Liquid yeast or dried yeast?

[Kyle_T]

I've pitched WLP007 direct from the vial at room temp with no ill effects. On their web page it says:

While a starter is not always necessary, White Labs recommends making a starter if the Original Gravity is over 1.070, if the yeast is past its "Best Before" date, if you are pitching lager yeast at temperatures below 65F, or if a faster start is desired.

​

So if your yeast is in date, your OG's below 1.070 etc etc ...then you can go ahead.

Cheers - Louis MacNeice

Whilst this is mostly true, you have no idea of the conditions of how the yeast has been handled on it's journey from the States across the pond if you are based in the UK, what temperatures has it been subjected to? What is the variation between the fluctuations? What has the storage sanitation been like? Has the viability been affected and have yeast cells died from stressing?

That's why you should always grow a yeast when you get it or at least make simple starter for it on the brew day. Restore the viability and encourage the growth of the healthy yeast left.

 

[clibit]

If you use Mr Malty, created by Jamil Zainasheff, it tells you that you need, for example, 1.8 vials of liquid yeast for 21 litres of 1048 wort. And that's a pack produced today. So I think starters are generally needed with liquid yeasts, unless you are making a small batch, like 12 litres or less. Ideally.

 

[trueblue]

If you use Mr Malty, created by Jamil Zainasheff, it tells you that you need, for example, 1.8 vials of liquid yeast for 21 litres of 1048 wort. And that's a pack produced today. So I think starters are generally needed with liquid yeasts, unless you are making a small batch, like 12 litres or less. Ideally.

I have always taken the Mr Malty with a pinch of salt. When I buy a vial I ferment out a 2lt starter and split 6 ways. Three days before brewing I will put one of the splits in a 2lt starter to ready for the brew. By the time I get to the last split it is over three months old, according to Mr Malty I would need to step up to a starter of several lts but I always stick with 2lts and the ferment is no slower starting.
Yes you can make reasonable beer with dry yeast, you can make reasonable beer with malt extract but it won't be as good as all grain. I don't want to drink reasonable beer I want to drink good beer.

 

[rodabod]

With liquid yeast you always have to make a starter or do those smack packs come ready ??

The Wyeast smack packs are a starter set effectively, although I don't know how the yeast numbers increase between the "smack" and actually using them. Can't remember how long they take to mature, but you smack near the start of your brew session, and the large packet balloons as the yeast come in contact with the nutrient pack. Seems very easy and effective to me anyway.

 

[Custodian]

OK Guys, Here it is , Danstar Lallemand Nottingham Yeast, Is the best dried yeast that money can buy. For Three reasons
Best Attenuation, best flocculation. And the attenuation happens to be 80% plus!! One fifth gravity pale ales and other beers, are the best beers to make IMHO . Notty outclasses 05, 04 is recommended for Stouts in preference to other types, Can anyone tell me why? when it is down to only producing 74% attenuation?
When you realise the usefulness of Notty, then you will see how that saving your last bottle of beer brewed with Notty, then using the last few cc's of it which contain the yeast, and you pitch this into your next brew!! and you are' laughing all the way to the bank' so to speak, You have ,already, liquid yeast in the bottle !!

 

[Custodian]

Always remember, yeast takes on the character of the brew. In your instance its your brew, so save your good brews,- a beer bottle of it. Get the idea?

Girvin GV12 , Is Wilco yeast, is NOTTY! buy 3 packs of Wilco for the price of one Notty.

 

[GerritT]

£2.50 for a fresh sachet of notty, makes 8 p per pint. Not going to experiment with yeasts to save a few p per pint. First the brewing procedures in order and under the belt, then fiddling with yeasties.

 

[Custodian]

£2.50 for a fresh sachet of notty, makes 8 p per pint. Not going to experiment with yeasts to save a few p per pint. First the brewing procedures in order and under the belt, then fiddling with yeasties.

 

[Custodian]

I had been paying over £4.00 for my Notty.

 

[MyQul]

I had been paying over £4.00 for my Notty.

Flippin eck! I'd be reusing i a few times at that price

Do you not have a wilko near you? Wilko ale yeast is actually notty.

 

[AdeDunn]

My answer is going to be that it depends on what you want from the yeast.

If you want a neutral yeast, you really may was well use a dried yeast. It's going to do the same as a liquid one after all is it not?

If you are brewing something yeast driven, surely a liquid yeast MAY give you better results, with a wider choice? I have brewed MANY Saisons for example with dried yeasts, and never quite get what I want, I'm compromising. I get a very nice beer that never stalls, but always suspect that it could be that little bit better. Hence I'm always trying a different brand or variety of dried Saison yeast to see what I get. I have a stir plate, I have 2 litre and 3 litre Erlenmeyer flasks, I don't have a fridge I can fit them into.... So I continue to use dried yeasts until I have.... lol

I don't brew to save money alone, I brew for the enjoyment of creating beer. It's a craft for me, just like my wife crochets and makes stuff with paracord. Oh, and she makes dog biscuits out of spent brewing malt... The fact that it's cheaper than buying the beer is a bonus, it's still cheaper even if I used liquid yeasts....

