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Old 03-19-2008, 09:13 AM   #11
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Quote:
Originally Posted by Austinhomebrew
Let me know what yeast bricks you are interested in and I will look into tracking them down.

Forrest
Well, what can you get?

I think yeast that gets a lot of mileage/has a lot of utility would be pretty popular. Nottingham, WLP001, WLP320, WLP400 and Red Star Montrachet are all strains that I don't think I could have too much of on hand.


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Old 03-19-2008, 10:43 AM   #12
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Even Poppa Charlie Papazian tends to use a single strain of yeast for most beers...It's a strain he's been cultivating for 20 years...He talks about it a little bit in this interview on basicbrewing http://media.libsyn.com/media/basicb...-08history.mp3

In fact according to a thread from last week, it is now commercially available...


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Old 03-19-2008, 12:16 PM   #13
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Wyeast 1056
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Old 03-19-2008, 12:55 PM   #14
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Quote:
Originally Posted by HBDrinker008
Wyeast 1056
Are you saying this is the papazian yeast?
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Old 03-19-2008, 01:10 PM   #15
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Quote:
Originally Posted by Revvy
Are you saying this is the papazian yeast?
The Papazian yeast is called "Cry Havoc". 1056 is a very nice neutral well attenuating yeast, and it's a favorite of many brewers.
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Old 03-19-2008, 01:42 PM   #16
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I pretty much always use liquid yeast (dry is fine, not trying to start that argument), and I pretty much only keep a couple around.

I use White Labs American Ale yeast as my staple. I use it for everything from a light blond, to a ESB, to an IPA to a Stout.

I also keep on hand White Labs WLP300 Hefe yeast on hand for all of my wheat beers. Hefe's, american wheats, fruit wheats, whatever.

I also keep on hand WLP570 Belgian Golden Ale Yeast. I use this for all my Belgains, whether it be Golden Ales, Dubbles, Tripples whatever. However, I am considering changing this. I am going to try a different Belgian yeast this summer and see if I like it better. This yeast has a wonderfully complex flavor/aroma, but it can be a PITA as it is a sloooowww fermenter and flocculation is pretty bad. With this yeast I have to give it a long fermentation, and a long cold crash before I can keg it and even after a cold crash, I still get the occasional pint of yeast. I think I might try the blend WLP575 and see what I think of it.

And that is pretty much all I will use all summer. This winter with a colder basement, i tried a couple new yeasts that I just about fell in love with.

Wyeast 2112 California lager. Fermented great in my 58 degree basement and was very clean yeast. Malt/hop profiles really shined with this yeast.

German Ale 1007. This is probably my favorite yeast as of right now. At the low end of the temp range (58) where I was fermenting, it fermented very, very clean. Almost lager-esque, so much so that I would have no problem making an Okoberfest, or Bock or some other sort of lager like that. I dont think I could make the American Lager style with it, it is not quite THAT clean, but it is a very clean, very active, very good yeast at that temp.


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