Favorite yeast strains

[bayareabrewer]

farmhouse/saisons/weird stuff- WLP 568, and Imperial Rustic. super tasty and no saison yeast horror stories to tell as of yet.

Belgian style beer- WY 3787, I just love this strain. good Belgian flavor balance.

Ales- US-05/Chico strain, and Imperial Tartan- US-05 because I’ve used it so much and I kinda know how it behaves and how to get clean flavors from it, and Tartan because of how malt forward it makes my beers taste.

[rookie_l_a (Steve Ruch)]

@Philbrew

.  I’m interested in your thoughts on using k-97 in German beers.

I used it in an alt and was happy with it.

[JJeffers09]

WLP051/060/351/833
1450/3638/3711

[erockrph]

@JJeffers09

WLP051/060/351/833
1450/3638/3711

Good to see some love for 3638. I haven’t brewed a hefe in ages, but that yeast makes a great beer, especially a dunkelweizen. I get these background notes of vanilla and sweet cinnamon that work really well in the style.

[markbaldwinjr_gmail.com (secondbase)]

I’ve been obsessed with 3031 all year. That blend needs to be made year round!

[coolman26]

WLP007, 029, 833, 565
WY2124, 1450, 3864

[802Chris]

WLP 023 Burton Ale Yeast: used it for the first time this year–for a porter, amber ale, and bitter. I’ll keep using it for the amber and bitter, but the fruitiness took a bit away from the malt flavors I wanted in the porter: still very good, but I’ll keep trying other English ale yeasts for future porters.

What also struck me about the Burton yeast on all 3 brews was how there seemed to be 2 krausens: an initial, small one, which deflated and then was followed by a big, bubbly, creamy krausen–a real top-cropper. I’ve never seen this in any other yeasts I’ve used, but I’d love to hear from more experienced brewers if other yeasts are like this, too, and what accounts for it.

I ran into this as well this week with Wyeast 1469 West Yorkshire. I thought it was done a dropped, then all of the sudden a HUGE foamy tan krausen. I am interested to see how it turns out. Last time this happened was with London Ale III, which turned out great.

[pmorrissette (Phil_M)]

I’ve also recently tried 1469, and so far I’m really pleased with it. Leading candidate for some open fermentation experiments that I’m hoping to try…

[JJeffers09]

WLP 023 Burton Ale Yeast: used it for the first time this year–for a porter, amber ale, and bitter. I’ll keep using it for the amber and bitter, but the fruitiness took a bit away from the malt flavors I wanted in the porter: still very good, but I’ll keep trying other English ale yeasts for future porters.

What also struck me about the Burton yeast on all 3 brews was how there seemed to be 2 krausens: an initial, small one, which deflated and then was followed by a big, bubbly, creamy krausen–a real top-cropper. I’ve never seen this in any other yeasts I’ve used, but I’d love to hear from more experienced brewers if other yeasts are like this, too, and what accounts for it.

I get that out of 051 and 004

[pkrone]

Been using S-23 for a helles series.  I used it for my first batch because the LHBS was out of liquid lager yeast.  Had low expectations as 34/70 had been an under-attenuator in the past for me.  I’ll be pitching it into a 5th helles in a few weeks.  Each beer has been great.

For Belgians I like the yeast Prairie uses in their Prairie Hop.  I’ve heard its a saison yeast.  Cultures from the bottle very easily and is a strong fermenter.  Nice flavor too.

[neddles]

1450
3726
1469
2308

[Hooper]

644
585
3711
DFH - harvested
Pilsner U. - harvested

[pinchegil]

WLP 566  For farmhouse ales
Wyeast Forbidden Fruit for Cider not sure why, it just seems to work for me

[jonhughey_att.net (HoosierBrew)]

1056
1450
1762
3724
3726
3787
2206
833
2124

[goschman (Iliff Ave)]

WLP029/G03
WY2565
US05
K97
Belle Saison
W34/70

[bboy9000]

1056

1469

3522