dry is for those too cheap to buy liquid. with a liquid, you can make the same recipe two or three times and pitch different yeast each time and have three different end results. btw... if you do decide to do dry... DON'T REHYDRATE! just pour it into your fermenter. it knows what to do. I work at a brew supply shop and way too many people end up killing their yeast when they rehydrate it.
Wow, are you like a broken record of jerkiness or what?...great first impression you are making here....Are all your four posts this exact same one, or just 50% of them?
Or are you just trolling???
Many commerial breweries use dry yeast, hence, like fermentis labs, they have
industrial divisions.
And also these days most dry yeast is not mis handled, and is fresh, most stops and mail order that I know of are high turnover places, and their yeast doesn't sit on shelf in heated warehouses for months before being shipped out.
This sounds like some of the anti-dry yeast propaganda that evolved from the bad old daysbefore 1978 and legal homebrewing, when the only yeast that was available came from europe in dry cakes that may have sat in the hot cargo hold of a ship for months, then sat under the lid of a can a blue ribbon malt extract for god knows how long.
Danstars website even says this...
The use of active dried professional yeasts for amateur brewing is a relatively new phenomenon introduced by Lallemand. Now, choose your active dried yeast for brewing with confidence. Ask for Danstar superior quality yeasts at your local retailer.
So most of those notions you have really are just biased carryovers from the bad old days.
Nowadays in most homebrew shops, just as much care is put in storing their dry yeasts and they do the liquid and the hops, in cold stoage.
So these days those ideas you may have are definitley not the truth.....Fermentis labs is not some podunk company making half asses yeast with "inconsistant pitching rates," and neither are the makers of the other dry yeast...In this day of consumer choice people wouldn't settle for crappy yeast, and those makers of dry yeast wouldn't still be in business if their products weren't any good.
I use dry yeast for 99% of my beers, for basic ales I use safale 05, for more british styles I us safale 04 and for basic lagers I use saflager..
The only time I use liquid yeast is if I am making a beer where the yeast drives the style, where certain flavor characteristics are derived from the yeast, such as phenols. Like Belgian beers, where you get spicy/peppery flavors from the yeast and higher temp fermentation. Or let's say a wheat beer (needing a lowly flocculant yest) or a Kholsch, where the style of the beer uses a specific yeast strain that is un available in dry form.
I have found that a lot of new brewers especially, THINK they HAVE to use liquid yeast, but in reality most ales can be made with Notty, Windsor, Us-05, Us-04 and many lagers with basic Saflager.....7-8 bucks a pop for liquid as opposed to $1.50-2.50 for dry, with more cell count, is imho just a waste of money for the majority of a brewer's recipe bank...most commercial ales us a limited range of strains, and those liquid strains are really the same strains that the afore mentioned dry strains cover, for example Us-05 is the famed "Chico strain", so if you are paying 7-8 bucks for Wyeast 1056 American/Chico Ale Yeast, and you STILL have to make a starter to have enough viable cells, then you are ripping yourself off, in terms of time and money....
But if you are looking for a "clean" yeast profile, meaning about 90% of american ales, the 05, or nottingham is the way to go. Need "Bready" or yeasty for English ales, then 04 or windsor. Want a clean, low profile lager yeast- saflager usually does the trick.
That's one thing about dry...you don't need to reproduce anymore yeasts than are already in the packets of dry.
in fact any of the dry yeast haters should go back and read just what Palmer says about dry yeast.
6.3 Yeast Forms
Yeast come in two main product forms, dry and liquid. (There is also another form, available as pure cultures on petri dishes or slants, but it is generally used as one would use liquid yeast.) Dry yeast are select, hardy strains that have been dehydrated for storability. There are a lot of yeast cells in a typical 7 gram packet. For best results, it needs to be re-hydrated before it is pitched. For the first-time brewer, a dry ale yeast is highly recommended.
Dry yeast is convenient for the beginning brewer because the packets provide a lot of viable yeast cells, they can be stored for extended periods of time and they can be prepared quickly on brewing day. It is common to use one or two packets (7 - 14 grams) of dried yeast for a typical five gallon batch. This amount of yeast, when properly re-hydrated, provides enough active yeast cells to ensure a strong fermentation. Dry yeast can be stored for extended periods (preferably in the refrigerator) but the packets do degrade with time. This is one of the pitfalls with brewing from the no-name yeast packets taped to the top of a can of malt extract. They are probably more than a year old and may not be very viable. It is better to buy another packet or three of a reputable brewer's yeast that has been kept in the refrigerator at the brewshop. Some leading and reliable brands of dry yeast are DCL Yeast, Yeast Labs (marketed by G.W. Kent, produced by Lallemand of Canada), Cooper's, DanStar (produced by Lallemand), Munton & Fison and Edme.
Dry yeasts are good but the rigor of the dehydration process limits the number of different ale strains that are available and in the case of dry lager yeast, eliminates them almost entirely. A few dry lager yeasts do exist, but popular opinion is that they behave more like ale yeasts than lager. DCL Yeast markets two strains of dry lager yeast, Saflager S-189 and S-23, though only S-23 is currently available in a homebrewing size. The recommended fermentation temperature is 48-59°F. I would advise you to use two packets per 5 gallon batch to be assured of a good pitching rate.
The only thing missing with dry yeast is real individuality, which is where liquid yeasts come in. Many more different strains of yeast are available in liquid form than in dry.
The only real "criticism" of dry yeast, is that, due to how they are made to be stable, that there are not many varieties available, that and the warning to avoid those "no-name" yeasts under the lids of extract can and to go with one of the "proven" strains.
No yeast bashing by him at all......So if HE doesn't bash dry yeast.....
Also you must not be very good at your job if you believe that crap about not rehydrating dry yeast....just about every yeast producer of dry yeast recommends some form of rehydration...the only way someone would kill their yeast that way would be if they dumped it into boiling water....
Oy veh
I didn't think they allowed 15 year olds to work in homebrew shops.