Dry Yeast

Have you heard the news? Dry beer yeast is catching up! Nowadays, it is a perfectly viable alternative to liquid beer yeast for folks brewing their own beer at home. MoreBeer! has a selection of more than 50 dry yeast strains that can more than hold their own against liquid beer yeast. Dry brewers yeast quality has improved exponentially in the last decade or so. See for yourself with items like Dry Yeast Belle Saison, a quick starter ale yeast of Belgian origin selected for its ability to produce great Saison-style beer; Dry Yeast Munich Wheat Beer, a non-flocculent strain; Nottingham Ale, a highly flocculent yeast with full attenuation for drier beers with a neutral flavor profile. Nottingham Ale Dry Yeast is used by many commercial microbreweries; or Saflager S-23 dry yeast, a lager bottom-fermenting yeast used by Western European commercial breweries. 

Do you need to aerate Dry Yeast? Click here, to learn More!

Aeration / Oxygenating Dry Yeast 

You might have heard this statement before, "There is no need to aerate/oxygenate with dry yeast.". But, in almost all brewing books & articles you also find phrases like this, "Yeast needs oxygen to reproduce". For many homebrewers these contradictory statements left us a little confused and erroring on the side of caution i.e. aerating our wort even when using dry yeast. The good news is, you won't ruin your beer or cause it stale prematurely by doing so. In a 2007 paper called "The influence of wort aeration and yeast preoxygenation on beer staling processes" scientists proved that wort oxygenation does not appear to be an important parameter for determining flavour stability. Bottom line you don't need to aerate your wort when using dry yeast, but it also won't hurt. But if you're like us you still probably want to know a little More! about why you don't need to oxygenate wort when using dry yeast.
The main difference between dry and liquid yeast other than their physical properties is the way they are propagated and harvested. Dry yeast is propagated in Aerobic conditions meaning full of oxygen. This leads to higher sterol and nutrient levels within the yeasts cell walls. Thus dry yeast already have the oxygen and nutrients needed to bud built into them. This leads to less lag time and you guessed it, you don't need to aerate the wort to help with yeast reproduction. However if you plan to reuse the dry yeast you will have to aerate your wort on subsequent batches as that harvested yeast will have gone through an anaerobic fermentation and no longer have the high sterol and nutrient levels within their cell walls.