Dry yeast or Liquid?
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Permalink Reply by Patrick Ryan Harding on -
I don't know how much this matters or is even valid, but I have used liquid yeast twice out of about 6 times, and the only two brews that came out drinkable were those two beers I used the liquid yeast. From my personal experience, using the same dry yeast such as nottingham or coopers for all of your different styles of beer that you're making is most likely going to have that same "yep it's definitely a homebrew" kind of taste you mentioned. My very first beer I made was a brown ale and I used a Wyeast smack pack and it came out awesome. Skip ahead four batches using the same nottingham yeast that all came out terrible and I decided to not be so cheap and just buy a vile of white labs english ale yeast for an IPA I made and it was the best beer I've made so far. That's just my opinion though.
P.S. I must also point out that more important than the yeast was for me, controlling my fermentation temperatures seems to be the even bigger issue at hand when getting a great tasting brew.
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Permalink Reply by David Luedecke II on -
Hi Patrick, thanks for sharing. This is some great advice. I think you hit the nail on the head. Not only was I using the Coopers yeast for every batch, I was not paying much attention to the fermentation temps. I have learned a lot through trial and error and from advice of ASH members. All have been drinkable brew but a little tweaking would have made the world of difference.
Thanks,
David Luedecke II
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