I happened to tour a production brewery recently who uses dry yeast for their brews and pitches and then dumps after the beer has completed fermenting. They do this to keep costs low and I must admit I have not heard of a production brewery doing that in a very long time. They only brew about three times per month and they indicated it would be difficult to maintain a strain properly with so little brewing. They do plan to employ a yeast brink in the future and harvest and are already working on a yeast bank from which to propagate pitchable quantities in the future. I cannot imagine dry yeast is inexpensive in the grand scheme of things, especially when the SOP is pitch and dump. I have some beers I actually prefer to make from certain dry yeast strains so I can see why they chose that route. I’ve always thought the majority of commercial breweries use pitchable liquid yeast, but in hindsight I’m not sure why I believed that. Perhaps I should ask more often if a brewery utilized liquid, dry, or both.

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