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What's the Difference Between Liquid and Dry Yeast?
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- Опубликовано: 9 дек 2022
- Many people have a preference when it comes to Liquid or Dry Yeast - but is there a reason to use one over the other?
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Puppy killer!
I'm suprised someone caught that so quick! 🤣
I desagree about using starter in all yeast, specially some dry yeast. Some dry yeast are formulated in a way to start very efficiencly and using a starter some of that "starting power" will be lost. But do what works with you...
Thanks! It's always great to get more concise information and insights into the pros and cons of the huge subject concerning yeast. I enjoy your videos very much. Is it possible to produce more videos regarding the many different strains of kveik yeast? I have heard, for instance, that they need more nutrients to perform optimally, with one youtuber advocating bread yeast as the perfect (and cheap) nutrient. I have heard that they (kveik) also don't carbonate successfully in bottles. Any plans for a kveikarama? 👍
I double pitch and only use dry direct pitch. Always consistent and turns out great. I’ll have to try the starter method and see what happens differently.
Another benefit of activating the yeast, in one way or another, is that there is less time for oxidation if the fermentation starts quickly. Especially with lots of hot-side hops, the oils are going to keep being oxidized until the yeast has consumed all the oxygen.
Oxidizing your beer (after it’s been cooled) before active fermentation is good not bad.
@@elliottpeterson5021 no shit. But the wort will also be oxidized. So the sooner the yeast starts the better
@@elliottpeterson5021 yeast need oxygen, but wort can stale if it takes too long for the yeast to consume that oxygen. If you pitch yeast that is less active and you oxygenate with an extended lag time, you are essentially staling your wort. Oxygenate, yes, but don't give the oxygen enough time to stale your beer. Active yeast will consume that oxygen more quickly than the staling reactions at those lower temperatures can occur.
Oxygenating Yeast = Good
Oxidizing Wort = Bad
Hope that makes sense
Always doing a good starter was what made my beers go to the next level and be more consistent. Not only that, the fermentation also starts way faster.
Very interesting. Just ordered all of my yeast starter equipment. Also ordered a pure oxygen tank and regulator with stone. I've got temperature control on lock so I'm hoping these two additional processes will improve my beer going forward. Then I can start looking at bigger batch sizes once I've nailed the fundamentals. :)
If I recall correctly, Fermentis yeasts (your safeale us-05 example) mentions their yeast are ready to go (direct pitch), and ALSO have their oxygen stores built up as to not need additional O2 at their pitch.
Would rehydration effect this (I would think not if pitched within 15 minutes)?
Would adding it to a starter deplete the built in O2 reserves (I would think so).
Also would GoFerm, or another yeast hydration product help in rehydration ?
Great start on the yeast info, but please keep it going into maybe a few more videos, as it is the most important addition in making ethyl beverages.
Thanks for the feedback! I think doing more along this vein is a great idea - especially since it's such a deep topic.
As to the ability to direct pitch that is a strange dichotomy with dry yeast companies. They are making better and better yeast but also marketing more and more to novice brewers (which is great because I love anything that can help new brewers make great beer right out of the gate) but the trade of of creating a "direct pitch" yeast (same marketing tactic as Imperial with their higher cell count and storage medium) as it downplays the importance of learning more advanced practices that make you better (starter with nutrient and pure-O2 into your wort in this case).
Yes, side by side in every possible way!
Great video! I appreciate the work you put into this to help us all become better brewers!
Yes more info on yeast is always warranted. Can you discuss kviek in this topic as well? Also did see that they've found Saccharomyces eubayanus in Europe for the first time?
Yea a Kveik discussion in regards to starter and yeast health would be a good idea. I'll do it!
Liquid vs Dry is good idea !!!
Hoppy hour next week?
Yes please! Do the side-by-side!
I've been brewing with Kveik exclusively the last 10 brews I've done, I pitch at 28degrees c, its brilliant
Good info. I can't really find any info on making a starter with dry yeast. Is it the same as procedure as liquid? Are there any differences? My main goal is to build a bank of yeast to keep costs lower. Thanks
Do the same rules apply for kveik? I have a pack of Omega Espe Kveik dated 12-Aug-2022 that seems like it may be slightly swollen. It will be my first time using liquid kveik and I've had success just pitching dry packs to wort
Great Vidya. I have to ask, as I was directed opposite of what I read. I read that a grain bill higher in oat content is nearly as good as yeast nutrient as the oats contain many yeast nutrients yeasts require, or maybe it said like. What are your thoughts? I'll have to go read that again.
Grains in general are fairly nutrient dense compared to other growth mediums. My guess with oats is the higher sterols like linoleic acid is where the nutrient idea came from, but either way the devils advocate statement with that it wouldn't scale with OG like you could with nutrient. That said - with beer in general I'm not as concerned with nutrients unless I'm using Kveik yeasts.
Is there anybody out there?
Definitely do the side by side
Would you still do a yeast starter with dry kveik yeast?
Good question! For us it's "sometimes" but kveik is a notable exception to my normal yeast rules - I'll have to do a different video on yeast care/growth with kveik yeast!
@@GenusBrewing That would be awesome! Thank you for the info as always!
Countless times I've opened liquid yeast and smelled the dreaded band aid. Fresh from the refrigerator at lhbs.
Aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa
I tried
Idk - word count clocked that at 417 letters :/
Absolute rubbish if a manufacturer says to pitch they know better about their strain also many brewery's pitch dry yeast direct and they get consistent results. Making sure the conditions are correct will not stress the yeast
Respectfully - Yeast manufacturers goal is to sell yeast. They know that building and marketing their yeast to the 90+ % of consumers that won't make a starter is better for business. That doesn't mean that what their marketing tells you is the best way to make beer as a pro-brewer.
That said - I appreciate there is credence to the efforts they put in to make their yeast viable as a direct pitch. I didn't do a great job of illuminating that in the video - but in many cases I do trust dry yeasts as a direct pitch. I just also understand the risks are dependent on other factors like OG and oil concentration.
69!!!!❤😂
Half way there!
Epic❤🎉😂
I used to follow you guys all the time until you got into the one hour plus videos. Sorry but my attention span isn't that long nor do I have that much time to devote to a single presentation.
Yes please! Do the side-by-side!