ParkourCat

Recipes 

I have used Nottingham aaaaaannd that is it.

I have made 4 Ales (honey, Oats, etc) trying to stay low on the sorghum 50% or less.

But what Yeasts out there are best paired with Stouts, Laggers, IPAs, High gravity Beers, etc.

Happy Holidays.

HopToItHomebrew

Recipes 

This should help:

WYEAST PROFILES

AND: White Labs

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Clem Villars
Hop To It Homebrew LLC
105 North HWY 281
Johnson City, TX 78636

BBBF

Recipes 

I started out using Nottingham and Munich, but when they had the quality issues and followed that up with price increase, I swithed to the Safeale yeasts. I've used US-05, S-04, S-33 and T-58. I have some WB-06 on hand, but I haven't used it yet. I don't think I have a favorite, it is more dependant on the recipe.

spaced

Recipes 

Fermentis ale the way.

US-05, S-33 and WB-06 have all been good to me.

US-05 for all ipa's/pale ales
WB-06 for all wheat beer type recipes (recommend not using whirlfloc with this)
S-33 for belgian type stuff (and this)

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My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Raspberry Trappist Ale and a Belgian Tripel
Bottle conditioning: Orange Peel Pale Ale
Fermenting: Easy Street clone and an all Chinook IPA
Planning: IIPA and a Pale Ale

All gluten free.

ParkourCat

Recipes 

That helps thank you.

dorklord

Recipes 

I've had good luck with T-53 for my belgians, and S-04 for stout and a pale mild. I also made a good Hefe style with Danstar Munich.

I was somewhat less happy with my one attempt with Windsor, but I'm not sure I'd chalk that entirely up to the yeast, and I'm planning to try it again sometime.

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That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...