I’ve been brewing 2.5 gallons at a time and usually use a drop of dry yeast. I want to try out a liquid yeast. Does anyone know the relationship of Liquid yeast to dry yeast? How potent is it in amounts to dry yeast?
milliliter to milligram etc?
Tough question. Books have been written on the subject. You might want to purchase the book “Yeast: The Practical Guide to Beer Fermentation (Brewing Elements)” by Chris White.
Potency of yeast cells is basically the same whether you begin with cells in a liquid medium or dry. The most important consideration for effectiveness of yeast in the fermentation process is the handling of the yeast, pitch rate, and fermentation temperature.
Here are a couple links to some starter information of what you are looking for.
http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator (Scroll beyond the calculator)
http://www.danstaryeast.com/articles
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Thank you! This was very helpful. I will definitely check out both the book and the sites!
If you are doing liquid yeast I would pitch the whole vial of WL in 2.5 gallon batch no starter up to .060 anyway
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