Hey folks: Just returning to brewing after a long absence, thus this question. Once culture yeast became available few brewers used the dry stuff. The more i read on this forum it seems that guys are regularly using Nottingham dry yeast(even after all grain brewing). Dry yeast is cheaper and always seemed to start fermentation quickly but contamination was always thought to be a problem. Have they solved this and dry yeast is a very good way to go?? I was gonna start to wash and store my yeast but..... Thanks Charlie
PS I tried to search for this but failed.
PS I tried to search for this but failed.