What's your "go to" Yeast?

[BreezyBrew]

I've recently been using 1968 as my "house" strain of yeast. It leaves the beer with a nice malt presence, and doesn't thin the beer out too much. It also drops clear in about a week. Just have to ramp up the fermentation temp when the yeast slows down.

What's everyone else's fav?

 

[Brewerforlife]

W-Yeast#1540

 

[brick]

I've used a truck load of US-05 lately. I'm trying to get the hang of designing my own recipes and it's nice to use something that doesn't screw with me when I'm not looking.

 

[dryboroughbrewing]

1056/001/05 has been my favorite for years, however, I've recently started using WLP-90 a good bit and I love it, ferments and floccs more quickly than 001 for me.

 

[iijakii]

Yeah US05 for me too. I don't care for yeast flavors. Been meaning to try some Pacman.

 

[max384]

I only use dry yeasts, and my most-used strain is Nottingham.

 

[blizzard]

W-Yeast#1540

1450? Denny's

 

[Jayhem]

I'm also a Nottingham fan.

most of my house beers are Pale Ales, blondes, IPA's and browns/porters and Nottingham does well on all of them plus I find Nottingham to be much more flocculant than US-05/1056 when bottling conditioning beers and the yeast doesn't get disturbed from the bottom of the bottle when poured like other yeasts. It also washes really easily for using 3-4 generations no problem.

 

[botigol]

Still relatively early into this, but I have already used WY3711 several times and plan to continue using it!

 

[danorocks17]

Like Max I only use dry yeast as well. I typically use US-04 or nottingham

 

[B2Barleywine]

007, shaken & stirred

 

[Hammy71]

US-05. Use it for probably 80% of the styles I brew. Can be versatile once you've used it a ton.

 

[Nuggethead]

1056/001 mostly.

 

[m1k3]

Nottingham! It floculates better an US-05/1056. So, I use in American styles. It finishes dryer than S-04 so it make great porters and stouts.

I just made a mocktober/aletoberfest a low temps and it was pretty convincing.

Did I mention that it is fast too? It was in the keg in 7 days!

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[mgudmastad]

WY3711 - fail safe and produces great flavors


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[estricklin]

002 for my ales.

S-23 is a HELL of a good lager yeast. Works great at higher temps too, such as 65F.

 

[tmendick]

I like 080 or 051

 

[dinnerstick]

i'm with you on 1968! (=002)

 

[Brewerforlife]

1450? Denny's

No its W-yeast #1540. A proprietary blend designed by are equipment manufacturer. It's actually a blend of 1056/1084. they call it Bohemian American Ale yeast, probably named after Bohemian Brewery Importers(BBI)
that made our equipment!!! Cheers!!

 

[blizzard]

No its W-yeast #1540. A proprietary blend designed by are equipment manufacturer. It's actually a blend of 1056/1084. they call it Bohemian American Ale yeast, probably named after Bohemian Brewery Importers(BBI)
that made our equipment!!! Cheers!!

Wow, that's pretty cool!

 

[IL1kebeer]

WLP001 for a good while, but I've been using WLP007 way more lately. Both are fine strains.


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[Brew-boy]

PacMan and WLP002

 

[brewboy04]

I have tried a variety but Nottingham is always my go to , the Nottingham dry yeast is great to keep hold of on standby as it's versatility is awesome


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[MayhewMasher]

WLP 001 California Ale yeast



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[Dog House Brew]

Pacman, 007, 1450

 

[BreezyBrew]

I really like Pacman, just wish it wasn't so hard to source!

 

[bacchusmj]

001 and 007 in about 60% of my beers. I have also started using a lot of WL Cali V yeast and that is awesome, however it puts off a ton of sulfur smell during fermentation and smells like rotten eggs in the chamber)

 

[TungstenBeer]

I've been using 1217 lately and really like it for the dry, clean beer styles I enjoy. I plan to ride this one out as long as possible since it was limited release!


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[40watt]

Wy 3787 trappings high gravity. It can be a lot of different things at different temps. I've been making very dry beers and that yeast helps.

 

[jakeasaur]

I've been using 1217 lately and really like it for the dry, clean beer styles I enjoy. I plan to ride this one out as long as possible since it was limited release!


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Same here. My new go to in pa/ipas

 

[Zoidberg]

It used to be us-05 for 70% of my brews. I now switched to Mangrove Jacks M44 which is said to be a dry version of Pac-Man yeast and I believe. Super clean and fast fermentation. Just did a Black Rye IPA with it at 1.080 OG and it finished in 5 days. By day 8 it had completely dropped and super clean flavor profile, best for IPAs or Pales.

 

[BreezyBrew]

I'll have to see if my LHBS stocks that stuff. Sounds great!

 

[motleybrew]

I have a constant stock of 1007, Nottingham, and just added 3056. Depends on the style, but either 1007 or Nottingham get the job done rather well in any case.

 

[ObsidianJester]

For me its the 1056 American Ale yeast. Most of what I brew is an IPA in the American style of some sort. I do vary the yeast from time to time but am cutting down my experimenting as I know what the yeast profile does, if something is off I know at least it's not the yeast. To me it is a good middle of the road measurable yeast that does not have massive changes if the temperature is off by a few degrees.

 

[ahpsp]

Dupont. I know everyone says it's a problem yeast, but I've never had it stick or not finish really fast and really dry.

 

[blizzard]

Dupont. I know everyone says it's a problem yeast, but I've never had it stick or not finish really fast and really dry.

Just curious. Do you only brew saisons a or have you done other styles with that yeast?


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[ahpsp]

The answer is kind if both. The yeast, even at low temps, is very assertive, so even beers with grain bills not typically associated with Saisons end up tasting like a saison. That's alright with me, and I certainly use different yeasts when I want a different flavor. But, probably 55% of my brews are traditional Saisons.

 

[Hopinista]

Wyeast 3787 and Roselare. I brew mostly Belgians and Sours

Sometimes US-05

 

[BreezyBrew]

Wyeast 3787 and Roselare. I brew mostly Belgians and Sours

Sometimes US-05

Have heard Roselare is kickass, want to brew something with it. What have you had most success with?

 

[JonM]

Last year, I started using 1272 for everything that needs a clean ale yeast. Love that stuff.