GMesick
Well-Known Member
If you had to choose just two yeasts from which to make most of your beers, what would they be? I keep a yeast bank in my fridge (actually just bottles of generic homebrew made from my two strains, labeled and used exclusively as "starter paks" for my batches). It's simple, saves 5 bucks a shot, and has worked great. I limit myself to two, just to keep them fresh. And so I have chosen Wyeast 1098 (British Ale) and 2308 (Munich Lager). The 1098 was a safe choice and has worked as expected. The 2308 was a bit riskier, but hey, I love Bavarian beers. I have made helles, Vienna, and doppelbock, and no sign of the Dread Diacetyl Effect. But I'm interested if anyone else has given this some thought--and what you chose (or would choose, if forced to).