What's your "go to" Yeast?

[Legume]

November - January, when my house is cold... Nottingham
the rest of the year...S-05

I use others, but these are the bread and butter.

 

[buzzerj]

I really like Wyeast 1968 yeast. My wife lets me make any kind of ale as long as it's an IPA. So my go to yeast is 1968 ESB yeast. I have just had good luck with it. I trust it.

 

[Qhrumphf]

I would find 1968 to be an odd choice for an American IPA. Good quick fermentation and flocculation, sure, but it tends towards diacetyl (which can be prevented for the most part), but also lower attenuation, which would work against the dryness I'd expect from an IPA (especially in American IPAs, less so in English but even then. I suppose if you're using more sugar and a lower mash you can again counteract, but in that case why not go for WLP007/WLP1098 since the flavors are very similar (as are speed of ferment and flocculation), but it also ferments dry.

Already said that 1469 West Yorkshire was my house yeast. Used in any and all English beers (except for my Coniston clone attemps) which ends up being more 2/3 of what I brew. But my other regulars are either 1214 Abbey Ale or 3787 Trappist High Gravity for general "Belgians" (which one depends on the balance I want, since the first is more estery and the second more phenolic, and sometimes I'll use a different strain with a purpose), and 1332 Northwest Ale is my go to for American styles.

 

[HawleyFarms]

I only use dry yeasts or yeast cakes from the brew I just bottled since I usually keep my fermenters full. Lately I've been using a lot of us05 in everything from pales to acerglyns to ciders but Belle Saison is really starting to be used more frequently at my house. I love the versatility of this strain, just made a saison that is tasting great but I can turn around a make cyser with it at lower temps and have it taste amazing too. Working on replicating a low temp recipe I made with Belle to compare it to a T58 batch.

 

[Gus_13]

I primarily use 3724 or WL565. 3711 is a workhorse for me too. If I could keep 3726 it may move up but for now it's 3724. I just don't have the problems others do out of it.

 

[Kiichi]

When in doubt S-04 just works so well. From stouts to IPAs, it can pull anything off if you can keep temps controlled. Freaking fast like the roadrunner too and dropping as fast as a mafioso with new shoes, if you catch my drift. The flavor also pairs extremely well with how I like my brews, especially IPA.

When temp control is not as good I also like US-05. Clean and dry. More of a "caus it works" to the S-04s "cause it just does it all so nicely". Second choice, but even more reliable.

For Saisons my go to now is French Saison. Reliable, reasonably fast, and delivering lovely lemon esters and some spice.

 

[masonsjax]

I've used Pacman, US-05, Kolsch, Conan for many different styles with excellent results. Any of those could be a house yeast for me. I usually do 10 or 12 batches on the same yeast cake (dumping a little out each time) before starting with a fresh starter from harvested yeast. I've used a lot of other strains as well including lots of Brett and bacteria, but for go to strains, it'd probably be one of those 4, probably Pacman if I had to pick one.

 

[Weezy]

You know, I've migrated completely to WLP008 East Coast Ale, except when I need English, Belgian, or lager characteristics. Use less dextrins and mash very low and it makes a tremendously crisp IPA. It also can make a generically sweetish ale for Scottish or Irish ales, and American stouts or porters. Also good for a primary for spur ales. it top crops great as well.

anyway, cheers!

 

[JohnSand]

US05, S04, Notty. Depending on style and basement temps. I've used Westmalle WLP530 Wyeast3787 three times and love it. Warm or cool, pale strong and dubbel, great beers.