yeast to avoid?

[bottlebomber]

I'll forever avoid "WLP007 Dry English Ale Yeast" because I had to dump 2 batches that were almost certainly infected. It was the first time I used that yeast, the first time I ever reused a yeast from a previous batch, and the first time I had to dump anything I basically underpitched, probably improperly sanitized, and then propagated it to another batch.

I'm sure it's not the yeast's fault, but I'll never use WLP007 again. That's just how life goes.

Id have to say ignore this comment, WLP007 is an excellent strain in my opinion. Braves high alcohol levels and the drops out like a champ. It sounds like brewer error

 

[PseudoChef]

Danstar Windsor. Under-attenuates and takes a while to clear.

And since I like to stray from the norm, I avoid WLP001/WY1056 Just too clean! I also can't seem to coax it into stopping before >80% attenuation which, in some cases, I don't want.

Wyeast experiences... Nothing bad, but things to keep in mind:

2565 (Kolsch): Sloooooow and doesn't flocculate too well. Takes a long time to clear, if any.

1968: Sometimes will stop midway, and you think it's done. You transfer it and it gets into suspension, and it starts again. It's VERY clumpy and lumps up in the wort.

That's a shame. I just pitched some 2565 into a Kolsch and it was done in 6 days. Definitely needs a cold condition, though. But, I'll be patient as the flavor profile on this yeast is excellent and versatile (i.e., not just for Kolsches!)

Agreed on the 1968 though, can be a little finicky. Up your pitch rate and be sure to oxygenate, and give the fermentor a swirl on day 2. With session strength beers, I can get 48 hour fermentations out of 1968.

 

[osagedr]

I'm sure there's a time and place for all yeast but personally I'll be avoiding strains like wyeast #1010 American Wheat, or #2035 American Lager just by virtue of the strains sounding rather boring and pedestrian.

You aren't one of those Canadians who hates Americans, are you?

 

[larrynoz]

I've also had issues with the Yorkshire Square yeast. First time I fermented cool around 62 in a marris otter ekg smash. The result was that it tasted belgian instead of english haha. Lots of spiciness.Still good just not expected.

I re-pitched that yeast into a northern english brown and fermented higher at 65 and the results were much better. Could have been the higher temp or the darker malts. It did take some time for the flavors to meld though.

No problems with attenuation like the other poster had. Although I like the yeast it does take some getting used to.

As far as go to strains, WLP001/US-05, WLP002, WLP028 & WLP004 but still looking for more

 

[MachineShopBrewing]

As far as go to strains, WLP001/US-05, WLP002, WLP028 & WLP004 but still looking for more

I really like the WLP007. That is a really great yeast for all styles. Ferments strong and drops clear very quickly. I had a DIPA that went from 1.080 to 1.014 and dropped clear in 4 days. Kegging up after 7-8 days and drinking at 14-18 days. I love how quick it can turn a beer and have a really nice fermentation character.

 

[BrewWhat]

The only batch of beer I've had turn out bad in the last couple of years was a D-Alt using WLP036. It's been my only "dumper" in the last 4 years. Not 100% sure if it was the yeast, but I'm gunshy about using that one again.

 

[Brewenstein]

For whatever reason I have had bad luck with S-04. Not sure why, but I have been having attenuation and flavor issues (and ferm temps were never above 68*). Won't be using it for the foreseeable future.

 

[TwoGunz]

The only batch of beer I've had turn out bad in the last couple of years was a D-Alt using WLP036. It's been my only "dumper" in the last 4 years. Not 100% sure if it was the yeast, but I'm gunshy about using that one again.

Glad I'm not the only one who's superstitiously avoiding a strain just because i feel like it damnit! Despite the fact I said I was avoiding a yeast without a truly logical reason I got a bunch of poo pooing. Yeast strains are like women, there's too many too worry about one that didn't work out.

 

[DragonOrta]

Glad I'm not the only one who's superstitiously avoiding a strain just because i feel like it damnit! Despite the fact I said I was avoiding a yeast without a truly logical reason I got a bunch of poo pooing. Yeast strains are like women, there's too many too worry about one that didn't work out.

You got poo pooing because you posted a yeast strain in thread about yeast strains to avoid, when there was almost certainly nothing at all wrong with the yeast strain.

It gives inaccurate info to people that are just starting out and/or haven't had a chance to try said yeast strain.

 

[bottlebomber]

You got poo pooing because you posted a yeast strain in thread about yeast strains to avoid, when there was almost certainly nothing at all wrong with the yeast strain.

It gives inaccurate info to people that are just starting out and/or haven't had a chance to try said yeast strain.

I concur. These yeasts wouldn't be in production if they weren't good strains for what they were intended. I have just heard the good old WLP007 bad mouthed, and Wyeast 1010 both of which I have used recently and had success with. I don't even like many wheat beers, but the one I just made had a crisp, dry and tart flavor with just a trace of sweetness and that's all thanks to a good yeast. Bad brewing can ruin anything though I bet

 

[Keith_Mahoney]

I'm not a fan of White Labs 565. I've used it twice and dumped both batches. Just dumped one last week as a matter of fact. Straight from the fermentor (aged 5 months) into the yard. Too many esters for me.

 

[MachineShopBrewing]

You got poo pooing because you posted a yeast strain in thread about yeast strains to avoid, when there was almost certainly nothing at all wrong with the yeast strain.

It gives inaccurate info to people that are just starting out and/or haven't had a chance to try said yeast strain.

Hah, Yeah, I wonder how many people who poo-poo a yeast strain are actually using proper pitching rates/temp control?

 

[nutty_gnome]

Yeast strains are like women, there's too many too worry about one that didn't work out.

I completely agree.

 

[ao125]

Yeast strains are like women, there's too many too worry about one that didn't work out.

