Wyeast 1056, WLP 001, and Wyeast 1968

[JosephN]

Okay so I'm trying to decide what yeast to use, and I know that each yeast has its place, but It seems that I get a better result from 1056 and 001 vs 1968. Even for the maltier beers, stouts and all, the 1056 and 001 seem to work better. I have been using the 1968 ESB yeast for more english style beers but I'm wondering if the the 1056 or 001 would give better results?

Now my question is what are your opinions and what kind of results have you witnessed?

 

[snow16]

Okay so I'm trying to decide what yeast to use...

For what? 1968 is my all-time favorite yeast, but I have no idea what you're trying to make.

 

[JosephN]

For what? 1968 is my all-time favorite yeast, but I have no idea what you're trying to make.

Milds, IPAs, Pale Ales, Stouts, Porters, American Browns, American Wheat or Rye, and I'm sure a few more. I'm just looking to see what kind of results people have had as a "House Strain" concerning these three yeast strains..

 

[DurtyChemist]

Make the same batch, ferment at the same temp, use all three yeasts and decide for yourself. Each has it's flaws so the best way to find out which you prefer is to brew with each of them.

 

[Sammy86]

Make the same batch, ferment at the same temp, use all three yeasts and decide for yourself. Each has it's flaws so the best way to find out which you prefer is to brew with each of them.

Agreed, I've only used 1056 and 1968 so I can't speak for 001 but I enjoy the two that I've have. The 1968 really did well for my simple ESB and 1056 was awesome with my house pale ale. For wheats I would recommend WYEAST 1010. Monster yeast, pretty forgiving in my experience and really lets the maltiness and wheat shine.

 

[JosephN]

Agreed, I've only used 1056 and 1968 so I can't speak for 001 but I enjoy the two that I've have. The 1968 really did well for my simple ESB and 1056 was awesome with my house pale ale. For wheats I would recommend WYEAST 1010. Monster yeast, pretty forgiving in my experience and really lets the maltiness and wheat shine.

I went back and double checked my recipe and Jamil gave the option to use 1056 or 001 with this wheat and rye beer but he suggested 1010 American wheat as one of its primary strains. Thanks for catching that.

I'm still wondering about which yeast people think is cleaner, 001,1056 or 1968. I will do a little test when I have more room for three fermenters.