Surprised to see some 1272s in the selections! Differebt strokes for different folks i guess.
yes! and whats the point of this thread if we aren't going to insult each others selections?
...and with that...wy1469? seriously? Are you just jamil fanboys? have you brewed with other english yeasts? do you enjoy repeatedly rousing it only to have it blow out 30minutes later before flocing out again? do you all have yorkshire squares to ferment in? Way too fruity, way to floccy...and floccy in an annoying way (I don't enjoy the weird floaty yeast chunks that don't drop to the bottom)
Actually I started using that before Jamil mentioned it. Black Sheep is one of my favorite breweries. The yeast is fruity but in a good way unlike S-04 which tastes like garbage.
I will agree with you on the blow off issue. That is annoying as hell. 30% head space isn't enough.
I'll deal with it for the flavors I get though.
yes! and whats the point of this thread if we aren't going to insult each others selections?
...and with that...wy1469? seriously? Are you just jamil fanboys? have you brewed with other english yeasts? do you enjoy repeatedly rousing it only to have it blow out 30minutes later before flocing out again? do you all have yorkshire squares to ferment in? Way too fruity, way to floccy...and floccy in an annoying way (I don't enjoy the weird floaty yeast chunks that don't drop to the bottom)
Wyeast 1056, 3068, 1332 and 1187
Que?Whatever the hell is in my house yeast (constant mix of washed chico-like strains, it has US 05, WL001, and PACMAN)
Que?
What is a "chico-like" strain?
LabRatBrewer said:My house yeast started with a harvest from Sierra Nevada. After a couple generations, mostly due to lack of space for new varities, I combined a washed dry version (Safale US-05) and then the liquid equivalent (Wyeast 1056). Cal Ale (White Lab 001) had been added, as well as Notty. It is my (limited) understanding that these West Coast yeast have a common origin (the Chico Strain). I could be wrong, but it keeps working nicely.
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