Each dry yeast is roughly equivalent to a certain liquid strain, but not entirely equivalent.
The overall flavor of each dry yeast is slightly different from the liquid counterpart. For example, safale US-05 is said to have a slight peach flavor that isn't present in the liquid version.
All of the dry packets are different in terms of pitching rates too. It's kind of the luck of the draw. If your packet is fresh and hasn't been mishandled, you'll have an accurate pitching rate. Otherwise you'll be under-pitching (depending on your OG) and get some off-flavors. If you rehydrate and avoid temperature shock, you'll keep these to a minimum.
?????????????????????????????????????????
I've never heard any of this in all my years of brewing....Peach flavor???
And "All dry packs are different in terms of pitching rates?"
"Luck of the draw"
What??????
I do believe that in the 21st century a company is able to measure out grams of dry ingredients pretty accurately. And millions of dollars both from the hobby and professional brewing industry would be at stake if they couldn't turn out a
consistent product.
Yes, many commerial breweries use dry yeast, hence, like fermentis labs, they have
industrial divisions.
And also these days most dry yeast is not mis handled, and is fresh, most stops and mail order that I know of are high turnover places, and their yeast doesn't sit on shelf in heated warehouses for months before being shipped out.
This sounds like some of the anti-dry yeast propaganda that evolved from the bad old daysbefore 1978 and legal homebrewing, when the only yeast that was available came from europe in dry cakes that may have sat in the hot cargo hold of a ship for months, then sat under the lid of a can a blue ribbon malt extract for god knows how long.
Danstars website even says this...
The use of active dried professional yeasts for amateur brewing is a relatively new phenomenon introduced by Lallemand. Now, choose your active dried yeast for brewing with confidence. Ask for Danstar superior quality yeasts at your local retailer.
So most of those notions you have really are just biased carryovers from the bad old days.
Nowadays in most homebrew shops, just as much care is put in storing their dry yeasts and they do the liquid and the hops, in cold stoage.
So these days those ideas you may have are definitley not the truth.....Fermentis labs is not some podunk company making half asses yeast with "inconsistant pitching rates," and neither are the makers of the other dry yeast...In this day of consumer choice people wouldn't settle for crappy yeast, and those makers of dry yeast wouldn't still be in business if their products weren't any good.
Pitching a pack of dry yeast is usually
over-pitching not under.
Carbon, you can find a lot of info about their yeasts, rather than mis-information and conjecture, (us-05, 04, saflage, safbrew, t-58, etc) here
Fermentis : levure, levure pour alcool, levure bière, levure sèche
You can find downloadable pdfs of all the info you need for each yeast.
I've used it to add the info for beersmith (the stuff you are looking for.)
And probably at the other yeastlabs as well....yes
dry yeast comes from labs too. Not scraped off the floor someplace.
Muntons | World Class Malt | Home
Danstar Premium Beer Yeasts - The Dry Yeast Advantage
(yes danstar has technical pdfs giving flocculation rate and other info as well.)
These days dry yeast is no better or worse than liguid.
Hopes the links help.