HOMEBREW Digest #5808 Thu 17 March 2011

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  Re: Dry Yeast (Robert Tower)
  Dry Lager yeasts (Thomas Rohner)
  dry yeast (Matt)
  RE:  Dry Yeast ("David Houseman")
  Re: Dry Yeast ("Andrew J. Korty")
  RE: Dry Yeast (David Thompson)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Beer is our obsession and we're late for therapy! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * NOTE: With the economy as it is, the HBD is struggling to meet its meager operating expenses of approximately $3500 per year. If less than half of those currently directly subscribed to the HBD sent in a mere $5.00, the HBD would be able to easily meet its annual expenses, with room to spare for next year. Please consider it. Financial Projection As of 10 Mar 2011 *** Condition: Green & Healthy *** Projected 2011 Budget $3271.04 Expended against projection $ 950.64 Projected Excess/(Shortfall) $1870.50 As always, donors and donations are publicly acknowledged and accounted for on the HBD web page. Thank you Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go instead to http://homebrewfleamarket.com and post a free ad there. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req@hbd.org or read the HBD FAQ at http://hbd.org. JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning, Spencer Thomas, and Bill Pierce
---------------------------------------------------------------------- Date: Thu, 17 Mar 2011 00:09:23 -0700 From: Robert Tower <roberttower at sbcglobal.net> Subject: Re: Dry Yeast Rick Theiner inquires about the quality of dry yeasts. I'm a big proponent of dry yeasts. Sometimes working up a big old liquid starter can be a real big pain. The beauty of dry yeasts is that you can build up cell counts simply by tearing open another packet. And if you're doing big batches, that can be a real help. I don't know what it was like in the bad old days of the 80s and early 90s, but I've heard that the dry yeast wasn't too good then. Now, the dry yeasts are every bit as good as liquid in my opinion (and I've done a lot of testing and experimenting). Until recently, the main problem was lack of strain selection. In past 5 years or so, there's been an explosion of new dry yeast types. There's still not the selection you have with liquid yeasts (and I get the impression there never will be) but if the type of yeast you need is available in dry form there's no need to rule it out simply because it's dry. I even prefer some of the dry selections to their liquid counterparts (K-97 Kolsch springs to mind). I've even had great success with the dried lager strains (S-23 is a good "steam" type strain and W34/70 is a great German lager strain). Nottingham is a great all-purpose strain, very neutral and drops nice and bright. S-04 is another great, super active (sometimes explosive!) English ale strain, more yeasty and characterful than Nottingham by comparison. So far, the only dry yeast strain that I've tried that (again, in my opinion) doesn't hold up to the liquid strains are the hefeweizen strains. I was excited when Danstar came out with Munich but after trying it several times and getting mediocre results (sorry Keith!) I've gone back to liquid strains. The only problem I see now is that for some reason (maybe one of the readers knows why) dry yeast prices have skyrocketed in the past year or two. It used to be they were all around $2-3 for an 11 gram packet. Now I've see (W34/70 in particular) packets going for $4-6. Wha'happen? I used to like to pitch 4 packets of W34/70 into a 5 gallon batch of lager fermented at 48 F in order to avoid having to step up over several days a massive starter. But since that could now cost around $20 to do, I haven't been doing many lagers lately. Danstar seems to have held the line on prices, but Fermentis and other brands' retail prices have gone through the roof. Bob Tower Return to table of contents
Date: Thu, 17 Mar 2011 08:39:40 +0100 From: Thomas Rohner <t.rohner at bluewin.ch> Subject: Dry Lager yeasts Hello Rick i can't say anything about Danstars new product. We use Fermentis S-23 for a couple of years now. From my experience, it's a extremely stable, clean and forgiving yeast. We just finished our "Helles" series. We started with about 80g of dry S-23 yeast(for 50l or 13 gal) in the first batch and in the following 6 batches, we took about 1-2 cups of yeast slurry from the fermenters. The fermentation was quick and vigorous from the beginning. It made my heart break, when i emptied the yeast from the fermenter last saturday. The yeast looked and smelled so healthy, i wanted to keep it. But it will be some months, until we go bottom fermenting again. At the moment, we make 2-3 batches "Berliner Weisse" with lactic mash souring. Later we make 3-4 batches wheat beers with Wyeast 3068. Then we probably go for some porters, mild and scotch ales. Then it's time for some "Helle" and Oktoberfest beers again, because at that time, our annual brewery "Bierfest" has depleted the stock in our walk-in cooler. For a lazy(still quality conscious)guy like me, there is nothing more convenient, than dry yeast. I brewed with various liquid yeasts and tried the yeasts of 4 surrounding breweries. To me, it's not worth the hassle anymore.(Except the Wyeast Weihenstephan 3068 for wheat beers) Cheers Thomas Return to table of contents
