Safbrew Abbaye - new dried yeast

[borischarlton]

I have it, will be on the site today with a few other bits and pieces.

Rob

[6470zzy]

ADDED - One issue for me will be if the cell count in the sachets is as low as the other Fermentis strains. I can't see a spec sheet for it yet.

Sorted............ http://www.williamsbrewing.com/pdfs/y24.pdf

Cheers

[Maynewater]

Regarding getting the cell counts up for big beers, I would either make a starter (which is essential anyway based on my experience of using liquid yeast) or make initially a smaller beer (for Belgians an Enkel type) and pitching onto the resulting yeast cake.

My experience of Fermentis dry yeasts has been overall positive and I'll definitely be giving this one a go when I see it on the shelves or on the web sites.

[MTW]

Regarding getting the cell counts up for big beers, I would either make a starter (which is essential anyway based on my experience of using liquid yeast) or make initially a smaller beer (for Belgians an Enkel type) and pitching onto the resulting yeast cake.

My experience of Fermentis dry yeasts has been overall positive and I'll definitely be giving this one a go when I see it on the shelves or on the web sites.

I know that making a starter is an option (yes, even with dry yeast). However, the main advantage of dry yeast to me is that you get roughly the same number of cells for half the price or less. My hope would be to avoid having to make a starter. At only 69 Billion cells or so in each sachet, many big Belgian beers are going to 'require' several sachets in theory, or a big starter, like it would be normal to do with a liquid yeast anyway.

[Clibit]

The waiting is over...


http://www.themaltmiller.co.uk/index.ph ... ductId=628.

[Hanglow]

Regarding getting the cell counts up for big beers, I would either make a starter (which is essential anyway based on my experience of using liquid yeast) or make initially a smaller beer (for Belgians an Enkel type) and pitching onto the resulting yeast cake.

My experience of Fermentis dry yeasts has been overall positive and I'll definitely be giving this one a go when I see it on the shelves or on the web sites.

I know that making a starter is an option (yes, even with dry yeast). However, the main advantage of dry yeast to me is that you get roughly the same number of cells for half the price or less. My hope would be to avoid having to make a starter. At only 69 Billion cells or so in each sachet, many big Belgian beers are going to 'require' several sachets in theory, or a big starter, like it would be normal to do with a liquid yeast anyway.

Those product sheets from fermentis give some conflicting or not particularly helpful information, such as the pitching rate

I thought it's generally accepted that dry yeast has closer to 200Bn cells in a fresh pack, so double that of a fresh standard liquid yeast pack. A quick google seems to confirm that most cell counts done of dry yeast also corroborate that

I've never had any problems from assuming that about them, but I've had problems from underpitching with liquid yeast before by not making up a proper sized starter, so anecdotally from me the dry yeast packs have a lot more viable yeast when properly hydrated than liquid yeast packs