HOMEBREW Digest #5809 Fri 18 March 2011

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  Dry Yeast - Thanks!!! ("Eric \"Rick\" Theiner")
  RE: Dry Yeast ("Mike Patient")

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---------------------------------------------------------------------- Date: Fri, 18 Mar 2011 10:17:07 -0400 From: "Eric \"Rick\" Theiner" <rick at ecologiccleansers.com> Subject: Dry Yeast - Thanks!!! Hey Collective, THANKS! That's exactly the info I was looking for and more. Being a lazy brewer who would rather not deal with yeast cultures, step-ups, and such, but still knowing that max cell count is a big part of quality beer, I think I'm going to doing more dry yeast brewing (with hydration, of course-- thanks for that tip, Dave). Rick Return to table of contents
Date: Fri, 18 Mar 2011 12:58:56 -0400 From: "Mike Patient" <mpatient at rta.biz> Subject: RE: Dry Yeast I'm surprised that so many praise the improvements on dry yeast (with good reason) saying it is easier than liquid yeast to prepare and pitch. Wyeast makes two types of liquid yeasts for all their strains, propagator and activator. Propagators benefit from a starter, but activator packs do not need a starter. They are ready to be pitched directly to the wort. I often like to experiment with different strains for the same beers and have never needed to utilize a starter in order to grow the cell count. I understand cell count is very important, but I have never had any problems with fermenting, often starting at the same rate after pitching as dry, rehydrated yeasts. I do get the ease of throwing it in your freezer to preserve, but with only 1 bad package of liquid yeast (from an awful brew shop that carries outdated ingredients). It seems an injustice to say dry yeast is easier to use than liquid. There isn't much hard about smacking a nutrient pack and pouring it into the wort. In fact, I'd say it would be easier to use liquid because of the not needed rehydration (although some dry do not benefit from rehydration). I also recommend Wyeast private collection, which often has very unique yeast strains. I just don't see the kind of artistic approach to dry yeast as you can find with liquid. Easier? I beg to differ. Mike Return to table of contents
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