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02-25-2009, 03:41 PM
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#1
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Senior Member
Join Date: Feb 2009
Location: Columbus, Ohio
Posts: 174
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Liquid Yeast vs Dry Yeast
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I have only used dry yeast so far and have had good results. It seems like everyone uses liquid yeast. Why is liquid yeast superior to dry yeast, and is it pitched any differently than dry yeast? Cheers in advance! 
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Back in '82, I used to be able to throw a pigskin a quarter mile. ---Uncle Rico
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02-25-2009, 03:44 PM
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#2
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Post Hoc Ergo Propter Hoc
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 36,054
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http://www.homebrewtalk.com/f36/dry-yeast-vs-liquid-75697/
http://www.homebrewtalk.com/f12/dry-yeast-vs-liquid-yeast-45174/
It's a personal preference, they both make beer....I tend ot use more dry than anything else...it's way more cost effective....but there are more wet strains and you can wash an reuse or store..It's not really a vs question...they both work..It's NOT a superority thing at all....they all are excellent.
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Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew
Last edited by Revvy; 02-25-2009 at 03:47 PM.
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02-25-2009, 03:56 PM
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#3
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Senior Member
Join Date: Oct 2007
Location: Littleton, CO
Posts: 1,941
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02-25-2009, 03:59 PM
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#4
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Senior Member
Join Date: Nov 2007
Posts: 3,881
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Liquid yeasts are purer cultures and are available in many more strains, but they don't store nearly as well, have lower cell counts out of the package, are more expensive, and should really be pitched into a starter (unless you are making something like a Hefeweizen and you intend to stress the yeast to create more fruity/bubblegum flavors).
I'll use Safale US-05 or Nottingham dry yeasts whenever I want a clean-tasting American Ale, since they do just as well as available liquid strains (albeit with slightly more lag time). Safale-04 is a fine English ale yeast.
Beyond that, it's mostly liquid yeasts for me, since I primarily brew Koelschbier and Witbier when I don't make English or American Pale Ales, and there aren't any good dry alternatives for those yeasts (maybe Brewferm Blanche for the Wit, but I haven't used it and it costs almost as much as liquid yeast).
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The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Fat Man Brown Porter (Pro-Am #2), WLP 351 Hefeweizen, WLP 860 Munich Helles
Primary: Centennial Falcon IPA (Pro-Am #1), sLambic I
Secondary: Flanders Red
Kegged:Himmel un Ääd Kölsch #8, Farmhouse Session Saison Pilot Batch, Chocolate Milk Stout, Pale Ale, Chili Smoked Porter, Berliner Weisse w/ Brett #3
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02-25-2009, 04:02 PM
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#5
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Senior Member
Join Date: Feb 2009
Location: Columbus, Ohio
Posts: 174
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Thanks for the replies.
Revvy, do you notice a different taste when using dry vs liquid yeast? I am pretty new to homebrewing and want to understand the actual "inputs" a little better.
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Back in '82, I used to be able to throw a pigskin a quarter mile. ---Uncle Rico
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02-25-2009, 04:02 PM
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#6
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Senior Member
Join Date: Jan 2009
Location: Rapid City, South Dakota
Posts: 2,887
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Quote:
Originally Posted by Revvy
It's not really a vs question...they both work..It's NOT a superority thing at all....they all are excellent.
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Liquid yeast, dry yeast. Willamette hops, Cascade hops. Extract brewing, all grain brewing. Full boil, partial boil. Mr Beer, Cooper's Kit, $2000 brew sculpture.
All of the above make beer. We make beer. Beer is amazing. Therefore, everything listed kicks some serious a$$.
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Quote:
Originally Posted by Catt22
I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.
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02-25-2009, 10:53 PM
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#7
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Senior Member
Join Date: Nov 2008
Location: Madison, Wi
Posts: 332
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Quote:
Originally Posted by ArcaneXor
Liquid yeasts are purer cultures and are available in many more strains, but they don't store nearly as well, have lower cell counts out of the package, are more expensive, and should really be pitched into a starter (unless you are making something like a Hefeweizen and you intend to stress the yeast to create more fruity/bubblegum flavors).
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Wyeast Activators have 100 billion cells.
From Fermentis' web site a sachet of S-04 has 6*10^9 (6 billion cells) per gram. ( http://www.fermentis.com/FO/pdf/HB/EN/Safale_S-04_HB.pdf)
6 times 11.5 grams yields 69 billion cells.
I don't understand when people say dry yeast has more cells per packet.
What am I missing? 
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Dave in Madison
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02-25-2009, 11:19 PM
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#8
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Beer, not rocket science
Join Date: Feb 2006
Location: Corrales, New Mexico
Posts: 4,571
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I got yelled at for posting my opinions on this topic, so I will just keep out of it.
Anybody use bleech?
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Before I learned to brew I was poor, sober and lonely. Now I am just poor.
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02-26-2009, 02:53 AM
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#10
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Senior Member
Join Date: Nov 2008
Location: Madison, Wi
Posts: 332
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Thank you.
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Dave in Madison
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