[BrewBama]

I’ve never heard of anyone keeping liquid yeast as an emergency backup for dry yeast. Dry always works for me and I’ve been very happy with it for a long time now. I haven’t used liquid yeast in fornever.  Never had a fail even well past the expiration date. I can’t say that about liquid.


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[cmb4642]

I’ve never heard of anyone keeping liquid yeast as an emergency backup for dry yeast. Dry always works for me and I’ve been very happy with it for a long time now. I haven’t used liquid yeast in fornever.  Never had a fail even well past the expiration date. I can’t say that about liquid.


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Wasn’t for emergency, it was what I planned to brew with. Brew days kept getting pushed back and then culture was well beyond expiration so I switched back to dry.


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[Robert]

I've direct pitched with 34/70 (warm fermented no less, gasp) and had great results.

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Same here, and I'm going to do it again today.

Whatcha making?

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German pils

This I gotta try.  When you guys say "warm," what do you mean?  64°-68°F-ish?

[BrewBama]

I’ve never heard of anyone keeping liquid yeast as an emergency backup for dry yeast. Dry always works for me and I’ve been very happy with it for a long time now. I haven’t used liquid yeast in fornever.  Never had a fail even well past the expiration date. I can’t say that about liquid.


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Wasn’t for emergency, it was what I planned to brew with. Brew days kept getting pushed back and then culture was well beyond expiration so I switched back to dry.


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Oh ...I wasn’t directing my comments your way. I was simply making a statement about why I’ve been using dry vs liquid yeast. I apologize for any confusion. Cheers!


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[denny]

I've direct pitched with 34/70 (warm fermented no less, gasp) and had great results.

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Same here, and I'm going to do it again today.

Whatcha making?

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German pils

This I gotta try.  When you guys say "warm," what do you mean?  64°-68°F-ish?

I still ferment lagers in the mid 50s...old habits die hard.   But I've fermented a pils with 34/70 at 65 to try it and as far as I could tell it was indistinguishable from the ones done at 55. No blind triangle so I won't sweat to that.  I also use 34/70 as my go to dry ale yeast and ferment it at 63-65.  I far prefer it to US05.

[TANSTAAFB]

I've fermented a Helles lager at 68-70°F and it was delicious!

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[a10t2]

It would be interesting to see the results for strains that are known (or at least believed) to have more flavor variation due to pitching rates.

[Robert]

I've fermented a Helles lager at 68-70°F and it was delicious!

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Cool, thanks guys.  In the summer my IC even with prechiller can't get me to lager temp, takes several hours in the fridge to get all the way down.  Sounds like I can pitch 34/70 at room temperature,  and move it into the fermentation chamber, and not really worry how cool I set it.   Rediscovering dry yeast has me kind of giddy.  Takes the hassle out of brewing and puts the emphasis back on fun, creativity, spontaneity.

[Robert]

It would be interesting to see the results for strains that are known (or at least believed) to have more flavor variation due to pitching rates.

How are you thinking that would differ between liquid and dry versions?

[Steve Ruch]

I've fermented a Helles lager at 68-70°F and it was delicious!

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Cool, thanks guys.  In the summer my IC even with prechiller can't get me to lager temp, takes several hours in the fridge to get all the way down.  Sounds like I can pitch 34/70 at room temperature,  and move it into the fermentation chamber, and not really worry how cool I set it.   Rediscovering dry yeast has me kind of giddy.  Takes the hassle out of brewing and puts the emphasis back on fun, creativity, spontaneity.

I've pitched 34/70 in the mid 60s and put it into my fermenting chamber at 52 many times. It gets down to the low 50s overnight and I see signs of fermentation shortly thereafter.

[a10t2]

How are you thinking that would differ between liquid and dry versions?

I'm wondering if the reducing pitching rate from rehydrating in wort would be more apparent in something less neutral than US-05, not that it would necessarily be any different from a liquid form of the same strain given the same pitching rate.

[Robert]

How are you thinking that would differ between liquid and dry versions?

I'm wondering if the reducing pitching rate from rehydrating in wort would be more apparent in something less neutral than US-05, not that it would necessarily be any different from a liquid form of the same strain given the same pitching rate.

I think on the periphery of this topic is another question (your assumption?) that has to be answered first: does direct pitching in wort really kill some of the yeast, or is that outdated information?  For that matter, does rehydrating first damage yeast?  The article in the OP's link suggests direct pitching does no damage, we'll have to wait for the full report.

[TANSTAAFB]

I've fermented a Helles lager at 68-70°F and it was delicious!

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Cool, thanks guys.  In the summer my IC even with prechiller can't get me to lager temp, takes several hours in the fridge to get all the way down.  Sounds like I can pitch 34/70 at room temperature,  and move it into the fermentation chamber, and not really worry how cool I set it.   Rediscovering dry yeast has me kind of giddy.  Takes the hassle out of brewing and puts the emphasis back on fun, creativity, spontaneity.

Until I recently acquired a chest freezer, all my fermentation control crapped out during a move. No clue why but both my fridges worked when I unplugged them and loaded them on the uhaul and didn't work when I plugged them back in. But my basement stays in the mid to high 60's and I started following both the warm fermented lager thread on HBT and the stuff Brulosophy has done so I just fermented at ambient temps. No problems, lager or ale. FWIW, I think DNA testing has shown that 34/70 is actually an ale strain that performs well at lower temps which explains why it does fine at higher temps as well.

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[riceral]

I've fermented a Helles lager at 68-70°F and it was delicious!

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Cool, thanks guys.  In the summer my IC even with prechiller can't get me to lager temp, takes several hours in the fridge to get all the way down.  Sounds like I can pitch 34/70 at room temperature,  and move it into the fermentation chamber, and not really worry how cool I set it.   Rediscovering dry yeast has me kind of giddy.  Takes the hassle out of brewing and puts the emphasis back on fun, creativity, spontaneity.

Until I recently acquired a chest freezer, all my fermentation control crapped out during a move. No clue why but both my fridges worked when I unplugged them and loaded them on the uhaul and didn't work when I plugged them back in.

OK, I know this might sound off the wall, but----

Maybe it's the outlet that isn't working.

Just a thought.

[ynotbrusum]

I have had success with pitching S-189@ 62F and slowlly moving  it down to 149F.  I can’t get it down to my normal 58 F pitching temp and I would like to be lower on my starting temp, but it has worked great to start high and drop to ferment temps over night...