Looking for opinions on the use of dry vs liquid yeast. The plan was to use #wlp001 as the house strain, then use specific strains for specialty beers, such as Belgian strong or hefeweizen. Since #wlp001 is a pretty clean yeast, I was wondering if it would be worth it to use a dry yeast instead, and then use liquid when I have a specific beer style to make. The main reason I'm contemplating this is cost, as I will not be as concerned in the beginning of harvesting and repitching since I'm sure I'll have more than enough other things to worry about when we start brewing. I'll be using the house strain for pale, amber, blonde, stout, ipa, dipa. Is this something that is a viable option, or am I better off just sticking to liquid?
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Dry Yeast as House Strain - Opinions?
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Originally posted by soia1138 View PostWe use dry Fermentis US-05 and have great success with it. Its cheap and has great shelf life if you want to order up in some bulk. We rehydrate about and hour before knockout and also use some O2. Short lag time and a strong, clean fermentation.
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I also am considering using dry for speciality brews. I observed another brewery use it with hydrating it he just sprinkled it on top of the wort. Anyone do this? I know they recommend hydration but his beers tasted great?
CHeersMike Eme
Brewmaster
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Originally posted by beerguy1 View PostI also am considering using dry for speciality brews. I observed another brewery use it with hydrating it he just sprinkled it on top of the wort. Anyone do this? I know they recommend hydration but his beers tasted great?
CHeers
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S-04 is my house yeast. I pitch dry just prior to knockout, I always aerate. Have tried it without O2 aeration, actually xfering into fv via spray ball (O2 cylinder hadn't arrived and I had to brew) and it was slow to start. Pitching dry into fv and aerating wort I get a good, strong ferment. Always churning when I come in the next day
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We use dry Fermentis US-05 and have great success with it. Its cheap and has great shelf life if you want to order up in some bulk. We rehydrate about and hour before knockout and also use some O2. Short lag time and a strong, clean fermentation.
With that said and I hope someone can clarify, I do remember reading that dry yeast suppliers allow for a very, very slight acceptable amount of bacteria in the packaged product, so that might be something to watch if you plan on going many generations. We're looking into Chlorine Dioxide washing to negate this (potential) negative.
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Originally posted by CharlosCarlies View PostAgree on all points (especially the shelf life...so nice to have yeast sitting in the cooler at all times), but we don't add O2 on the first pitch (doesn't hurt though). After it's gone through fermentation we treat it just like a liquid strain and go back to O2 as normal. We also use W-34/70 for our lagers and one of them has won a few awards, so you can certainly make good beer with dry yeast. Only thing I don't like about W/34-70 is it's almost twice as expensive as S-05. Still cheaper than a pitchable liquid amount, however.
With that said and I hope someone can clarify, I do remember reading that dry yeast suppliers allow for a very, very slight acceptable amount of bacteria in the packaged product, so that might be something to watch if you plan on going many generations. We're looking into Chlorine Dioxide washing to negate this (potential) negative.
We only use dry yeast in our brewery with great success. We do not rehydrate though. Can anyone give us some ideas on how to go about rehydrating, say, 1kg of dry yeast?
CharlosCarlies, we have been meaning to use W34/70 on a lager. Could you please give us some advise on pitch amount,temperature, rehydrate or not? Any advise would be appreciated.
Cheers
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Originally posted by beerguy1 View PostI also am considering using dry for speciality brews. I observed another brewery use it with hydrating it he just sprinkled it on top of the wort. Anyone do this? I know they recommend hydration but his beers tasted great?
CHeers
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CharlosCarlies, we have been meaning to use W34/70 on a lager. Could you please give us some advise on pitch amount,temperature, rehydrate or not? Any advise would be appreciated.
Here's a link to the data sheet from Fermentis that should help a bit as well: http://www.fermentis.com/wp-content/...SFG_W34pdf.pdf
Also of note, it does seem to floc reasonably well considering, so we've been able to re-harvest enough as soon as the beer hits terminal gravity. Nice to speed things up a few days and gets the yeast out from under the beer quickly.
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Dry Yeast
Hi,
My name is Caroline and I am a rep for Lallemand Dry Yeast. If you are interested in more information on Dry Yeast I am happy to send some info on our products, and also dry yeast in general. cparnin@lallemand.com
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