True... but wouldn't you like to have an idea before hand, which ones are bat$h1t crazy? Not saying crazy is bad... but having an idea of which yeasts smell funny, are needy, or take your money and destroy your stuff sounds like a good thing to me.

 

[Misplaced_Canuck]

I've had rather slow starts in my starters of Wyeast 1187 (Ringwood), however when I pitched the proper rates, no problems there. It's a VERY fruity/flavorful yeast. I used it to ferment a standard blonde ale... It fooled my brewclub members into thinking it was very hopped... It wasn't. It's the 1187.

M_C

I've used WLP005 for all of my nut browns and it's worked out really well. No off flavors... good attenuation...

Wyeast Ringwood 1187 on the other hand, I've had to triple-pitch because it just wouldn't get going. Really obnoxious. Tried the same recipes with Wyeast's American Ale yeast and it worked just fine.

 

[jeffjm]

Which yeasts to avoid? The ones that are out-of-date

Slightly more seriously, it's more a matter of adjusting your expectations and maybe your recipe than thinking a given strain is 'good' or 'bad'. I recently tried 1098 (British Ale) in an IPA for the first time and was disappointed. It didn't attenuate as well as I would have liked and finished sweet compared to 1028. If you look at Wyeast's docs, they indicate the attenuation is a little lower. Had I thought about it, I might have tweaked my recipe either by mashing a little lower or adding sugar or both.

Similarly, I have sworn off of 3056 because it doesn't have as much banana and clove as I would like, but there's nothing wrong with it. It just doesn't do what I like for my weizens.

 

[Laikacosmonaut]

Surprised no one has mentioned Wyeast 3724 yet... Belgian Saison... Unless you live in the 9th circle of hell, you won't have enough heat to keep this beast happy.

Fermenter finally stopped this morning, but we're into the 3 week mark and I had my eye on this brew for a competition at the end of June... We'll see how it cleans up with a little time, but I'm afraid this is cutting it close.

Note: Yeast is by far my favorite Saison-wise, nice and tart from what I've tasted, but it was a real uphill battle getting this thing to ferment out, which is the major complication. I heard the stories, but always have it in my mind that I'm special and these rules do not apply to me. Egg, meet face. :fro:

 

[TwoGunz]

You got poo pooing because you posted a yeast strain in thread about yeast strains to avoid, when there was almost certainly nothing at all wrong with the yeast strain.

It gives inaccurate info to people that are just starting out and/or haven't had a chance to try said yeast strain.

Perhaps you should read my post. I gave full disclosure and lead nobody astray. I just shared a sad story from my brewing youth with my fellow brewers.

 

[Freerent]

I am going to post my positive results:
S-04: does really real in Imperial Stouts

WL001: is my old standby. Great all purpose yeast.

Finally, Wy1945: works well in Tripels.

 

[HappyHeadBrew]

Go to for nearly all American ales: US-05/WLP001 (I prefer Safale simply because a starter is not necessary). This is the yeast we use for every IPA, Pale Ale, and Amber... and it always does the trick!

I recently gave Danstar Nottingham a try and won't be doing that again. Admittedly fermented a tad too warm (73F), which led to a jet fuel like experience, but the batch I had sitting next to it used US-05 and came out fine. I see no reason to use any other dry yeast except Fermentis products.

 

[BrewThruYou]

I might stay away from WLP002 in the future.

First issue is that it's so flocculent, it's really hard to wash.

Second issue is that I tried to make a Little Sumpin' Sumpin' clone with it...maybe too much yeast got into the bottles. But when I pour it into a glass, the yeast flocs together and rides up and down the glass with the carbonation...it looks pretty disgusting when these tiny chunks of yeast and getting thrown around the glass.

 

[Crustovsky]

You aren't one of those Canadians who hates Americans, are you?

But seriously folks, no I've just not been impressed by what I've heard about those strains in particular.

 

[Boru]

I'd use WLP023 again... maybe. I and a friend of mine have had bad experiences with it though.

Both of us made adequate starters and used temp control and both of us had the yeast just stop and get a stuck fermentation.

The problem is mine it happened on the high end of the terminal gravity so after about 4 days of the same gravity I figured it was done, moved it to secondary for a month (imperial stout that I was aging on oak chips) and then bottled... and now the damn thing gushes out of the bottles because the sugar woke the yeast up and it ate what it left behind the first time, the thing is rather over carbonated and at first I thought I had a gusher bug until my friend had a similar thing happen with this yeast. We've both sworn off it for anything above 1.060

 

[jeffjm]

I might stay away from WLP002 in the future.

First issue is that it's so flocculent, it's really hard to wash.

Maybe try top cropping next time? That's my plan for the next batch with this yeast.

 

[bottlebomber]

Maybe try top cropping next time? That's my plan for the next batch with this yeast.

Whats that?

 

[jeffjm]

Top cropping is simply harvesting yeast out of the krausen during fermentation instead of waiting until it settles.

 

[SwampassJ]

I don't like Nottinghams dryness or flavor profile.

 

[bottlebomber]

Top cropping is simply harvesting yeast out of the krausen during fermentation instead of waiting until it settles.

Something that you would do in a bucket rather than a carboy? I guess you could try to syphon, but it would be hard with all the air...

 

[Patirck]

I'm sure there's a time and place for all yeast but personally I'll be avoiding strains like wyeast #1010 American Wheat, or #2035 American Lager just by virtue of the strains sounding rather boring and pedestrian.

I have to agree on the #1010. I tried this twice and the only word I can find to describe it is boring. I guess I'm more of a wlp380 type of guy.

 

[passedpawn]

Wy 3068. I've had enough clove and/or banana in this lifetime. Not the yeast's fault really: that's what it's supposed to do. I just can't stomach G. hefe any more.