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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  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


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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1 bad package of liquid yeast (from an awful brew shop that carries outdated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




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