It's a well known fact that brewers make wert and yeast turns that wert into beer.

Now, in this day and age, we have available to us myriad options for yeast,

though it wasn't long ago folks looking to make beer at home had only the small packet of dry yeast taped to the underside of the

lid that covered their can of extract.

You're listening to the Brulosophy podcast, I'm your host, Marshall Schott, and in this episode,

contributor Matt Del Fiaco joins me to talk about dry yeast.

Yeah, man, and that's a great example that you just brought up, right?

That there's, you know, we all maybe started out with like a Mr. Beer kit

and we had some dry yeast tape to the underside of an extract kit like a pre-hopped

extract and we talk all the time about how you know modern practices and modern technology

and has changed the way that ingredients are used and the way they're available to us and all those things in dry

East is probably my favorite example of that.

Yeah, no, no, it's fascinating. You know what what when I tell people that I started

brewing back in 2003 it's pretty common that they ask me about like well you know

what about about the yeast that I was using I must have gotten lucky because when I the shop that I bought my stuff that

sold liquid yeast and they really spoke poorly of dry yeast to my understanding is that they had some pretty gnarly experiences with the stuff that comes on the bottom of the can lid.

And so I developed kind of this bias against dry yeast, which I'm sure was shared by a few people until fairly recently. Definitely. I mean, when I'm sure was shared by a few people until fairly recently.

Definitely.

I mean, when I started brewing way later than you,

I started brewing in like 2012 or something like that.

And even when I switched to all grain brewing, I still had some people recommending dry yeast to me

because I couldn't make starters.

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