If you only had 4 different yeasts...

[hadabar]

Actually I started using that before Jamil mentioned it. Black Sheep is one of my favorite breweries. The yeast is fruity but in a good way unlike S-04 which tastes like garbage.

I will agree with you on the blow off issue. That is annoying as hell. 30% head space isn't enough.

I'll deal with it for the flavors I get though.

Are you guys using 5 gallon car boys?

I only use 6 and have never had a problem. It's one of my favorites for sure. Pre jamil as well....

 

[Battles4Seattle]

American Ale
Nottingham or ESB
Belgian Ale
German Lager

 

[signpost]

yes! and whats the point of this thread if we aren't going to insult each others selections?

...and with that...wy1469? seriously? Are you just jamil fanboys? have you brewed with other english yeasts? do you enjoy repeatedly rousing it only to have it blow out 30minutes later before flocing out again? do you all have yorkshire squares to ferment in? Way too fruity, way to floccy...and floccy in an annoying way (I don't enjoy the weird floaty yeast chunks that don't drop to the bottom)

I got the 1469 with a kit, and had no idea Jamil said anything about that yeast. In my opinion, the more 'floccy' the better. I've used a few other english strains. The 1469 just happens to be the one I was using when I started washing/saving yeast. And I do like the fruitiness.

 

[biestie]

Thank god I don't really have to make this decision.

 

[gbx]

Re: 1469 sucks

Floccing is good if it happens after primary fermentation is complete, bad if it drops out at half gravity and needs repeated rousing. (and what other yeast goes from stalled fermentation to 3 inch krausen with only a little stirring?). Floccing is good if the yeast ends up as a solid cake on the bottom of the fermenter, bad if it just forms little chunks that float around in the beer.

Agreed that s04 is gross. Even windsor is better (provided you can get the yeast to drop out). I have yet to find an ale yeast I really love. They all have something that annoys me. 1469 may be great but its too high maintenance. Of the UK yeasts I like, 1968 is great too but doesn't dry out well and can **** out a ton of diacetyl. It also doesn't repitch well - doesn't top crop and stops floccing after only a couple generations of bottom harvesting. wy1318 is a good middle ground - not quite as malty, not quite as fruity, not quite as floccy but repitches beautifully, needs only minimal rousing and doesn't have the diacetyl issues.

 

[LabRatBrewer]

Whatever the hell is in my house yeast (constant mix of washed chico-like strains, it has US 05, WL001, and PACMAN)
US 05 (because sometimes dry yeast is just easier)
WL 001 (yes I know I am being redundant)
WLP029 Kolsch

 

[jordanmills]

Wyeast 1056, 3068, 1332 and 1187

I'm with stupid!

 

[grndslm]

Whatever the hell is in my house yeast (constant mix of washed chico-like strains, it has US 05, WL001, and PACMAN)

Que?

What is a "chico-like" strain?

 

[LabRatBrewer]

Que?

What is a "chico-like" strain?

My house yeast started with a harvest from Sierra Nevada. After a couple generations, mostly due to lack of space for new varities, I combined a washed dry version (Safale US-05) and then the liquid equivalent (Wyeast 1056). Cal Ale (White Lab 001) had been added, as well as Notty. It is my (limited) understanding that these West Coast yeast have a common origin (the Chico Strain). I could be wrong, but it keeps working nicely.

 

[Dave37]

My house yeast started with a harvest from Sierra Nevada. After a couple generations, mostly due to lack of space for new varities, I combined a washed dry version (Safale US-05) and then the liquid equivalent (Wyeast 1056). Cal Ale (White Lab 001) had been added, as well as Notty. It is my (limited) understanding that these West Coast yeast have a common origin (the Chico Strain). I could be wrong, but it keeps working nicely.

If you are wrong( i'm pretty sure you're right) then you truly do have your own house yeast strain. :Tank: An impressive one at that. 4 different strains of yeast working together nicely would be interesting and impressive to accomplish.

 

[Gixxer]

I would have US 05, wlp 099, 530, and 028.

 

[PaintedRat]

WLP 028 and 530 for beers and braggots
WLP 720 for meads and melomels
EC1118 for misc wines

 

[Qhrumphf]

Alright, we'll go with:

Wyeast 1469 West Yorkshire Ale
Wyeast 3787 Trappist High Gravity
Wyeast 3724 Belgian Saison
Wyeast 1728 Scottish Ale.

The first two are my house strains for many of my beers, English and Belgian respectively.

The other two, well, I love Saisons, and that's my go-to. The 1728 is versatile enough that not only can I brew Irish and Scottish ales with it, but American styles too, depending on the fermentation temperature. I can also us it to dry out beers that the 1469 can't do (strong English ales).

I enjoy German beers, but not as much as the English and Belgian ones.

 

[FarmerTed]

I'd go with 1469, roselaire blend (never made a sour, but what the hell), maybe cal lager (2112) and 3711. I could make pretty much anything I wanted with those, I think.

 

[Dog House Brew]

wlp007
WY1450
WY2124
Wy3787

 

[Catawampus]

WLP 029 (ales)
WLP 860 (lagers)
WLP 720 (meads & ciders)
Lalvin R2 (wines)

 

[Clef051]

conan
1098
3724

& some bugs

 

[RedShirt]

Fun thread. How about:

Wyeast 1968
Wyeast 1450
Wyeast 3711
WLP 029

 

[Ramitt]

Us05/001
Roeselare
W 34/79 -
Wlp550

 

[RonPopeil]

Wlp007
Wlp530
Wlp001
Wyeast 2124

 

[d_striker]

WLP090
WLP029
WY1272
S-04

I don't really do lagers so I don't have any favorite lager yeasts.

 

[Bamsdealer]

Easy since I rarely use anything other than Cali ale, chimay, south german lager and dennys favorite.

 

[beersk]

WLP833 Bock Lager
WY3068 Weihenstephan
US-05/WY1056/WLP001
WY1469 West Yorkshire

 

[seaoforange]

Denny's Favorite
Scottish Ale
Nottingham
US-05

 

[pm5k00]

WLP 007
CONAN
Wyeast 1728
WLP 410

 

[50quidsoundboy]

my four desert island yeasts would be WLP005 (Ringwood), WLP001, WLP530 (Westmalle), and lucky dip