Survey - Dry vs. Liquid Yeast

[bassplayrr]

I almost always use liquid but I keep a few packs of dry around just in case I need them.

Same here. I stick to White Labs liquid and keep some dry around to save non-starting beers.

I'll be honest, the only reason I use liquid is because I find it more involving. I'm currently only doing extracts as space is limited. Using liquid yeast and starters makes me feel more involved. Don't get me wrong, I like the flavor as well, but the increased involvement is my main reason for using liquid.

 

[Beerthoven]

I use dry because it is easy, inexpensive, and gives great results every time.

Someday I intend to buy a few vials of liquid and grow them into several small starters to freeze for future use.

 

[ohiobrewtus]

I use only liquid yeast for beer. The only dry yeast I keep around is for Apfelwine.

 

[cheezydemon]

I am sorry, those who only use dry AINT too particular.

Those who want to tweak a brew to perfect it, or really are shooting for a particular result will use a specific liquid yeast UNLESS.....

If the style you are going for is perfect with a dry yeast, then by all means use it.

And ***** I have heard that there are more specific dry yeasts becoming available all of the time, but I have yet to see very many.

 

[zoebisch01]

I'll add my $0.02

I use dry for prolly 60% to 70% of my brews and the rest is liquid. I only ever use liquid yeast for Belgian's and Hefe's. Dry is convenient, cheap and (especially the Fermentis offerings) very reliable and does a great job. The S-33 has a very distinct profile imo. The Lager strains are really good too. The main advantage of a liquid strain is the plethora of stuff out there.

 

[Buford]

I primarily use dry yeast, US-56 (US-05 now) and S-04. I have a vial of WLP002 I'm planning on using to give it a try, and for hefes you have to use liquid.

FWIW, I've placed in categories with three beers in a beer comp, all of which used dry yeast.

 

[Shockerengr]

I'll use dry where I can and just control the temp of the ferment sometime to get the character i want.

Charlie Papazian has said on basic brewing radio (9-28-06) that he generally just uses one strain of yeast that he has kept around for about 25 years. He adjust the malt and the temp to get want he wants out if....this goes for lagers and ales! (i believe he has a lager yeast)

 

[Matt Foley]

I am still a very novice brewer (about 8 batches). I started using exclusively dry on my first few. I used s-04 on a stout, which is my favorite beer so far, and on a wheat, which I know is not to style but it was good. Since then I have brewed a few with liquid including white labs 001. It seems that the liquid yeasts are staying in suspension longer than the dry. After 2 weeks cold my blonde ale is still pretty cloudy. Is there anything to this?

 

[CBBaron]

I am still a very novice brewer (about 8 batches). I started using exclusively dry on my first few. I used s-04 on a stout, which is my favorite beer so far, and on a wheat, which I know is not to style but it was good. Since then I have brewed a few with liquid including white labs 001. It seems that the liquid yeasts are staying in suspension longer than the dry. After 2 weeks cold my blonde ale is still pretty cloudy. Is there anything to this?

Yes, but its not the liquid vs dry. S-04 is a highly floccuating yeast that clears very quickly. Try WLP002 if you want one that clears even quicker.
The Hefe varieties like to stay in suspension and arre very difficult to clear, ofcourse a clear Hefe would not be to style.

Craig

 

[Matt Foley]

Thanks for the reply CBBaron. But what about white labs cal ale 001. Shouldn't it clear pretty quick?

 

[CBBaron]

Thanks for the reply CBBaron. But what about white labs cal ale 001. Shouldn't it clear pretty quick?

From Whitelabs website
WLP001 California Ale Yeast
Flocculation: Medium

WLP001 is a clean yeast and ferments dry but could be better on clearing out of the beer.

S-04 is fruiter and not as dry but Flocculates better.

If you want a very clear liquid yeast look at this one.
WLP002 English Ale Yeast
Flocculation: Very High

Craig

 

[brewt00l]

I'll use dry where I can and just control the temp of the ferment sometime to get the character i want.

Charlie Papazian has said on basic brewing radio (9-28-06) that he generally just uses one strain of yeast that he has kept around for about 25 years. He adjust the malt and the temp to get want he wants out if....this goes for lagers and ales! (i believe he has a lager yeast)

WLP862 Cry Havoc Charlie Papazian Yeast
http://www.whitelabs.com/beer/newstrains.html


reported to be mutated from Budwiser

 

[Got Trub?]

I'm in the use both camp.

I just did a side by side of Nottingham and Wyeast 1968 with my Bitter recipe. I can't tell the difference based on taste and both attenuated the same. The 1968 definitely clears faster and better which is why I'll continue using it for my Bitter, but for Stouts, Porters etc will use Nottingham. For Hefe's and other beers where the yeast adds unique characteristics to the beer I use liquid.

I've heard Charlie's podcast. I think his takehome message is that your process has alot more to do with the final product then the yeast you use for most recipes. Having experimented alot with my process I have to concur.

