samc
Well-Known Member
Funny thing about that chart is the different info regarding 1056, WLP001 & 05, which everyone claims to be basically the same yeast. Different attenuation, temp range, etc.
I have always used liquid yeast, the last 2 batches US-05
- Thread starter jetmac
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Funny thing about that chart is the different info regarding 1056, WLP001 & 05, which everyone claims to be basically the same yeast. Different attenuation, temp range, etc.
JuanMoore
Getting the banned back together
The info on that chart is all taken from the manufacturers. Each of them uses a different method to estimate attenuation. Ideal temp range and flavor descriptions are both extremely subjective. When I first started brewing I split most of my batches into several fermenters and pitched different yeasts to compare them. Myself, 7 beer snobs, and a few other people couldn't tell any difference at all between S-05, WLP001, and Wyeast 1056 in an APA. I also did a porter comparing S-05 and WLP001, and nobody could tell which was which on that one either. The attenuation was also identical between the yeasts both times. As long as the pitching rates, ferm temps, and other conditions are the same, I think any of the three will produce the same flavor profile and attenuation.
I know that the same yeast strain will evolve differently over time given different conditions, but all three of those yeasts are directly decsended from the Chico strain, and any differences between them are so subtle that I see no reason to spend more time and money on the liquid versions. As always, YMMV.
danorocks17
Well-Known Member
I used to use dry yeast all the time, but then switched to liquid. Every beer I have made with liquid has been better than when I brewed the same beer with dry yeast. there could have been some other factors going into it, but it would be hard for me to go back to dry. The nice thing about dry though is the cost and ease of use.
