Hello everyone,
I am making an American I.P.A. and looking for a clean profile yeast. I am currently between Safale US-05 (which I have used before and was very happy with) and Mangrove Jack’s M44 US West Coast. Do you have any experience with those strains to guide me and what are your preferences?
Also, if you have any other suggestions feel free to note them, but keep in mind I can’t get my hands on a lot of yeast brands in my country.
Thanks in advance 
I like Lallemand BRY-97.
I’ve used M44 for IPAs many times with great results. It attenuates a bit better than US-05 and is more flocculent. M42, New World Strong Ale, is very close to US-05 as far as attenuation goes, produces a clean beer and is also more flocculent.
Any of the ones mentioned above will be great in a regular non-hazy American IPA. Personally I might lean more towards the M44, I think it will attenuate slightly less than US-05, but the differences between all of these are pretty small.
BRY 97
Any of those yeasts should work great
I have been very happy with BRY97 myself, but S05 works too. I want to say I used a Cellular Science Cali something or other as well. But, my go to for the last few has been BRY97.
I have used both US05 and BRY97 and like them both. Currently using US05. This one is on generation 4 so I’ll keep using for a while longer.
I am 100% certain that I couldn’t tell the difference between IPA’s properly fermented with:
BRY-97
US-05
WLP001
WY1056
M44
There are probably another 10 yeasts I could add to that list but I would have to reduce my certainty to 80%.
Couldn’t agree more.
Sure you could if they were side by side. Maybe not which was which, but you could tell the difference
You think too highly of me.
Maybe if it was a Blonde Ale or a Cream Ale I could make a distinction, but in an IPA all I would taste is hops and bitterness. I would probably have to ferment one with a German Wheat strain for me to make note of the differences. 
i think more than just side by side comparison in tasting between cali yeasts, ive found bry97 so consistent and foolproof. i cant remember a yeast that had any major issues with it. just did US05 for the first time in MANY, many years since bry97 was temporarily soldout. wow it took about 3 weeks to flocculate out.
i keep an excel file of my perceptions of yeast’s fermentation characteristics aside from sensory things so i can remember if some yeast is more of a PITA to deal with or was very easy.
bry97 has amazing brewing characteristics but it produces a gigantic krausen, absolutely gigantic.
My only gripe with Bry-97 is it can be slow to start. Other than that, it ferments aggressively, finishes fast (usually catches up and finishes just as fast as US-05 for me), and it flocculates quickly leaving a nice, clear beer.
I hear you and others say that, but I consistently get 12-24 hour starts. Maybe we use different metrics, but I don’t consider that slow.
I’ve had it take 36 hrs but more routinely 16 +/- 2 which is slow for my liking. …but I just hold my nose and shut my eyes and still use it.
We obviously have different interpretations of slow. Until I find it makes a problem with the beer, “slow” is not an issue for me.
just checked my last batch of BRY97 and i had written down i saw signs of fermentation at 6pm the next day, after pitching at 11pm. thats ~19 hours, which is fine for me.
97 was slow for me the first time but never since. Luckily 05 and 97 perform exactly the same for me and I’m one of those fools who has no preference. I purchase based on price so they are completely interchangeable for me
I am not a pro, and those who have posted before me know way more than I do. I would say that when I used 97 it seemed that activity in the airlock was about 12 to 16 hours after pitch. I did not mind, because once it got going, man it was a very active fermentation. It was cool to see that airlock working it. LOL. Other than that, I don’t have the experience or knowledge to know what the differences would be in end product. I have used both 97 and 05 and enjoyed beers with both of them.