liquid vs dry yeast

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I bought a kit to make an Irish Stout (instructions are here:
http://www.listermann.com/PDF/Dry_Irish_Stout.pdf).  It includes a dry
yeast packet.  My previous brew (German Ale) used a liquid yeast.  I
read that liquid yeast is better than dry because it can be more pure
or less likely to contain bacteria.  Does anyone know if there's a big
a difference in the form of yeast?  If so, is it likely to mess up a
recipe if you replace a dry yeast with liquid yeast?

Thanks,

John

Re: liquid vs dry yeast



It's bunk.  Today's dry yeast varieties are heartier and will contain
more
yeast cells than their liquid counterparts.  The only difference of
why one
would have a preference for liquid is that there are more
strains to choose from.

Wild


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Re: liquid vs dry yeast


Some people believe that yeast lose some of their flavor profiles
during the drying process. Every wine kit I have make came with dry
yeast, but every beer kit i made uses liquid. I've drank plenty of
homebrews made with dry yeast and they were great, but Wild is right,
there are just more live liquid yeast varieties on the market. When
you are dealing with certain styles, you may only be able to get a
liquid yeast.

Re: liquid vs dry yeast



Quoted text here. Click to load it

Shouldn't make much difference esp if you make up a yeast starter prior to
pitching....in the past I got a bad batch of dry exactly one time, have
never had any problems when using the liquid.

Wont hurt a thing go with a smack pak...If available the Wyeast 1084 would
be my first choice for the beer style that your brewing.

--





Re: liquid vs dry yeast


John M Lauck wrote:
Quoted text here. Click to load it
My read is that you have more choice with liquid, if that's critical.

That said, the timing is a pain, with dry yeast you can start the yeast,
and after a few hours to mix and boil it's ready to add. With liquid you
have to let it mature for 1-2 days in most cases.

After cautioning you to follow a recipe or some other advice if you
think it's better, this is my prep for ale yeast.

3/4 cup warm ~80F water. Clean anything which will touch the water[1]
add 1 tbs cane sugar and float the yeast on top of the water. Let set
for 15-30 minutes and stir. Leave alone for a hour or until the head is
about an inch. Add to wort no hotter than 80F.

[1] clean can mean soap and water, C-brite, or put the water in a pyrex
cup and boil with microwave and let cool. When measuring temperature,
DON'T FORGET TO CLEAN THE THERMOMETER! This is somewhat a religious
thing, be as fussy as makes you happy. If you're rich you can buy a nice
infrared thermometer for about $200 which will read off the surface of
the liquid like a radar gun, and nothing will touch the liquid at all.

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