Your go to yeast?

[pabloj13]

Bell's yeast is my favorite. Stouts, IPAs, etc. Great yeast.

 

[user 125772]

When I started out, I used US-05 for everything. LHBS was out one time and I used Nottingham, I really like the way it packed down super tight. Lowered the temp in the ferm chamber and have been using Nottingham for almost everything since. I guess I'm kicking it old school.

I use Nottingham quite often as well ...that and 05

 

[Denny]

Hey Denny,

If I buy some do you get a cut? I think you should.

Andy

I get nothing but the satisfaction of knowing that I helped increase the ingredients available to homebrewers.

 

[Whattawort]

When I started out, I used US-05 for everything. LHBS was out one time and I used Nottingham, I really like the way it packed down super tight. Lowered the temp in the ferm chamber and have been using Nottingham for almost everything since. I guess I'm kicking it old school.

Flirting with disaster. If that beast gets above ideal temps, you'll be using a pressure washer to get the wort off the walls and ceilings. Ok, maybe my previous scare is blowing this out of proportion, but I still don't trust it with anything over 1.045. SOOOOOOO glad I checked on it when I got home that day or else I wouldn't be on these forums and would forever be singing soprano. SWMBO's eyes were as big as saucers when she saw what was happening.

 

[allenH]

Flirting with disaster. If that beast gets above ideal temps, you'll be using a pressure washer to get the wort off the walls and ceilings. Ok, maybe my previous scare is blowing this out of proportion, but I still don't trust it with anything over 1.045. SOOOOOOO glad I checked on it when I got home that day or else I wouldn't be on these forums and would forever be singing soprano. SWMBO's eyes were as big as saucers when she saw what was happening.

That's why I set the ferm chamber at 61 and let it roll. Since I have started kegging, I have been continuously making 1.040 to 1.055 beers, so it has worked out for me. I use 6.5g buckets and I'm still waiting for an explosion, I've had noting more than a dirty airlock.

 

[AnchorBock]

I use WLP002 a lot, its obviously great for just about any English style, but also works great for APAs, IPAs (American and English), Stouts, Scottish Ales, etc. I like that it attenuates fast, flocs fast, and can easily get around 80% attenuation at the right mash temp if I'm looking to dry something out. It's no fluke that it's the main strain for breweries like Fullers, Firestone Walker, 3 Floyds, etc.

 

[dbrewski]

I use WLP002 a lot, its obviously great for just about any English style, but also works great for APAs, IPAs (American and English), Stouts, Scottish Ales, etc. I like that it attenuates fast, flocs fast, and can easily get around 80% attenuation at the right mash temp if I'm looking to dry something out. It's no fluke that it's the main strain for breweries like Fullers, Firestone Walker, 3 Floyds, etc.

Hmmm. Interesting and good to know!

 

[dbrewski]

I forgot to add Wyeast 2112 in my initial list (my LHBS is only now starting to stock white labs, so thanks for all the WLP tips, I will check them out). I was using to make steam beers only, but I realized that I really do like the flavor of this yeast for all kinds of beers. It is reminiscent of 1056 but has a little more body and fruitiness, very creamy. I ferment around 67F. I'm just now getting a ferment chamber set up to control this better, but those are the results I get at that temp.

 

[jfr1111]

My overall go to yeast is S-04, but if I had a LHBS that always stocked fresh wet strains (and more money), my go to yeast would probably be something like wy1469. Appropriate for pretty much every English and American styles, plus it drops out by itself in no time.