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.
I'm working on a couple of equivalency experiments myself this year, but I'm also very busy at the moment and haven't brewed in months so it's going to take way longer than I'd like. FWIW, for several years already, I've been collecting notes from all over the interwebs about dry yeasts trying to figure out what's what. If anyone ever wants to ask for my notes for their own experiments, let me know and I might be able to give you a couple ideas of what *might* be equivalent but that I probably haven't tested myself yet. If we all work together I think this would go much quicker than if I just try to do it myself -- that would probably take 10 or 15 years! I'm always either so busy and/or so lazy, it ain't funny. But I do have tasting notes collected from all over the place, many of which are tallied with the most common comments rising to a top summary kind of thing. Sources, not recorded, there would be way too many. Just summarized notes. I'm somewhat of an absent minded professor, not the greatest at keeping organized, but hey, it's a starting point if nothing else. I also might have notes to the effect of such and such yeast is "definitely NOT equivalent" or some such thing. Sometimes half the battle is knowing what NOT to try! But yes..... I fully intend that eventually I shall become a >95% dry yeast brewer.
Also, very funny you should mention Abbaye, WB-06, and 3638..... those are precisely 3 of the yeasts that I have selected to play with and have in my fridge right now! I intend to underpitch the living heck out of all of these to stress them out big time. No mrmalty.com size pitches, or if I do then it would be as a "control" batch only, not expecting big flavors from a normal size pitch. Trying to confirm whether an underpitch is effective at improving flavors in hefes and Belgians, while also toying with different strains to see what does what. The trouble with all my experiments is that I always seem to want to test 3 or 4 variables at the same time. I can only split a small 2-gallon batch so many different ways before it becomes a few ounces of this batch or the other, and it makes little sense for me to brew bigger batches because I don't drink much either. I'm truly messed up I guess!
Topic: Moving to dry yeast exclusively (Read 15736 times)
