Author Topic: Moving to dry yeast exclusively  (Read 4887 times)

Offline yso191

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Moving to dry yeast exclusively
« on: May 07, 2017, 07:01:04 PM »
I was planning to brew a Belgian Dark Strong tomorrow.  I found 2 expired (but just January) packs of yeast at one LHBS, and ordered two more from MoreBeer out of CA.  I paid extra for the 'cool pack'  because even though it is Spring, stuff happens.  The packs from CA arrived at ambient temperature.  No residual coolness at all.

So four packets... into a 1.038 starter wort.  Nothing.  Zip. Zero. Nada.

I've had it.  We have two LHBS's in Yakima.  Last Fall I had the same experience with yeast from the other LHBS, so I went back to the store with a thermometer and stuck it in their yeast 'fridge.'  27*!

Yeast costs way too much to be rolling the dice with dead packets.  Dry yeast it is.
Steve
All Hands Brewing
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Offline denny

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Re: Moving to dry yeast exclusively
« Reply #1 on: May 07, 2017, 07:43:48 PM »
If there were all the a strains I wanted to use as dry, so would I.  Unfortunately that's not the case.
Life begins at 60.....1.060, that is!

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Offline Frankenbrew

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Re: Moving to dry yeast exclusively
« Reply #2 on: May 07, 2017, 07:55:49 PM »
I use mostly dry yeast. But yeah, certain styles just aren't the same with dry yeast, so I take the chance every once in a long while to buy some liquid kolsch or biere de garde yeast.
Frank C.

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Offline denny

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Re: Moving to dry yeast exclusively
« Reply #3 on: May 07, 2017, 08:07:40 PM »
I use mostly dry yeast. But yeah, certain styles just aren't the same with dry yeast, so I take the chance every once in a long while to buy some liquid kolsch or biere de garde yeast.

I make mainly American styles and don't care for US-05 so I'm stuck.
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Offline Alewyfe

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Re: Moving to dry yeast exclusively
« Reply #4 on: May 07, 2017, 09:36:44 PM »
I've had brilliant success with Williams Brewing. Good Price, arrives cool, no extra charges necessary. Maybe give them a try.
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Offline brewsumore

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Re: Moving to dry yeast exclusively
« Reply #5 on: May 07, 2017, 09:47:12 PM »
For me in Spokane when ordering from MoreBeer, I've found it helps to buy four ice packs for two packs of liquid yeast, and more in summer, and via online delivery notification be sure I can get home within about 15 minutes from time of delivery on my porch.  Shipping up here and coming from warm California, in my experience we need thermal protection that only extra ice packs can provide...usually.  That's worked for me without having to pay overnight shipping.

Offline BrewBama

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Moving to dry yeast exclusively
« Reply #6 on: May 07, 2017, 10:36:28 PM »
I went to dry a while back. Like you I am tired of gambling with liquid. I can brew plenty of styles that keep me happy.

Denny -- have you tried a Bry-97? 


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« Last Edit: May 07, 2017, 10:38:06 PM by BrewBama »
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Offline yso191

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Re: Moving to dry yeast exclusively
« Reply #7 on: May 08, 2017, 12:55:25 AM »
If there were all the a strains I wanted to use as dry, so would I.  Unfortunately that's not the case.

That is true.  Nowhere can one find 1450 except in liquid form, and that is a great yeast.  But the range is getting greater all the time!  I think I'll go with Mangrove Jack's M31 Belgian tripel for tomorrow.  But that's assuming what I ordered will be there!
Steve
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Offline RC

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Re: Moving to dry yeast exclusively
« Reply #8 on: May 08, 2017, 01:06:05 AM »
"I was planning to brew a Belgian Dark Strong tomorrow.  I found 2 expired (but just January) packs of yeast at one LHBS, and ordered two more from MoreBeer out of CA.  I paid extra for the 'cool pack'  because even though it is Spring, stuff happens.  The packs from CA arrived at ambient temperature.  No residual coolness at all."

I live in the Sacramento area and order from MoreBeer all the time, from the Pittsburg, CA location you ordered from. Whenever I order liquid yeast from them I always pay for the cool pack thing. I always get the order the day after it ships because of how close I am, and the yeast and ice pack (even in the insulated envelope) have always been ambient temp. They have never been cold, or even slightly cool, upon receipt. I suspect they just slightly refrigerate the ice packs rather than freeze them, so that they warm up quickly. It's a bummer. So I try not to order yeast from MoreBeer. On the other hand, I also order a lot from Williams Brewing (in San Leandro, CA, same general area as MoreBeer). And from them, I always receive cold yeast, even if I order just the ice pack and not the warranty yeast-shipper thing. I'd go with Williams over MoreBeer if ordering liquid yeast.

