What Yeasts Do You Use the Most?

great thread.
I use US 05 way too much. 3522 Belgian Ardenne quite a bit. after that it's a toss up.

US 05 just works, and it is easy to have available with little planning. I should probably start mixing it up again though.

 

wlp001 by a long shot. Just bottled up an ipa with white labs cali V, the jury is out on flavor until this weekend, but it didn't flocc harder, and left a bit higher fg than 001. I already don't like it.

 

While I agree that the finished product is the most important factor to consider, I have used wyeast American ale 2 with similar experiences and a final outcome of "this just muddled up my hops". Not sure how cali v will be in the end, so I am waiting to pass judgement.

 

So far as US-05, I tend to use Golden Promise as my base in everything, so no matter what the final gravity, I still get a bit of mouthfeel and sweetness.
The M27 is labeled as working for all Belgian ales, but it finishes as dry as 3711, and the ester profile is more in-line with a saison strain as well, more tropical with a hint of melon. A much better choice than Belle Saison in my opinion.

 

US-05 - Seems like most of you are just as lazy as me.
WLP-090 - Love the results with both hoppy beers and stouts.
I have also brewed 3 Saisons in a row with 3724 after not trying it for too long because of overblown fears of it's finicky nature. Treated well that yeast is a champ, just takes a little longer to ferment out completely.

 

WLP001
Wyeast 3278
Wyeast 3068

3278 is kind of cheating. Technically my strain started as this, but after many dregs and batches has just morphed into a house yeast.

Also as you can tell by #3 the wife loves Hefeweizen.

 

Used a lot of Nottingham, US-04, a couple of US-05. Recently moved to liquid yeasts any currently running 1728. Day and night for FG between the dry and liquid.

 

Yes 1728 got many of my beers under 1.005! Had a few 1.002's.

 

I like the way it makes my beer taste.

Seriously though, I like the ester profile, its not finicky, its works well in both low and high ABV beers, it accentuates malt character which I like, its pretty forgiving regarding fermentation temperature, and its versatile (I use it for both English and American styles). Its just a good all around "house yeast" for me.

 

I've gone as low as 64 and as high as 74 with it, persoanlly I like the way it performs at around 68, warm enough for it to fully express its character but not so warm that it starts getting out of hand.

 

@Homebrew42 thanks for the info. I'm excited to see how this malt forward American Amber comes out with it. Ever try out London III from WL. That's my buddy's favorite "house" strain. But he also likes London 1.

 

I tried London III once years ago, I think I made a brown ale with it if I remember correctly. The beer came out fine but for whatever reason I wasn't sufficiently impressed with it to continue experimenting and just went back to the 1028.

 

US 05
BRY 97/American West Coast yeast
Nottingham Yeast

I use many others, but out of the 46 batches I've brewed in the last year, these tend to dominate my choices. 05 is good for just about anything but I mainly use for IPAs. BRY 97 has quickly become my second favorite IPA yeast, with it's lower flocculation and ester profile that accentuates the juicy citrus and tropical fruit IPAs...reminds me of Conan. Then I stick with Nottingham or Muntons for my stouts, porters and brown ales.

 

My yeast strains of choice:

WLP002/WY1968 for anything english, barley wines or stouts
WLP090 for anything hoppy with Yeast bay vermont a close second
WY3638 for Weizen, dunkelweizen, weizenbock

While you asked someone else, I played with this strain for 3 or so batches (split batches), but found, just like with boddingtons, I get a headache from any beer made with this strain. Super weird. Also found it had a very strange upfront sweetness that I never really liked.

 

My first choice is always the 'house' yeast that was given to me in the early/mid 1980s (actually handed to me in a peanut butter jar, origins and exact strain unknown).
I was told at the time that it had already been through a number of repitched generations, and I then took it through around 25 - 30 more batches of successive re-pitching and liked the results so much that I finally saved it to a slant after having been shown how to do so by a friend in the pharmaceutical industry. So I've been nurturing that yeast and using it ever since, culturing it up in advance for a batch when needed and then continuing to repitch it through an average of 7 or 8 successive batches.

When I decide to do an unplanned brew and need to use commercial yeast, I tend to use either WY1968 or ECY "Old Newark Ale" (which lately has become available in dry form by it's actual name, BRY97). As with my 'house' yeast, I will usually repitch them through quite a few successive batches (I always thought that buying new yeast every time I wanted to brew was a pretty silly money wasting proposition).

In any case, those are pretty much the only yeasts I use. They are all great for a variety of "styles" and they all do what I need them to do for my particular brews. Thesestrains (and 35 years of meticulous homebrew notekeeping) have also allowed for excellent repeatability.

 

@Scumbag81 are you referring to London I or III?

Your not the first person I've heard say they love 090 with hoppy beers. I should try that one out.