« on: August 01, 2013, 10:22:03 AM »
James Spencer of Basic Brewing Radio/Video did some unhopped worts with dry yeast and they came out sour. I believe the conclusion was dry yeasts have small amounts of bacteria that the hops either mask or prevent from working. I understand liquid yeasts are pure and don't have that problem.
Also, I always had longer lag times when I was using dry yeast . Granted, I went all grain and did a starter of liquid yeast for the first time on the same batch. I have improved my process since the last time I used dry yeast so the long lag times I experienced may have been due to some other variable.
I have done a number of un-hopped brews and they almost always go sour anyway. We don't always appreciate the full value of hops until we have tried to go without. not sure I would blame it on the yeast. not without side by side comparisons including controls and wort stability tests