Why does dry yeast deserve a second chance in your home brewery?
For decades, dry yeast was seen as the second row option compared to its liquid counterpart. However, in current times, this perception is giving way to well -deserved recognition. Technology and innovation have raised the level of dry yeast, making it a reliable, practical and economic option for amateur and professionals equally.
Market evolution: From the monotonous to the innovative
At the end of the 80s, the options were limited: dry yeast was practically the only option for those who started in the world of homebrewing. But from the 90s, the arrival of brands such as Wyeast and White Labs revolutionized the market with its offer of high quality liquid yeasts, presented in bottles or packages ready to use. Since then, the preference of the most advanced brewers leans mostly towards the latter, although dry yeast still has a lot to offer.
What advantages does the dry yeast bring in your next craft beer?
Greater durability and practicality
One of the great advantages of dry yeast is its longevity. While liquid yeast loses approximately 20% of its viability every month, dry barely reduces its potential by 2%. This allows you to save your packages in the refrigerator for more than a year without great concerns, facilitating the organization and availability for those spontaneous recipes.
Forget the previous crop?
The preparation of dry yeast is surprisingly simple: you just have to hydrate it in warm water for about twenty minutes and voila. Without the need to grow cells in an initiator or wait days, this characteristic makes it the ideal option for those who seek speed without sacrificing quality, perfect for those moments when inspiration comes without notice.
Savings and availability
The value also plays an important role: sometimes, dry yeast can be the most economical option, costing half that certain liquid varieties of similar volume. In addition, with its long useful life and low cost, it is usually one of the first options in the pantry of the amateur brewer, always ready to jump into action in any recipe.
Limitations and challenges in the world of dry yeast
Despite its benefits, dry yeast still has its challenges, mainly in the availability of certain profiles of very specific or highly specialized strains. In those cases, liquid yeast remains the preferred option, especially when looking to reproduce very particular beer styles that require less common strains.
How to optimize the use of dry yeast in your creations
To get the most out, it is advisable to hydrate the yeast in water about 40-45 ° C for 15-20 minutes and add it directly to the already cooled must. The perfect amount will depend on the volume of your batch, but in general, the 5 and 11.5 grams packages contain enough cell mass to produce beers between 19 and 23 liters without the need for additional initiators. The key is to handle the temperature well and avoid exciting such as salt or chemicals that can alter the viability of cells.
When adopting dry yeast in your routine, you will be taking a step towards a simpler and more flexible production. Technology has put at our fingertips high quality strains, accessible and easy to use, and perhaps, it is time to reconsider that old perception that relegated it to the background.
