I dried out about a year and a half ago (yeast, not booze
). I'm happily 100% dry yeast. It's a 220 mile round trip to the LHBS that I'd trust for liquid yeast and waiting for online delivery squashes my brewing spontaneity. And dry yeast saves a few bucks.
Here's the dry yeasts that I've tried and my thoughts on each:
My ancient taste buds can't tell the difference from WY2124
Meh in a rye ale, OK in an APA.
Mangrove Jack's M79 Burton Union.
Love it. But its been replaced by M36 Liberty Bell Ale. We'll see.
Lallemand Belle Saison.
Tried it in a kolsch. No likee.
Danstar London ESB.
Good flavor and fast worker but didn't attenuate great. Like the MJ M79 better.
OK but I liked the MJ M79 and Danstar Notty better.
Liked it in a Maibok.
Super in an Irish Red Ale.
Mangrove Jack's M31 Belgian Tripel.
Made a delicious Belgian Dubbel.
I agree with others that the big hole in dry yeast choice is no kolsch yeast. But there's lots of other styles to brew.
I'm thinking of trying some American styles this summer with Lallemand BRY-97. Anyone have thoughts on that?