Choosing the right yeast

How do you go about deciding what yeast to use when you are designing a recipe? Are you all just that darn good that you know what yeast will impart what flavor? Do you choose it according to what BJCPs decide is fitting of the style? I really don't know where to start...

Before you ask I don't have a recipe in the planning ATM I'm just looking for information.

A while ago i made test batches using all of my strains on the same wort to see what they would impart. Pretty good spread of flavors, and I just go from those tasting notes and the strain specs. High/low attenuation, fruity esters, dry finish, etc. I'm not one to stick to style guidelines though.

Wyeast's and White Labs' websites have lots of information on all of their strains. That's a good place to start.

Brewing Classic Styles is a good resource for base recipes, with every BJCP style represented.

I started with brewers best kits, that included yeast. Then I graduated to recipies and the recommended yeast. Now I am beginning to do starters so I can split them and store a clean sample for future starters. I plan to select 4 yeast strains and use them exclusively until I understand the abilities and limitations of each. I am going to harvest Nottingham ( because it's at the bottom of my fermenter now) WLP 550 ( because its in a starter on my countertop now) a Heferweizen yeast to be selected and a 4th undefined strain. Its a learning process, kind of like golf: it takes a year to learn the game and a lifetime to understand it. I have learned brewing now I want to understand it.

Exactly, except in golf I usually leave the course pissed, and in brewing I leave...well...pissed drunk.

Thanks for the info all!

PoppinCaps said:

Exactly, except in golf I usually leave the course pissed, and in brewing I leave...well...pissed drunk.

Click to expand...

hehehe