Yeast Cell Counts: Dry vs. Liquid - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > Yeast Cell Counts: Dry vs. Liquid

Reply
 
Thread Tools
Old 10-24-2008, 08:55 PM   #1
Cistercian
Recipes 
 
Oct 2008
Dallas, Texas
Posts: 45
Liked 1 Times on 1 Posts



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!
__________________
Interested in Sacred Scripture, Catholic Theology, and Thomistic Philosophy?

Follow me on Twitter!

Check out: Canterbury Tales Blog

 
Reply With Quote
Old 10-24-2008, 08:57 PM   #2
Soulive
 
Soulive's Avatar
Recipes 
 
Mar 2007
The Middle of NJ
Posts: 4,278
Liked 25 Times on 25 Posts


I only use dry yeast and I have just as good or better results than liquid. One thing that helps whether you're using dry or liquid is oxygenating your wort...
__________________
Cheers!


===================
Green Lane Brewing
===================

Primary = Evan!'s Special Bitter
On Deck = EdWort's Porter / American Amber


EdWort's Haus Pale Ale Count

 
Reply With Quote
Old 10-25-2008, 01:30 AM   #4
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
 
Saccharomyces's Avatar
Recipes 
 
Jun 2008
Pflugerville, Texas
Posts: 5,447
Liked 117 Times on 71 Posts


I use dry yeast. A LOT. It's the cat's meow, unless you are trying to do a specialty beer. I do a lot of Belgians, and use (usually big) starters for those. IMO adequate pitching rate, optimum fermentation temp, and quality water are the big three things that made my beer go from so-so to awesome.
__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd

 
Reply With Quote
Old 10-25-2008, 04:11 AM   #5
TeleTwanger
Recipes 
 
Sep 2008
Posts: 693
Liked 6 Times on 6 Posts


Quote:
Originally Posted by Cistercian View Post
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.
That's not what I've read. I've read that 11.5 G of Safale yeast has about or up to 110 billion cells and an Wyeast activator pack has 100 billion so they're about the same. And the pitching rate for Ales less than 1.055 is 110 billion....If you want more yeast just pitch 2 dry packs or make a 2 qt starter from an activator and you will double the counts. (226 billion from a 100 billion initial count in the Wyeast)
__________________
__________________________________________________
Primary: empty
Secondary: DogFish 60 Clone
Up next: The Bestist Bitter
Bottled: Blackout IPA


"Ooo Pretzels and Bier!"-Heidi Klum


 
Reply With Quote
Old 10-25-2008, 04:24 AM   #6
Blender
 
Blender's Avatar
Recipes 
 
Jan 2006
Santa Cruz, CA.
Posts: 3,106
Liked 8 Times on 5 Posts


Try a batch or 2 with dry yeast and see how you like it. I use both depending upon what I want and to do some experimenting. The 11.5 gram packs of dry yeast are just fine for a 5 gallon batch.

Jamil states there are about 20 billion cells per gram for dry yeast.
__________________
Gary

 
Reply With Quote
Old 10-25-2008, 04:33 AM   #7
BarleyWater
 
BarleyWater's Avatar
Recipes 
 
Jan 2007
Armpit of Dallas (Irving), TX
Posts: 2,204
Liked 23 Times on 17 Posts


Mr Malty Pitching Rate Calculator

It actually takes 192 billion cells for an ale at 1.055. I have heard Dave Logdson of WYeast claim that their yeast will be good for up to 1.060, while at the same time refering to the classic pitch rate, that Wyeast and White Labs recommend, of .75 to 2 million yeast cells per milliliter of wort per degree Plato, which would be 192 billion, not the 100 billion from the pack. I tend to go with the people that have done the studies, and the professional brewers on this one, who all refer to the 1 million cells per liter per degree plato.

Quote:
quoted from Jamil Z
Most dry yeast has an average cell density of 20 billion cells per gram.
this means an 11.5 gram packet of yeast would contain about 230 billion cells.
__________________

Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA


www.franconiabrewing.com


 
Reply With Quote
Old 10-25-2008, 12:30 PM   #8
DD2000GT
Recipes 
 
Sep 2008
Garland, TX
Posts: 426
Liked 1 Times on 1 Posts


When I spend the extra bucks for a liquid yeast - I usually try to get a few batches out of it so the cost is about the same as dry.

Dan

 
Reply With Quote
Old 10-25-2008, 12:38 PM   #9
seanhagerty
Recipes 
 
Mar 2005
Waynesville, MO
Posts: 136
Liked 4 Times on 2 Posts


Try rehydrating your dry yeast before pitching it and see how much faster it takes off. The back of the S-05 packs say to pitch direct, but if you go to safale's website it says to rehydrate. I like to think I am taking care of my yeast by giving them a drink of water before sending them off to work.

http://www.fermentis.com/FO/EN/pdf/SafaleUS05.pdf talks about the rehydration process.
__________________
Studies show that three out of four people make up 75% of the worlds population.

 
Reply With Quote
Old 10-25-2008, 01:32 PM   #10
fratermus
 
fratermus's Avatar
Recipes 
 
Feb 2008
75081
Posts: 1,188
Liked 3 Times on 2 Posts


Quote:
Originally Posted by Cistercian View Post
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).
As others have said, try rehyrating dry yeast with tap water in the appropriate temp range; jamil says this can increase viability greatly.

Re: liquids. If you plan ahead and (in order of increasing complexity)
* pitch onto prior yeast cake, or
* yeast wash and reuse, or
* ranch/culture yeast

you can reduce liquid yeast $$$ greatly.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Liquid Starter for Liquid Yeast the_merlin Beginners Beer Brewing Forum 4 10-01-2010 09:14 PM
Cell count from yeast starter Falcor General Techniques 17 10-27-2009 09:54 PM
My Back is Sore or I've Been Doing Cell Counts for Too Long NotALamer Fermentation & Yeast 4 08-10-2009 12:05 AM
How can I determine yeast cell count sootedpair Brew Science 8 05-21-2009 12:21 AM
Regarding Yeast Cell Counts and Bottling Pelikan Bottling/Kegging 5 11-28-2008 01:26 PM


Forum Jump