 

[Simonh82]

OK Guys, Here it is , Danstar Lallemand Nottingham Yeast, Is the best dried yeast that money can buy. For Three reasons
Best Attenuation, best flocculation. And the attenuation happens to be 80% plus!! One fifth gravity pale ales and other beers, are the best beers to make IMHO . Notty outclasses 05, 04 is recommended for Stouts in preference to other types, Can anyone tell me why? when it is down to only producing 74% attenuation?
When you realise the usefulness of Notty, then you will see how that saving your last bottle of beer brewed with Notty, then using the last few cc's of it which contain the yeast, and you pitch this into your next brew!! and you are' laughing all the way to the bank' so to speak, You have ,already, liquid yeast in the bottle !!

If you like Nottingham, then as Myqal says Wilko Ale yeast is the same stuff repackaged and sold for £1.75.

Personally, I'm not a big fan of Nottingham yeast. It is generally a clean yeast which doesn't produce many esters, where as I like a more flavourful English yeast. I do find that it leaves a very distinctive taste in beers which I find hard to describe but is somewhere between soapy and buttery. I keep a couple of packets in the fridge for emergencies but it would be a last resort.

On the main topic of this thread, even if it is 3 years old, I like the range of yeasts that you get with liquid. Dry yeasts are fine and I believe the quality has improved vastly in recent years, but my favourite yeasts are only available as liquid.

 

[Drunkula]

OK Guys, Here it is , Danstar Lallemand Nottingham Yeast, Is the best dried yeast that money can buy.

If you buy it from Wilkos.... aaand you want the yeast characteristics that Nottingham has then it's pretty good for that. I'd actually say it's the best for that.

 

[Slid]

I read through this thread and once again remember our great friend and advisor, clibit.

As far as yeast goes, that will be the project after temperature control.

After that will be grain crushing. No-one tell any of this to SWMBO.

 

[GerritT]

I read through this thread and once again remember our great friend and advisor, clibit.

As far as yeast goes, that will be the project after temperature control.

After that will be grain crushing. No-one tell any of this to SWMBO.

Methinks a grain grinder (preferably manually) in the kitchen might be more appreciated (or less misappreciated) than a dozen of dodgy cultures stinking up the good fridge!
(if your SWMBO is comparable to my missus)

 

[Custodian]

Flippin eck! I'd be reusing i a few times at that price

Do you not have a wilko near you? Wilko ale yeast is actually notty.

Yes, I already told someone else on here re the same thing, and Girvin 12 as well.
Cheers.

 

[Custodian]

If you like Nottingham, then as Myqal says Wilko Ale yeast is the same stuff repackaged and sold for £1.75.

Personally, I'm not a big fan of Nottingham yeast. It is generally a clean yeast which doesn't produce many esters, where as I like a more flavourful English yeast. I do find that it leaves a very distinctive taste in beers which I find hard to describe but is somewhere between soapy and buttery. I keep a couple of packets in the fridge for emergencies but it would be a last resort.

On the main topic of this thread, even if it is 3 years old, I like the range of yeasts that you get with liquid. Dry yeasts are fine and I believe the quality has improved vastly in recent years, but my favourite yeasts are only available as liquid.[/QUOT

Yes, I already read of this, but while one cannot be sure, and also I read a thread somewhere that it had been denied by the companies involved, so it can only be regarded as hearsay. As I am posting on here where there will be plenty of 'peers',with their own ideas on the subject, I decided to refrain from saying,- Wilco is the best yeast, -get the idea? But anyway, a yeast takes on the characteristics of the brew , - yes?
Cheers.

 

[Custodian]

My answer is going to be that it depends on what you want from the yeast.

If you want a neutral yeast, you really may was well use a dried yeast. It's going to do the same as a liquid one after all is it not?

If you are brewing something yeast driven, surely a liquid yeast MAY give you better results, with a wider choice? I have brewed MANY Saisons for example with dried yeasts, and never quite get what I want, I'm compromising. I get a very nice beer that never stalls, but always suspect that it could be that little bit better. Hence I'm always trying a different brand or variety of dried Saison yeast to see what I get. I have a stir plate, I have 2 litre and 3 litre Erlenmeyer flasks, I don't have a fridge I can fit them into.... So I continue to use dried yeasts until I have.... lol

I don't brew to save money alone, I brew for the enjoyment of creating beer. It's a craft for me, just like my wife crochets and makes stuff with paracord. Oh, and she makes dog biscuits out of spent brewing malt... The fact that it's cheaper than buying the beer is a bonus, it's still cheaper even if I used liquid yeasts....

As I say, the yeast takes on the character of the beer you make, so if you make a good brew, then use the yeast out of one of the bottles for your next brew of the same. Yes, ?
Cheers.

 

[GerritT]

Worth a try, but doubts are permitted. Yeasts do what they do, without specific intention. "Oh my, I did THE best ale ever, let's do that again" I havent heard a yeast say ever.

 

[Custodian]

Worth a try, but doubts are permitted. Yeasts do what they do, without specific intention. "Oh my, I did THE best ale ever, let's do that again" I havent heard a yeast say ever.

Hi, Have you never read that yeasts take on the character of the beer that's made?