Do You Have a Go-To Yeast Brand?

[Iowa Brewer]

Curious if folks a particular brand to be superior or if they find yeast quality to be more style-specific.

 

[wepeeler]

For liquid, Omega is my go-to right now, although I've had great luck with Imperial too. I use White Labs Coastal Haze for all my NEIPAs.

For dry, I use Safale US05 and Saflager 34/70.

 

[Chetbrews]

Lallemand yeast is my go to brand for yeast. They have expanded their offerings in the last few years and it's a great, consistent product.

 

[BrewnWKopperKat]

from the title: Do You Have a Go-To Yeast Brand?

background: I brew mostly traditional american pale ales, american amber ales, amercian brown aless, and classic west-coast-ish IPAs. And occasionally, some "american-ized" bitters and strong bitters.

Previously (2019-ish), it was mostly Fermentis (US-05, S-04, occasionally Nottingham).

Currently, it's mostly Lallemand (Nottingham, BRY-97, Verdant, New England). But I also have a variety of dry 'chico' strains (US-05, Apex San Diego, WLP001 dry) for some 'split batch' fermentations - and White Labs WLP066 (dry) is on my list of dry strains to try.

aside: my 'best' (personal opinion) Belgian Tripel used MJ 31. But with so many new brands and strains of dry yeast to try, MJ strains seem to always be just below my "cut" line.

 

[Hammy71]

Fermentis (US-05) for Ales and Fermentis 34/70 for lagers. I've haven't used my stir plates and liquid yeast in years

 

[day_trippr]

I don't have a single go-to yeast brand but instead favor certain brands for specific strains...

Cheers!

 

[dmtaylor]

I try them all so that I can use the best from each.

 

[fluketamer]

nottingham for ales its so quick and clean .

and i love my diamond lager. im convinced it could clean up motor oil if left long enough it makes the crispiest lagers.

 

[MaxStout]

Lallemand: Koln, Nottingham, Munich Classic, Abbaye. Been meaning to try Verdant one of these days.

Fermentis: US-05 (kind of my workhorse), S-04, 34/70 and S-189 for lagers.

I have a stir plate that I haven't used in a few years.

 

[DosGatosBrewing]

I use Fermentis US-05 for all my ales

 

[BeerAndTele]

Good topic.

I might be in the minority here but I've been a White Labs guy for many years. Just great, consistent results for me. Most used: wlp001 Cal Ale, wlp002 English Ale, wlp007 Dry English Ale, and for lagers wlp830 German lager and wlp833 Bock. I've tried many other White Labs strains - all successfully - but those are my go-tos.

I've tried Omega and Wyeast a time or 2, as well as Lallemand and Fermentis. No major complaints, but have stuck to what works best for me.

Cheers.

 

[mac_1103]

Mostly Fermentis, but really whatever I can get cheap. I view getting a deal on a particular yeast as a great excuse to expand my horizons by trying to brew the style of beer it's best suited to.

 

[Climb]

I have used White Labs almost exclusively up to this point since they are regionally close to me and I believe gives me a better chance of getting fresher yeast.

However, with the recent price increases and increased cell counts, I am considering moving to dry yeast.

Not to highjack this thread; yeast from a local brewery is another potential option. I would be interested in learning how many people get yeast from a local brewery? Advantages, disadvantages, why or why not!

 

[gonpce]

In the past couple of years I've really become a Mangrove Jacks fan

 

[Iowa Brewer]

Fermentis (US-05) for Ales and Fermentis 34/70 for lagers. I've haven't used my stir plates and liquid yeast in years

Why do you think that is, Hammy71? Is it that the dry are easier and just as good?

 

[Iowa Brewer]

nottingham for ales its so quick and clean .

and i love my diamond lager. im convinced it could clean up motor oil if left long enough it makes the crispiest lagers.

Now *that's* an endorsement!

 

[Iowa Brewer]

Lallemand: Koln, Nottingham, Munich Classic, Abbaye. Been meaning to try Verdant one of these days.

Fermentis: US-05 (kind of my workhorse), S-04, 34/70 and S-189 for lagers.

I have a stir plate that I haven't used in a few years.

I'm guessing you find that dry yeast works as well as liquid?

 

[Iowa Brewer]

I use Fermentis US-05 for all my ales

I like a radical approach. Do you find different kinds don't need different attributes?

 

[Iowa Brewer]

Good topic.

