What are your go to yeasts. - Page 1

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[ARCHIVED THREAD] - What are your go to yeasts.

Posted: 12/8/2017 5:15:47 PM EDT

Mine are US-05 for normal Ales, and 34/70 for normal Lagers. Both are relatively inexpensive and ferment fairly clean over a wide range of temps.

Of course I'm leaving out specific yeasts for say Kolsch and English style beers. I'm kind of stuck with White Labs for liquid since the closest LHBS doesn't carry Wyeast. Not that there's anything wrong with WL, but sometimes Wyeast has a "one of" that I may want.

Posted: 12/8/2017 7:59:00 PM EDT

[#1]

I have several doses of US-05 in my fridge now. I used a Windsor slurry yesterday on the stout I brewed. I have several packages of Nottingham. WB-06, BRY97 slurries in the fridge also.

If I brew anything other than a kit, one of the above should work.

For everyday ales, the US-05 will work. I will rinse and save the Windsor from the stout.

Posted: 12/10/2017 12:45:29 AM EDT

[#2]

my go to ale yeast is wyeast 1056
always ferments well

Posted: 12/13/2017 10:25:13 AM EDT

[#3]

Ahh the old Chico 1056 - AKA Sierra Nevada Pale Ale yeast. I've used this strain more than any other.

Posted: 12/14/2017 8:47:08 AM EDT

[#4]

WLP 545
WY 3068
WY 3711

That's about it

Posted: 12/18/2017 2:21:31 PM EDT

[#5]

US-05 for IPAs/APAs
S-04 for stouts, browns, reds.

I think liquid yeasts are too expensive and don't offer anything more for the price for those styles. I also reuse my yeast at least a few times each.

I will grab a liquid yeast for a hefe or Belgian strain, though.

Posted: 12/18/2017 2:33:13 PM EDT

[#6]

Rinsing some Windsor now.

Posted: 12/27/2017 7:00:39 PM EDT

[#7]

I brew mostly English Ales and Porters so mine is Wyeast 1318

Posted: 4/26/2018 5:21:20 PM EDT

[#8]

We only brew wines and meads.

90%+ of the time, it's Lalvin EC 1118.

It poops out at around 18%, so we can add juice and backsweeten however we'd like down to the desired final alcohol percentage.

Posted: 5/4/2018 2:01:40 PM EDT

[#9]

Safeale O5 is nice and clean. No headache yeast. I pitched it dry no worries.

Wyeast 1968 is a great ESB, Pale Ale yeast. It was one of my primarys. It is a bit fruitier and sweet but drops like a rock nice and clear. If you like a less sweet brew cut back on the unfermentables to ease the sweetness allowed by the yeast. Need to watch the temps as it prefers a cooler ferment. I normally fermented at 68*F. It can be roused back into action with a swirl if it slows. It can be diacytal prone so let it take its time and fully ferment out or bump up the temps toward the end.

Posted: 5/30/2018 11:16:52 PM EDT

[#10]

Wb-06 for my wheat beers and 34/70 for lagers.

Posted: 5/30/2018 11:22:54 PM EDT

[#11]

Only two I’ve definitely settled on so far is WLP 565 for Saison and WLP 029 for kolsch \ cream ale .

I’m in the process right now of experimenting with different Hefeweizen yeast .

My results are in , mind you these results are my taste

The winner of the Hefeweizen yeast is Imperial G01 Stephon, it produces a very balanced banana/clove ester profits at 66 degrees for 19 days, super tasty !

[ARCHIVED THREAD] - What are your go to yeasts.

General » Home Brewing

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