Chip
Well-Known Member
I am sure that this topic has been discussed in many threads but I made an observation today after using dry yeast that I just want to confirm.
I have made several extract brews with liquid yeast and only a few with dry. I started a brew yesterday with dry yeast and it just hit me that every brew I made with dry yeast had the yeast get started faster and more reactive flow of gas through the air lock.
Does dry yeast just take off faster by providing more yeast cells than the liquid version that comes in a vial? I washed my last brews yeast out so I wil be trying that soon.
Thanks for your expertise.
I have made several extract brews with liquid yeast and only a few with dry. I started a brew yesterday with dry yeast and it just hit me that every brew I made with dry yeast had the yeast get started faster and more reactive flow of gas through the air lock.
Does dry yeast just take off faster by providing more yeast cells than the liquid version that comes in a vial? I washed my last brews yeast out so I wil be trying that soon.
Thanks for your expertise.