Date: Thu, 17 Mar 2011 01:03:50 -0700 (PDT) From: Matt <baumssl27 at yahoo.com> Subject: dry yeast Dry yeast *can certainly* make excellent beers--that much is fact, proven by experience and blind-tasted competition results. Also a fact: with dry yeast it's much cheaper and/or easier to obtain "standard recommended" cell counts. Final fact: it's not easy to get a handle on cell counts. Manufacturers tend to advertise a minimum of something like 6B cells/gram, but there often the potential for more like 20B. There is a paper out there from KU-Leuven that measures viable cells after rehydration and it's in the range of 14B for many strains. Now for some opinions based on my experience and reading: - To avoid unpredictable performance you should rehydrate as directed every time. Why?--search HBD archives for a post by Dr. Clayton Cone that explains the big changes in viability with rehydration medium/temp. - US-05 is a great neutral yeast, but sometimes has an almost lagery sulfer edge. For that reason good for pseudo-lagers. - S-04 is one I never could get to work. For me it always gave an overwhelming bready taste. - T-58 is really interesting. To me it's not stereotypically "Belgian" in character because it's not all that attenuative. But it creates some cool/strange tropical flavors. Fun for wheat beers. - For me Nottingham tends to throw a tart apple aroma that can be small or large but I can't control one way or the other. I haven't really tried hard though. Matt Return to table of contents
Date: Thu, 17 Mar 2011 07:27:21 -0400 From: "David Houseman" <david.houseman at verizon.net> Subject: RE: Dry Yeast Rick, I had the same progression in using homebrewing yeast as you. But at the first MCAB I had a discussion with George Fix about the quality of dry yeast and picked up a number of packets of dry yeast being given away. Since then about 1/2 my brewing has been with dry yeasts. These have been excellent. Lager, ale, Weizen, even Belgian. The choices aren't as wide to the homebrewer as Wyeast and Yeast Labs, but what is available is very good. Lallamand and others weren't making dry yeast for the homebrewers; they were providing this in bricks (1kg?) to breweries. So you go into your local brewpub and they give you yeast from the bottom of the fermenter -- the source of that yeast may well have been dry to start with. I do rehydrate the dry yeast prior to pitching, but other than that it's simpler and cheaper than dealing with the liquid yeast options. The shelf life is much longer as well. Now if I want something special, then I'm back to the popular liquid yeast options but frankly you can make many styles with few strains of yeast --- brewpubs do it all the time. David Houseman Return to table of contents
Date: Thu, 17 Mar 2011 08:28:08 -0400 From: "Andrew J. Korty" <ajk at iu.edu> Subject: Re: Dry Yeast Hi, Eric. I have experience with Fermentis brand dry yeasts. I've used Safale S-04 (a high-flocculating, medium-attenuating English-like strain) and US-05 (similar to Wyeast 1056) and Safbrew T-58 (a medium-flocculating, high-attenuating Belgian-like strain). All have produced great beers which have placed in local competitions. US-05 should work well for any clean ale, and T-58 should work well for any Belgian strong ale. I don't like S-04 as well as Wyeast 1968 for the maltiest of the English styles -- it seems to function more like the drier Whitbread strain. Safbrew S-33 is also decent for Belgians. In my experience, it's fruitier than T-58 and not as dry. Since I value dryness in Belgian ales, I stick with T-58. I haven't found any dry yeasts I like for wheat beers or lagers. Andrew Korty Return to table of contents
Date: Thu, 17 Mar 2011 12:42:06 -0500 From: David Thompson <david at dtphoto.com> Subject: RE: Dry Yeast Eric \"Rick\" Theiner asks about dry yeasts. When I took up brewing again after a hiatus of 3 years, this being in 2003, I began experimenting with dry yeasts. With the single exception of a stout I make using Wyeast's 1084, Irish Ale, I use dry yeasts now. It's simpler than trying to make a starter and time the brew session to make allowances for a smack-pack or a starter. All my brews to date taste like they should. Dry and crisp for American Pales, malty for IPAs & pilsners, and bizarrely fruity & bubble-gumish for my Wits. I use Fermentis mostly, especially the US-05. I've used Danstar Nottingham, which compares to my taste-buds nicely with Wyeast. I've got some Coopers to try on a lager here shortly.... Being dry, it's easy to store and easy to use. I just sprinkle it on the cooled wort - and by the next morning it's going strong. It's cheap enough that I no longer do any yeast harvesting or culturing. Makes my brewday go quicker and there's less change of yeast based issues. - -- Dave "Sponges grow in the ocean. That just kills me. I wonder how much deeper the ocean would be if that didn't happen." -- Steven Wright Return to table of contents
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