> I bought a kit to make an Irish Stout (instructions are here:
). 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?
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
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.
 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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