I subscribe to a newsletter from The Electric Brewery. For those beer brewers out there, this was an interesting forum post on dry vs liquid yeasts. In summary, the brewer who did the test couldn't tell the different in the end. This refutes advice we often hear that that liquid yeasts produce a better product than dry yeasts. Of course, its only one strain and one test. But still interesting.
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Dry vs Liquid yeast
- Thread starter brian92fs
- Start date
Been making beer for a long time, I will say that at one time the liquid did have an edge over dry but that isn't the case any longer with a lot of ales and they are coming up with some surprisingly decent dry lager as well....ah for a true dry Czech pils!
The advantage (IMO) to liquid cultures is the variety available. Basic strains (generic American and British ale, generic lagers, etc) are available in both dry and liquid, in which case it's cheaper to go with dry and personally I don't think the result is any different. But there are lots of "specialty" strains that are only available in liquid.
I was going to say the same thing. I use dry yeast exclusively, but there are more options in liquid. I might give them a shot eventually, but I am still working my way through the catalog of dry yeast.
The specialty strains are worth it, if you're making a specific or special beer. I've done a few similar batches with either a liquid strain or a dry strain and the result is obviously very different. Usually it's the Continental styles that have a yeast-driven profile that necessitate one of the liquid cultures. Those beers are really hard to do well with a generic yeast.
