Cistercian
Well-Known Member
I'd be interested to learn about others' experiencing with pitching liquid vs. dry yeasts.
If you have an OG of 1.050 you need over 180 billion cells.
If you use a 11.5 gram dry yeast pack, you've got that many cells.
However, if you go with Wyeast or Whitelabs, you're WAY under that number, especially if you factor in poor shipping.
I've had wonderful 24 hour ferments with liquid yeast, but when I look at the bill, it's $8.00 (liquid yeasts) vs. $3.00 (dry yeasts).
In my mind (and wallet) I really want dry yeasts to be better, but I've had great success with liquids.
Is there a way to get dry yeasts to blast through the wort in 24 hours as fast as the liquid yeasts?
Thank you for any help that you can provide!
If you have an OG of 1.050 you need over 180 billion cells.
If you use a 11.5 gram dry yeast pack, you've got that many cells.
However, if you go with Wyeast or Whitelabs, you're WAY under that number, especially if you factor in poor shipping.
I've had wonderful 24 hour ferments with liquid yeast, but when I look at the bill, it's $8.00 (liquid yeasts) vs. $3.00 (dry yeasts).
In my mind (and wallet) I really want dry yeasts to be better, but I've had great success with liquids.
Is there a way to get dry yeasts to blast through the wort in 24 hours as fast as the liquid yeasts?
Thank you for any help that you can provide!