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Old 12-22-2011, 11:32 PM   #1
ParkourCat
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Dec 2011
El Sobrante, CA
Posts: 7


I have used Nottingham aaaaaannd that is it.

I have made 4 Ales (honey, Oats, etc) trying to stay low on the sorghum 50% or less.

But what Yeasts out there are best paired with Stouts, Laggers, IPAs, High gravity Beers, etc.

Happy Holidays.

 
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Old 12-23-2011, 05:59 PM   #2
HopToItHomebrew
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Dec 2011
Johnson City, Texas
Posts: 38
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This should help:

WYEAST PROFILES

AND: White Labs
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Old 12-23-2011, 06:59 PM   #3
BBBF
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Aug 2008
Chicago
Posts: 1,376
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I started out using Nottingham and Munich, but when they had the quality issues and followed that up with price increase, I swithed to the Safeale yeasts. I've used US-05, S-04, S-33 and T-58. I have some WB-06 on hand, but I haven't used it yet. I don't think I have a favorite, it is more dependant on the recipe.

 
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Old 12-25-2011, 09:21 AM   #4
spaced
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Jan 2011
Brisbane, QLD, Australia
Posts: 305
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Fermentis ale the way.

US-05, S-33 and WB-06 have all been good to me.

US-05 for all ipa's/pale ales
WB-06 for all wheat beer type recipes (recommend not using whirlfloc with this)
S-33 for belgian type stuff (and this)
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My gluten free home brewing blog.
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Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

 
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Old 12-25-2011, 08:12 PM   #5
ParkourCat
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Dec 2011
El Sobrante, CA
Posts: 7

That helps thank you.

 
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Old 12-25-2011, 11:36 PM   #6
dorklord
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Mar 2010
La Crosse, Wisconsin
Posts: 577
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I've had good luck with T-53 for my belgians, and S-04 for stout and a pale mild. I also made a good Hefe style with Danstar Munich.

I was somewhat less happy with my one attempt with Windsor, but I'm not sure I'd chalk that entirely up to the yeast, and I'm planning to try it again sometime.
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