Looking for guidance on possibly switching yeast

[jdgabbard]

Ok, so here is the dilemma I'm currently in...

I recently made a move away from my LHBS, about two hours south. Because of this, I had to begin to simplify my recipes. I wanted to order in bulk, or use things that would be easier for me to source at my current location.

Now this has been somewhat simple on the grain side. I can do all-grain, and don't mind toasting or making crystal malts. For the roastier stuff, I obviously still order several pounds at a time.

However when it comes to yeast, I needed a do-all strain. Something I could buy several smack packs every few months, and culture to keep it going. So far this has been successful, in a sense, with Wyeast 1056 American Ale. Hint: I prefer ales to lagers despite my german heritage.

I chose this particular yeast because for the last several years I've had a 'just damn good' light ale that I've made. Everyone who has tried it has enjoyed it. It's similar to a Smash Beer, but with a few more grains. Basically it is 9lbs 2-row, 1lb 6-row, 1lb CaraRed, and 2lbs 120L and with Cascade hops and 1056 to ferment.

However, I have in fact run out of yeast from time to time, and in pinch used us-05.

But here is the problem, I have begun making many more darker beers and brown ales than I once did. And because of this, I began noticing dissimilarities between what I was used to brewing, and what I'm brewing now. Specifically, the 1056 seems to finish cleaner, similar to the U.S.-05, whereas the ones I did before had a fruitiness to them. Think peaches. I have lost my notes in the move, at least for the time being. But am thinking that American Ale II would be a closer fit to what I'm looking for.

Would any of you yeast heads out there be able to help me decide on a yeast?

 

[flars]

I had the peach flavor in a dry Irish stout brewed with WY 1056 at 62° to 63°F. The peach flavor does not show up when the fermenting wort is at 66° to 68°F.

 

[OleBrewing]

I can't say anything bad about nottingham, wide range of temps. The low side will give a clean crisp beer and the high side will give you fruity esters.And it will drop out quickly when its done.

 

[brewguyver]

If you're shipping and looking to standardize, I've always been a fan of white labs wlp001. I've never had noticeable esters from that.

Barring that I'd say experiment. If you're willing to yeast ranch I'd say try a few different strains and see what it does with your base recipe. I've been really happy with my white labs yeast, and you can always go a big starter so you can save the rest.

 

[jdgabbard]

Fermentation below 66 is doing to be pretty dang hard. I think one time I used Nottingham on a black session beer, and if I remember right, it did get a little fruity around 67-68...

I don't mind esters too much, as long as they're the good kind. One thing I've picked up living in Oklahoma from several of the less than legal guys who make wine and beer's other brother is that a lot of the flavor in that comes from the esters. I tend to think that beer is impacted in the same way.

Maybe something like Nottingham or a London Ale yeast is what I'm looking for. But I can't help but think that it might clash with the cascade hops I tend to love... Thus the quest continues for the greatest beer in all of the world.

 

[Pappers_]

I like the Edinburgh or Scottish yeast strains for general purpose ale yeast.