DRY YEAST VS LIQUID YEAST - Home Brewing Beginner's Intro to Yeast

[@TheBruSho]

Correction - @2:39 graphic should read: "Less Variety" not higher price

[@TheAlchemistsBrewery]

True. But now the variety has gotten bigger. Just look at Mangrove Jack's

[@TheBruSho]

@@TheAlchemistsBrewery Yeah they are definitely closing the gap!

[@TheApartmentBrewer]

Great video Trent, I really enjoy using dry yeast as much as I can. I would definitely say there is no issue of quality between dry vs liquid yeasts, just that there is less strain variety than liquid.

[@TheBruSho]

For sure! Thanks for watching Steve!

[@TheWillz02]

I just used my first liquid yeast in a beer I have brewing, used bananza can't wait to see how it comes out.

[@HOMEBREW4LIFE]

Trent show on that midnight oil vibe!

[@TheBruSho]

Haha was a little behind but really wanted to get it out!

[@aaronheimbecher9032]

I really liked this comparison show. Out of habit I always make starters and harvest yeast off that for future news, but I actually like the idea of just having a bunch of packets of dry yeast for common brews and saving my harvesting for "special" strains to save space. Thanks again for the show!

[@TheBruSho]

Thanks so much for watching! Cheers Aaron!

[@diverbob33]

Another advantage to using dry yeasts is that you do not have to re-oxygenate your wort before adding the yeast. The numbers are already there and they are ready to go to work once rehydrated. You can certainly still add oxygen if you want, but it is not necessary.

[@TheBruSho]

That’s a good one! Thanks!

[@Brandonjwellman]

Great information. Thank you! I’ve only done dry because liquid intimidated me for whatever reason. I’m going to give it a try soon!

[@TheBruSho]

I feel you, I was the same way but if you can do a yeast starter, which isn't that hard, it can be pretty easy!

[@alvaradobrewhouse6387]

Great video Trent! You never disappoint. Omega & Imperial have been my "go-to" since I started all grain brewing, but no problems using dry yeast when needed. Good stuff....

[@TheBruSho]

Thanks buddy! And yeah those two companies are doing great work!

[@CodySorgenfrey1]

Great video! Another pro to liquid yeast is that you can overbuild your starter and save a pitch for the next brew. That way you don't have to keep purchasing the yeast from the homebrew shop!

[@TheBruSho]

Great point, thank you for sharing that one!

[@curtpick628]

Don't forget. You can make starters from dry yeast with great results . I do it all the time and have never had any issue. Take care Trent!

[@TheBruSho]

Great point, thanks Curt!

[@rrtdave]

I never thought about making a yeast starter from dry yeast! Thank you!

[@brotherjohn2002]

So many great dry strains these days. In my brewery I've phased out liquid. Its just not worth the faf anymore. Kveik, london 3, a true kolsch strain, conan, sta- saison, philly sour, and and and. So much innovation on the dry side. And strain count growing every day.

[@midman112]

Great video! My local homebrew store keeps a lot of the White Labs yeasts on hand and they're normally very fresh but I always have dry yeast on hand. US-05, US-04, Kveik and lately some Philly Sour packets are always well stocked with my brewing supplies.

[@TheBruSho]

Yeah I think always good to have a bit of both on hand!

[@paskrell]

Personally mostly dry yeast except American Ale II. That one only exists liquid. But I’m often doing split Baches with liquid yeast to learn about more strains.

[@michealpersaud6718]

Awesome vidoe as always man! Very informative

[@TheBruSho]

Thank you for watching!

[@nromagnola]

Awesome video, Trent. I actually think it's changed my mind a bit on what I will use in future batches. Thanks!

[@TheBruSho]

Thank you! And glad you got something out of it!

[@williamjohnson8146]

Very informative video thanks for sharing, we have a red star plant here in SE Alabama.

[@PortlyGentleman]

Nice!! late night video drop I’m loving it 🍻

[@TheBruSho]

Hahah yeah thanks man!

