yeast liquid vs. dry

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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yeast liquid vs. dry

Postby garym » Tue Feb 13, 2007 5:14 pm

i know,,, liquid is supposed to be better. i havent got to the point of using it yet.
my question is,,,,, what would you fellow brewers recomend for a dry (if any) yeast in a wheat brew?(just a 5 gal. batch)
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Postby brewmeisterintng » Tue Mar 27, 2007 6:57 am

Originating from Weihenstephan, this top fermenting strain produces the typical clovy & banana flavours of the Bavarian Weissen beers.
I have not personally tryed this yeast but I do use dry yeast from time to time.
I know that this is an older post. Sorry for the delay in response.
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Postby bzwrxbz » Tue Apr 03, 2007 6:08 pm

I do not think this yeast was ever produced... I have read that they have had trouble drying it, and the project was dropped. I would love to have seen it come around to reality.
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