If you were stranded in the mid-east with no liquid yeast which would you bring?

[fredhead]

In Jerusalem we have a wonderful LHBS, but the yeast selection is limited to dry Safale yeasts. If I get my hands on some vials, I have a stir plate so I figure I can resuscitate semi old ones, then harvest from the trub.

My question is, if I have someone visiting which yeasts are most essential?

At this point I don't brew any one style, so I'd be interested in the most varied versatile yeast.

Thanks.

 

[Spelaeus]

Honestly, I think dry Safale yeasts cover "versatile" yeasts pretty well already. If it were me, I'd want to grab something a little more unique in that situation. Depending on what you brew: Maybe a Belgian yeast. Maybe some brett. Hell, if you can get it, there's no knocking some homegrown Conan. And don't forget the option of making starters from available bottle conditioned beers.

 

[RonPopeil]

First of all be careful smuggling microorganisms into a country.

If I had access to S-05 already then I would load up on wlp002, 007, 830, 500 and 530. That would keep me happy for a long time.

 

[biochemedic]

If you make any cider, then I would recommend White Labs 775. I also think Wyeast 3711 French Saison is a phenomenal yeast. I mention these yeasts specifically b/c they are two I can think of that I have used more than once, that have no real good dry yeast equivalent.