Quality Yeast That Doesn't Break the Brink
For years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with the release of five high quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches which vary from batch to batch. CellarScience yeast can be pitched direct in most worts, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value.
For high gravity ferments consider rehydrating CellarScience yeast with FermStart.