Just out of interest. Is there an Irish craft beer brewed using US-05 or would micros use dry yeast for money saving purposes? Maybe these things are secrets!
Cheers.
There's a few that use dry yeast, or at least used to. Some of them would probably not tell you, some of them will happily do so.
There are plenty of Irish micros using US-05 (not naming any names)
A lot of them don't have the time/equipment/expertise to build up the size of starters required. Buying in liquid yeast in any quantity is very expensive (as Grainne pointed out to Chris White at the last Brewcon. I thought there was going to be a ruckus :))
Yep. Galway Hooker got themselves a fancy little yeast storage tank when they upgraded their brewery but most don't have the equipment. You can see it here (https://i.ytimg.com/vi/_ZKBjU_HE4U/maxresdefault.jpg) in front of the fermenters.
And Nottingham
Quote from: irish_goat on January 26, 2016, 11:11:40 AM
There's a few that use dry yeast, or at least used to. Some of them would probably not tell you, some of them will happily do so.
Don't they all use dry yeast? Particularly US-05 & nottingham?
I can't speak for all of them but I know Metalman use liquid yeast and Declan at Simon Lamberts has a nice little yeast laboratory set up as well and they use loads of different strains throughout their range.
Rye River even have a microbiologist who looks after their yeast...
http://www.ryeriverbrewingco.com/heard-of-yeast/
O'Hara's did use Nottingham on all their beers. Not sure if they still do. :-\
Why wouldn't a brewery admit to using dry yeast?
Quote from: jawalemon on January 26, 2016, 06:04:26 PM
Why wouldn't a brewery admit to using dry yeast?
Snobbery by folks against dry yeast. If you ask (I have) most will tell you. Folks using US-05 or Notty don't bother me at all. What bothers me is the quality of hops we're getting over here in so called American ales!!
hopefully when white labs gets fully set up in Copenhagen, it'll reduce the costs to use liquid yeast.
Its been up and running since mid last year. Would love to know what's been coming out of it
Personally only use liquid yeast if there isn't an equivalent dry yeast.
If you can't make good beer with a dry yeast then the yeast isn't your problem.
Quote from: imark on January 26, 2016, 10:03:37 PM
If you can't make good beer with a dry yeast then the yeast isn't your problem.
Couldn't have said it better myself. ;D
Agreed ;D
Quote from: imark on January 26, 2016, 10:03:37 PM
If you can't make good beer with a dry yeast then the yeast isn't your problem.
Now that's a quote worth remembering :)
Irelands top two rated beers both use US05 (OFAF & 200 Fathoms). We use liquid pitches for some seasonals which come from white labs in Denmark or wyeast in USA.
Most start up micro breweries dont have conicals so shelling out for commercial pitch of liquid yeast doesnt make sense as its difficult to harvest from a flat bottom open FV. If you dry hop on it then its useless.
Propping a liquid strain from vial to commercial pitch is very risky if you dont have a lab to do cell counts. You cant guarantee a healthy pitch without a cell count so for most its safer, easier & cheaper to use dried yeast.