I was listening to the Jamil show and he was talking about getting a yeast you really get to know and use that for most of your brews. I was wondering if anyone practices this method, and if so what are some of your favorite yeast?
I use 1056/WLP001 a lot, but I use a bunch of others too.
I don't know if I'd be happy putting that limitation on myself.
That's what I was wondering if this would be limiting. For example could the WLP Irish ale yeast even double as yeast to use for a pale ale?
I used Nottingham for about 10 batches straight. Now I'm moving on to S-05
WY1056 - Harvest that yeast and I can brew for 6 months straight off the one pack
Pacman! I use it on almost anything.
Grinders Island Brewery - Pipeline
Bottled! Award winning East India Porter, Oatmeal Stout, Milk Stout, Saison fermenting at a nice controlled 85 degrees (up from 70) as it should be - weird isn't it.