yeast to avoid? - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > yeast to avoid?

Thread Tools
Old 05-20-2011, 03:58 AM   #11
bwomp313's Avatar
Apr 2009
Kingston, NY
Posts: 1,183
Liked 33 Times on 26 Posts

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.

Reply With Quote
Old 05-20-2011, 03:59 AM   #12
Feb 2011
Colorado Springs, Colorado
Posts: 316
Liked 9 Times on 9 Posts

Originally Posted by Misplaced_Canuck

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

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).
On Deck: CaliCommon, Amber, Wit
Primary: Munich/Cascade SMaSH, Dubbel
Secondary: Petite Orange
Bottled: Blé de Minuit, Belgian Stout, Fuller's London Pride, Tripel Wit, Red, APA, Dubbel, Oatmeal Stout, RIS, Wee Heavy
Kegged: APA, Doppelbock, Spiced Cider, C3IPA

"Beer... Now there's a temporary solution!"

Reply With Quote
Old 05-20-2011, 07:28 AM   #13
Jan 2011
Sheffield, South Yorkshire
Posts: 869
Liked 23 Times on 19 Posts

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.

Reply With Quote
Old 05-20-2011, 02:27 PM   #14
Jan 2011
Pittsburg, KS
Posts: 1,867
Liked 23 Times on 20 Posts

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!
Time to have some fun

Reply With Quote
Old 05-20-2011, 04:03 PM   #15
Jan 2011
Syracuse, New york
Posts: 587
Liked 33 Times on 15 Posts

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.

Reply With Quote
Old 05-20-2011, 04:54 PM   #16
Nov 2009
Montrose, MN
Posts: 1,053
Liked 69 Times on 55 Posts

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.

MrOneTwo Likes This 
Reply With Quote
Old 05-20-2011, 04:56 PM   #17
malkore's Avatar
Jun 2007
Posts: 6,922
Liked 37 Times on 35 Posts

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.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

Reply With Quote
Old 05-23-2011, 02:35 PM   #18
Jan 2010
Medford, MA
Posts: 4,126
Liked 126 Times on 121 Posts

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

Reply With Quote
Old 05-23-2011, 02:50 PM   #19
May 2010
Leadville, CO
Posts: 557
Liked 14 Times on 13 Posts

I've never heard of anyone having good experiences with WLP820. Apparently it simply is not what it's reputed to be (Weihenstephan 206).
Originally Posted by monty3777 View Post
squeeze your sack like it owes you money.

Reply With Quote
Old 05-23-2011, 02:56 PM   #20
Aug 2008
Portland OR
Posts: 5,387
Liked 63 Times on 59 Posts

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.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Is it a good idea to harvest yeast from 3gen washed yeast? bratrules Fermentation & Yeast 5 04-26-2011 03:29 PM
Steping up a starter to avoid making a giant sized starter. maida7 Fermentation & Yeast 8 03-31-2010 12:33 PM
One package of yeast for multiple brews....yeast propagation MonkeyWrench Fermentation & Yeast 10 02-17-2010 08:51 PM
Another Yeast Harvesting Question...Trappist Yeast This Time kjung Fermentation & Yeast 1 02-15-2010 07:24 PM
Yeast Slanting Questions - Expired Yeast and Cider DKershner Fermentation & Yeast 5 01-18-2010 05:09 PM

Forum Jump