For those of you using S-04 and/or S-05 as your main cultures:
How many generations do you typically get from a fresh pitch (presuming you use nutrient each brew and treat the yeast well)? How do they preform when krausened rather than pitching flocculated slurry? I know the cost of dry yeast makes it generally more "expendable" in the eyes of many brewers, but my question is more about the health and performance of these dry strains across many generations—like 6-10+. I've heard a lot of superstitious brewers say they won't use dry yeast for more than 2 gens, but it seems wasteful for no good reason. They're propagating new living cells, exactly the same as slurry yeast.
First-hand accounts are always appreciated!
How many generations do you typically get from a fresh pitch (presuming you use nutrient each brew and treat the yeast well)? How do they preform when krausened rather than pitching flocculated slurry? I know the cost of dry yeast makes it generally more "expendable" in the eyes of many brewers, but my question is more about the health and performance of these dry strains across many generations—like 6-10+. I've heard a lot of superstitious brewers say they won't use dry yeast for more than 2 gens, but it seems wasteful for no good reason. They're propagating new living cells, exactly the same as slurry yeast.
First-hand accounts are always appreciated!
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