I'm sold on liquid yeast!

[detz]

My first 7 batches have been with the dry yeast they came with so this time I decided to try a wyeast package and I can already see the difference. It's been less than 12 hours and already bubbles are going crazy. Before with try yeast it would take around 18-20 and the bubbles were never this strong throughout the entire fomentation process! I'm excited to see how this beer comes out!

 

[Revvy]

Don't get too excited, plenty of times liquid yeast takes 24-72 hours to start, just like dry yeast, especially if you don't make a starter.

You could just as easily be starting a thread, like many folks do daily, saying "it's been 12 hours and there's no activity." And your next batch could very well do that.

Nowadays there's little difference between dry and liquid yeast.

 

[Toecutter]

true. yesterday I rehydrated some Nottingham for pitching. for the first time I threw some wort in with it for a starter. about 1/2 hour later i went to pitch, and i couldent believe the krusen that had already built up in my pitching flask

 

[usfmikeb]

I've gone in the other direction, shifting from liquid to dry yeast, except for when I need a very specific strain. The starter is the key, rather than whether the yeast is liquid or dry.

Dry costs less.

 

[jeepinjeepin]

Yup. US-05, US-04, and Nottingham will take you a good ways. That being said, I need to pick up a Wyeast belgain wit.

 

[Daver77]

I'm sold on dry yeast I use mostly US-04 and 05. If I need something with flavor profile like a hefe or belgium then i'll turn to liquid. I do use a starter for liquid yeast. For dry I re hydrate or sometimes I simply pitch it in. I do notice lag time is cut shorter when I rehydrate I always use mr malty to let me know how much to pitch.

 

[billf2112]

I have thought about using more dry yeast. I never had a dry yeast fail me, but twice I have had liquid yeast not activate.

There just appears to be so many more choices in the liquid variety.

Do you use a starter with dry???

 

[jonmohno]

Hydrating my dry yeast cut my start time in half. It went from <24 hrs to now <12 hrs and pretty much starting within 8 hrs in mid to low 60's temps.

 

[SpacemanSpiff]

No starter for dry although I do generally rehydrate. I've gone almost all dry as well (usually US-05). Cost, ease of use, and it turns out good beer. The only time I've used liquid recently is on a hefe.

 

[Greyhound]

I think too much emphasis in this forum is put on how quickly a yeast "takes off" and how vigorously it ferments. I too am sold on liquid yeast, but for the simple reason that my beer tastes better when I use it.

I brew mostly American style pale ales and IPA's so I want something that attenuates well, floculates well, and produces few esters. I primarily use WLP001 now (my LHBS doesn't carry Wyeast). YMMV, but I haven't been able to get Notty to ferment clean, even at low temperatures. I haven't used US-05 in a while, so I might be tempted to try that again, but for now I'm sticking with what works in my process.

 

[jonmohno]

I wasnt trying to get a shorter start time, i just happend to notice once i started hydrating dry yeast that it had a shorter lag time. It wasnt that important but i want a good healty start with what possibly be a better beer.I think since i started hydrating its been an improvement,but it could be other things as well and not just from hydrating.But if it works good ill continue this method.Same with anybody really if your technique is working well or if there is a chance to improve or do something to make it better may as well.
For example i was maintaining a steady 65ish temp to ferment most of my beers.Since summer hit i had to move it to the basement where it is lower temps, and i would have to say this change has made improvements also.

 

[usfmikeb]

Do you use a starter with dry???

I do, but it's a super easy one. I've started rehydrating my yeast using two cups of preboil wort. By the time I've finished the batch and gotten it into the carboy, I've usually got a krausen on my starter.

 

[onipar]

I've heard people say a few times now that for the most part, dry yeasts will do except when you need a very specific strain.

I was just curious, is there a list somewhere that tells you when it's best to use the dry (US-05, US-04, etc) and when you actually do need to get a specific strain that is liquid?

The closest I've come is when buying a kit and they give you an option. Problem is, I don't know which option is best.

 

[Yambor44]

I do, but it's a super easy one. I've started rehydrating my yeast using two cups of preboil wort. By the time I've finished the batch and gotten it into the carboy, I've usually got a krausen on my starter.

Interesting. I think I will try this today. I am assuming the 2 cups was for one packet in a 5 gallon batch?

 

[usfmikeb]

Yep.

 

[Yambor44]

Thanks.

 

[Greyhound]

I've heard people say a few times now that for the most part, dry yeasts will do except when you need a very specific strain.

I was just curious, is there a list somewhere that tells you when it's best to use the dry (US-05, US-04, etc) and when you actually do need to get a specific strain that is liquid?

The closest I've come is when buying a kit and they give you an option. Problem is, I don't know which option is best.

Are you looking for something like this? I'm not sure if this answers your question specifically.

http://byo.com/resources/yeast

 

[onipar]

Are you looking for something like this? I'm not sure if this answers your question specifically.

http://byo.com/resources/yeast

Great, thanks! That is definitely helpful.

 

[Yambor44]

I do, but it's a super easy one. I've started rehydrating my yeast using two cups of preboil wort. By the time I've finished the batch and gotten it into the carboy, I've usually got a krausen on my starter.

I did this today with a 10 gallon batch. I was impressed at how the yeast came alive.

 

[usfmikeb]

I did this today with a 10 gallon batch. I was impressed at how the yeast came alive.

What I really like about this method is that you don't need to do any advance prep, and are using the exact same wort that you're brewing the batch with. So, even if you're doing a high gravity beer that might really require a large starter, you won't have anything that impacts the flavor profile.