Enhance your brew with dried yeast - Murphy & Son
The art of brewing is about consistency and excellence. Every brewer aims to produce high-quality beer with each batch. One of the critical elements in achieving this goal is the use of premium yeast. With the increasing variety and superior quality of dry yeast strains available, many brewers are now incorporating dry yeast into their fermentation processes.
The Advantages of Dry Yeast
Premium dry yeast offers numerous benefits for achieving consistent and top-notch fermentations:
- Extended Shelf Life: Dry yeast maintains consistent performance even after years of storage.
- Stable Viability: With dry yeast, there’s no need for cell counting as it can be pitched by weight.
- Stress Resistance: Dry yeast withstands shipping stress, ensuring the highest quality upon arrival.
- Ease of Use: Dry yeast can be rehydrated or pitched directly into the wort, making it user-friendly.
- No Aeration Required: For the first pitch, dry yeast doesn’t need aeration.
Quality Standards
Our dried yeast suppliers conduct a series of quality control tests, including genetic identification, microbiological purity, fermentation performance, and sensory analysis. The stability and extended shelf life of their dry yeast allow for thorough characterization over several weeks, ensuring that only the batches meeting their high standards are sold. Their production facilities are separated to prevent cross-contamination, and all dry yeast is traceable by production lot, aiding in troubleshooting any brewery issues.
Repitching and Propagation
Dry brewing yeast can be repitched and propagated while maintaining genetic stability and consistent flavor profiles, similar to liquid yeast cultures. When repitching, the yeast slurry harvested from a fermentation dry yeast should follow standard best practices. This includes measuring cell density, viability, and conducting microbiology tests for wild yeast or bacterial contamination. While initial dry yeast pitches do not require aeration, repitched yeast must be aerated to 8-10 ppm dissolved oxygen.
The Future of Dry Yeast in Brewing
Whether you’re using dry yeast for regular or seasonal brews, pitching fresh, or repitching for multiple generations, the flexibility and reliability of dry yeast make it an exciting choice. With new strains being introduced annually, now is a fantastic time to explore the possibilities that dry brewing yeast offers.