cactusgarrett

Recipes 

As the previous poll was fundamentally flawed , here's the new one:

I'm curious as to how many yeast strains everyone maintains and regularly uses. Over the years, I've chosen strains to best fit the type of beer I feel like making, but am now contemplating just maintaining three or four for routine use, and brewing styles around those strains. Additionally, I wash every strain I use, which shakes out to me coming back to stored yeast sometimes well over a year since I've originally washed (with good success).

So! How many strains do you bother maintaining?

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~~ Malted barley wants to become beer. ~~

Teacher

Recipes 

Just 2.5, really. I use US-05 for the bulk of my beers, T-58 for most Belgians (though I also use 3787 now and then), and S-04 once in a while.

HalfPint

Recipes 

I use Nottingham, S-05, and T-58. Sometimes I'll use a Kolsch yeast, but I usually don't wash and re-use it.

Freezeblade

Recipes 

I do mostly english ales, my house strains being WLP023, burton ale, and WLP005, ringwood. Burton is for beers of a pale-ish hue, where I want more fruit, and ringwood is for the darker stuff.

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Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

Airborneguy

Recipes 

I'm really trying to narrow it down. Wyeast 1056 is a favorite of mine, and I really like a few of the English strains. As time goes on, I'm trying to get myself down to 3.

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Fermentor(s):
Lagering:
Kegged: Unintentional Sour Brown
Bottled:
Tapped: Midnight Wheat
Up Next: IPA

Reading: 100 Battles

GuldTuborg

Recipes 

I can't really say. I go through phases where I use one strain a lot, and others just here and there as I need to. I was on a 1318 kick a while back, but now my tastes are changing to 1968 with a little S-04 here and there. Eventually, I'll probably make it back to using 1028 all the time (my first love).

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Don't worry, be hoppy.

shanecb

Recipes 

The only consistently used one is S-05, otherwise it just depends on what I'm making.

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BEER BEER

david_42

Recipes 

I've taken my lead from a local pro: standard yeast, wheat, Belgian.

Pappers_

Recipes 

I use Edinburgh now for more than half my beers and ciders. I harvest and wash it - its definitely the 'house' variety. I luvs that yeast . . . .

I also use WLP001 on a semi-regular basis. The only time these days I use any other yeast is when I do a Belgian style or a lager.

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http://www.singingboysbrewing.com

KyleWolf

Recipes 

I bank most of my yeast, but currently I have,

WLP001
WLP568? Saison trappist blend
St. bernardus
Ommegang
Gordon Beirsch Kolsh
Wyeast 1335 British Ale II
Wyeast 3538PC Leuvan Pale Ale
Wyeast 3638 Bavarian Wheat

About to add WLP023, and currently culturing my own trappist/abbey strain from forcing sexual reproduction between the Ommegang and Bernardus strains.

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Currently in the works...

Primary 1:Honey Rye Saison
Primary 2:
Primary 3:
Secondary:
Secondary:

Up next: Rye Amber Ale, Brett Braggot.