If there was only one yeast left on earth, and it was dry...?

[Stillraining]

And we would have Bread to eat....No I got it from the get go, I thought it was a very clever choice actually.

 

[Silver_Is_Money]

Revisiting this theme from a slightly different angle: Have any of you simplified your brewing to where you now use only a single yeast, and if so, what yeast is it? (I'm opening this threads discussion to liquid as well as dry yeasts now, but requesting that you answer within the confines of my question as posed here)

 

[Bosh]

I'm surprised the love for S04....Lots of hatred for that yeast around here.
I have no clear cut answer for a favorite yeast

Well US-04 can make very good beer but it's not a forgiving yeast. It's pretty finicky and you need temp control muuuuuuch more with it than US-05.

 

[mongoose33]

I made my mind up. I just sampled a beer that has been very good to me, made w/ S04 under temp controlled conditions. I adjusted it slightly using S05 instead based on a tip from a friend.

Well. I've never had a dumper, and this is drinkable, but it's only that. The beauty of the beer made with S04 is gone with S05. The beer does nothing well. I'm hoping that a bit more time conditioning in the keg might help, but it's been 22 days since brewing, and the S04 beer was always terrific by this time.

So--S04.

 

[AZCoolerBrewer]

So is this a giant conspiracy to drive me mad? Do they call it S05 in Australia or Canada? Is Fermentis called Saflager some place or are Safale and Saflager interchangeable? Nooooooo they are not!!!!

Fermentis Safale S-04
Fermentis Safale US-05
Fermentis Saflager S-23

S-04, US-05, S-23

By the way for me it would be US-05.

 

[Bigfly]

Nottingham or S-04 now that it is safe to pick 2!

 

[Stealthcruiser]

Wild yeast,
Grain,
and saliva.

 

[Mainer]

Revisiting this theme from a slightly different angle: Have any of you simplified your brewing to where you now use only a single yeast, and if so, what yeast is it? (I'm opening this threads discussion to liquid as well as dry yeasts now, but requesting that you answer within the confines of my question as posed here)

Changing the thread rules mid-way through? What trickery is this! I will not stand for this treachery!

 

[Kharnynb]

My mainstay is Notty, but it might change to mauribrew's draught if more turn out as well as the first few.

 

[Maylar]

IMO there isn't one single yeast that can satisfy all the varieties of what I brew. Sometimes you want esters, sometimes you don't. And that just scratches the surface.

 

[catdaddy66]

Revisiting this theme from a slightly different angle: Have any of you simplified your brewing to where you now use only a single yeast, and if so, what yeast is it? (I'm opening this threads discussion to liquid as well as dry yeasts now, but requesting that you answer within the confines of my question as posed here)

Umm... No.

 

[Cavpilot2000]

Saflager 34/70.

I find it surprisingly good at ale temps for a lager yeast, so it has versatility going for it.

I'd trust it for an ale before I would trust most ale yeasts for a lager.

 

[Silver_Is_Money]

An interesting podcast comparing US-05 and Nottingham in a split batch. At 2 months the US-O5 was preferred, but at 4 months the Nottingham excelled in all categories and was preferred.

http://traffic.libsyn.com/basicbrewing/bbr04-23-15porch.mp3

 

[PurpleJeepXJ]

Nottingham

 

[Jimbodaman]

Nottingham. Clean when used cool. "Englishy" when used warmer

 

[MyQuL]

I give up. I established the posting rules for this, my thread, and they are consistently being violated. Have at it, post what you will, and come to your own conclusions. I will no longer attempt to formally tally up any results.

I haven't read most of the thread, so someone else might have suggested it, but if you'd like to collect data and 'tally up' which yeast people would use if they could only use one. Perhaps do a poll (when you create a new thread, it's at the bottom) so the thread doesnt go off topic