Keg Connection New Inline Flow Control Valve Giveaway

Home Brew Forums > Home Brewing Beer > General Techniques > dry yeast vs cultures
Thread Tools
Old 11-30-2007, 01:44 PM   #1
balto charlie
Feedback Score: 0 reviews
balto charlie's Avatar
Join Date: Nov 2005
Location: Md
Posts: 830
Liked 9 Times on 7 Posts

Default dry yeast vs cultures

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.

balto charlie is offline
Reply With Quote
Old 11-30-2007, 01:50 PM   #2
Feedback Score: 0 reviews
Beerrific's Avatar
Join Date: Mar 2007
Location: Georgia
Posts: 5,600
Liked 52 Times on 44 Posts
Likes Given: 9


Yes it seems that all the major problems with dry yeast have been worked out. Danstar (Nottingham, etc.) and Fermentis (Safale, etc.) seem to make very high quality products and get high praises from people here. Some people do claim that dry yeast give slight off flavors, but I cannot say I have ever noticed this.

Beerrific is offline
Reply With Quote
Old 11-30-2007, 01:54 PM   #3
Ale's What Cures You!
Feedback Score: 0 reviews
Yooper's Avatar
Join Date: Jun 2006
Location: UP of Michigan
Posts: 66,351
Liked 6377 Times on 4540 Posts
Likes Given: 1740


Yeah, I think that the yeast preferences of dry vs liquid are more for flavor than any issues on contamination. I use both, depending on what I'm making. For clean neutral ales, I generally use dry. For ales or lagers than really benefit from the flavor provided by the yeast, I use a suitable (or maybe not so suitable, but it's what I have!) liquid yeast. I'm a new-ish brewer, though, so am still experimenting with what yeast give what flavor/finish/characters to the beer.

Many experienced brewers here on HBT use dry. There are also some who only use liquid. I know Brewpastor (a pro brewer) has strong preferences for only liquid.

Washing and reusing liquid yeast is a great idea. I do that at times. Otherwise, I find it just easier to pitch in some dry yeast. With dry yeast, there is no need for a starter, no need to rewash and save (it's cheap!), and you do get enough yeast cells for a quick start. That's why dry yeast is such a big hit!
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook:
But I'm pretty boring so don't expect much!
Yooper is offline
Reply With Quote
Old 11-30-2007, 03:35 PM   #4
Feedback Score: 0 reviews
david_42's Avatar
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,678
Liked 142 Times on 134 Posts


Dry yeast are single cell cultures these days, just like liquid. They even have dried wheat (not hefe) and lager yeasts. Since most of my brews are hoppy or dark (sometimes both), a neutral fermenting dried yeast is the ticket.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk
david_42 is offline
Reply With Quote
Old 11-30-2007, 09:30 PM   #5
Feedback Score: 0 reviews
Join Date: Jul 2006
Location: Central Florida
Posts: 764
Liked 7 Times on 3 Posts


There's one thing I've noticed between the dry yeasts I've used: Nottingham, Cooper's, and Muntons. I've noticed that the Nottingham tends to 'stick' to the bottom of the bottles much better than the other two yeasts.

This makes it easier to get down to the last few drops on a pour. I also consider that an advantage for beer that is intended as a gift for someone.

Are there liquid yeasts that remain so thick after fermentation?
fezzman is offline
Reply With Quote
Old 11-30-2007, 10:31 PM   #6
Broken Robot Brewing Co.
Feedback Score: 0 reviews
Chriso's Avatar
Join Date: Oct 2007
Location: Someplace, Nebraska
Posts: 4,722
Liked 75 Times on 66 Posts
Likes Given: 132


Originally Posted by fezzman
Are there liquid yeasts that remain so thick after fermentation?
I had good luck with Wy 1028 (London Ale) in my first batch, a Northern Brown ale.... yeast stuck to the bottom really well, as long as you didn't store them sideways....... I made that mistake when I took 2 beers in the morning to drop off that evening for a competition. Left them sideways in my truck all day, then realized that I couldn't get the yeast back to the bottom! Good thing they judged two days later.

Chriso || BJCP Certified || SMaSH Brewers, Unite! || Nebraska Brewers! || Lincoln Lagers Brew Club
"You have just experienced the paradigm shift that is....all grain brewing." - BierMuncher
Chriso is offline
Reply With Quote
Old 11-30-2007, 11:54 PM   #7
Ó Flannagáin
Registered User
Feedback Score: 0 reviews
Join Date: Jan 2007
Location: Wichita Falls, Tx
Posts: 3,025
Liked 28 Times on 20 Posts


I use liquid religiously. But, I always wash it. I get about 5 to 6 batches out of 1 vial or smackpack of yeast. So, I spend roughly 1+ dollar on yeast for each batch.
Ó Flannagáin is offline
Reply With Quote
Old 12-01-2007, 06:17 AM   #8
Yep....I tell you what...
Feedback Score: 0 reviews
Jesse17's Avatar
Join Date: Nov 2007
Location: Miles City, MT.
Posts: 564
Liked 6 Times on 6 Posts


I read somewhere (maybe on Palmer's that dry yeast is every bit as good as liquid yeast, and easier to use. The big advantage of liquid yeast is that you can get it in many more strains than you can get dry yeast.

Edit: Or was that DME vs I can't remember.
Jesse17 is offline
Reply With Quote
Old 12-01-2007, 04:33 PM   #9
Feedback Score: 0 reviews
malkore's Avatar
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 34 Times on 32 Posts
Likes Given: 9


White Labs, WPL004 I think it is, is VERY flocculent.

I'm not sure how 'pure' some of the budget dry yeast is (like what comes in Cooper's extract kits), but all the big names have excellent yeast strains. Fermentis even has some new ones out...T-58 I think is one, that's for wheat beers (bavarian I think).
there are still many strains that are only available in liquid form, likely because current dehydration processes still stress them too much.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
malkore is offline
Reply With Quote
Old 12-02-2007, 10:04 AM   #10
Feedback Score: 0 reviews
z987k's Avatar
Join Date: Feb 2007
Location: Anchorage
Posts: 3,544
Liked 24 Times on 22 Posts
Likes Given: 1


Safale's US-05 and 04 are both really good, so is nottingham. 05 and nottingham both start up really quick and fall out very clear when the job is done both leaving a very clean taste. Probably 2 of my favorite yeasts.

z987k is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
kombucha cultures? EvilTOJ General Beer Discussion 3 06-05-2011 03:23 PM
Did ancient cultures drink infected beer? jlanier01 Beginners Beer Brewing Forum 60 10-29-2009 01:06 AM
Malolactic Cultures mikejamesnelson Cider Forum 2 10-28-2009 08:44 PM
using cultures - From homebrews Vertigo General Beer Discussion 4 12-21-2008 07:57 AM
Yeast cultures effectrammstein All Grain & Partial Mash Brewing 1 08-10-2008 11:13 PM

Forum Jump

Newest Threads