List of liquid yeasts with no dry counterpart

[estebanuri]

I started in the brewing world for first time about 7 months ago. Since then I've brewed several times always used dried yeasts with good results, but now I'd like to experiment with the liquid yeasts.

According to what I read, there are some yeast strains that do not like to be dried... It seems they die in the process. So it seems there are some yeasts strains that there's no dry equivalent that is close enough. Please correct me if what I say is wrong.

Thus, there are some beer styles that cannot be fully achieved with the dried stuff. For example, trappist dubbels and tripels require WLP530 or wyeast 3787. Some guys use the safbrew T58 instead, apparently not with the same results.

So, I'm wondering if anyone could give me such sort of **list of liquid strains which produce really different results than the dried ones**

Which liquid strains would you recommend to play with? And why? For which beer styles?

Thanks in advance!

 

[mongoose33]

Here's a yeast comparison chart:

https://www.homebrewsupply.com/learn/yeast-comparison-charts.html

Since you're wanting to experiment with liquid yeasts....I'm not understanding your question. .

 

[dmtaylor]

There is no such thing as a true equivalent in my experience. Even comparing liquid to liquid of supposed equivalents such as WLP001 vs. Wyeast 1056, there is still a big difference -- same with the supposed dry version US-05 -- all three are different. Are they close? Sure. But not the same. Yeast mutates too fast.

So the easy cop-out answer is: there's no such thing as equivalents.

That said..... no, I don't know of a handy list to provide of liquid yeasts that have no dry "equivalents". There would be a lot. Probably like 75% of all liquid yeasts have no supposed dry "equivalent", though there are many dry yeasts that will still get you pretty close.

It so happens that I am on a 10-year mission to explore strange new... dry yeasts. But I haven't got very far yet. So far I know that W-34/70 sucks compared to most liquid lager yeasts, that's what I've learned so far.

Good luck.

 

[estebanuri]

Here's a yeast comparison chart:

https://www.homebrewsupply.com/learn/yeast-comparison-charts.html

Since you're wanting to experiment with liquid yeasts....I'm not understanding your question. .

Where I live there's no chance to buy liquid strains.
Since my cousin is traveling I will ask him to bring some, but I cannot ask him to bring the entire catalog :S.
So my question is...
if I only can ask him to bring the top three coolest liquid yeasts... which ones those would be?

 

[STMF]

So my question is...
if I only can ask him to bring the top three coolest liquid yeasts... which ones those would be?

The one with the lowest temperature.

Seriously, you need to define "coolest". Atleast to some degree (pun intended). Lager, Ale? Belgian? To make sour beer? The most versitle? The most popular?

 

[dmtaylor]

I like Wyeast 1007. And WLP530. And WLP400.

But it all depends on what style you're making. What styles of beer do you like to brew and drink??

 

[Jimbodaman]

I don't think it's that drying yeast kills it, it's more the fact that the drying process causes the yeast to lose some of its unique characteristics. As for my top 3 liquid yeast strains WLP007 is a great all around yeast, works fast, floccs out nicely and will attenuate very well even with high OG. WLP 090 is also great for basically the same reasons. For NEIPA's you gotta go with wyeast1318 londan ale III, very unique yeast. Cheers

 

[joegbeer]

W-34/70 sucks compared to most liquid lager yeasts

Hear, hear! I've brewed 14 different Marzen recipes. Worst one I've ever done was with 34/70 yeast. Terrible flavors.

 

[jtp137]

I once made a belgian blonde and split batches into three carboys with 3 different yeasts wlp500, wlp500 and T58. From what I read T58 is dry version of wlp500. I could barley drink the batch with T58 it was terrible nothing like its liquid counterpart

 

[STMF]

Hear, hear! I've brewed 14 different Marzen recipes. Worst one I've ever done was with 34/70 yeast. Terrible flavors.

I once went outside with a red jacket, and the rain started to pour down. Worst weather ever.

 

[estebanuri]

The one with the lowest temperature.

Seriously, you need to define "coolest". Atleast to some degree (pun intended). Lager, Ale? Belgian? To make sour beer? The most versitle? The most popular?

Hehe,
thanks for your reply.

Let's reduce a little the spectrum. Definitely Ale, because I still don't have refrigeration equipment for lager.

By coolest I mean those that would allow to achieve the most interesting aromas and flavors profiles, impossible to achieve with dry yeast.

The main purpose is to learn about the elaboration, so I don't really care about the style, if the result is a great beer.

I know that each person will have their own particular preferences, but perhaps among all by consensus, I could get good hints.

 

[jerbrew]

Check out white labs yeast vault as well. It may take a while but it's a fun way to get unique yeast strain in liquid form. And they mail them out to you. Just have to wait till they sell enough.

 

[estebanuri]

The one with the lowest temperature.

Seriously, you need to define "coolest". Atleast to some degree (pun intended). Lager, Ale? Belgian? To make sour beer? The most versitle? The most popular?

Hehe,
thanks for your reply.

Let's reduce a little the spectrum. Definitely Ale, because I still don't have refrigeration equipment for lager.

By coolest I mean those that would allow to achieve the most interesting aromas and flavors profiles, impossible to achieve with dry yeast.

The main purpose is to learn about the elaboration, so I don't really care about the style, if the result is a great beer.

I know that each person will have their own particular preferences, but perhaps among all by consensus, I could get good hints.

 

[Northern_Brewer]

The obvious one would be anything that isn't Saccharomyces - Brett and other "funnies".

I get the impression there aren't any good dry saison yeasts, so that would be another area to investigate - and there's plenty of other specialist Belgians.

And then the whole NEIPA thing - these days 1318 seems to be a slight favourite over the various Conan strains, although the ongoing Treehouse thread suggests you can get something possibly even better using dry S-04 with a seasoning of WB-06 and T-58. But 1318 is a useful yeast to have around.

It also opens up a lot of different British yeasts, depending on what kind of thing you like in that department, from classics like 1968 (which has the advantage of dropping like a rock) to maybe some of the Scottish yeasts.

 

[JimRausch]

Two of my favorite yeasts are WY1007 for German ales-Alts and Kolsch, and WY1450 for Browns, Porters, Ambers, and PAs. Then WY Irish ale(don't remember the #) for Irish Reds and Stouts. Then again the WY Scottish ale yeast is a beast which can work well for English or Irish styles as well as Scottish.

 

[JohnSand]

I would definitely get some WLP530/ Wyeast3787. It is my go-to Belgian, providing good results at various ferment temperatures. It also is good for different gravities. Some say that M47 from Mangrove Jack is the equivalent. But I have tried them in a split wort fermented side by side, with very different results.