https://whitelabs.com/public/uploads/ckeditor/5f8914dc7a8c71602819292.pdf ------------------------------------------------------------ LIQUID YEAST ► Highest possible purity ► Enhanced esters ► More concentrated yeast pack ► Higher viability after fermentation ► Multiple generational use ► Higher flocculation DRY YEAST ► Higher fusel alcohols and acetaldehydes ► Phenolic characteristics possible ► Lower viability and flocculation ► Muted flavor and aromas ► Decrease in purity -------------------------------------------------------------- Ah, man. Before this, I believed everything brewing ingredient manufacturers said. </sarcasm>
I only use dry, so it’s no wonder all my beers are: ► Harsh & cidery ► Medicinal and rubbery ► Under-attenuated & cloudy ► Subdued and generally meh, or blah ► Lower in morality --------------------------------------
My read: LIQUID YEAST ► Highest possible dead-on-arrival rate ► Enhanced lag time ► More sensitive yeast pack ► Infinitely higher volume starter required ► Multiple generians still use ► Higher flocculation
Anecdotally, this blog post talks about viability of (only) one each of Wyeast 2565 Kolsch and WLP351 Bavarian Weizen, both 7.5 months old. No mention of how they were stored. After counting, the Wyeast was at 4% and the White Labs was at 92%.
