Fresh yeast over dried?
Given my knowledge of yeast is about 18 years old (uni was a while ago) Yeast tolerate being dried out remarkably well, so what are the advantages of using a liquid yeast versus a dried one?
I ask as I'm about to start putting together my first foray into AG with a Cilbit style 10L batch and want to know if i'm better off using fresh over dried. Availability isnt an issue, there are many online retailers to choose from.
I can see that fermentation will start faster but other than that...
Many thanks
ElChem
Given my knowledge of yeast is about 18 years old (uni was a while ago) Yeast tolerate being dried out remarkably well, so what are the advantages of using a liquid yeast versus a dried one?
I ask as I'm about to start putting together my first foray into AG with a Cilbit style 10L batch and want to know if i'm better off using fresh over dried. Availability isnt an issue, there are many online retailers to choose from.
I can see that fermentation will start faster but other than that...
Many thanks
ElChem