Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > House Yeast Strains?? Do you have any??
Reply
 
Thread Tools
Old 12-04-2012, 12:15 AM   #1
hbhudy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Cincinnati, OH
Posts: 351
Liked 9 Times on 5 Posts
Likes Given: 3

Default House Yeast Strains?? Do you have any??

I have been brewing for a few years now and have jumped around to numerous yeast strains, but I wanted to spend the next year or so trying to play around with only a few strains for EVERYTHING.. :O I was thinking about US-05, WYeast Scottish Ale 1728, WYeast Saison 3711, Wyeast Ardennes 3522, and WYeast Weihenstephan 3068.. Granted these 5 yeast strains should give you a fairly large range of beers to produce, but I was just looking to see if anyone has gone through this idea of limiting the strains of yeast to try to see what else they came dream up for new brews..

Has anyone else done this?


hbhudy is offline
 
Reply With Quote
Old 12-04-2012, 12:28 AM   #2
tinytowers
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: spokane, wa
Posts: 111
Liked 9 Times on 5 Posts
Likes Given: 3

Default

I stick with S-04 and S-05. $2.25 a pack and very consistent results.


tinytowers is offline
 
Reply With Quote
Old 12-04-2012, 12:54 AM   #3
metic
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Chicago, IL
Posts: 335
Liked 36 Times on 30 Posts
Likes Given: 34

Default

I've been using the following four Wyeast strains: 1056, 1318 (London Ale III), 1469 (West Yorkshire), 3522 (Ardennes). I have slants of them all, but they're also all excellent top-croppers, so if I plan my brews carefully I only have to grow up yeast every few months. This also means I usually have yeast around to trade with other brewers too, so I get to try out new strains occasionally as well.

Reason: Typo
metic is offline
 
Reply With Quote
Old 12-04-2012, 01:01 AM   #4
Dr. Francois
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Okemos, MI, Michigan
Posts: 613
Liked 39 Times on 31 Posts
Likes Given: 1

Default

Quote:
Originally Posted by tinytowers View Post
I stick with S-04 and S-05. $2.25 a pack and very consistent results.
+1

I don't love it, but US-05 is my de-facto house strain. It is just too clean and too convenient for me to go looking at other yeast.

That said, if I were a more patient man, I might very well go with Pacman or Denny's Favorite.

But I ain't got time for that!
__________________
Dr. François

"We are what we pretend to be, so we must be careful about what we pretend to be."
--Kurt Vonnegut
Dr. Francois is offline
 
Reply With Quote
Old 12-04-2012, 01:26 AM   #5
kanzimonson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Charlottesville, VA
Posts: 2,167
Liked 41 Times on 37 Posts
Likes Given: 2

Default

I've spent the last two years only using 1968 London ESB for practically all my beers except Belgians. I really learned a lot about the strain. While there were definitely some styles where it didn't work as well, it was great to learn how it worked with other ingredients. I highly recommend other brewers doing something like this.

I'm just now starting down a new road of using 1728 Scottish Ale for several beers to see what I can learn.

I freakin hate California Ale yeast and I feel like it's the lazy yeast choice. You can drink this yeast in countless breweries' beers - go for something different as a homebrewer!
kanzimonson is offline
 
Reply With Quote
Old 12-04-2012, 01:37 AM   #6
Billybrewer09
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Chester, IL
Posts: 441
Liked 15 Times on 12 Posts

Default

I use wyeast 1272 for almost everything i brew. I brew mostly APA/IPA. I will occasionally use US-04.
Billybrewer09 is offline
 
Reply With Quote
Old 12-04-2012, 01:41 AM   #7
pohldogg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: louisville, KY
Posts: 287
Liked 32 Times on 18 Posts
Likes Given: 2

Default

Lately I've limited my yeast and have been just repitching. I keep brett trois, brett c, saison, jolly pumpkin, and a lambic going. I've just began woking with some spontaneous starters that should make it into the mix soon. Brett trois has become my go to ipa yeast, so glad it's going year round. If it isn't obvious I've given up on the whole 2 sets of equipment thing and just gone wild.
pohldogg is offline
 
Reply With Quote
Old 12-04-2012, 01:42 AM   #8
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,063
Liked 483 Times on 423 Posts
Likes Given: 266

Default

I use Wyeast 1335 and 1882-PC for just about all my beers. Occasionally I'll use 1318 or rarely 1728 for a batch. I have a flask with 1882-PC in it that I'll be mixing with a glycerine solution in order to freeze vials of it for use later. That will come in handy if Wyeast doesn't release any in the next quarter, or two. I'll probably do some stepped up starters from either a vial later on, or harvest/wash a yeast cake early on to keep in the fridge. I REALLY like that strain.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote
Old 12-04-2012, 02:21 AM   #9
mt_rob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Kalispell, MT
Posts: 24
Liked 1 Times on 1 Posts

Default

I'm narrowing my yeasts to three; 1056, 2112, and S-23. I know, pretty lame....but I've just come to realize over time that big estery / fruity favors in my beers isn't my thing. I'm thinking of repitching these again and again till they mutate and see what they become.
mt_rob is offline
 
Reply With Quote
Old 12-04-2012, 02:21 AM   #10
Horseballs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Shaker Heights, Ohio
Posts: 162
Liked 21 Times on 20 Posts
Likes Given: 7

Default

I seem to use London Ale 50% of the time and Pacman 50% of the time. Every once in a while I'll use a Belgian yeast (for Belgians, duh) or maybe a wheat strain. I have s04, s05 and nottingham in the fridge as backups. I like the pacman for clean american styles and pseudo lagers, and I really like wlp013 for a little more estery an ale.


Horseballs is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
What are good alternative 'House Strains" besides 1056/001/S-05? fastricky Fermentation & Yeast 41 08-08-2011 10:25 PM
House yeast strains WrathsU Fermentation & Yeast 13 02-04-2011 08:28 PM
How many "house" strains do you work with? cactusgarrett Recipes/Ingredients 13 10-07-2010 02:50 PM
How many "house" strains do you work with? cactusgarrett Recipes/Ingredients 4 10-06-2010 01:34 PM
crossing yeast strains - creating a "House strain" kunstler Brew Science 17 01-15-2010 07:58 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS