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