26 replies to this topic

[Humperdink]

I make 10 gallon batches, so I generally have two running. 1056 and 1968. I've been stepping away from 1056 lately trying out WLP090, but I'm not liking the profile as much. I've now made about 6 batches with it trying the old college effort at different temps, but I'm still liking 1056 better I think, just more versatile at wide temp ranges, I wasn't liking 090 at cooler temps. Only problem I've found with 1056 is it doesn't like to flocculate well which was what appealed to me about 090. 

 

Do you have go to house yeasts and what are they? Any other yeasts that flocculate well but leave relatively clean beers? 

[MakeMeHoppy]

US-05 is my go to and gets used for most beers. I go to liquid for specialty beers like trappist belgian, kolsch or hefeweisens.

[Poptop]

05, 565 and 530

[SchwanzBrewer]

I make too many styles to reuse yeast. One minute I feel like BDS, the next IIPA. So I use fresh yeast for each batch and it's almost never the same from last brew. Too many good yeasts out there not to use the specific one you want, IMO.

[Humperdink]

I make too many styles to reuse yeast. One minute I feel like BDS, the next IIPA. So I use fresh yeast for each batch and it's almost never the same from last brew. Too many good yeasts out there not to use the specific one you want, IMO.

Interesting take. I like to reuse the same yeasts. NOt that I'm opposed to experimenting with others, I have plenty of times. I like that I can get to know how a yeast tends to operate under certain circumstances and changes the fermentation profile etc to match what flavor I'm trying to have in the end beer. Without knowing the yeast I feel like it's more or less a roll of the dice whether I end up with the end beer I'm shooting for. Much easier for me to hit close to that beer with a known variable.

[SchwanzBrewer]

Interesting take. I like to reuse the same yeasts. NOt that I'm opposed to experimenting with others, I have plenty of times. I like that I can get to know how a yeast tends to operate under certain circumstances and changes the fermentation profile etc to match what flavor I'm trying to have in the end beer. Without knowing the yeast I feel like it's more or less a roll of the dice whether I end up with the end beer I'm shooting for. Much easier for me to hit close to that beer with a known variable.

 

That's fine if your beers use a similar profile, but I use 2565, 1007, 1056, 1084, Dupont, Trappist, lager, ect... I never seem to make the same style that's close enough to reuse the yeast. Now I've used these fresh 1st gens enough times to know how they will behave, so that part is similar and it's not a variable anymore. I do tend to only use Wyeast too. I know those yeasts best and I like their packaging better than white labs. I'm not a big fan of using dry yeast, but that's personal preference more than anything. 

[denny]

Yes, I do..wanna guess?

[Humperdink]

Yes, I do..wanna guess?

Charlie P's ale/lager yeast? 

[MtnBrewer]

Yes, I do..wanna guess?

Same as mine I bet. Love that yeast. If I ever open a brewery it will be my house yeast.

[Humperdink]

That's fine if your beers use a similar profile, but I use 2565, 1007, 1056, 1084, Dupont, Trappist, lager, ect... I never seem to make the same style that's close enough to reuse the yeast. Now I've used these fresh 1st gens enough times to know how they will behave, so that part is similar and it's not a variable anymore. I do tend to only use Wyeast too. I know those yeasts best and I like their packaging better than white labs. I'm not a big fan of using dry yeast, but that's personal preference more than anything. 

Yeah, I don't make that many varied of styles. I stay largely away from most belgian styles. I haven't grown a taste for dubbels and triples. I do like the occasional saison, but I'm pretty picky about which ones I like. I don't really have a desire to have 10 gallons of it on tap at home. I love English and American styles as well as German hybrids and lagers so I've got a relatively large swath of styles to keep me brewing that fit my preferences better. I use 1007 and 2565 for the hybrids, but I don't make them enough to consider them a house yeast, more one offs.

[Big Nake]

I'm more likely to branch out on lager yeasts and stay home on ale yeasts. I use 1056 and WLP001 for most American-style ales. Occasionally I'll use 1272. For English beers I like 1968, 1028 or 1099. I tried WLP090 and did not care for it. I recently used WLP011 Euro Ale yeast and those beers are in secondary but had a bit of a funky smell when I transferred them so we'll see what happens. On the lager side, WLP800, WLP802, WLP830, WLP940 and 2124, 2308, 2278, 2206, 2000 and 2001 all get used pretty regularly here. I rarely use dry yeast.

[Clintama]

US-05 is my go to and gets used for most beers. I go to liquid for specialty beers like trappist belgian, kolsch or hefeweisens.

This ^

[neddles]

Like some others I tend to move around a lot between yeasts. For hop forward styles I have enjoyed 1272, 1450, 002/1968. If I had to have one house yeast it would probably be 002./1968. Some of my worst barches of beer have been with dry yeast. May or may not have been the fault of the yeast but I have shyed away from dry yeast as a result. That said, I have a packet of BRY-97 I want to try now that I know its "the same" as 1272.

[positiveContact]

in the past - I used 1450 a lot.

 

now - probably US-05 for ease of use.

[matt6150]

I would say I primarily just use 1056,1272,1450 and 1968 for most of my beers. If I brew something out of the ordinary for me than I'll get the appropriate yeast. But I have those 4 in my fridge all the time.

Edited by matt6150, 14 November 2014 - 02:30 PM.

[chadm75]

1272 has become my go to for my American styles.  Finishes fruitier and floccs really nice too...

[Clintama]

I 've been wanting to try some 1272.

[HVB]

I 've been wanting to try some 1272.

I really enjoy that strain and need to try it more. I think it has been reported BRY-97 Is the same strain on dry form.

[djinkc]

1272 has become my go to for my American styles.  Finishes fruitier and floccs really nice too...

 

Lately that's been around a lot.  Usually fermented around 62df but it shines closer to 70df too.

[johnpreuss]

Love 1272, very forgiving yeast on the ferm temp side.  Flocs like a mo fo.  Pretty clean, not 001 clean but good.  I just retired the last run of it.