So I've been brewing for around 2 years now and jumped all in with a full 3 tier system for 5 gallons, kegging, and dual stage fermentation chamber. I loved every aspect of it but eventually got a little overwhelmed with every little intricate process I added to brewing in the effort for higher quality. I've now dialed my process down into a 10-15 gallon BIAC setup both for better control, but also less cleanup/mess and easier brew day. And an aquarium chiller with built in heater constantly recirculating through the conical jacket to precise fermentation temps.
From the get go I went ahead and bought a stir starter, 2L flask, oxygenation system, etc. However, out of the 30 batches I've done, all of them but two have been with rehydrated S-05 or S-04. For the two liquid yeast beers I did a yeast starter with DME and used Ringwood and a Kolsch yeast, these were both early on in my brewing career too.
100% of my brews have been ales, and basically all IPAs, pales, porters, and stouts. Couple of wheat/adjuncty beers like the Jalapeno cream ale and Mosaic Honey Wheat. I always have great attenuation and hit my FG within a few points.
I feel like I'm missing out with all the available yeasts today, and can't help but think my beer could be missing a bit of a quality element always pitching the dry yeast - though a lot of blind taste testing I've seen on IPAs/pales/ales with dry vs liquid have been a wash so to speak.
My problem is that I have gotten lazy in that I'm used to dumping some filtered water in a bowl, microwaving, pitching at 95-100, waiting, stirring a bit, wait some more, then throw it straight into the wort and be done with it. Liquid yeast you have to plan in advance with the starter, extra equipment, then oxygenating with an aquarium pump + filter, or O2 wand and boiling the stone, etc etc. It's a lot of extra work that just doesn't seem worth it, for the type of beers I mostly brew.
I guess my question is - has anyone been in the same shoes I am in and switched to liquid and found it beneficial and never looked back? What have you gained from it? How have you dialed down your process to be as streamlined as possible? FWIW I have no interest saving yeast banks or pitching from slurries, at least not now.
From the get go I went ahead and bought a stir starter, 2L flask, oxygenation system, etc. However, out of the 30 batches I've done, all of them but two have been with rehydrated S-05 or S-04. For the two liquid yeast beers I did a yeast starter with DME and used Ringwood and a Kolsch yeast, these were both early on in my brewing career too.
100% of my brews have been ales, and basically all IPAs, pales, porters, and stouts. Couple of wheat/adjuncty beers like the Jalapeno cream ale and Mosaic Honey Wheat. I always have great attenuation and hit my FG within a few points.
I feel like I'm missing out with all the available yeasts today, and can't help but think my beer could be missing a bit of a quality element always pitching the dry yeast - though a lot of blind taste testing I've seen on IPAs/pales/ales with dry vs liquid have been a wash so to speak.
My problem is that I have gotten lazy in that I'm used to dumping some filtered water in a bowl, microwaving, pitching at 95-100, waiting, stirring a bit, wait some more, then throw it straight into the wort and be done with it. Liquid yeast you have to plan in advance with the starter, extra equipment, then oxygenating with an aquarium pump + filter, or O2 wand and boiling the stone, etc etc. It's a lot of extra work that just doesn't seem worth it, for the type of beers I mostly brew.
I guess my question is - has anyone been in the same shoes I am in and switched to liquid and found it beneficial and never looked back? What have you gained from it? How have you dialed down your process to be as streamlined as possible? FWIW I have no interest saving yeast banks or pitching from slurries, at least not now.