What Yeasts Do You Use the Most?

Nottingham - porters and IPA's. Really like the versatility and performance of this yeast.

 

I use a lot of WLP001, because it makes great ales and has never failed me yet.

I once had a blow-off on a yeast starter with this stuff!

 

S05 for anything american style hoppy
notty for stronger english style ales
s-04 for some too and stouts
Have cultured up Thwaites a few times, it's a solid performer

 

WY 1098. Super clean, flocs out well, ester profile is low, I've found it good for hoppy and malty beers, very predictable. I've been very happy with it as my "house strain" and don't see a need to change. I've grown to prefer using 1 strain for most beers because it's cheaper and simplifies things.

 

Over 4 years of brewing I have used a lot of 001 and 1968 as I can get pitches for free from brewers in the area. Really enjoy 1469 in both English and American ales, great ester additions to an IPA. Also used Munich lager and Budvar (again, could get pitches). I have done 3724, 3725, and 3726 each a few times.

Right now I am going through a few other strains trying to pin down my house strain. Since "Brett" Trois is not Brett, I am trying a couple other strains of real Brett out in my recipes to nail it down. Also working on a blend of Brett strains for Saisons.

I will miss some of these other previously used strains, but I can always come back to them in homebrew batches after the brewery launches.

 

No shit! Congrats!

 

London ale, Cry Havoc and San Diego super

 

Here's my list:
-WLP-001
-WLP-007
-WLP-090
-WLP-840
-WLP-029
-WLP-550
-WLP-500
-WLP-004

I use others also, but those are always being propagated and saved as I use them all the time and between all on this list I can brew about 95% of the beers I like to make throughout the year and only buy a few. Jake here or there when I alwant a sour or wild or bug of sorts.

 

Thanks! In the next few weeks I will be meeting with industry leaders in our area as well as some super savvy peeps in the beer scene, tasting some of my beers, discussing what I plan on doing, and weighing if our local scene can sustain it. If so, great. If not, I will have to do a lot of work to get it out to the Portland and San Francisco areas. Next few months will be spent refining recipes (my what are you drinking thread responses are going to be very repetitive). Hoping to start pulling in a few initial investors by year's end. I hope to launch within 3 years.

 

Sounds like you are taking the appropriate steps. I know your beers look tasty, so I'm sure you'll find success when that day comes.

 

My frequent flyers in ascending order:

3522, 3787, 3944, Ommengang, DuPont, Blaugies for Monsieur Belge
Chico & Conan for Mr. 'Merican Ale
WLP830 for Herr Rauchbier
Orval for Señor Funk​

 

US-05 and Windsor without a doubt...also 002, 007, 013 and I'm a sucker for almost any new dry yeast I haven't tried yet

 

Since summer of 09, in order of first appearance. Really surprised that 1028 is right behind US05 and that 1968 is so far behind.

Great thread!

US05 - 19
Windsor - 2
S04 - 6
S33 - 1
WY1332 - 5
WY1272 - 6
Nottingham - 2
WY1450 - 5
WY1028 - 18
WY2124 - 4
WB06 - 2
WL800 - 1
W34/70 - 2
WL565 - 8
WY1968 - 6
WY3787 - 3
WY1084 - 2
WL644 - 2
Belle Saison - 3
Mangrove Jack M79 - 1
Mangrove Jack M03 - 2
Dupont dregs - 1

 

US-05
WY1272
S-04 (stout/porter only)
WY2124
Starter from Blaugies Saison d'epeautre dregs
Starter from Schneider Weiss dregs
Starter from Orval dregs

 

Forgot WY3942

 

US-05
after that, I keep hopping around trying new stuff to see which strains I like the best.
Probably would end up as:
wlp013/wy1028 for english
wlp380 for weizens
Mangrove Jack's M27 squeaks ahead of Belle Saison, 3711, and 3726 for Saisons

Same here. Wish I could find one I like as much as wlp013/wy1028

 

When you say that 1728 is a beast, do you mean that it attenuates very highly? That would be unfortunate because low attenuation is one of the defining characteristics of Scottish ales.

 

Your confusion is understandable, very poor descriptor on my part. Better way of saying it would be that my limited use of 1728 has shown it’s very easy to work with. It had limited lag, granted that’s perhaps as much a sign of making the right environment for the yeast as the yeast strain selection. Wide-range of suitable fermentation temp. Active fermentation went strong. Perhaps another adjective is predictable. I would not call it high attenuation, apparent attenuation was 69% for both my brews.

 

Have you tried 1450 in place of Chico or 1272? It makes delicious APA/IPAs. I really wish there was a dry version of it.