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Old 05-20-2011, 03:58 AM   #11
bwomp313
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Apr 2009
Kingston, NY
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Quote:
Originally Posted by ErieShores View Post
Wyeast Belgian Ardennes, too damn spicy.
I had a good experience with this. Thought it made a very tasty, well balanced beer.



 
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Old 05-20-2011, 03:59 AM   #12
cyclonite
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Feb 2011
Colorado Springs, Colorado
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Quote:
Originally Posted by Misplaced_Canuck

3068: That mofo can get VERY strong with a huge head of krausen

M_C
Agreed, love this yeast for hefs, and it is a beast. If using washed yeast, don't put a starter on a stirplate!!! Too much yeast in flask and it shot the stopper off like a rocket!

As for which yeasts to avoid, I really don't care for S-04, gives a tart/sour off taste that I don't like, though it is not bad for IPAs (though my favorite for IPAs and PAs is still Chico/1056/US-05).


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Old 05-20-2011, 07:28 AM   #13
ChillWill
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Jan 2011
Sheffield, South Yorkshire
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Quote:
Originally Posted by bwomp313

I had a good experience with this. Thought it made a very tasty, well balanced beer.
+1 it's my go to Belgian yeast, can get hot in fermentation though which will give strong flavours if not controlled.

 
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Old 05-20-2011, 02:27 PM   #14
DannPM
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Jan 2011
Pittsburg, KS
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Quote:
Originally Posted by ErieShores
Wyeast Belgian Ardennes, too damn spicy.
This is the "cleanest" Belgian yeast out there. Sounds like you don't like Belgians; 3522 is one of my favorite strains!
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Old 05-20-2011, 04:03 PM   #15
TwoGunz
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Jan 2011
Syracuse, New york
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Quote:
Originally Posted by DragonOrta

Funny. I used WLP007 for just about anything hoppy. Attenuates well, flocculates well, gives a nice flavor.

I'm not sure why you would blame a yeast strain for what sounds like poor sanitation practices.
I don't blame the yeast, but I still may avoid it. And yes, I know what I did wrong on those batches and it was on me.

 
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Old 05-20-2011, 04:54 PM   #16
MachineShopBrewing
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Nov 2009
Montrose, MN
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Quote:
Be careful with Wyeast 1272 and WLP 005. If it's treated well the beer is great if not... you will see.
I agree with the WLP005. I was not a particular fan of that strain. Mine gave of a "grape-like" ester fermenting at 67F controlled. I used it in a sweet stout and a northern english brown ale. The english brown did take a second place, but I got some comments about the ester profile from a Grand Master II judge. He specifically mentioned the "strange, grape-like ester" that I had noticed also. Maybe a different ferment temp would help, but there are too many yeasts out there for me to go back to that one.

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Old 05-20-2011, 04:56 PM   #17
malkore
 
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I throw away Munton's, and I've pretty much had it with Nottingham after their numerous recalls.
Windsor (and pretty much Danstar in general) is at the bottom of my list. Fermentis for try, white labs vials usually for a liquid strain...though I pefer Wyeast's kolsch strain over white labs.
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Old 05-23-2011, 02:35 PM   #18
dcp27
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Jan 2010
Medford, MA
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Thanks for all the tips. Keep em coming!

For me, I avoid windsor, S-33 and munton's. S-04 may be joining that list too after a couple issues and not being british-y enough for me

 
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Old 05-23-2011, 02:50 PM   #19
a10t2
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May 2010
Leadville, CO
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I've never heard of anyone having good experiences with WLP820. Apparently it simply is not what it's reputed to be (Weihenstephan 206).
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Old 05-23-2011, 02:56 PM   #20
samc
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Aug 2008
Portland OR
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Every yeast has lovers and haters. I've found that if you know the sweet spot and how to handle any given yeast you will get great results. W34/70 beat me down and I don't have much of a desire to figure it out as I am not a Lager drinker. Otherwise I've had success with other yeasts.



 
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