[@TheShacksDevon]

Great video, I tend to use dry yeasts and rehydrate to get them active sooner.

[@TheBruSho]

Smart way to get things going fast

[@tman9338]

Well done. Now I know to go to the brew shop with nice pack to save on shipping cots and check expiration date. Only brew high gravity beers and looks like I’ve been under pitching with yeast nutrient.

[@TheBruSho]

Glad you got something out of this! Cheers T Man!

[@AnimatedHomeBrew]

Great video. I'm looking forward to a future video where you rank your top 5 favorite strains of yeast!

[@TheBruSho]

Haha man that is a great idea thanks!

[@Tscutty]

Trent, as always great video. However I was hoping you’d go more into the amounts of yeast to use, and how that might vary by type of beer and type of yeast. Thanks again!

[@TheBruSho]

Thanks! I usually just recommend you use a yeast pitch calculator, amount depends on your style of beer and original gravity

[@Hellbrews]

Great Video Trent very informative !! Cheers 🍻🍻🤙🏼

[@TheBruSho]

Gracias man, appreciate that!

[@rogerschulz8721]

My fellow best friend brewer just recently gave me a reason to try dry yeast. The challenge: Brew the best beer at 5% abv at the lowest price. (summer style) What is your favorite dry yeast strain?

[@TheBruSho]

US-05 is a classic I always have on deck

[@dlknight35]

I’m finding I hate liquid yeast. I don’t mind making a starter but the yeast counts are a joke and I’ve had really bad luck with liquid yeast. Great vid by the way!

[@TheBruSho]

Sorry to hear that but hopefully your finding some strains that work in your favor. Thanks for watching!

[@rrtdave]

Had same results with liquid wyeast smack packs. Think I'm going to try a starter yeast next brew. Dry yeast has worked great.

[@richardeldridge1099]

Thank you for the info.

[@TheBruSho]

Thank you for watching!

[@rachelmalin8851]

Great information!! 🍺

[@TheBruSho]

Thank you!

[@SchwarbageTruck]

Another fun thing: 9 times out of 10, a local home brew store will sell old liquid yeast at a discount, or even give them away. The one I go to usually picks a day every 3-4 months where they just give out yeast and sell DME/Propper at a discount

[@TheBruSho]

I didn’t think about that, smart idea if you want to save some money and don’t mind the extra work

[@thefermenter6626]

Have you ever heard of anyone using a sourdough starter to ferment a beer? I imagine it would make a sour beer, but I have been afraid to try.

[@tomknight2366]

Love the breakdown! Maybe a weird way of thinking of it but I always kind of thought about liquid yeast the way I've thought about LME - why pay more for a less stable product just to have someone else add liquid for me? Though there's for sure care that's gone into making it work just right out of the package and it's a good product. I'm finally going to try a couple kveik strains for my next set of brews in July heat and that has me looking at unique liquid strains for sure.

[@TheBruSho]

Kveik is a great strain, also check out Lallemand they have a dry kveik if that's more your speed. Thanks!

[@ledrewsif]

Do you have any resources on making starters? How much, calculations, when you need it, if you really need it, etc...

[@TheBruSho]

Dependent on the yeast, OG, etc. but if you Google “yeast pitch calculator” it should get you some answers. Also most software have some tool to calculate based on your recipe

[@joescopo8933]

I'm not a seasoned brewer, but for some reason, every time I use US05 for a blonde ale or 34/70 for a lager under pressure I get a kinda white wine appley type of off flavor in my beer. My last Brew was a lager that I fermented under pressure at 68 degrees for 3 weeks. I know it shouldn't take 3 weeks when fermenting under pressure but I wanted the yeast to clean up all the off flavors. I actually pitched 2 packets of 34/70 because I didn't want to make a yeast starter. I get the same off flavor using US05 when brewing an ale fermented at around 67 degrees for 2 weeks. I don't know what the issue is, but the beer I brew, sucks!

