Is that by overbuilding or re-pitching?
Liquid yeast, worth it or rip off?
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Is that by overbuilding or re-pitching?
strange-steve
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Once you have used dry yeast then for any subsequent reuse it is treated exactly the same as liquid yeast (because that's what it is).
In my opinion the only reason to choose any yeast strain, liquid or dry, is for the flavour it produces. I don't think one is better than the other, I personally just prefer the flavour profile I get from liquid yeast strains such as Wyeast 3711, 2565, 3787 etc. However if I found a dry yeast which produced the same flavours I would definitely use it. That is why I always use US-05 in my hoppy pales, it is exactly the same as 1056.
But half the price I imagine,thanks,that's what I was after.
If I ever use liquid I will reuse it but I guess I was asking is the price difference comparable to the end product,and to yourself it is.
Maybe one day further down the line when I am a master AG brewer I will find myself asking a noob,why are you using dry yeast you uneducated pot noodle brewer ? :lol:
Interesting, I should have done that with my first biab last week as I followed hop addition instructions then proceeded to leave the hops in overnight to no chill.
Basically I think I have made a Helix NZ Pale Ale Bitter Bitter
johnnyboy1965
Landlord.
Simple answer, Yes. Every different type/strain of yeast does a different job/adds profile to your brew. INHO yeast is very much over-looked in the HB hobby. HB`ers tend to, not everyone, work out their mash bill and hop bill and then throw any sort of yeast at it.
Malt, hops, water (to a extent) are very much inert, you cant **** it up, its just the combination.
Now yeast is a different matter, its a living organism and needs some love and attention
johnnyboy1965
Landlord.
Totally agree with you.....Ive never got good results from US-05, but must be down to my water.
johnnyboy1965
Landlord.
Rinsing the trub...1 brew = enough yeast for 2 more brews
In my opinion liquid yeast does not make better beer but can make it more authentic to a style especially a style that has a strong or destictive yeast flavour as you just can't get that from dried. Dried yeast is more consistent as it should have a very similar cell count in each pack and looses it very slowly before its opened while liquid including harvested can vary hugely.
I thought some people just take a jar of the trub at bottom of fv, keep in the fridge then dump into new brew? If this works,how do you know if you are underpitching or overpitching?
IainM
Landlord.
Pitching rate calculators usually have slurry options, like the Mr. Malty one and the Brewer's Friend one.
This made me chuckle ðŸâÂ. I'm more of a cuppa soup kinda guy
I've never worried about it, I just chuck 500ml slurry in (assuming it is < 2 weeks old). Served me well so far. :grin:
MyQul
Chairman of the Bored
I've done this loads. It works well and is good if your lazy (like me). The short answer to your question as to how you know if it's under or over pitching is, you dont. Of course you want topitch the ideal amount of yeast but at a HB level it's much better to over pitch then under as if you under pitch (that's not the only consequence of underpitching, you get a more estery brew as well for example) you'll get a stuck brew. There are consequesces to overpitching, such as a lower FG (more yeast to to the work), a cleaner, less estery brew, but the conseqences aren't as PITA drastic as a stuck brew
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