Author Topic: Moving to dry yeast exclusively  (Read 4921 times)

Offline goschman

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Re: Moving to dry yeast exclusively
« Reply #60 on: May 26, 2017, 02:52:24 PM »
So after making the statement that started this thread prepping for my last brew, I am prepping for my next brew and, yes I'm using liquid yeast.  Some people never learn.

But I couldn't find a good dry yeast for a Czech Premium Lager.  That's what I'm going with.  Yeah.

I know it doesn't matter at this point but I have heard good things about Mangrove Jack M84 - Bohemian Lager.
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Offline zwiller

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Re: Moving to dry yeast exclusively
« Reply #61 on: May 26, 2017, 03:08:57 PM »
Any notes from the gang for Danstar Munich?  I am brewing a watermelon wheat this weekend and would like to hear tribal knowledge on this strain.

I haven't used it yet but based on TONS of internet searches, it gets extremely mixed reviews, and part of the reason for that is that there is apparently the old regular Munich strain and a newer "Classic" one or some such thing.  In any case, I'd purposely underpitch and hope for the best.

I discount like 90% of online reviews.  Lots of inexperienced amateurs offering their opinion.  This is part of the reason dry yeast gets a bad rap.  This thread itself is probably one of the best dry yeast threads in existence.   
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Offline Omar

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Re: Moving to dry yeast exclusively
« Reply #62 on: May 26, 2017, 04:44:58 PM »
I make mainly American styles and don't care for US-05 so I'm stuck.

Have you considered Nottingham? Fermented on the cooler side it works pretty well in American styles. Beers finish faster and clearer than with US-05

Offline denny

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Re: Moving to dry yeast exclusively
« Reply #63 on: May 26, 2017, 05:21:57 PM »
I make mainly American styles and don't care for US-05 so I'm stuck.

Have you considered Nottingham? Fermented on the cooler side it works pretty well in American styles. Beers finish faster and clearer than with US-05

Yep  Used Nottingham a lot in the past.  It has a tartness to it that I don't care for.  Fermented on low 60s.
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