Help with House Yeast

1318 or GTFO

 

The way I see it, you’ve got 3 options.

If you want to do proper British ales with proper open fermentation, use 1469.

If you want a yeast that can do it all, American, and UK beers, reliably floccs, and can be used for many generations, use 1968,

If you want something somewhere in the middle, use 1318.

Remember top cropping and open fermentation are not mutually inclusive. There are breweries that top crop from cylindroconical fermenters and breweries that bottom crop from open fermenters.

In my experience, true top cropping yeasts are more susceptible to flavor profile shifts and petite mutation sooner. Many brewers who use these (and don’t have a lab) only run them for a couple of generations, if they repitch at all, whereas most bottom croppers can be run for dozens of generations without significant mutation.

 

If you could see past the english requirement, perhaps one of the kveik strains could be good alternatives? I have been reading up on them and am absoultely intrigued.
https://omegayeast.com/norwegian-kveik-strains-the-history-unique-aspects-and-our-strains

 

1469 or WLP 022 Essex would be good choices.

 

WLP007 provides this kind of style versatility. At one point I used it fairly often. I can't speak to it's re-pitchability, but someone didn't like this aspect of it in a review at whitelabs.
("Not without its flaws")

 

Forgot about that one. It seemed to get chalkier in subsequent generations. I like it and used to use it more. Just like 1968 better.