Dry yeast

Dry yeasts are preserved by lyophilisation. The yeast is completely dehydrated so that it retains its quality for a long time without preservatives. It is sold almost exclusively in aluminium-lined bags, so it is not sensitive to sunlight. It keeps well without refrigeration, but should be stored in the fridge if possible. Producers place great emphasis on hygiene, so the chance of contamination of beers inoculated with dry yeast is virtually nil. In general, one sachet of yeast is suitable for inoculating 20 litres of wort, but if you want to make more or a high alcohol beer, you should buy more yeast or make a starter.