So many types of yeast?
 

how important is it to use a specific yeast for a particular beer? Or are there a few "general purpose" yeasts that you guys wash and keep on hand. Otherwise I think i'll have to start a "YEEZER" project to store all the diferent strains of yeasties in. :confused:

I try to follow what is recommended. I have found they really do help using the type for the style. however I have used a type that was not recommented if I wanted a trait of that yeast in my beer. I keep almost always a washed wyeast 1056 on hand. really like that yeast

dry yeasts have come a long way, in fact I use Nottingham for probably 75% of my brews. the only specific strains I use now are for my wits and kolsch's

+1 on the nottingham. I always keep an extra packet or three around.

I use three strains a lot, all dry:
US-05 for clean American ales
S-04 for clean English ales or to keep some residual sweetness
Nottingham for clean/dry or slightly bigger ales

For Belgian, hefe, wit, and other brews that depend on yeast flavor, I grab a liquid yeast that fits the bill.

thanks guys exactly the info I was looking for. Yuri, I just watched your video series, very nice. Have you posted a tutorial for that steam generator? And did you buy that bulk yeast at AustinHomeBrew?
Thanks again guys

Check out my signature for steam info.

Bulk dry yeast is VERY hard to find outside the wholesale/commercial brewery supply channels. I bought mine through a "connection" who doesn't want to become a homebrew supplier, so, unfortunately, I can't share the source. Maybe Forrest from Austin Homebrew Supply can help you get a line on some 500g "bricks" of yeast (he posts here, and he'll probably find this thread now that I've mentioned the company).

I just saw the signature line and I can respect the "connection"
thanks

Let me know what yeast bricks you are interested in and I will look into tracking them down.

Forrest

+1 for nottingham as an on-hand, any-time yeast.

i use it in a ton of my beers now, it's never let me down
:mug: