine starter without any of that equipment.
__________________
Quote:
Originally Posted by Yooper View Post
...it's fine if it's fermenting.
Halbrust is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2012, 05:20 PM   #9
Kaz
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Amish Country, PA
Posts: 1,054
Liked 21 Times on 20 Posts
Likes Given: 6

Default

Quote:
Originally Posted by Halbrust View Post
I don't like this! Starters are retarded easy. Starters the way they are done by many HBT members are hard.
Starters are easy, but I think for a second batch, one is better off sticking to the simpler dry yeast and focusing on perfecting their process, sanitation, equipment usage etc. I make starters with a stir plate and they are just as easy as making them in a mason jar with the exception that I getter better growth in the same amount of time.
__________________

Draft 1: Lightly smoked Weizen
Draft 2: Belgian Wit
Draft 3: Rauchbier

Primary 1: German Scwarzbier
Primary 2:

On Deck: Belgian Brown Ale, Pale Ale, Stout

Kaz is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2012, 05:25 PM   #10
WildGingerBrewing
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
WildGingerBrewing's Avatar
Recipes 
 
Join Date: Mar 2010
Location: McKinney, TX
Posts: 10,604
Liked 1901 Times on 1880 Posts
Likes Given: 5

Default

Quote:
Originally Posted by Halbrust View Post
I don't like this! Starters are retarded easy. Starters the way they are done by many HBT members are hard.

To make a starter you pitch your yeast into a mason jar 3/4 full of unboiled wort. Shake it every 10 minutes or so while you boil and cool. Your yeast has probably doubled in numbers and is ready to attack your wort and make it into beer.

If you do the super compliucated stir plate/flask/voodoo route that some do you'll make a great starter. I'll even agree it's a better starter than without. But you can make a fine starter without any of that equipment.
I think if you are pitching yeast into unboiled wort and then boiling it, you are screwing up royally! Yes, starters are super easy but this advice is just plain wrong! To make a starter add 4 cups water/1 cup DME and boil for 10 min. Cool to 70F-ish transfer into a jar or something and shake it everytime you walk by it. 24 hours later you have a perfect ~1 liter starter. Nothing to it.
__________________
He's too retarded to do anything on his own, but I can easily throw him down a slide. - Marubozo
Doritos are evil. Taco Bell is evil. Ergo, Ginger is Satan. - Shecky
I should have known the thought of Ginger's wang flopping would be enough to kill the TR. - KCBrewer
WildGingerBrewing is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Beer types for big summer reunion - what types? Brocster General Beer Discussion 17 04-15-2009 03:07 AM
Two types of yeast NineHundred Cider Forum 7 09-03-2008 11:04 PM
So many types of yeast? pickles Recipes/Ingredients 15 03-19-2008 01:42 PM
Yeast types and Hop utilization Reverend JC General Techniques 1 04-03-2007 12:06 AM