How many "house" strains do you work with? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > How many "house" strains do you work with?

View Poll Results: How many "house" strains do you use?
One to two? 9 25.71%
Three to four? 21 60.00%
Five or more? 2 5.71%
A different strain every beer? 3 8.57%
Voters: 35. You may not vote on this poll

Thread Tools
Old 10-06-2010, 01:38 PM   #1
Apr 2008
Madison, WI
Posts: 976
Liked 7 Times on 5 Posts

As the previous poll was fundamentally flawed , here's the new one:

I'm curious as to how many yeast strains everyone maintains and regularly uses. Over the years, I've chosen strains to best fit the type of beer I feel like making, but am now contemplating just maintaining three or four for routine use, and brewing styles around those strains. Additionally, I wash every strain I use, which shakes out to me coming back to stored yeast sometimes well over a year since I've originally washed (with good success).

So! How many strains do you bother maintaining?
~~ Malted barley wants to become beer. ~~

Reply With Quote
Old 10-06-2010, 02:04 PM   #2
Sep 2007
Grand Forks, ND, USA
Posts: 542
Liked 8 Times on 8 Posts

Just 2.5, really. I use US-05 for the bulk of my beers, T-58 for most Belgians (though I also use 3787 now and then), and S-04 once in a while.

Reply With Quote
Old 10-06-2010, 03:47 PM   #3
HalfPint's Avatar
Oct 2009
Posts: 1,771
Liked 13 Times on 12 Posts

I use Nottingham, S-05, and T-58. Sometimes I'll use a Kolsch yeast, but I usually don't wash and re-use it.

Reply With Quote
Old 10-06-2010, 06:58 PM   #4
May 2008
Oakland, California
Posts: 1,415
Liked 27 Times on 14 Posts

I do mostly english ales, my house strains being WLP023, burton ale, and WLP005, ringwood. Burton is for beers of a pale-ish hue, where I want more fruit, and ringwood is for the darker stuff.
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

Reply With Quote
Old 10-06-2010, 07:03 PM   #5
Adjunct of the Law
Airborneguy's Avatar
Sep 2009
Isle of Staten
Posts: 10,886
Liked 856 Times on 626 Posts

I'm really trying to narrow it down. Wyeast 1056 is a favorite of mine, and I really like a few of the English strains. As time goes on, I'm trying to get myself down to 3.
Bottled: Atonement Brown Porter

Reply With Quote
Old 10-06-2010, 09:31 PM   #6
GuldTuborg's Avatar
Mar 2010
Posts: 4,525
Liked 945 Times on 647 Posts

I can't really say. I go through phases where I use one strain a lot, and others just here and there as I need to. I was on a 1318 kick a while back, but now my tastes are changing to 1968 with a little S-04 here and there. Eventually, I'll probably make it back to using 1028 all the time (my first love).
*Member: The HBT Sweaty Fat Guys Cigar Club

Reply With Quote
Old 10-06-2010, 10:40 PM   #7
shanecb's Avatar
Mar 2010
Pittsburgh, PA
Posts: 1,309
Liked 40 Times on 36 Posts

The only consistently used one is S-05, otherwise it just depends on what I'm making.
A particular love for ancient, obsolete, or lesser-known style from both the US and abroad.

Reply With Quote
Old 10-06-2010, 10:50 PM   #8
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
Liked 158 Times on 148 Posts

I've taken my lead from a local pro: standard yeast, wheat, Belgian.

Reply With Quote
Old 10-06-2010, 10:50 PM   #9

I use Edinburgh now for more than half my beers and ciders. I harvest and wash it - its definitely the 'house' variety. I luvs that yeast . . . .

I also use WLP001 on a semi-regular basis. The only time these days I use any other yeast is when I do a Belgian style or a lager.

Reply With Quote
Old 10-06-2010, 11:24 PM   #10
Mar 2010
Saint Louis, Missouri
Posts: 772
Liked 20 Times on 17 Posts

I bank most of my yeast, but currently I have,

WLP568? Saison trappist blend
St. bernardus
Gordon Beirsch Kolsh
Wyeast 1335 British Ale II
Wyeast 3538PC Leuvan Pale Ale
Wyeast 3638 Bavarian Wheat

About to add WLP023, and currently culturing my own trappist/abbey strain from forcing sexual reproduction between the Ommegang and Bernardus strains.
Primary 1:NE IPA Style Saison
Primary 2: Raspberry Wheat
Primary 3: Typical Pale Ale
Up next: Lemon and Thyme Blonde

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
"American" or "Imperial" Oatmeal Stout Recipe: Critiques please! cladinshadows Recipes/Ingredients 5 11-23-2015 11:14 PM
I was "misinformed" by Jamil - (re: "bugs") Seawolf Recipes/Ingredients 25 04-19-2011 03:38 AM
Bucephalus "Martingale" - partial mash "fast" Festbier kwantam Recipes/Ingredients 3 03-23-2011 07:31 PM
How many "house" strains do you work with? cactusgarrett Recipes/Ingredients 4 10-06-2010 01:34 PM
"bavarian style" or "blonde" characteristic questions HasstheBoss Recipes/Ingredients 2 04-19-2010 08:16 PM

Forum Jump