[@TheBruSho]

Oh interesting.. to me it sounds like acetaldehyde potentially. But sounds like you are doing things to prevent or reduce that. I would check that you're not getting any oxidation when packaging, that can increase acetaldehyde perception. But it should go away eventually, especially if you let it off gas every now and then (if you keg)

[@joescopo8933]

@TheBruSho , so should I just purge the keg every now and then? I did a closed transfer from the fermzilla to the keg. I also purged the keg a few times with co2 before transferring. It's the same weird off flavor I always get when using US05 or 34/70. Those are the only dry yeast stains I've used. I've never made a starter or rehydrate, I just pitch the packets. Anyways, thank you!

[@menaouer83hadji30]

ما هو سعر خط انتاج الخميرة الفورية لم اجد جوابا

[@probegt75]

I just bought a NEIPA beer kit...in the picture it showed that it came with us05 but it came with lallemand east coast new England yeast I had also bought lallemand verdant ipa yeast. Do you know which would be the better of the two?

[@mariasocorro3924]

Eu moro no Ceará eu preciso saber o nome desse produto que bota no bolo português

[@mariasocorro3924]

Eu preciso que você bote esse nome em português

[@TheAlchemistsBrewery]

Dry

[@PierreVIEL]

Hi, isn't there a little mistake in the cons part for dry yeast? You put price but you're not talking about price at that moment. Thanks for the video.

[@TheBruSho]

Darn you're right thanks for catching that..

[@jonisalmela2399]

what if you use store bought yeast. Yeast meant for cooking?

[@TheBruSho]

It can make a beer but not as refined as using beer specific yeast. It will leave your beer with a peppery taste, so I’m told. But I have to experiment myself

[@SFVMTV]

bought a 23liter kit, cleaning is the big danger of brewing as far as i can tell, looks to me that the alcohol percentage is going to be around 4,5%. can i just add more sugar to another batch with the same amount of yest to achieve a higher percentage, or will i need to supply more ale yeast.

[@TheBruSho]

Congrats! Sugar is what determines alcohol % but the more sugars the more yeast you will likely need. So add more of both, or if your making beer you can always add dry malt extract if your Original Gravity is too low

[@1964mjc]

Always dry except when specialty recipes call for regionalised yeast

[@TheBruSho]

That’s pretty much how I do it too

[@nelathan]

I cant afford fancy yeasts until i have some basic equipment like a wortchiller lol

[@TheBruSho]

Haha yeast is much cheaper than a wortchiller, but I hear ya! Some equipment definitely helps

[@TheStuartGibson]

Have you ever mixed two types of dry yeast for a different character of beer @thebrusho

[@TheBruSho]

I haven't played with that too much, have you?

[@TheStuartGibson]

@@TheBruSho no not yet, I think I will do and see how it goes

[@TheBruSho]

@@TheStuartGibson yes please report back!

[@thehoppyhour6297]

Go DODGERS!

[@TheBruSho]

Go CUBS!

[@poisonpotato1]

But is there air yeast

[@TheBruSho]

Haha I guess technically is yeast all around us so if you can capture it then sure! Maybe that’s a future vid!

[@ElementaryBrewingCo]

Great comparison Trent! Hope you didn’t spend your whole Sunday editing…

[@TheBruSho]

LOL no I just had a busy weekend so it got pushed back a little, thanks for watching!

[@trevgoldie]

🍺👏

[@nandayane]

Dry yeast can be pricy…. $10 for a packet of Kveik.

[@hc8714]

liquid better than dry is just pure myth. If you can get dry, just get dry.

[@TheBruSho]

Absolutely! I use dry yeast way more than liquid

[@probegt75]

I just bought a NEIPA beer kit...in the picture it showed that it came with us05 but it came with lallemand east coast new England yeast I had also bought lallemand verdant ipa yeast. Do you know which would be the better of the two?

[@TheBruSho]

Verdant is an excellent choice for NEIPA. US-05 is better for other ales and west coast IPAs, Good luck!