You’re comparing a lab analysis to marketing lingo. All of fermentis’ numbers are <X/mL. This is probably the lowest level they can detect. A lab analysis rarely says zero because the contamination may be there but at levels they can’t detect. WYeast would have the same constraints, but they’re not giving you their lab analysis. They’re giving you a marketing line.
- <MDL
Absolutely agree. There was a time when liquid yeast was clearly and consistently ‘better’ and more dependable than the dry stuff. Dry yeast has since come a long way, and where I once said I’d never resort to using it again (I switched to liquid in the mid 1980s) I can now say that I always keep some dry yeast on hand these days and while my personal preference is still liquid, I’ve had some very satisfying results with the current dry yeast offerings (especially handy for last minute decisions to brew).
The liquid preference is not about variety…I don’t see the point is switching yeasts for every brew and besides the house yeast I’ve kept alive since the '80s, there are only 2 or 3 Wyeast strains I keep around. Cost certainly isn’t an issue with the Wyeast products; when I use one, I routinely get 8 or 9 brews from a pack via repitching (and sometimes even more).
Bottom line for me is that I will always prefer wet yeast because I personally think it’s better (in both performance and flavor) based only on my own observations. But it is strictly personal opinion… which in the end doesn’t matter at all since others’ mileage will inevitably vary.
So going with Denny expresses, I think that everyone just needs to experiment and decide for themselves.
That’s a good point point. I do think liquid strains taste cleaner but I’m not immune to good marketing so it may just be the placebo effect.
More importantly, I like the fact I can make a starter ahead of time and not have to worry rehydrating on brew day. It’s one less thing to think about and to try to time with the rest of the process. This, and the fact I can see the yeast already working, outweighs the added cost of DME. No, I can’t just sprinkle the dry yeast into the wort. Not when rehydrating seems to be recommended. Just a couple more definitions of “better.”
You absolutely can sprinkle, and if you haven’t I strongly recommend that you try. There are many of us who find no improvement in using rehydrated yeast over just sprinkling it dry.
+1. I’ve tried rehydration a couple of times and can not tell a difference from just sprinkling it on top. I really didn’t notice much difference in lag times either.
+1.060
I don’t has a bunch of time to read every word, so maybe this is repeated
Few types of dry, bunch of types of runny. Maybe dry gives less options. Or maybe wet renames the same thing a time or two but not so much on actual variety
I wonder if an average homebrew dude changed only his/her yeast if it would change the end product
I wonder if dry is shunned because it’s so cheap. Just wonder
My experience says yes. Maybe subtle, but different.
Well I guess the final conclusion is that I need to brew more beer and test. Thanks for the discussion.
Because the key word is “significant” it would seem that the answer is “no.”
I just don’t like shipping liquid yeast during the summer months. I also rehydrate dry yeast to make it easier to pitch into a carboy.
maybe not so subtle. I do this a lot. the same beer with us-05 vs Belgian saison for instance. totally different end product. I’ve also done California ale vs 1968. huge difference, not as much as the s-05 saison combo but.
Yes. I typically find the difference to be notable. I split batches often and pitch similar yeasts to see which I prefer. Assuming you stay in the same ballpark (Belgian, English, whatever) the end products are not drastically different, but you can get different esters, different perception of bitterness, etc.
Yeah, obviously! I was thinking more along the lines of comparing similar yeasts, like 05/1056/001.
true. likely much more subtle in that situation.