Relatively new home-brewer… I’m working on my third batch ever right now. For fermentation, I use a plastic bucket and I’ve only made 5 gallon batches. My beer typically stays around 65-68 degrees during fermentation. I’m hoping to get some input on the benefits of dry yeast vs liquid. So far, I’ve only used dry (mainly due to cost and simplicity). But are their benefits/downsides to using either? Is liquid yeast better?
Also, I was hoping to learn more about aeration. Right before I pitch my yeast, I try to rock my fermentor back and forth a bit to aerate the wort (per the directions). Is this necessary? What does this do?
Any input is appreciated!