Yeast...dry vs smack paks

Discussion in 'General Brewing Discussions' started by dave althouse, May 10, 2017.

  1. dave althouse

    dave althouse Member

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    Is there a good reason to use one over the other? i have been brewing for a couple years now and have a couple times where the smack packs didn't seem to swell up and activate, and when adding those packs that don't swell the package tight to the wort i end up adding a pack of dry yeast after a few days of no fermentation. So I really need to know if one type is any better than the other. I plan on researching a bit, but I will put this out there for comments.....would you use a smack pack or dry yeast...why?

    thanks

    davea
     
  2. jeffpn

    jeffpn Well-Known Member

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    I use mostly dry yeast. I have only a couple recipes I'll use a premium yeast. Kolsch yeast isn't available dry, at least where I buy. I had a slow smack pack once. I didn't add any more yeast. It eventually fermented. It finally showed signs around 5 days or so. It was a lager, so the cooler temperatures keep things calmer.
     
  3. Mark D Pirate

    Mark D Pirate Well-Known Member

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    There are pros and cons to each
    Dry yeast is cheaper and has a longer shelf life and also has more cells per package than liquids do

    Liquid has far greater variety for a start and the smack packs are a built in viability test and I find shorter lag times if I'm not making a starter
     
  4. Trialben

    Trialben Well-Known Member

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    Dry yeast here as its only one available. I think german k 97 yeast is a suitable dry yeast alternative to liquid kolsch strain.

    I see brulospher does a lot of side by side dry/liquid yeast exbeerments from what ive read there are differences with dry yeast clearing better in the 34/70 / wlp830 exbeerment.

    Id always go a starter with any liquid yeast not only to check viability but also to increase cell count. I find that interesting Mark that you find lag time is less when you dont spin up a starter.
     
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  5. Mark D Pirate

    Mark D Pirate Well-Known Member

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    Smack pack vs dry yeast that's rehydrated .... Wasn't going to complicate the question by bringing starters into it
     
  6. Trialben

    Trialben Well-Known Member

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    Gotcha ;) looks like I did that ... :rolleyes:
     
  7. chub1

    chub1 Active Member

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    Have never tried a smack pack,have heard of some not mixing,if that is the right phrase. I use a fair amount of Gervin which i find dependable. Had some Crossmyloof(A Scottish brewing co) dried yeast's sent to me to try as a sample. Found the US Pale and Kolsch to be very good indeed,have some Belgian yeast to try out as well.
    I re-hydrate all my yeast now.
     
  8. Tar and Feather'em

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    After reading this thread I think dry yeast is the winner - I too prefer dry. US-05 and 04, Danstar Windsor and Nottingham. They are hard to beat unless using a starter with a wet yeast.
     
  9. Mark D Pirate

    Mark D Pirate Well-Known Member

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    Depends on what you're trying to brew , there's not a dry yeast I would use in my house APA , some of the mangrove jacks dry strains would get close to 1272 though
     
  10. J A

    J A Well-Known Member

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    What yeast do you use?
     
  11. Mark D Pirate

    Mark D Pirate Well-Known Member

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    1272 American ale II , great strain that suits APA / XPA or IPA

    From second or third generation on it flocs even better and attenuates more
     

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