Hi, does anyone use those liquid yeasts like white labs at all? If so, are there any advantages to dried yeast with them?
Cheers
Liquid yeast?
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ColinKeb
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delboy
Ive used the california common lager yeast from white labs and i have a vial of their califonia ale yeast sitting in the fridge for a sierra nevada pale ale clone im going to try next.
i would say the major advantage is that you have a lot more choice of yeast strains compared to the dry yeast packages which are relatively few in comparison.
So if your planning some speciality brew they probably are worth the added cost and inconvience (you need to prepare a proper starter with them several days in advance) to get that authentic taste attributable to the yeast.
That said, i purchased the california common lager yeast because i was trying to clone an american lager (Brooklyn lager) but without proper lagering facilities i.e this strain can be fermented at relatively high temps but still retain its lager character. The california ale yeast i got because H&G made a mistake and charged me for two vials so on the next order i got them to send this one out as a freebie
.
looking forward to trying this one out to see if it gives the same flavour profile as commercial SNPA (it should do they are supposedly the same strain).
I plan on repitching on yeast cakes and harvesting the yeast to cut the cost of using these speciality liquid yeasts (im lucky i have all the access to free sterile plasticware that a brewer could want).
i would say the major advantage is that you have a lot more choice of yeast strains compared to the dry yeast packages which are relatively few in comparison.
So if your planning some speciality brew they probably are worth the added cost and inconvience (you need to prepare a proper starter with them several days in advance) to get that authentic taste attributable to the yeast.
That said, i purchased the california common lager yeast because i was trying to clone an american lager (Brooklyn lager) but without proper lagering facilities i.e this strain can be fermented at relatively high temps but still retain its lager character. The california ale yeast i got because H&G made a mistake and charged me for two vials so on the next order i got them to send this one out as a freebie
. looking forward to trying this one out to see if it gives the same flavour profile as commercial SNPA (it should do they are supposedly the same strain).
I plan on repitching on yeast cakes and harvesting the yeast to cut the cost of using these speciality liquid yeasts (im lucky i have all the access to free sterile plasticware that a brewer could want).
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eskimobob
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Scooby
Yeast contributes more to the character of a beer than any other single ingredient. The names of the White lab and Wyeast products and the attenuation and flocculation will give you a clue as to whether they may suit the type of beer you are brewing.
I think it is a case of 'suck it and see', try one and see how it compares with you usual yeast.
I only use WL yeast and as mentioned one pack will make at least 6 starters
I think it is a case of 'suck it and see', try one and see how it compares with you usual yeast.
I only use WL yeast and as mentioned one pack will make at least 6 starters
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Chappie519
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mysterio
I think White Labs (or Wyeast) say on their website it only lasts a month or two. But i'm certain people have kept it longer with no problems.
Freezing is possible, but you have to use glycerol so as not to rupture the yeast cell walls. There might be a topic on it if you try a search.
Even if you make a starter and use liquid yeast for two batches it's no more expensive than dried yeast. The differences are remarkable in some styles of beer, I think. In standard English ales, however, I often just think 'that's different'. Better? I dunno. I tend to stick with Nottingham and SO4 in English ales. Certainly what you gain in taste with liquid yeast you pay for in faffing about with starters.
Freezing is possible, but you have to use glycerol so as not to rupture the yeast cell walls. There might be a topic on it if you try a search.
Even if you make a starter and use liquid yeast for two batches it's no more expensive than dried yeast. The differences are remarkable in some styles of beer, I think. In standard English ales, however, I often just think 'that's different'. Better? I dunno. I tend to stick with Nottingham and SO4 in English ales. Certainly what you gain in taste with liquid yeast you pay for in faffing about with starters.
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BitterTed
I have used most of WL and Wyeast strains, as mentioned, you can get results almost exactly what you're looking for, based on the info supplied for floc., and attenuation. Do make starters to get the very best results though.
As for how long they last, well, I made a starter this past Nov for a yeast that was dated May 16, 04, it took off after a few days and I was able to use it in 3 beers before I dumped it. ( I am sure I could have used it longer, but simply opted not to!) I'm not suggesting that you save some for that long, but it can be done! I think 3-6 mos is a safe amount of time though.
This is a very good way to stretch the yeast, and if you repitch the slurry, you can at least double that.I only use WL yeast and as mentioned one pack will make at least 6 starters
As for how long they last, well, I made a starter this past Nov for a yeast that was dated May 16, 04, it took off after a few days and I was able to use it in 3 beers before I dumped it. ( I am sure I could have used it longer, but simply opted not to!) I'm not suggesting that you save some for that long, but it can be done! I think 3-6 mos is a safe amount of time though.