Need to choose ONE Wyeast strain to ferment all of the following styles:
1. Stout
2. Red
3. Brown
4. Wheat
5. IPA
What are your thoughts?
1. Stout
2. Red
3. Brown
4. Wheat
5. IPA
What are your thoughts?
FWIW, I do think that 1450 is a good choice. (3711, IMO, is a bit adventurous. Of course you can use it to ferment just about anything--it's up to you--but I don't think I would pick that if you want to create anything like normal examples of those styles. Among other things, it's extremely attenuative, which might be undesirable for many of those beers (esp. the dark ones), and its esters/phenols at higher temperatures are probably not what you want in any of these American styles, even if you do want esters. I think it will make tasty beers, but I don't think it will really make what would be canonically any of those styles.)
1968
I'm with MotorNeuron. I'd pick the English strain you like best. By altering temp and pitch rate, you can essentially turn the esters on and off. Chico is a versatile yeast in the sense that it's a blank slate, but you can't make it anything other than that. Well, not in a good way. Assuming this is for a professional operation, your choice might depend as much on your source water as anything else.
All that having been said, the styles you listed are pretty broad, to the extent that one of the styles is a color and another is an ingredient. Different yeasts may be better suited to particular interpretations of that style, meaning that after you pick a yeast, you may have to change everything else to accomodate.
1450
this^^^^
I thought you hated that yeast?????? :cross:
this^^^^
1728 scottish. huge temp range, huge alcohol tolerance range, and wildly different flavor contributions based on temps.
Couldn't have said it better myself.
I have to admit 1728 is probably my favourite ale strain.
Yeah, it has been my house ale strain for a solid year now. I suppose part of it is that I just know how to work it to get what I want out of it, but any strain that can go from dry to slightly smoked to fruity and full-bodied checks all my boxes. It's vastly underrated imho.
I'd go with 1272
WYEAST 1056. Ferment cool for the cleanest flavor at 66-68, ferment warmer (up to 72 degrees) for some Englishy esters. Ferment coolest (62-64) for "peachy" esters.
Edit- I want to change my vote! I just remember that I've used Wyeast 1335 in English and American styles, and like it better! Ferment it cool for a "clean" crisp dry finish, ferment it warmer for English beers. It's an English strain, so it drops well and leaves a clear beer behind but it's not wildly fruity at all.
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