liquid vs dry yeast


I bought a kit to make an Irish Stout (instructions are here:
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. 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
Reply to
John M Lauck

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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wild

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Reply to
wild

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.
Reply to
Jeff Louella

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.
Reply to
Jeffrey Lebowski

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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bill davidsen 
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Reply to
Bill Davidsen

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