What's your "go to" Yeast?

[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.

 

[NervousDad]

Wlp007. I love it, super dry, flocculates like crazy for great clean IPAs and pale ales.

 

[aryoung1980]

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

It does! I have only made one sour to date, a Flanders Red, and it was delicious. It's very forgiving too because I made a few mistakes along the way.

As far as my go to yeast is concerned, it has been the WLP940 Mexican Lager. It does a great job of showcasing the darker malts.


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[Hopinista]

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

Roselare is pretty amazing. So far I've done a sour blonde and a blueberry lambic and they turned out awesome.

I have a Flanders oud bruin that's on it's 4th month aging and it's coming along nicely.

 

[niquejim]

Mine once was WLP 002, it has mutated over the two years I've been using it. It doesn't flocc without cold crashing, and took my last IPA from 1.072 to 1.012 in a week, 002 would never get to .012. There is no trace of off flavors

 

[Riot]

I'm a firm believer in Pacman. It's super forgiving temp wise and won't stop for anything. Unless you really work a mash towards low fermentability there is no such thing as under attenuation either.

 

[adrock430]

Wow, no one with S-04? I use it in a lot of my beers, american IPAs included. Just took a DIPA from 1.078 (six points from sugar) to 1.010...light esters go great with hoppy beers and, of course, great for english brews. Ferm

 

[fartinmartin]

I only use s-04 now, I got to thinking "do I need another variable, when s-04 does it for me all the time" .

 

[Ben58]

WLP 090 for me. Although 007 is great as well.

 

[fearwig]

I don't do a lot of neutral apa/ipa but s-04 is working its way up to "go-to" status for those styles precisely because it isn't too neutral. I'd prefer a touch less attenuation, though, it's kind of a beast. I'm thinking about a chico/s-04 apa side by side brew one of these days, seems a good way to decide between two clean super-attenuators.

I used to use a lot of notty, but it's so bland, and sometimes less "clean" than the other two (but only in the negative sense).

 

[CaribouBrewmasters]

My prefered strains:

1272 Am. Ale II for wide range of ales
2278 Czech Pils for pilseners
Fermentis W34/70 for german styles

Just recently started playing around with Mangrove Jack yeast. Have tried the West Coast and Burton Ale. Both seem to fit exactly what I want for their given styles. We'll see how well they condition, flocculate, attenuate, etc.

 

[CaribouBrewmasters]

Denny's fav 50 gave me more problems than I've ever had with anything. It stalled out at 1.032...again at 1.024 and again at 1.018, what should have taken two weeks took almost 2 months. No problems with my temperature or fermentability that I know of, we have pretty controlled conditions where I work. It FINALLY finished out at 1.014...slightly higher than I wanted but the slight sweetness ended up complimenting the vast ammount of simcoe i used, so i guess its alright. When I moved it into our cold room (1.5 degrees C) it bloated my 12 gallon grief because it was still active....even though it stalled out at 20C. A creamy head of yeast continued to grow and metabolize and refused to properly clear out. Once it finally did, the beer was pretty fantastic, but it was so much BS to deal with I probably would never use it again. Ever.

 

[Weezy]

Yeah, I'm getting to the point that 007 fits quite nicely for most of the beers I brew. Dry yet flavorful,

 

[BreezyBrew]

Yeah, I'm getting to the point that 007 fits quite nicely for most of the beers I brew. Dry yet flavorful,

You know, the one beer that I did with that yeast, I loved it. I then thought I could use it in lower gravity brews. I checked the website and it didn't really seem like it was a good fit. I'm up for trying it again for sure.

 

[AerationStation]

You know, the one beer that I did with that yeast, I loved it. I then thought I could use it in lower gravity brews. I checked the website and it didn't really seem like it was a good fit. I'm up for trying it again for sure.

Yea I've used this on a couple of ordinary bitters and they come out just a little too clean

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[Qhrumphf]

1469 West Yorkshire. Hands down. Love that yeast.

 

[Weezy]

The beauty of a high attenuating test is that you can get a bit more creative with dextrinous malts and not end up with an otherly thick (dextronous) beer. I wasn't looking for a house strain, but I'm going to use 007 for anything American style or British style for a while, to see how I like it. I still have a small bank of frozen other strains, including west York, bastogne, cask ale, 002, east coast ale. I usually drop a us05 for American stuff (one pack for 3 gal) but I used 007 for my last IPA and liked it much. Beer clears really, really nice.

Anyway, its all fun and good in the end.

 

[HumboldtBrewer]

WLP001 California Ale for 70% of my beers. I think I wanna tinker around with that Mangrove Jacks stuff a bit since my LHBS just got it in.

 

[PRE66_6TART]

I'm giving 1728 Scottish ale a try as my house yeast.

 

[BreezyBrew]

I've used that a few times and really like it.

 

[MW66]

I've used US-05 on a bunch of beer, then recently went back to WLP001 and there was a difference. I love WLP001 for ales and IPAs. However, I have an IPA currently ferementing with WLP051 which I've never tried before.