With all the recent improvements and types of dry yeast available does anyone have, or does there exist, an updated dry yeast to liquid yeast equivalent chart?
Thanks.
The gold standard is David Taylor’s YEAST MASTER spreadsheet. It is regularly updated, and covers a good chunk of what’s available out there. I use it all the time, and find it to be a pretty good guide.
Link:
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yes dave taylors one is the best, especially for practical homebrew use. i was going to make the suggestion of more organized/systematic descriptors and data, but looking at my own self-made yeast notes - you develop as you go, so i can clearly see early on i had less of a grasp on things i wanted from a yeast and even observations. so… its a tough one. in case its not clear i mean, i did a bunch of experimenting with random yeasts many years ago and kept notes on each, but i can clearly see i did not have the knowledge of what matters as well as the kind of “why” the yeast may have been that way at that time.
looking at mine, lol its too embarassing to even post, but making your own is something to consider, as each person tastes things differently
Thanks. Quick look. Appears must useful.
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