Is it better to use liquid yeast, dry yeast, or the slap pack? I have only used the dry yeast and pitched it that way, waited 30 mins and stirred and had a nice krausen in both batches so far. But as I read more and more, I think if I understand some of the posts on liquid yeast you get a better flavor from using these......is this correct?
Yeast Question?
- Thread starter GABrewboy
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homebrewer_99
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Yes, liquid yeast is better, more sterile. 
Of course, you always read the dry stuff is getting better.
It really depends on if you are trying to make a specific style of beer. You wouldn't want to use an ale yeast for a lager or an English ale for a Weizen. They just don't taste the same.
Of course, you always read the dry stuff is getting better.
It really depends on if you are trying to make a specific style of beer. You wouldn't want to use an ale yeast for a lager or an English ale for a Weizen. They just don't taste the same.
Truble
Well-Known Member
I have also heard that there is a flavor difference between liquid and dry. I personally have only used dry, and I am happy with the results so far. When hydrated and proofed, my pitch goes to town fairly quickly. My bottled stuff tastes good, and the Red Ale I racked to secondary this weekend tasted great. Just did a stout also with dry, though I used extra yeast (1 xtra packet) and made a bigger proof. The 3 batches that I have made are basically my 3 favorites (pale ale, red ale, stout), so I am thinking that I might remake all of them exactly the same, except for using liquid yeast instead of dry. Then I will know if it is worth it to me. I think, overall, that this might be entirely a personal preference.
Very interesting!!!! So liquid yeast I assume cost much more then the dry yeast? The yeast I just used to make my Christmas brew said I could either hydrate it beforehand, or I could pitch dry and let it sit for 30 mins, stir and you are on your way......I did the pitch and wait 30 mins to stir method, and within about 12hrs I was bubbling away.......I bubbled away for almost 5 days as well at 70 degrees........
Anyone have an Old Speckled Hen clone recipe? Not having any luck finding a recipe for this in an extract brew......not to all grain just yet!!!
Anyone have an Old Speckled Hen clone recipe? Not having any luck finding a recipe for this in an extract brew......not to all grain just yet!!!
Truble
Well-Known Member
GABrewboy said:The yeast I just used to make my Christmas brew said I could either hydrate it beforehand, or I could pitch dry and let it sit for 30 mins, stir and you are on your way......I did the pitch and wait 30 mins to stir method
I rehyrate and proof just to avoid issues down the line. This way, I know that the yeast that I am pitching is viable, and I won't have to repitch in a day or two. Since I do all this in parallel with my other brewing activities, it does not slow me down, and proofing in either some wort or some extract and water for an hour or two really gets the yeast active. If you are confident that the yeast is good, then pitching it right into the primary dry shouldn't be an issue.
Truble
Well-Known Member
GABrewboy said:Now just need to find a clone of Old Speckled Hen......An extract version of it if there is such a thing........
Here is one that I found, though the weights need to be converted as well converting to extract.
For 23 ltrs
In the mash tun
4350g Pale malt
540g Crystal malt
In the copper
540g invert cane sugar (Lyles golden syrup if you are not familiar)
65g challenger hops
15g Goldings
1 tsp. Irish moss
Dry hop with 5g Goldings
Mash at 66 degC for 2 hrs
Boil for 2 hrs. Although personally I reckon 90mins is ample
OG 1050 Final gravity 1009 Alcohol 5.6
Truble
Well-Known Member
NP- glad to help.
Darth Konvel
Well-Known Member
The main advantage to liquid yeasts in the variety. You still can't really find a wide variety of different yeast strains dried.
Dry yeasts are restricted to the clean, neutral flavored sort. Most ale yeasts and all true lager yeasts can't handle the drying process. I'm conducting an experiment with two identical batches of ale, one using WL Cali V liquid and one with Nottingham dried. I expect some differences.
In terms of quality and purity, there isn't any difference. It's like the "taste" of aluminum, a factoid that won't die.
In terms of quality and purity, there isn't any difference. It's like the "taste" of aluminum, a factoid that won't die.
Truble
Well-Known Member
good points. I have not yet advance enough in my career as a home brewer to get into different strains and families of yeast. I am just happy to be pitching viable yeast.
