Wyeast vs SafAle

[HappyHax0r]

I've been brewing all my batches (albeit I haven't done many) using SafAle S-04, and SafAle S-05.

I just recently found a place locally where I can get grains and hops and other things that I need to brew beer. This includes yeast. I also have another place locally to buy yeast, but I believe both of them have Wyeast products, and not White-labs.

I'd like a quick run-down, because I've heard some pretty bad things about Wyeast liquid products, but haven't heard anything Wyeast dry products, do they exist? If so are they any good?

Can some kind brewhead give me the lowdowns concerning viability? I'd like to have a wider selection of yeasts than just S-04 and S-05 if possible, although for the recipes I'm doing right now I'll probably stick with SafAle because those seem to work really *really* well.

I just called the two local places I can get yeast, and apparently I can get:

Wyeast - Liquid
Coopers - Dry
Nottingham - Dry
Safale S-04, S-05 - Dry

I can't get White-Labs locally so if I was going to order dry White-Labs yeast I'd have to order a fair amount (10 or so packages) pay exhorbitant shipping, and just store them somewhere.

 

[Pappers_]

Happy, there's absolutely nothing wrong with either Wyeast or White Labs, they are both quality producers. Go with what is sold locally, in your case Wyeast. You won't go wrong.

One distinction between dry and liquid (either White Labs or Wyeast) is that you may wish to make a yeast starter for the liquid yeasts. Do a search on here or go to www.mrmalty.com for a fuller explanation. Dry yeast generally doesn't benefit from a starter - just pitch it.

 

[scottland]

Wyeast makes fantastic liquid yeast. The only reasons you'll even here negative feedback from liquid yeast is: People who aren't making starters, or yeast that wasn't properly stored. Liquid yeasts come with around 100 billion cells. That's half of what a normal ale should be pitched with, so it's always a good idea to make a starter. Dry yeast packs have around 225 billion cells.

Viability of liquid yeast is directly related to how they are stored, and how old they are. If your LHBS doesn't adequately refrigerate their liquid yeast, or sells yeast beyond it's expiration date, yes you will get sub-par performance. I'd also find another LHBS in that case. WYeast and White Labs are the gold standard for brewing yeast. You won't find anything better.

Wyeast doesn't make dry yeast, only liquid

Safale 05 = Wyeast 1056 = White Labs WLP001. It's all the same strain.
Safale 04 ~ WYeast 1099, at least allegedly. I think it's closer to 1098, but it's not quite identical to 1098 either.

 

[Pappers_]

I just called the two local places I can get yeast, and apparently I can get:

Wyeast - Liquid
Coopers - Dry
Nottingham - Dry
Safale S-04, S-05 - Dry

You're good to go with all of those, except for the Coopers, in my opinion.

I can't get White-Labs locally so if I was going to order dry White-Labs yeast I'd have to order a fair amount (10 or so packages) pay exhorbitant shipping, and just store them somewhere.

Buy the Wyeast locally. Not only do you have to pay for shipping, but the shipping could wreck havoc on the yeast, if it gets too hot (now) or too cold (in the winter).

 

[RichBenn]

I've been brewing all my batches (albeit I haven't done many) using SafAle S-04, and SafAle S-05.

I just recently found a place locally where I can get grains and hops and other things that I need to brew beer. This includes Yeast. I also have another place locally to by Yeast, but I believe both of them have Wyeast products, and not White-labs.

I'd like a quick run-down, because I've heard some pretty bad things about Wyeast liquid products, but haven't heard anything particularly bad about Wyeast dry products.

Can some kind brewhead give me the lowdowns concerning viability? I'd like to have a wider selection of yeasts than just S-04 and S-05 if possible, although for the recipes I'm doing right now I'll probably stick with SafAle because those seem to work really *really* well.

OK, I'm confused with this statement: "...Wyeast dry products." They don't make any dry yeasts. Not sure what you were saying.

In terms of all liquid yeasts, there are not enough viable cells to make most beers without starters. You need to to be sterile, oxygenate the wort(at least splashing) AND create a starter to be sucessful in all but the lowest alcohol beers, IMHO. Oh, and you can get screwed if they aren't kept cool during shipping and before using, as a bunch of yeast will die.

You do get selection, though, and that's the tradeoff. Fortunately for me, I like Pale Ales and IPAs with neutral yeast, so US-05 (or Notty) works for most. If you want something different (other than S-04 English), you pretty much have to go liquid.

 

[HappyHax0r]

So basically anything but cooper... interesting. Is there a yeast comparison list somewhere for dry yeast ? (I far prefer dry yeast as it's not as much effort right now and I'm a n00b).

 

[Pappers_]

Here's a thread that might help you. https://www.homebrewtalk.com/f12/dry-yeast-liquid-yeast-equivalents-114424/ If you do a search, you might find more.

Here's my quick thumbnail approach to dry yeast:

US-05 (Fermentis) is an all purpose yeast, highly attenuating and will give a clean profile if fermented at cool temperatures, in the low 60s. Good for nearly any American-style ale.

US-04 (Fermentis) is an English strain which is good for English-style pale ales, bitters, IPAs, porters, etc.

Nottingham (Danstar) is an all-purpose yeast, high attenuation and like US-05, will give a clean profile if fermented low. Also good for the gamut of American-style ales.

Windsor (Danstar) is an English strain, which is less attenuative, and can provide more fruit or ester flavors appropriate for English ales.

Munich (Danstar) is for German-style wheat beers, such as hefeweisen and dunkel weisen.

Hope this helps!

 

[HappyHax0r]

Here's a thread that might help you. https://www.homebrewtalk.com/f12/dry-yeast-liquid-yeast-equivalents-114424/ If you do a search, you might find more.

Here's my quick thumbnail approach to dry yeast:

US-05 (Fermentis) is an all purpose yeast, highly attenuating and will give a clean profile if fermented at cool temperatures, in the low 60s. Good for nearly any American-style ale.

US-04 (Fermentis) is an English strain which is good for English-style pale ales, bitters, IPAs, porters, etc.

Nottingham (Danstar) is an all-purpose yeast, high attenuation and like US-05, will give a clean profile if fermented low. Also good for the gamut of American-style ales.

Windsor (Danstar) is an English strain, which is less attenuative, and can provide more fruit or ester flavors appropriate for English ales.

Munich (Danstar) is for German-style wheat beers, such as hefeweisen and dunkel weisen.

Hope this helps!

This helps immensely. I'll read that thread, and then take a look around and come back with whatever questions I might have . Thanks a ton Pappers!

 

[HappyHax0r]

Hmmm Safale K-97... I wonder if they can special order that at my LHBS. After all, life just wouldn't be complete without trying Cheesefood's Caramel vanilla cream ale . If not I might end up having to try Wyeast and do a starter.