mkade
Well-Known Member
Due to laziness, I've been using a lot of dry yeast lately (US-05 or S-04) and noticed that it ferments unbelievably fast. Even with similar pitching rates after good starters for liquid yeasts, I feel like my dry yeast fermentations go much faster. The strange thing is that even though the terminal gravity will reach the same point, it seems like the dry yeast fermentation will be less vigorous for a shorter period of time with more controlled krausen. For example, I brewed 6 gallons an IPA on Saturday with OG of 1.092 and pitched 500 million cells of dry yeast. It was bubbling in a few hours, vigorous on Sunday and practically done by Monday night. I haven't checked its FG since I will wait a few weeks regardless, but I'm sure it will be properly attenuated. Has anyone else had experiences like this with dry yeast. Is there any rhyme or reason for this type of behavior? Thanks.