Fresh yeast

[Craig]

Hi, Just wondering if Fresh yeast, ie from a brewery, is better then dried yeast packets? Taste wise.

[denimglen]

Depends how fresh your 'fresh' yeast and dry yeast is.

If we're comparing the same strains and pitching rates then I'd go with the dry yeast.

[JoKing]

Not neccessarily mate. US-05 is pretty hard to beat - and dealing with liquid yeast can be a real hassle.

[denimglen]

Yeah, it depends a lot on what you want?

English or Euro ale strains - can't beat liquid, SO4 and K97/T58 don't cut it IMO. Lager strains - liquid strains are the go too but the dry ones aren't too bad. Easy to pitch the right amount of yeast with the dry strains or a big hunk of slurry from a brewery - but then you have to look at yeast generations as well.

[Tony]

Umm, I would take liquid yeast over dried yeast every time. Yeast by nature is not dessicated. You will never get the same characteristics with a dry yeast then you would with a liquid yeast. Dry yeast is easy to transport and light weight. Ask yourself, how many professional brewers use dry yeast? There's your answer. If I don't have any liquid yest, I don't brew. I simply won't waste my time. Just my opinion. If the yeast is bad, it is either because it is past it's use by date, or it is not the yeasts fault. Liquid yeast will give you more character, flavour, attenuation and an all round better beer then dry yeast. I know there are many home brewers out there brewing fine beers with dry yeast, but all I can say is, they would improve their beer 10 fold if they used a liquid yeast, to suite.

[JoKing]

That's a bit of a random rant Tony! Hard case....

I use both. US-05 is my yeast of preference these days. I tried wlp001, Wy1056... and I dont spot the difference much. Case Swap Yakima Monster is the perfect example: the choice of yeast was a split decision out of those strains. I have to admit - I have made some of my best beer with dry; and some of my worst with liquid. I've never had a drain pour with dry.

You do make a few good points though. Liquid yeast is real good for adding desirable character and complexity to the brew. Hefeweizen, Belgians, English etc... have to be liquid. Lagers though? Dunno about that. Saf 189 and 34/70 are 2 of the 3 most commonly used strains world wide.

You asked about how many professional brewers use dry yeast. Pretty much all of the green bottles are a dehydrated culture. That doesn't say much for dry though!

[Stu McKinlay]

+1 for both (and your whole spiel).

[jt]

This one comes up every now & then. It ain't wot you got it's how you use it.

[Craig]

Thanks for the discussions. Its sounds like its a matter of personal choice then.