I might be in the minority here but I've been a White Labs guy for many years. Just great, consistent results for me. Most used: wlp001 Cal Ale, wlp002 English Ale, wlp007 Dry English Ale, and for lagers wlp830 German lager and wlp833 Bock. I've tried many other White Labs strains - all successfully - but those are my go-tos.

I've tried Omega and Wyeast a time or 2, as well as Lallemand and Fermentis. No major complaints, but have stuck to what works best for me.

Cheers.

Cheers, and lots to be said for the old, "if it ain't broke, don't fix it," adage.

 

[Iowa Brewer]

In the past couple of years I've really become a Mangrove Jacks fan

Nice, and thanks! Haven't run across Mangrove Jacks. I'll have to check them out.

 

[MaxStout]

I'm guessing you find that dry yeast works as well as liquid?

For the most part, yes. I find it works fine for most of the styles I brew. There are a few where liquid seems to hit the mark better, such as Pub A09 for some English ales, WY2565 for Kolsch. Even with those brews, S-04 and Koln gets me close enough. There's probably some compromise in authenticity, but I'm willing to go with dry, as its convenience far outweighs the subtle differences. I no longer have an LHBS in my area, and I just don't trust mail order for liquid.

 

[lumpher]

Definitely style-specific. Munich Classic for Wheats, Cali for APA, AIPA, and Lawnmower beers, S04 for English/Irish. I started out using all dry yeasts, and now with all the offerings there is no need to use liquid anymore, especially with the cost differences (not only cost per pack, but using 1 cheaper dry instead of 2 more expensive liquid), and getting the same or maybe even better results.

 

[Iowa Brewer]

For the most part, yes. I find it works fine for most of the styles I brew. There are a few where liquid seems to hit the mark better, such as Pub A09 for some English ales, WY2565 for Kolsch. Even with those brews, S-04 and Koln gets me close enough. There's probably some compromise in authenticity, but I'm willing to go with dry, as its convenience far outweighs the subtle differences. I no longer have an LHBS in my area, and I just don't trust mail order for liquid.

Makes sense!

 

[Cheshire Cat]

I use mainly yeasts from a Glasgow company called Crossmyloof and they sell (and probably pack) clones of familiar yeasts. For example I us:
Midland = Nottingham
Five = US05
Hell = S23
Clipper = London Ale 3
Gretel = WB-06

 

[Somesaymybeerisdrinkable]

I use mainly yeasts from a Glasgow company called Crossmyloof and they sell (and probably pack) clones of familiar yeasts. For example I us:
Midland = Nottingham
Five = US05
Hell = S23
Clipper = London Ale 3
Gretel = WB-06

Do you have any idea what the origin is of their bese CML yeast are? Such as lille saison, Belgian or California common?

I like the yeast I've brewed with from Crossmyloof, but would like to know more about where they come from.

 

[Cheshire Cat]

I don’t know who manufactures the yeasts or whether they pack bulk. They are my go to yeast and hop suppliers. The only non CML yeasts I buy are M54 and M31, they cover the rest.

 

[khannon]

In the past couple of years I've really become a Mangrove Jacks fan

I've been super happy with the Mangrove Jacks stuff as well, always a good quick start, and a decent variety. I really enjoy their M41 and M47 for belgian styles, makes some great beer.

 

[Cheshire Cat]

Something I did earlier

Lallemand	Fermentis	Mangrove Jack	CML
BRY-97 American West Coast	US-05.	M44 West Coast	Five
Windsor	S-04	M36 Liberty Bell	Firm
Nottingham	S-04	M44 West Coast	Midland
London English Style Ale (ESB)	S-04	M36 Liberty Bell	Four
Koln Kolsch	K-97		Kolsch
Verdant IPA	US-05	M44 West Coast	Clipper
Verdant IPA	US-05	M44 West Coast	Haze
Munich Classic	WB-06	M20 Bavarian Wheat	Gretel & Kristalweizen
Belgium Wit	T-58	M21 Belgian Wit
Abbaye	BE-256	M47 Belgian Abbaye	Flushed Nun
Abbaye	S-33	M31 Belgian Tripel
Abbaye	BE-256	M41 Belgian Ale	Monk
Belle-Saison	BE-134	M29 French Saison	Saison
Belle-Saison	BE-134	M29 French Saison	Wallonia
NE East Coast	S-33		Clipper
Kveik Vos		M12 Kveik	Kveik Voss
Diamond Lager	W-34/70	M76 Bavarian	Hell
Diamond Lager	S-23	M54 Californian lager	Kentucky

 

[Somesaymybeerisdrinkable]

I'm curious if the one labeled saison is the same as Lille Saison that CML used to sell. I believe they have changed suppliers a few times through the years.