Big Monk

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Re: Moving to dry yeast exclusively
« Reply #9 on: May 08, 2017, 03:36:58 AM »
As a brewer of primarily monastic inspired Belgian beers, dry yeast is no bueno


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Offline denny

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Re: Moving to dry yeast exclusively
« Reply #10 on: May 08, 2017, 02:29:50 PM »
If there were all the a strains I wanted to use as dry, so would I.  Unfortunately that's not the case.

That is true.  Nowhere can one find 1450 except in liquid form, and that is a great yeast.  But the range is getting greater all the time!  I think I'll go with Mangrove Jack's M31 Belgian tripel for tomorrow.  But that's assuming what I ordered will be there!

It's surprising you don't have a good LHBS.  With all the beer activity in the area I would have thought it was a given.
Life begins at 60.....1.060, that is!

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"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

jrdatta

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Re: Moving to dry yeast exclusively
« Reply #11 on: May 08, 2017, 03:01:52 PM »
As a brewer of primarily monastic inspired Belgian beers, dry yeast is no bueno


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What about the fermentis Abbaye?  Reportedly good results if you under pitch it.  I have only used it as a re-yeast for bottling but was planning on splitting a batch of patersbier and comparing it to 3787.

Offline goschman

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Re: Moving to dry yeast exclusively
« Reply #12 on: May 08, 2017, 03:24:50 PM »
I use mostly dry yeast. But yeah, certain styles just aren't the same with dry yeast, so I take the chance every once in a long while to buy some liquid kolsch or biere de garde yeast.

This is my approach as well. If there was a solid dry kolsch yeast out there I probably would use 100% dry yeast. It all comes down to what styles you brew. These days mine are mostly lagers, American ales, or some type of hybrid/non-traditional style

I primarily use 05, 34/70, and K97 but will use S04 and Belle Saison once a year or so.

When I do use liquid, I have grown quite fond of Imperial.
On Tap/Bottled: Haze for Daze IPA, G Pils, Maibock, Kolsch, Summer Gold       

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Offline erockrph

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Re: Moving to dry yeast exclusively
« Reply #13 on: May 08, 2017, 04:16:27 PM »
I use mostly dry yeast. But yeah, certain styles just aren't the same with dry yeast, so I take the chance every once in a long while to buy some liquid kolsch or biere de garde yeast.

This is my approach as well. If there was a solid dry kolsch yeast out there I probably would use 100% dry yeast. It all comes down to what styles you brew. These days mine are mostly lagers, American ales, or some type of hybrid/non-traditional style

I primarily use 05, 34/70, and K97 but will use S04 and Belle Saison once a year or so.

When I do use liquid, I have grown quite fond of Imperial.
Count me in the same camp. I don't have a LHBS with hours that work for my work and family schedule, plus a lot of my brew days are relatively short notice. I keep enough grain and hops on hand to throw together almost any recipe I'd want on short notice, and dry yeast keeps me covered on the yeast side as well.

I primarily use 34/70, US-05 and Belle Saison, plus 71B for mead and D47 for cider. I'll occasionally use S-04 and BRY-97. I also need to do more experimenting with Danstar's London ESB,

If I want to brew with a liquid yeast, I need to plan it out in advance and order onine.
Eric B.

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Offline zwiller

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Re: Moving to dry yeast exclusively
« Reply #14 on: May 08, 2017, 04:35:37 PM »
Same here.  I am like 95% dry.  Now that most all of us would agree the dry is considered as good as liquid, I say it's just a matter of time before we get more dry strains.  Due to life and schedule I was "forced" to dry, boy what surprise!  Sure 05 worked fine but I tried with SO4 and had good results so on a whim I decided to try WB06 on a hefe and it was the game changer for me.  The key is to review the results of posters and see if the flavor profile matches what you are after.  IE WB06 is NOT a banana clove hefe yeast.  It is the apricot/vanilla bright type.  I did a NGP with 3470 at low 60s and it was fab as well.  (I am BJCP btw)

Abbaye all the way on that!  I suspect it is Rochefort.  I really wish someone would get a dry yeast origin chart going.  IE belle saison is 3711, SO4 is Whitbread, WB06 is 3638, etc. 

Note to self: start a US dry yeast company.  ;D
Sam
Sandusky, OH