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I wish any brewery around me still made a dubbel.

Good to hear. I’ll probably steer clear then for now. I don’t mind a touch of sulfur sometimes, but it sounds like there are better options. I’ve heard pretty good things about S-189 overall. That’s definitely another I really need to try.

I've been wanting to brew this Altbier recipe for a while now, as well as a few others from this author, that call for Wyeast 1007. Since I've pretty much only been using dry yeasts these days I was wondering if perhaps Mangrove Jack's M54 would be a good substitute. I'm wondering even though...

Nice! I commend that for sure. I’ve been wanting to force myself out of my comfort zone a bit more, and open myself up to trying new things as opposed to always relying on other people’s opinions and experiences. That was sort of what my original post was about. I wanted to try dry yeast but was...

S-23 is another one that seems to have a pretty high variance of opinions about it.

I’ve yet to dive into the Belgian dried options. I’ve seen you and others post about being pretty happy with results from Lalbrew Abbaye. Verdant is another I still need to try, but I have used New England a few times now and have been pretty happy with the beers it’s made.

I suppose my perspective on all this comes more so from the idea of not fretting too much if the “perfect” yeast is not available. That if you can at least get in the ballpark yeast-wise, there are many other dials you can turn to hit the mark for whatever you’re trying to accomplish.

As far as I've seen in a wee bit of research, Rochefort is one of the few that use their primary yeast in their bottling, correct? I've never tried harvesting bottle dregs before, but if I were to try it out, Rochefort would certainly be my first choice. Do you have a go-to Rochefort style...

Friday = Beer in a wine glass.

I think you make an extremely important point. Using a yeast strain enough to learn it's idiosyncrasies and how to it needs to be treated to get what you want out of it in the context of your particular system and process. I think too many homebrewers just think a yeast should automatically give...

Makes sense! I like the analogy.

I feel like in reading about homebrewers' experiences with dry yeast over the last couple years, one common thing I tend to notice is how much more divisive Fermentis yeasts tend to be relative to Lallemand. I'm generalizing a bit of course, but people seem to either love US-05 or hate it. Even...

I’ve used both on their own plenty of times. I find BRY-97 almost to be too clean sometimes haha, but it drops clear fairly quickly which is how I prefer most of my beers. As far as New England, I like the esters it gives. I’ve always been a huge fan of WLP007 and I find them to be aromatically...

I’ve never done a co-pitch of multiple yeast strains in a batch before. I’ve got one pack of Lalbrew New England which has a notoriously low cell count, and also, I’ve got a slightly “expired” (12/2024) pack of BRY-97 that I thought might be fun to throw in with it. Most likely in a simple pale...

Awesome, thanks!