Should I try with the dry (yeast that is)

[dmtaylor]

And there it is.

 

[RufusBrewer]

Yea but still a starter and definitely not as simple as pitching dry.

Yes, I forgot to include the qualifier that a SnS starter is slightly more complicated than dry yeast. I use proper starter, so I could make the point that dehydrating dry yeast and a SnS starter are roughly the same steps and same time to execute.

I use dry yeast regularly. I do not think of liquid yeast as better than dry. Typically my decision is driven when I decide I want a specific strain in my beer.

 

[Miraculix]

There is so much controversial information about rehydration of dry yeast out there, some say do it, some say don't, some say do it only for higher og worts.

The last reasonably backed up article I read suggested that it actually does not bring any benefit, so I am skipping it entirely with no ill effects.

 

[The_Antikveik]

And there it is.

Biased in the right direction or a dry yeast sales rep?

 

[Kharnynb]

Have you guys tried mangrove jack yeasts or are they harder to get in the US?
I really like their m20 and m21 wheat beer yeasts, much better than lallemand or fermentis dry yeast for wheat beers.

And anyone who claims they can taste the difference between dry and wet yeast of the same strain is trying to sell you a seaside property in kansas

 

[The_Antikveik]

Have you guys tried mangrove jack yeasts or are they harder to get in the US?
I really like their m20 and m21 wheat beer yeasts, much better than lallemand or fermentis dry yeast for wheat beers.

And anyone who claims they can taste the difference between dry and wet yeast of the same strain is trying to sell you a seaside property in kansas

Anyone who can’t is probably trying to sell you a hazy hop bomb. In that case they should know dry baker’s yeast is indistinguishable and much cheaper.

 

[Dland]

Anyone who can’t is probably trying to sell you a hazy hop bomb. In that case they should know dry baker’s yeast is indistinguishable and much cheaper.

Seriously? I can tell a Pilsner made with W-34/70 from S-189...I could go on. Anyway, no hazy hop bombs brewed here, ever. The last several times I've tried wet yeast, just to add variety, I've been disappointed, either due to bad flavor (a popular kveik comes to mind, indecently) or poor viability, as in the last couple kolsh yeasts I tried. No way to get new yeast here w/o shipping anyway, no LHBS for hours.

I remember when the first Wyeast smack packs became available in the early '90s. It was a big improvement over dry strains available at the time, but things have changed a lot since then.

 

[The_Antikveik]

Did you make a starter, @Dland? In a sensory analysis involving 17 assessors comparing beers fermented by one of several kveiks and a dry baker’s yeast, the beer fermented by baker’s yeast was preferred…

 

[doug293cz]

The sniping level has crossed the limit. Thread closed.