Which format of yeast do you use most: Dry vs. Liquid

Do you have the original link, for context? Unfortunately, I'm not able to access your computer's D: drive.

 

There are commercial breweries that use dry yeast. I wonder if any repitch.

 

Oops, here it is:

https://fermentis.com/en/knowledge-center/beer-tips-tricks/

See the brochure "Tips and Tricks" on the left.

 

Thanks. Looking at the context of that paragraph, it looks to me like they were talking about yeast in general, i.e. not just dry yeast. There were lots of paragraphs where they said "ADY" specifically, but this wasn't one of them.

They're right in that the more times you re-use yeast, the more mutations you get, but I still haven't seen evidence that this is more true for dry yeast than for liquid yeast.

I'm just gonna add here that it makes business sense for Fermentis (or any yeast producer) to steer customers away from repitching.

 

So I assume then, that one could first make a large starter with dry yeast, save perhaps 1 liter of that, pitch the rest, and later use that 1 liter starter to make another starter, repeating the process? That way you would never accumulate the trub that you would get if you were to save the yeast after fermentation. Obviously it would be necessary to add an appropriate amount of yeast nutrients to the starter.

 

I don't see why not. Keep it sanitary and I'd bet that you can take it through several iterations with no issues.

 

Thanks. I'll give that a try the next time I use dry yeast.

 

Here's an interesting article about the viability of rehydrating ADY. It concludes as follows:

"ADY cultures have been reported to exhibit lower cell viabilities than wet yeast populations of the same strain, leading to altered fermentation performance. Consequently it is important to ensure that ADY viability is maximised prior to inoculating a fermentation vessel. It is clear from this study that the method of rehydration may play a particularly important role in maintaining population health and yeast slurry viability. Specifically, incomplete rehydration, or rehydration at a sub-optimal temperature, is likely to result in impaired viability. While the current study has focused on the rehydration of yeast under laboratory conditions, these results may indicate that directly pitching ADY into wort (particularly cooler, lager type worts) could potentially result in viability loss and negatively influence fermentation performance. Furthermore, it is suggested that the optimum temperature of rehydration should be determined for each individual ADY strain and that these guidelines should be applied in the brewery in order to help ensure yeast viability and final product quality."

https://www.researchgate.net/public...rewing_Yeast_and_its_Effect_on_Cell_Viability

 

Here we go. The following are the conclusions from an article entitled: Serial Repitching of Dried Lager Yeast Chris Powell and Tobias Fischborn, Lallemand Inc., Montreal, QB, Canada.

"CONCLUSIONS
One of the main applications for ADY within the brewing industry is as an alternative to wet propagated yeast. However, although the popularity of ADY is increasing, many brewers are reluctant to use dried yeast strains due to concerns regarding the quality of the final product and the capacity of the yeast to be used for serial repitching. To demonstrate the suitability of ADY for the production of beer, fermentation and yeast characteristics were assessed over the course of five serial repitchings (G0–G4). Fermentations performed using G0 yeast exhibited a longer lag phase than subsequent generations for both wet and dried yeast, while analysis of esters and higher alcohols revealed that beer produced using G0 and G4 yeast exhibited different flavor profiles. However, a comparison between the fermentation performance of serially repitched (G4) wet and dried yeast did not indicate any differences in final gravity, attenuation time, or concentration of flavor compounds. Furthermore, despite the lower initial viability of G0 dried yeast, serially repitched cultures consistently contained a high proportion of live cells. The uniformity observed in the fermentation profiles and the characteristics of the yeast crops obtained during serial repitching indicate that ADY can be used reliably for the production of beer. The suitability of ADY for brewing was supported further by mutation analysis, which indicated that no phenotypic or genetic variants accumulated over time. Although this study was limited to the analysis of five serial repitchings, the data suggest that the accumulation of viable mutants is more likely to be derived from fermentation-based parameters, such as stress factors or selection for subpopulations displaying specific properties during yeast handling, rather than being an intrinsic characteristic associated with the origin of the yeast employed. It is anticipated that developments in the ADY production process and a greater understanding of the yeast response to stress caused by desiccation will lead to further improvements in ADY quality. However, the results presented here indicate that once dried yeast is rehydrated it acts and functions in a similar fashion to wet yeast and can be used successfully for serial repitching without adversely impacting fermentation performance or final product quality."

Source:
https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-2010-0125-01?journalCode=ujbc20https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-2010-0125-01?journalCode=ujbc20

 

My own proprietary strains though.

 

I have and pitched the yeast anyway, Had no issues. Take care!

 

Yes we do.

We use large dry packs of Safale US-05 in some of our beers and have no issue harvesting and pitching up to 6 generations of that yeast. We have had zero issues with attenuation or off flavors.

 

I use us-05 quite a bit but use liquid for everything else. It’s tough to beat the variety of liquid yeast.

 

I use dry almost exclusively these days, due partially to laziness and partially to an unpredictable schedule that doesn’t always allow for starters.
Latest brew was a sort of Düsseldorf altbier (sort of meaning 2-row instead of pils, crystal instead of caramunich, etc.) . I used K-97, because I’d read it was a suitable substitute for the liquid Koelsch/altbier yeasts. I haven’t tried it yet, because it’s still sitting through the cold storage phase. But man was it ever a slow ferment. I expect things to proceed at a more leisurely pace when fermenting at 60, sure, but it was a full 3 weeks before krausen dropped. I’ll keg it in a week or two and try it from the hydrometer sample then. But yeah, I just might go to liquid should I try another alt. Can’t really be any slower than this stuff was.

 

That’s likely what I’ll go with should I do this again. And given the unpredictable nature of my schedule for brew days, I’ll probably just spring for two so I don’t need a starter. This K-97 smells fine in the fermenter. I don’t think anything is off. But that is as slow as I’ve ever had anything ferment.

Don’t think I’ve ever seen that LalBrew. I’ll keep an eye out for it.

 

https://www.lallemandbrewing.com/en...-details/lalbrew-koln-kolsch-style-ale-yeast/
https://www.morebeer.com/products/lallemand-dry-yeast-koln-placeholder.html

 

I have not used that yeast.

 

Dry yeast all the way. Easy to reuse, 20 generations from 1 packet of notty, cheap, long fridge life, and enough variety for us.