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?
Cheers!
Cheers!
EricCSU said:WLP007
Ferments fast, dry, and floccs like a ton of bricks.
Eric
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).
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?
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?
Lulz, Denny.WY1450 "Denny's Favorite"
WY 1272 for APA/ IPA's
Wy 1968 for ESBs
WY 3787 or 1214 for Belgians.
WY 3711 for Saisons.
beergolf said:WY 1272 for APA/ IPA's
Wy 1968 for ESBs
WY 3787 or 1214 for Belgians.
WY 3711 for Saisons.
EricCSU said:WLP007
Ferments fast, dry, and floccs like a ton of bricks.
Eric
Enter your email address to join: