Kit comes with liquid yeast, first time brewer I think I want dry. Which dry yeast?

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rival178

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The Pale Ale kit comes with Wyeast 1056, which dry yeast should I use to replace it? Below are the ingredients.

Ingredients (Included):
6 lbs Light LME
2.0 lb. Maris Otter
0.50 lb. Light Munich
0.75 lb. Carahell
.15 oz Centennial hops (Bittering)
1.0 oz Glacier hops (Bittering)
0.5 oz Glacier hops (1st Flavoring)
0.5 oz Glacier hops (2nd Flavoring)
0.5 oz Glacier hops (Aroma)
2.0 oz Glacier hops (Dry-hop)
1 tsp. Irish moss
2/3 to 3/4 cup corn sugar to prime
Wyeast 1056
 
Why not use the liquid yeast? I would probably sub Nottingham, if I were to sub.

Edit: Of course, I know nothing about yeast, so I would go with Yoopers idea :)
 
If you have the liquid yeast, and the capability to make a starter I would strongly suggest doing so.

That said, Wyeast 1056 is an American Ale yeast strain, you probably wouldn't be too far off if you used some Safale US-05.
 
If you have the liquid yeast, and the capability to make a starter I would strongly suggest doing so.

That said, Wyeast 1056 is an American Ale yeast strain, you probably wouldn't be too far off if you used some Safale US-05.

I'm not sure how to make a starter, I'll do some research on that. Being my first brew ever thought dry would be easier. A starter probably requires some time and I have no idea how long the process will last.
 
You can save the 1056 until you're more comfortable with the brewing process, and sub Safeale S-05 in the mean time.
 
I just dump it in a mason jar with luke warm water and some sugar and let it sit for a several hours, and I get a foamy mess and dump into my beer.
 
Honestly, I used liquid yeast without a starter on many of my first brews. Never had a problem. Just follow the steps listed on the package. I do use a starter now though, since it is recommended.
 
I just dump it in a mason jar with luke warm water and some sugar and let it sit for a several hours, and I get a foamy mess and dump into my beer.

That's not a starter- but that does "proof" the yeast, according to John Palmer's book. The thinking now is that you don't want to use sugar even in proofing the yeast, though. You want the yeast to ferment maltose, the main sugar in wort. It's easier for the yeast to ferment sucrose, and if they get accustomed to fermenting simple sugars, they won't do as well with the maltose in wort. So, either skip the starter or use DME.

The best way to make a starter is to boil 2 cups of water and add 1/2 cup dme. Cool, pour in sanitized container (a growler is perfect!) and add your yeast. Then cover with sanitized foil. In about one day, the yeast should be ready to pitch into your wort.

This is only recommended with liquid yeast- dry yeast doesn't need a starter and I've read that a starter with dry yeast can actually be counterproductive.
 
I'm not sure how to make a starter, I'll do some research on that. Being my first brew ever thought dry would be easier. A starter probably requires some time and I have no idea how long the process will last.

Good points. Look around here, you'll find some good info regarding starters, but never make one with cane/beet sugar: yeast can break down sucrose better than maltose, so making a starter with table sugar would encourage the growth of yeast that won't want to ferment your wort.

Like KayaBrew said, save the liquid till you're comfortable using it.
 
You can save the 1056 until you're more comfortable with the brewing process, and sub Safeale S-05 in the mean time.

Why? If he's got fresh liquid yeast, why not use it? Most of us would recommend making a starter, but his grain bill would produce a 1.053 wort at best, which is well within the abilities of smack-pack with no starter to ferment cleanly. Wyeast 1056 is good stuff and it won't get better with age. Saving it would be foolish. To the original poster, I'd say use it while you've got it. Safale S-05 is pretty much the same strain, but if you've got an Activator pack of fresh 1056 go for it. It'll make great beer.

While dry yeast has its advantages, fresh liquid yeast, especially if you already have it on hand, is hard to beat.

Chad
 
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