 

[Iowa Brewer]

Something I did earlier

Lallemand	Fermentis	Mangrove Jack	CML
BRY-97 American West Coast	US-05.	M44 West Coast	Five
Windsor	S-04	M36 Liberty Bell	Firm
Nottingham	S-04	M44 West Coast	Midland
London English Style Ale (ESB)	S-04	M36 Liberty Bell	Four
Koln Kolsch	K-97		Kolsch
Verdant IPA	US-05	M44 West Coast	Clipper
Verdant IPA	US-05	M44 West Coast	Haze
Munich Classic	WB-06	M20 Bavarian Wheat	Gretel & Kristalweizen
Belgium Wit	T-58	M21 Belgian Wit
Abbaye	BE-256	M47 Belgian Abbaye	Flushed Nun
Abbaye	S-33	M31 Belgian Tripel
Abbaye	BE-256	M41 Belgian Ale	Monk
Belle-Saison	BE-134	M29 French Saison	Saison
Belle-Saison	BE-134	M29 French Saison	Wallonia
NE East Coast	S-33		Clipper
Kveik Vos		M12 Kveik	Kveik Voss
Diamond Lager	W-34/70	M76 Bavarian	Hell
Diamond Lager	S-23	M54 Californian lager	Kentucky

Thanks for this, Cheshire Cat

 

[shavy]

Nice, and thanks! Haven't run across Mangrove Jacks. I'll have to check them out.

Love Mangrove Jacks. M44 makes a great IPA. Here’s a link for William brewing:
https://www.williamsbrewing.com

 

[Iowa Brewer]

Love Mangrove Jacks. M44 makes a great IPA. Here’s a link for William brewing:
https://www.williamsbrewing.com

Cheers!

 

[scrap iron]

I am using Omega yeast currently for liquid. My LHBS quit carrying Wyeast and went with Omega. I've had good luck with them, and they are fresh coming from Chicago to the KC area. The LHBS also can get Imperial that is good too. The Omega Extra Special makes a nice Bitter and so does Imperial Pub. I have Boh-Pils Lagering now with Omega Pilsner1 and a sample is promising.
In the dry yeasts I like Lallemand Diamond for Lagers and Bry-97 for Ales.

 

[Iowa Brewer]

I am using Omega yeast currently for liquid. My LHBS quit carrying Wyeast and went with Omega. I've had good luck with them, and they are fresh coming from Chicago to the KC area. The LHBS also can get Imperial that is good too. The Omega Extra Special makes a nice Bitter and so does Imperial Pub. I have Boh-Pils Lagering now with Omega Pilsner1 and a sample is promising.
In the dry yeasts I like Lallemand Diamond for Lagers and Bry-97 for Ales.

My LHBS also stocks Omega, but nothing else

 

[sibelman]

I've been mostly standardized on Imperial for a number of years. Their Flagship handles IPAs and CDAs well, and I use their Tartan for DIPA. Pub has performed well for English styles. The high cell count means I don't usually bother making a starter.

 

[DosGatosBrewing]

I like a radical approach. Do you find different kinds don't need different attributes?

I use it for Pales, some IPA's, Moktoberfest, etc. Kind of my go-to b/c it finishes clean. (Cleanly? IDK). Of course, if a recipe or style calls for a different yeast variety, I will likely follow what the style guidelines.

 

[Bramling Cross]

I'm an unabashed man whore when it comes to yeast companies.

For lagers I use 34/70, S-189, and Diamond depending upon what I'm trying to achieve and what time of the year it is. Diamond is useful for July and August beers, when you want to suck the soul out of them via attenuation. S-189 is spectacular for fat winter and early spring beers. 34/70 is a nice compromise between the two and the one I use most.

For UK stuff I like Imperial's Pub and WY1469--all the other stuff seems really bland.

For US stuff I've never understood the knock against US-05 for being peachy, but I've been using Cellar Science Cali for the last couple years because I got a bunch of it for cheap when it first released. The first pitch on BRY-97 can be a real dog, but it's nice afterward. I seldom see it at a good price and the beers I'm using it in don't require its subtle differences from the generic Chico clones. I wouldn't mind using it more, but I don't see the point in spending extra for it and I don't brew enough US beers, so the 1st pitch lag thing is an issue for me.

