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**dbrewski** · 10-12-2012, 02:43 PM

I'm looking for yeast suggestions. I do mostly hoppy american pales and IPA's with an occasional hefeweizen or dunkel. I use 1056 a lot, S-05 (same), S-04, I love Kolsch yeast, and I use 3068 weihenstephan for the wheat beers. But I am getting bored of my selection. I am not big into belgians only because I have not gone there yet. I'm looking for something that is a step away from what I'm doing, not a leap. What are your favorite yeasts?

**Revvy** · 10-12-2012, 02:45 PM

"go to" yeast tends to be be the most universal or common ones, so there's not much beyond what you mentioned. 05 is mine.

**Golddiggie** · 10-12-2012, 02:47 PM

Wyeast 1335, 1882-PC, 1318, and 1728. I've been using 1335 and 1882-PC for most of my brews for a while now. I'm actually planning on harvesting the cake from the brew I made last weekend with 1882-PC and keeping it on hand. Right now I'm just using older smack-packs with two step starters. After next weekend's brew day I'll have used up the old packs and will look to harvest to keep it on hand.

I also keep an array of Lalvin yeast packs for when I want to make something other than beer.

WoodlandBrew · 10-12-2012, 02:51 PM

You listed the ones I go to. It may be a leap, but for wheat beers I like WLP566 or 565 (Saison yeasts) if you think your yeast isn't adding enough character try these. Although for highly hopped beers it might be a train wreck. I only mention them because it seems like you might want to try a Belgian beer.

Toga · 10-12-2012, 02:59 PM

For pales and IPA's 05 is my go to. For wheat brews I really like S-33 or WLP-320 depending on my mood. I almost always have some of each in my fridge.

**dbrewski** · 10-12-2012, 03:21 PM

Quote:

Originally Posted by Toga

For pales and IPA's 05 is my go to. For wheat brews I really like S-33 or WLP-320 depending on my mood. I almost always have some of each in my fridge.

I randomly went with the S-33 when a batch I had did not kick off (I sat on the smack pack too long). It was good, definitely had character, but a little dry for my taste. Is that your experience with it? It might have been my grain bill (it was a Surly Bitter AG kit).

**tre9er** · 10-12-2012, 03:23 PM

chico, wlp400, wlp810 (easy lagers at ale temps), and I like wlp500 for anything you want some spice to. I must say though, I made a dubbel with WLP400 and WLP500 and they both turned out similar. I think 500 flocs better.

**dbrewski** · 10-12-2012, 03:24 PM

Quote:

Originally Posted by WoodlandBrew

You listed the ones I go to. It may be a leap, but for wheat beers I like WLP566 or 565 (Saison yeasts) if you think your yeast isn't adding enough character try these. Although for highly hopped beers it might be a train wreck. I only mention them because it seems like you might want to try a Belgian beer.

I like to have a malty low-hopped brew on hand, so these might be worth trying. I had a bad experience with a saison when I first got back into brewing...it was the Wyeast farmhouse saison. It was a little strong tasting for me, but it could have been my technique, I was a little rusty (although I can't blame high ferm temps if the yeast is supposed to be good up to 80).

Have you tried the 568 blend? I'm wondering if that would be a good intro.

**neosapien** · 10-12-2012, 03:25 PM

1728 because it can produce a huge variety of flavors. 1056 is my backup and used for experiments and smash brews.

**dbrewski** · 10-12-2012, 03:27 PM

Quote:

Originally Posted by neosapien

1728 because it can produce a huge variety of flavors. 1056 is my backup and used for experiments and smash brews.

Have you used it outside of the context of dark, malty beers? What kind of flavors are you getting out of it?