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Old 03-26-2007, 02:11 PM   #1
Dec 2006
Posts: 286

I been enjoying the British 1098 and the Kolsch 2565.

I do not see lots of beer that use the Kolsch so thought I'd play with it.

It an interesting yeast.

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Old 03-26-2007, 02:24 PM   #2
cweston's Avatar
Feb 2006
Manhattan, KS
Posts: 2,014
Liked 18 Times on 11 Posts

The one that fits the style I'm brewing.

Sorry for the smartass answer--I couldn't stop myself.

I've made some very good beers with 1098 also.

Primary: none
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale

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Old 03-26-2007, 02:36 PM   #3
Evan!'s Avatar
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 89 Times on 74 Posts

Yeah, I don't really have a particular favorite. I do like Wyeast London ESB, because of it's ridiculously clean flavors and super-high flocculating properties. Unfortunately, the only batch I made with it (outside of a cherry stout that masked its properties) got infected somehow. SO disappointing. I had this awesome london ale while it was in secondary. I dry-hopped it and aged it...you wouldn't believe how clear and delicious it was at bottling. Then...the first bottle...cloudy...sour...gusher...BASTARD!

Oh well. Gonna use it again someday.

I'm also a fan of pacman, and Wyeast Abbey Ale (very spicy!). So far, the Wyeast Bohemian Lager has produced a fabulous, clean pils, but it's not done lagering yet, so the verdict isn't completely in.
Aristocratic Ales, Lascivious Lagers

•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

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Old 03-26-2007, 02:41 PM   #4
Jun 2006
South River, NJ
Posts: 2,587
Liked 21 Times on 17 Posts

I've always got a fresh stash of WLP400- Belgian Wit Ale Yeast and Nottinghams at my place. I suppose you could call them my favorites - but only because I like the style of beer they make.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~

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Old 03-26-2007, 03:00 PM   #5
TheJadedDog's Avatar
Aug 2006
People's Republic of Cambridge
Posts: 3,316
Liked 16 Times on 13 Posts

I've always got White Labs London Ale (013) on hand. Other than that it's pretty much whichever fits the style best. Right now I have pacman and Edinburgh Ale on hand as well.
And now we go AG!

On Tap: Nadda
Primary: Nadda
Planning: Extra Special Bitter

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Old 03-26-2007, 03:18 PM   #6
Chairman Cheyco
Chairman Cheyco's Avatar
Dec 2005
Posts: 3,246
Liked 12 Times on 12 Posts

Depends on the style for me as well, but I always have a few satchels of Nottingham around. That stuff makes beautiful, clean beers and it's so much easier than using liquid yeast.
Once the wind has been broken, it cannot be fixed.

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Old 03-26-2007, 04:13 PM   #7
bradsul's Avatar
Sep 2006
Ontario, Canada
Posts: 4,898
Liked 32 Times on 25 Posts

I really like WhiteLabs Burton Ale yeast. I use it in my stouts and porters and recently in an IPA which turned out awesome. Aside from that I'm with cweston; I use whatever is appropriate for what I'm brewing. I tend to favour WhiteLabs simply because it is what is immediately available to me.
Canadian Brewers Unite!

Projects: Sylvania Kegerator Conversion, Tower Cooling, Grain Milling Station

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Old 03-26-2007, 04:15 PM   #8
Ivan Lendl
Ivan Lendl's Avatar
Feb 2006
Wimbledon Finals
Posts: 1,290
Liked 8 Times on 7 Posts

SF lager, safale 04, and london ale...
Primary: empty
Secondary: empty
Bottled: Barbarian IPA
Up next: Configuration 9

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Old 03-26-2007, 04:21 PM   #9
Will work for beer
Dude's Avatar
Jan 2005
Knob Noster, Missouri
Posts: 8,770
Liked 89 Times on 70 Posts

Originally Posted by Raffie
I been enjoying the British 1098 and the Kolsch 2565.

I do not see lots of beer that use the Kolsch so thought I'd play with it.

It an interesting yeast.
I am interested in that Kolsch yeast. I've heard it does best around 60°.

What is interesting about it in your opinion?
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Gone But Not Forgotten:


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Old 03-26-2007, 04:58 PM   #10
Nov 2006
Nipomo, CA
Posts: 130

Nottingham gets my vote. Quick starting (pitch it dry) and clean fermenting.
Up Next: IPA
Primary: Winter Warmer
Secondary: Empty
Bottle Conditioning: Empty
Drinking: Commercial
RIP:English Special Bitter, American Pale Ale, American Amber Ale, IPA, American Wheat w/Raspberry Puree, Oatmeal Stout, Summit IPA

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