I'm extra special whore-ish when it comes to specialty yeast. I brew them so infrequently that I'll pitch anything liquid with a good reputation. I think Imperial's Cable Car is amazing. I'm also a big fan of Omega Bananza. It makes a dreadful hefe that is a dead ringer for the travel-damaged bubblegum and banana bomb bottles of Franziskaner that we used to get in the Pacific NW back in the early 90s. Of course, we didn't know that at the time, so we all forced it down and said, "Oh, wow, that's amazing beer!" I can't recommend it, but it reminds me of a pleasant time in my life.

 

[Bramling Cross]

I no longer have an LHBS in my area, and I just don't trust mail order for liquid.

I can't say I blame you and I'm always nervous whenever I do it, but depending upon where you live it *can* work. To accommodate my brewing schedule (and to limit the time I spend driving in N. Virginia) I'll order liquid yeast 1-2 times a year--almost every year for a my spring specialty and sometimes to establish my yearly pitch of Pub or Wy-1469 in the Fall. I don't see much point in liquid lager yeast, but that's just my opinion.

As a resident of the Mid-Atlantic, I'm lucky. Stuff hits my doorstep 2-3 days after it ships. With the use of all of the insulation and chilling options (typically an extra ten bucks--but I'll happily pay that to not have to drive in N. Virginia) my yeast arrives reliably cool to the touch.

That said, I never buy liquid yeast between May-September or December-February.

You *can* do it, it's just a little more costly and a lot more seasonal. When a beer is vastly improved by liquid yeast, it's worth the low level of risk.

Hope you found this helpful. You're a great brewer and I'm sure not trying to lecture you! Rather, I'm trying to encourage you. I hope you accepted my post in that light.

 

[MaxStout]

I can't say I blame you and I'm always nervous whenever I do it, but depending upon where you live it *can* work. To accommodate my brewing schedule (and to limit the time I spend driving in N. Virginia) I'll order liquid yeast 1-2 times a year--almost every year for a my spring specialty and sometimes to establish my yearly pitch of Pub or Wy-1469 in the Fall. I don't see much point in liquid lager yeast, but that's just my opinion.

As a resident of the Mid-Atlantic, I'm lucky. Stuff hits my doorstep 2-3 days after it ships. With the use of all of the insulation and chilling options (typically an extra ten bucks--but I'll happily pay that to not have to drive in N. Virginia) my yeast arrives reliably cool to the touch.

That said, I never buy liquid yeast between May-September or December-February.

You *can* do it, it's just a little more costly and a lot more seasonal. When a beer is vastly improved by liquid yeast, it's worth the low level of risk.

Hope you found this helpful. You're a great brewer and I'm sure not trying to lecture you! Rather, I'm trying to encourage you. I hope you accepted my post in that light.

Thanks, I do appreciate the tips and encouragement!

You're fortunate to have an oceanic climate, which tends to moderate things. You get some winter wx, but spring starts in March, when it should. Cherry blossoms in D.C., and all that. I'm stuck in a colder, continental climate and it's unpredictable. Spring can come in April, or we can have blizzards. May wouldn't be bad for shipping, as winter is done and it rarely gets hot. But in June the temps can rocket upward and stay there past Labor Day. This September we had a bunch of 90-plus days. October has been mild and would've been perfect. Then we usually get slammed with winter in November. Spring and fall are very short here and tip-toeing around the weather is tricky. And honestly, I don't miss liquid yeast that much. Most of the styles I brew do fine with dry and it gets me close enough for the girls I date.

Though I'd love to try Pub for an English bitter. Everyone talks about that marmalade thing, and S-04/Notty/Windsor won't get me there.

 

[Bramling Cross]

Gotcha, Max.

As a final note, I would encourage you to take a chance on Pub. It reliably delivers superior UK ales and is well worth the twenty dollar gamble. Moreover, it's a ridiculously easy strain to keep alive year-round--just pop the fermenter open on day two and scoop a bunch of yeast off the top and put it in a jar, then pour bottled water over the top of it. Later, you can use one of the beers you brewed with Pub. It's really that easy.

Also, it's so distinctively flocculent that it's quite obvious when it's healthy. It's a true no-brainer yeast for re-use. If it behaves like clay, it's healthy!

You can do it!