BrewHaHa wrote:I have been reading some articles that talk about yeast. I've seen some discussions on using a yeast starter. I've seen some that talk about double pitching and I've read about the pros and cons of dry vs liquid yeast.
My friends and I have been homebrewing for about six months (mainly extract - want to do all grain but don't have the equipment to do so).
Can someone kind of give me a breakdown on:
Yeast Starters - why do I need it if I am using liquid yeast already? and
What exactly are yeast starters used for?
Double pitching - I brew in 5 gal batches right now and use WL liquid yeast.
Would pitching in 2 tubes to a batch improve it or ruin it? I am lost on this concept.
Dry vs. Liquid - I have only used liquid.
Is there any advantage to using Dry over liquid (maybe shelf life)? and
Is there a proper time to use Dry over Liquid?
As always thanks in advance for the replies and advice.
Roy
Welcome to the madness, Roy. Glad to hear that we have another person that has the bug. It's all downhill from here.
Proper yeast pitching rates are one of the "ultimate three" things that affect beer brewing in such a profound way that to disregard any of them results it beer that will result in everything from unpalettable to "just OK", but will never be world class. I put them in the following order 1) fermentation temp control, 2) proper yeast health and pitching rate, and 3) full wort boils. Sanitation goes without saying, but I will say it anyway.
Liquid yeast makers claim that their vials or smack packs are enough for "a five gallon batch with no starter". Phooey. Perhaps if you pitch slightly warm you can get the growth if they are nice and fresh. Doing a proper starter will result in the right pitch rate for that gravity and ferm profile. You don't want to overpitch for fear of missing esters - but underpitching is FAR worse. You will gain benefits by at least "waking them up" in a short starter. Remember to oxygenate.
Liquid yeast is expensive, but generally comes in more varieties and can produce more authentic examples of many styles. It requires a starter (or repitching) to gain full potential. It's viability also goes downhill very quickly and should be used fresher.
Dry yeast is cheap, has a longer shelf life, does not (should not!) have a starter. The quality of it has improved dramatically in the last 4 years. Also a few more varieties have been made available to homebrewers.
I think you can make great beer with both. I tend to use US05 more and more for beers that benefit from a clear yeast character. I tried a few other dry yeasts, but personally never found another that I think is the clear choice over liquid. I am going to try the Nottingham and perhaps a few more Fermentis products over the next year. I tried the Saflager and it failed to live up to where I need my lager yeast to be.
In any case, one of the best resources you can use for this is mistermalty.com
JZ has a great calculator and info on yeast starters. Use the calc, pitch the right amount of health yeast. Focus on the three and you will be making awesome beer.
Don't bend over in front of BUB. Peace.
Mylo
