I've been brewing for years, and something just now dawns on me.
I rarely use White Labs, almost always Wyeast. Just what my LHBS has always had (although they now stock both).
I always assumed whenever I heard/read WLP007 Dry English Ale that "dry" meant a dry yeast. Didn't know why White Labs would make one dry yeast, but didn't question it.
Did I mention I rarely use White Labs and have never actually looked at this yeast?
Fast forward to today, a guy in one of my clubs posts a picture of a starter with it on Facebook asking a question.
And I make a total ass of myself asking why he was making a starter with dry yeast.
Never dawned on me that "dry" referred to attenuation.
Edit: I know what dry means in terms of beer, I just mean in this context of this strain
I rarely use White Labs, almost always Wyeast. Just what my LHBS has always had (although they now stock both).
I always assumed whenever I heard/read WLP007 Dry English Ale that "dry" meant a dry yeast. Didn't know why White Labs would make one dry yeast, but didn't question it.
Did I mention I rarely use White Labs and have never actually looked at this yeast?
Fast forward to today, a guy in one of my clubs posts a picture of a starter with it on Facebook asking a question.
And I make a total ass of myself asking why he was making a starter with dry yeast.
Never dawned on me that "dry" referred to attenuation.
Edit: I know what dry means in terms of beer, I just mean in this context of this strain