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**Mainelybeer** · 12-10-2012, 07:24 PM

Hi everyone,

I've been brewing for just about 4 months and have just brewed my sixth batch. It's an IPA based on Jamil Zainasheff's "Hoppiness is an IPA" from Brewing Classic Styles. It's fermenting now, been going for almost 24 hours. I pitched roughly 6 ounces of Nottingham yeast I got fresh from a local brewery, pulled straight from the fermenter. I'm really excited to see how this batch comes out. This is my third time brewing with fresh yeast from the brewery (always Nottingham) and I've really loved the 2 beers made with it previously. I have also used Safale US-05, Wyeast 1332 and Wyeast 1945 but find that the Nottingham is my favorite. I try to ferment in the lower to mid 60s to keep flavors clean.

So after rambling a bit, my question: Does anybody want to share their favorite yeast strain(s)? I'd like to experiment, and am always looking for ideas.

**45_70sharps** · 12-10-2012, 07:33 PM

There are lots of kinds of yeast used because they act differently and give different flavors. It's hard to have a favorite if you brew a variety of beers.

I do keep nottingham ale yeast around all the time though.
I don't live near a brew store so if I've got some nottingham I've got a backup plan with a yeast that doesn't add much in the way of special characteristics, flavors to the beer. Fairly neutral.

k47k · 12-10-2012, 07:39 PM

Safale S-04 gets used the most here.

I sent in 5 beers to a competition made with S04, I got two first places a second place, a 3rd Best of show and one that didnt place but advanced to mini best of show and got a 41/50.

It stores well (being dry)
It ferments fast (few days)
Drops clear in a week
Makes good beers

what more can i ask for?

stpug · 12-10-2012, 07:44 PM

I've used many over the last 15 years, mostly wyeast and white labs stuff. I've just recently tried dry nottingham for the first time and it's definitely a good one to keep on hand - versatile in flavor and temperature. I've also brewed my first session saison and you can't make a good one with just any yeast for that style (I used wyeast farmhouse ale). Another I'm liking is wyeast's scottish ale yeast as a all-around yeast, but you do need to be careful about fermentation temps a bit with this one (low and slow is it's game). To sum it all up, there are some good all-around types that work well for many occasions but you can't be completely limited to them because then you lack the ability to do other less common brews.

Chuckus95 · 12-10-2012, 07:46 PM

San Diego Super Yeast (fast and clean) and PacMan (very versatile and you can harvest it from most Rogue bottles)

BleacherBrewing · 12-10-2012, 07:46 PM

I used the S-04 in a New England Cider and it came out excellent. It was dry (8.25%), but still retained enough flavor from the juice.

If I had to pick one strain it would be Wyeast 1056. I've used it in an IPA and a stout, both came out great.

Denny · 12-10-2012, 07:47 PM

I'm kinda partial to this one...

http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=201

stevedasleeve · 12-10-2012, 07:52 PM

I'm pretty much all dry yeast these days, S05, S04, and Nottingham. Starters are just too much work for lazy me!

I like them all, but if I had to choose one it'd be difficult, probably S05. I don't do Belgian beers, British+ USA ales, some stouts and imperials.

Steve da sleeve

**NateLTB** · 12-10-2012, 08:08 PM

I really like White Labs California ale yeast and have used that quite a bit recently. Gonna use some Pacman yeast on a little IPA this upcoming weekend.

**NochEineMassBitte** · 12-10-2012, 08:24 PM

I always keep some packs of US-05, Nottingham, and S-04 on hand. But I really like Wyeast 1469 in bitters and ESBs.