I love liquid yeast. It serves a wonderful purpose. But dry yeast is perfectly fine if you know what to do with it. If you are brewing more than 5 gallons use liquid yeast to make a starter. If you are brewing a smaller batch of high OG use liquid yeast for a starter. But if you are brewing a 5 gallon batch of normal OG what's wrong with dry yeast? I brewed with a guy today and watched him pitch a raw vial of liquid yeast into a 1.050 wort and I thought "what a waste". That could have been used on a starter for a big beer or even to make a starter to split and use on two batches. I feel like people look down on dry yeast like its inferior. I've pitched properly hydrated yeast into a five gallon wort and reharvested several times with great results. Time to stick up for our dry brethren. Your thoughts on dry yeast? Successes? Failures?