House Strain: 1728 or 1764

[threeshields]

First thread here, be nice. I like to brew a variety of ales. Have been using 1056 with decent success, but I ferment in a wine fridge with an ambient temp range of 43-59 (measured). Fermenting beer doesn't get above 60 on the warmest setting. I'm looking for a yeast that I can keep around and use on most everything at these temps. These two strains seem to have the temp range I'm looking for. Any suggestion on why I would choose one over the other? I have some 1728 that I washed from a 60 schilling that I'm thinking of keeping around, but I here a lot of Pacman hype. Thoughts?

 

[neosapien]

I like both 1728 and 1007 a lot because of their wide range of temperatures and qualities. 1728 can be nice and smoky in the low range or it can give a few nice fruity esters in the high range. 1007 is a really fun top-cropper. It matures quickly in colder temps and doesn't really contribute much in the way of esters or diacetyl.

 

[threeshields]

Thank you. Any other thoughts?

 

[kingwood-kid]

If you pitch at 65-70F and put in the fridge after a few hours, your wort temp will probably stay at 62+ during active fermentation. That's right on the low edge of recommended temps for most ale strains. Maybe you could crack the fridge door. You also might consider a Kolsch or Cali Common yeast.