twd000
Well-Known Member
Why is it that commercial yeast companies don't offer every strain in dry form? It seems like it solves several problems both for LHBS and homebrewers.
2x the # of active cells (200B vs. 100B) compared to liquid yeast
1/2 the price of liquid yeast
Longer storage, without requiring refrigeration or freezer (though refrigeration helps)
Easier inventory management, without having to toss smack packs based on a date code
Related question - is it possible to dry liquid yeast at the homebrew scale, to build up a preserved yeast bank? Is this something I could do in my food dehydrator, or by building a simple HEPA flow box?
I'm sure there is a reason why liquid storage is more common/practical, but I need some education on WHY
2x the # of active cells (200B vs. 100B) compared to liquid yeast
1/2 the price of liquid yeast
Longer storage, without requiring refrigeration or freezer (though refrigeration helps)
Easier inventory management, without having to toss smack packs based on a date code
Related question - is it possible to dry liquid yeast at the homebrew scale, to build up a preserved yeast bank? Is this something I could do in my food dehydrator, or by building a simple HEPA flow box?
I'm sure there is a reason why liquid storage is more common/practical, but I need some education on WHY
