I will start. My soon to be house yeast is 1968. I plan on using it in everything. Clears beers out well, and creates a rich complex beer. I mainly brew pale ales and IPA's. Also, what beers do you brew with your house strain?
So every time you brew an ale you go through a 6 pack of Bells Pale for dregs and add a pack of US-05?For all my ales it is Bell's yeast harvested from their Pale Ale. I collect from 3 bottle on Tuesday evening and cold crash Friday night. Saturday night I step it up and add dregs from 3 more bottles. On Sunday (brew day) it will be a full krausen and I rehydrate 1 package of US-05 into it about 45 minutes to an hour before pitching the entire starter. Lag time is 2 hours or less and it ferments hard for 96 hours at 66F, then drops clean and clear. For my Oatmeal Stout I use Irish Ale (either WLP004 or Wyeast 1084).
I get the Bell's Pale Ale for the bottles and really don't want to waste the beer or the yeast, so ya know .... its like may as wellSo every time you brew an ale you go through a 6 pack of Bells Pale for dregs and add a pack of US-05?