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Old 11-09-2012, 07:56 PM   #21
shadows69
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Feb 2011
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I use wlp008 (Sam Adams). My newest yeast is wlp080 (cream ale yeast) lager / ale yeast. Very nice clean profile.

 
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Old 12-02-2012, 03:48 AM   #22
Andrewtherooster
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Mar 2011
Grand Rapids, MI
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I'm partial to Wyeast 1272 and 1450. 1450 doesn't flocculate quickly, but it's worth the wait to me.
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Old 12-02-2012, 03:50 AM   #23

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Originally Posted by neosapien View Post
I like 1728 Scottish.
I'm a big fan of this strain as well. Made an incredible IIPA with it, Scotch ales, wouldn't hesitate to use it in APAs or cream ales as well. Really nice performer IMO.
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Old 12-02-2012, 04:52 AM   #24
highgravitybacon
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Sep 2012
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It seems like a lot of commercial brewers use english strains for their beers. I haven't really figured out why. I have some theories, but nothing concrete. It seems like WLP051 / Wyeast 1272 are sort of a hybrid English / American strain that might work for a variety of styles.

 
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Old 12-02-2012, 05:11 AM   #25
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Sep 2012
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I really like PacMan...and should be easy to get as it is available full time now from Wyeast in smackpack form... I also really like WLP007 and it sounds like it fits your needs...fairly neutral, ferments fast, and flocs fast...

Both pacMan and WLP007 are best to harvest from oversized starters...they flocculate so quickly that "washing" the yeast cake can be difficult

 
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Old 12-02-2012, 05:22 AM   #26
RedShirt
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Nov 2012
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Another vote for Denny's Fav 50 (Wyeast 1450) in an American IPA. Attenuation approaches or exceeds that of 1056. More subdued esters than 1272 (imho) while still being a little on the fruity side. It also seems to handle warmer fermentation temperatures much better than many.

I've also been really impressed with Wyeast 1318 in both English and American pale ales. It's like a drier, less "characteristic", less temperamental Wyeast 1968.

 
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Old 12-02-2012, 01:02 PM   #27

lately my favorite yeasts have been American ale wy1056 and ringwood ale 1187
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Old 12-02-2012, 01:45 PM   #28

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Originally Posted by highgravitybacon View Post
It seems like a lot of commercial brewers use english strains for their beers. I haven't really figured out why. I have some theories, but nothing concrete. It seems like WLP051 / Wyeast 1272 are sort of a hybrid English / American strain that might work for a variety of styles.
I thought it was 1332 that was the hybrid-ish strain, but I might have that mixed up.

Among the British strains I have used I like S-04 and Wyeast 1968 a lot and could see them as house strains (clean, highly flocculant). I haven't used 1098 or 1187 that I can remember.
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Old 12-02-2012, 07:55 PM   #29
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Another vote for Denny's Fav.

 
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Old 12-02-2012, 11:55 PM   #30
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Wow so little love for WLP090. It's a great yeast- my personal house strain. Just as clean as WLP001, ferments faster, flocculates hard, and attenuates extremely well. Add in a higher alcohol tolerance and it really is super. A word of advice about using it as a house yeast though, it likes oxygen, so you should be using pure O2 to get the best performance out of it, and you really need to keep it within its recommended temp range in order to get maximum super-ness out of it.
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