marc06

Recipes 

All,

I am doing what has been dubbed "world tour months", where I am brewing 3-4 styles from a region each month. This last month I brewed 25 gallons of belgian beers from a single vial of yeast. Next month, partly due to St.Patty's day and partly due to club competitions coming up, I am doing the UK. I am wanting one liquid yeast to brew this months beers. I will, however, use a dry yeast (notty for the old ale) if I can use it for one of the other beers. This is what I am brewing:
ESB-club competition
Irish Red
Stout-exactly what kind TBD
Old Ale-club competition for December.

My question to HBT is, what yeast would you use, that is appropriate for all four (if there isn't one tell me) of these beers?

bierhaus15

Recipes 

Well, besides the ESB those aren't really styles where a lot of English yeast character is really needed or wanted usually. You could go with WY1098 or 1099 at low temps if you want a clean malt profile for the Irish Red, Stout and Old Ale; it would even do 'ok' in the ESB.

Though if I had to use one yeast to brew all those styles and still make award winning beer, I'd use Pacman. At higher temps you get some of those typically English esters and at lower ones you get a very clean maltiness that is perfect for stout and irish red. Not an English yeast strain per se, but it would work for all of them quite well.

GuldTuborg

Recipes 

I'd probably choose between the Fuller's (1968) and Guinness (1084) strain, as either one has 3/4 covered per the usual wisdom. Sorry, I don't know the White Labs numbers. I have no doubt that both strains can do all four quite easily, with good results.

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KingBrianI

Recipes 

Definitely Irish Ale yeast. It's perfect for the stout and red, and I hear it makes good bitters as well. It has a very unique flavor that is really nice though. You'll be happy with it.

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Freezeblade

Recipes 

You know, I think that WYeast West Yorkshire, or While Labs Yorkshire Square Ale would be great in all of these. that or the WLP005, ringwood. They are all very malty yeasts, and would work great in all of these beers, imho.

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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

Golddiggie

Recipes 

I've been using Wyeast for my brews so far...

I would say that you could probably get away with 1084 for some of the brews, depending on the type of stout you're going for. You could use 1728 or 1318 for the ESB and old ale...

I wouldn't limit myself to just one, or even two, yeasts to cover an entire region. Especially the UK, since you have Ireland and Scotland in the mix. If you were to do the three bitters versions, then you could use one yeast. Cover most stouts/porters with another, and the old ale/strong ale/Scotch ale with another. Match the yeast to the brew on deck, not try to cram one yeast into several distinct styles...

Also, what's your fermentation area's temperature range? Do you have temperature control for that area? That, very often, will determine if the yeast will work for a set style, or not.

shamrockdoc

Recipes 

White Labs 002 English Ale for your ESB and Bitter needs. Supposed to make a good Red as well.

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PRIMARY: Quartermaster Bay House Ale,Trunk Monkey Chocolate Milk Stout
SECONDARY:
NEXT UP: Praetorian Smoked IPA
KEGGED: MK Ultra Cascadian Dark Ale, 10 & Everett Wit

If you're in trouble, if no one else can help, and if you can find them....Then maybe you can hire.... THE A TEAM!

marc06

Recipes 

Being a perpetually poor college student, I can't drop $6 on each batch of beer just for yeast. I have ability to control my fermentation, my current fermentation temperature is 67. I am going to use the Fullers strain for the ESB but I reall like the idea of using pacman for the old ale....

shamrockdoc

Recipes 

Even poor college students can learn to wash yeast. BOOM!

http://www.homebrewtalk.com/f163/yeast-washing-video-189615/

Saved my life bro!

__________________
PRIMARY: Quartermaster Bay House Ale,Trunk Monkey Chocolate Milk Stout
SECONDARY:
NEXT UP: Praetorian Smoked IPA
KEGGED: MK Ultra Cascadian Dark Ale, 10 & Everett Wit

If you're in trouble, if no one else can help, and if you can find them....Then maybe you can hire.... THE A TEAM!

JonK331

Recipes 

I'd say go with Safale -04. If you haven't tried it yet you should. It's awesome stuff and very versatile.