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Old 11-07-2007, 08:13 PM   #1
Kevin Dean
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Default What MUST you keep in your yeast bank?

With the hop shortage I've learned that most people keep a "stash" of brew materials handy in the event of an emergency, shortage, disaster... whatever.

I hear a ton about grains and hops, but I'm wondering, what YEASTS do you all keep on hand at any given time? Also, what styles do you tend to brew that would require those strains?

I've found I've REALLY fallen in love with yeast harvesting and I'd like to get a few things stocked up but I'm not sure what to do, and style guidelines take in to account what is good for the style, not what someone has found to be against the style but really good, so I'm asking the community for input.

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Old 11-07-2007, 08:44 PM   #2
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I keep a couple of Nottinghams and S-05 around for emergencies. I just started a frozen yeast bank and plan on keeping vials of every liquid strain I try. I've currently have Wyeast 1056, 3787, and 1318 and White Labs WLP 400. I just started so I don't have much in it yet, but I'll be adding to it as I go.

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Old 11-07-2007, 08:46 PM   #3
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a ton of saflager, when it comes to liquid I buy as needed.

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Old 11-07-2007, 08:47 PM   #4
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I always have a few Nottinghams, Safale-05, and Montrachet in my fridge.

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Old 11-07-2007, 08:52 PM   #5
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I have 10 mason jars of washed liquid yeast in my brew fridge. 4 different strains: WYeast belgian abbey II, WLP500 trappist yeast, WYeast 3068 hefe yeast, WLP005 British.

I think some form of british/irish/english yeast is necessary and a hefe & belgian abbey/trappist.

Got my latest and last shipment of hops in today, 10 ounces of styrian goldings.

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Old 11-07-2007, 08:53 PM   #6
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I always have 2 or 3 each of S-04, US-05, and Nottingham. Plus a Montrachet and Cote des Blanc.

One of these days maybe I'll get into the whole liquid yeast farming thing, but not right now. Until then, I'll buy liquid on an as-needed basis but use dry for 95% of my brews.

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Old 11-07-2007, 09:40 PM   #7
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Ironically, it was the insane prices for dry yeast at my LHBS that got me into yeast farming. I've heard that some people prefer dry yeast for the simplicity but at $3 for a pack of dry and $6 for a vial of liquid that I can split and use on 5 or more batches, I saw no benefit in using dry at all. Except for Motrachet, which costs me $0.90 per pack, so I bought a handful for apfelwein.

That said, I'm glad, since I actually find yeast farming to be a lot of fun. I know, I'm a dork.

I just ordered a WLP862 (Cry Havoc, Papizian's Strain) and a WLP080 (Cream Ale... Guess what for...) from Austin Homebrew Supply, plus a WLP English Ale (not sure of the strain, and I think I MIGHT already have one stored) with my ESB kit. I've also got some WLP001 (California Ale) stored and a vial of WLP400 (Belgian Wit) in my freezer to be farmed this week and pitched this weekend.

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Old 11-07-2007, 09:45 PM   #8
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Quote:
Originally Posted by EdWort
I always have a few Nottinghams, Safale-05, and Montrachet in my fridge.

Ditto.
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Old 11-07-2007, 09:47 PM   #9
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2-3 packets of Safeale-05 and 04.
2 packets of Nottingham
2 beer bottles (enough to start 10 gallons each ) of harvested wit yeast
2 beer bottles of harvested whitbred
2 beer bottles of Irish Ale

And I always have a couple of apple juice jars in the fridge with recent harvests of Notty and 05. Talk about some killer fermentations.

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Old 11-07-2007, 09:52 PM   #10
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I like irish ale for stouts. I figure: english, irish, american (cal ale), and hefe are a good solid base set of yeasts and that's pretty much what I keep on hand. a clean german kolsch yeast could be handy also, and after that it's mainly up to what you like to brew - belgian yeasts, wit yeast, etc.

I know what you mean about yeast culturing - I still use dry yeast a lot, but that's mainly because I'm still trying to get practice with culturing using slants so I can make it a regular part of my brewing process. It's a lot of fun.

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