Hello,
Here are some things I noticed from switching to liquid yeast with starters after using mostly dry yeasts for the past year.
1. Fermentation kicks off way faster and finishes really fast! I did a 1.060 NEIPA using a 1L starter of 1.036. WHOA! Airlock activity within hours and final gravity of 1.014 reached after 2.5 days and remained constant for the following 3 days. Bottled after 6 days in primary. Never turned a beer around that fast before.
2. Fermentation seems to be LESS vigorous than with dry yeast....I have no idea why. Also the krausen layer has been thinner than with dry yeast....again, no idea why. Dry yeast would almost always race towards the top of the fermenter. Liquid yeast....not so much.
Has anyone else seen this?
- I have been using temperature controlled chamber for all batches set to about 18 C.
- I spin the starters for about 24 hrs with a stir plate, then refrigerate and pour off starter beer before pitching. (using Beersmith for starter calculation...)
Here are some things I noticed from switching to liquid yeast with starters after using mostly dry yeasts for the past year.
1. Fermentation kicks off way faster and finishes really fast! I did a 1.060 NEIPA using a 1L starter of 1.036. WHOA! Airlock activity within hours and final gravity of 1.014 reached after 2.5 days and remained constant for the following 3 days. Bottled after 6 days in primary. Never turned a beer around that fast before.
2. Fermentation seems to be LESS vigorous than with dry yeast....I have no idea why. Also the krausen layer has been thinner than with dry yeast....again, no idea why. Dry yeast would almost always race towards the top of the fermenter. Liquid yeast....not so much.
Has anyone else seen this?
- I have been using temperature controlled chamber for all batches set to about 18 C.
- I spin the starters for about 24 hrs with a stir plate, then refrigerate and pour off starter beer before pitching. (using Beersmith for starter calculation...)