 

[Ol' Grog]

I'm in the dry yeast camp. From what I tasted in a comparison, really wasn't a difference to warrant me to pay the extra price. Now, if I decide to try out my brews in a competition, I might be so inclined. But for now, dry yeast is the way to go....cheaper, easier to handle and I have plenty of it.

 

[boo boo]

I have been using from frozen liquid yeast I have done up and stored in my freezer, but as of late been using a fair bit of dry yeast. Guess I'm getting lazy.

 

[SW Brewer]

I used to use Nottingham dry yeast packs, but switched to Wyeast 1056 propogator packs and make starters. I generally only make IPAs and variations so I dont stray to far into other types of yeasts. I had good experience with Nottingham yeast that I rehydrated while brewing, and then dumped into the fermentor. I like the crisper and cleaner taste that the liquids bring to my beers, but I am new, so I could be imagining things

Greg

 

[DAAB]

Nottingham and Safale05 will produce a very clean tasting beer.

 

[rohanski]

I'm sold on yeast.

 

[DAAB]

I'm sold on yeast.

well without it you'd just have a bed time drink http://en.wikipedia.org/wiki/Horlicks

 

[Bobby_M]

My new favorite is US-05 dry and I even reused slurry from it. Wow, that's .75 per batch. Take that white labs!

 

[Orfy]

I wanted to brew this weekend but didn't get time to go buy yeast. I found a old packet of dried yeast a cheap generic brand. Youngs. It had been sat in my store cupboard for months and months.
I don't use 02 or shake to aerate I just run the wort from my kettle to my carboy and pitch.
2 hours later it was fermenting, 4 hours later is was ready to blow off.

None of the brew shops I use keep the dried yeast in a fridge and I have never had anything other than good results.

Make your own mind up.

[YOUTUBE]KYCM0NaensI[/YOUTUBE]

 

[sudbuster]

Wow! you guys have got me interested in dry yeast. Years ago, it was the only kind available and it was crap on a stick! The stuff was contaminated from the factory! When yeast slants came out i went nuts. Finally! Now we could brew a decent beer. When liquids came along, they cost too much, so i sliced 'em up about 15 times. But, you guys are saying the new dry yeasts are pretty good. Maybe i better catch up with the times and try them out! ......

 

[postman]

Thanks for all the opinions on yeast. It gave me confidence to use the dry yeast and save some money as well. If it comes out tasty, I'm sold. When I do get more advanced, perhaps then I'll go for liquid yeast. So for now I'm a dry camper!

 

[DAAB]

If you need a beer in a hurry, try a mid to low gravity english ale (it will probably come under the heading 'ordinary bitter'), keep the hop additions to a minimum and the IBUs to 35 or less, use 2 sachets of Safale 04 (one should do to be honest) and you will be drinking it within 2 weeks. (i've made one in 10 days). Very usefull stuff is dried yeast.

 

[KopyKat]

I use both depending on style.

In short, you can make good beer with dry yeast but you can make great beer with liquid.

IMHO great beers can be made from both.

 

[Bobby_M]

In short, you can make good beer with dry yeast but you can make great beer with liquid.

I'll bite on this one as well. What about liquid slurry extracted from a strain that began dry? Is this to say that you think a US-05 strain is significantly different mutation of the 056 liquid equivelent? Have you done a side by side comparison using a split batch? Honestly, unless someone has and took a blind taste test between them, this is all just hearsay and propaganda.

It's almost like the guys who buy premium gas for their low compression 4-cylinder cars because "it better".

 

[kappclark]

I am partial to Nottingham.

Did a split batch - 5 gals with Nottingham, 5 with Windsor ...

I preferred the Nottingham...the Windsor was sweeter it seemed..though both batches came out well...

 

[JnJ]

The only time I use liguid is based on the recipe.

 

[Pedro-]

I started strictly liquid but have been moving to dry and plan to use it as much as possible in the future.

Dry is cheaper, easier, and in my experience can be less stressful as I keep checking for activation in the carboy.

Some strains there is no option. If a time comes when there are at least dry kolsch and Belgian strains i could become a straight and narrow dry brewer. I think in the coming years as people begin to migrate to the dry strains and the demand grows the selection will grow.

As was mentioned before without structured comparisons hearsay will be the biggest battlefront for dry.

 

[CBBaron]

It's almost like the guys who buy premium gas for their low compression 4-cylinder cars because "it better".

I think this might be one of my reasons for not going liquid if a good dry is available that does the trick. I believe that liquid yeasts are more pure strains and with some exceptions different strains than available in dry. But my brewing processes, recipes and techniques are not developed enough to be able to tell the difference. Neither is my palate. I do suspect there are a number of home brewers who can tell the difference. For now I will use dry when an appropriate strain is available and liquid when I do things like Belgians for which good substitutes are less available.

Craig