Which dry ale yeasts to keep as backup?

Ingredients
1

I realize this is an incredibly broad question and varies a lot based on what style I’m trying to brew. The fact is, I’m a beginner messing around with a variety of styles, all ales, and I’d like to be able to have a small stock of dry yeasts in the fridge as backup in case fermentation doesn’t start for me for some reason, or in case it gets stuck. Neither has happened to me yet thankfully, but I’m experiencing my typical preoccupation with the fact that the yeast I pitched last night didn’t seem to have the airlock going nuts yet by morning. I’d breathe easier knowing I have a few packets in the fridge that will give me a reasonably good-tasting result should I need them.

So what should I get? (I asked the hubby to pick some up for me once before and he returned with a Hefeweizen yeast. I’m not asking him to swing by the homebrew shop near his work again without a few specifics, since clearly the shop was no help to him in choosing something that would be fairly generic.)

2

I always have a couple of packs of US-05 in the fridge just in case I need them.

Dave

3

I keep 2 packets of us-05 and 1 or 2 of t-58 on hand for beer and cider, and and a few 71b for mead in the fridge at all times.

4

I always keep some T-58 on hand, and something more neutral as well. I’ve been really into K-97 lately, but it’s kind hard to find. US-05 is a good one if you brew a lot of American styles.

5

US05, US04, and T58 will cover most everything

6

i usually have US-05, S-04, and 71B on hand.

7

Never heard of 71B.

8

71B-1122, it’s very popular for mead.

http://www.lalvinyeast.com/71B.asp

9

this

10

US-05, S-04, Wb-06, Nottingham and Windsor. I don’t care for the Munich dry yeast. Will have to try the K-97.

11

Got it.  Shows how much mead I make, huh?

12

K-97 is fruity, but different from the fruitiness in other yeast. K-97 with noble hops gives a subtle “orange marmalade” flavor. I’m pretty sure the orange/citrus part is coming from the yeast and the herbal part is from the hops.

13

US-05 but I am happy with it as a primary yeast.  I have a T58 going right now in a pumpkin beer and it smells like death but apparently, T58 does that during fermentation, or so I have read.

14

I pretty much just keep 2-4 packets of US-05 on hand.  I’m planning to try the K-97 soon though, have a packet of that in the fridge.

15

I’ve never heard of K-97 before this thread.

I keep US-05, Nottingham, Windsor and T-58 in the fridge.  I think I may have a packet or two of Munich in there, as well.

I try to have a few varieties in event of emergency.

16

K-97 is a dry Altbier strain, similar to WY1007. I haven’t tried them back-to-back, but they seem a bit different. They definitely are both strong top-croppers and are pretty sticky. Some people call it a “Koelsch” strain, but some people are wrong. It doesn’t have the white fruit (pear/apple) and vinous esters you’d expect from a proper Koelsch yeast. K-97 is much closer to 1007 than to 2565. K-97 ferments cleanly and matures quickly. It’s powdery, too, so it needs finings or extra time to drop bright.

17

I keep 05, 04, Nottingham and Saflager on hand, but the only ones I normally use are the 04 and Nottingham.

18

I usually have US-04, US-05 and EC-1118 on hand

19

I’m a US-05 and 34/70 kind of girl.

20

You’re talking BRY-97 right? That’s a west coast strain, it says.  Where are you seeing it being referred to as a Kolsch strain?