liquid yeast favorites

[Yob]

So.. What's ya fave liquid yeast? Why?

 

[sp0rk]

Wyeast, only because it's what I've always used

 

[Ducatiboy stu]

W1728. Scottish.

Makes the best Red Ales when low hopping is used and plenty caramel/toffee flavoured malts. Gives a nice slightly tart finish sometimes. I also like it because it works down to 13*c and can handle beers over 10% alc.

 

[Adr_0]

2000 - well balanced and lets malt come through, tempted to try on darker beers instaed of 34/70
3333 - awesome flavour profile and insanely good performer
1275 - great flavour profile, very versatile but lots of character

EDIT: Oh it's a poll...

Um, Wyeast - because it's available. There are probably a heap of awesome products out there on the HB market, but if they aren't readily available and fresh, they aren't much use.

 

[Dan Pratt]

Wyeast - its what my LHBS stocks!

 

[timmi9191]

Wy 2565 kolsch.
So versatile - from faux lagers at 15 degrees ferment to fruity ales at 20 degrees

 

[Rubix]

Wyeast for me. It's just what the LHBS supplies. Then again, it's the only liquid yeast i've used and i've never had any problems. And hey, if it aint broke...

 

[NewtownClown]

WY 3463 Forbidden Fruit Beautiful phenolic profile. For me, works perfectly in a Belgian Dark Strong and a Grand Cru...

WY 9097-PC Old Ale Not currently available but try to keep a culture. Got an 11 month old pack recently and am currently stepping it up to replenish my stock. Works great in Old Ales with dark malts in the grist. It's a blend with brett. Planning an Old Ale with some biscuit malt to pair with the cherry phenols - Cherry Pie!

WY 3068 Weihenstephan Weizen Speaks for itself

WL v WY
No preference for one over the other. WY and WL both produce excellent products

 

[WarmBeer]

1187 Ringwood Ale for me.

Goes well in anything British, plus makes a good IPA. Behaves itself well, and flocs out nicely, without going to sleep too easily (yes, I'm looking at you 1968... )

 

[bum]

Shouldn't market research be in the retail section?

I typically prefer European brands of grain, btw.

h34r:

 

[Yob]

Shouldn't market research be in the retail section?

nope

 

[Camo6]

Wyeast - purely because that's all I've ever purchased. Their smack packs are a good indicator of yeast vitality and easy to split.
I've probably only brewed with approximately ten varieties but so far my favourites would be 1272 and 1469 due to the fact I love APA's and English ales.

On the off chance this is market research, am a rillo looking forward to HDA'z announcements as I need to place another order. h34r:

 

[Bada Bing Brewery]

Wyeast - because they managed to sneakily get 'yeast' into their name. Brilliant.
Cheers
BBB

 

[Spiesy]

Results may be slightly skewed as Wyeast is more readily available in Australia. White Labs certainly seems to be pretty big in the US.

 

[dammag]

Wyeast 1469. I have used it for 'Smurto's TTL and it was very good. Also used it in AIPA's with good results.

Wyeast 1217. I have been using this for PA's, AIPA's recently with good results.

I make small (14-16L) batches normally and don't make starters. I see what's fresh at Craftbrewer, buy it, brew a lower OG beer with it first then use saved slurry to make higher gravity beers. The slurries take off like a rocket. I gave the infamous NickJD some 1469 slurry and he reckoned he used it for 5 generations!

 

[Ducatiboy stu]

5 generations. You can go further than that if you look after it.

 

[whatwhat]

Does a dry yeast count once properly hydrated? Is that cheating?

 

[Ducatiboy stu]

Once its liquid it will allways be a liquid. And using cheaper dried yeast is a good way to learn.

 

[timmi9191]

Stu, are you inferring the cheapest wont produce good results? IMO Bry-97 out does us-05. , 1075 & 1272 for any USA ale and is the cheapest...

I hydrate it so this isn't a hijack - sorry yob..

 

[Ducatiboy stu]

Stu, are you inferring the cheapest wont produce good results

No...not at all. The point I was making is that if you want to learn how to harvest and play with yeast, start with a cheap one untill you feel confident enough to start playing with more expensive ones.

 

[Lemon]

1968 ESB,
Great flavour and a monster in the fermenter, it'll do your whole fridge.
Lemon

 

[timmi9191]

Fairies muff..

 

[Spiesy]

Stu, are you inferring the cheapest wont produce good results? IMO Bry-97 out does us-05. , 1075 & 1272 for any USA ale and is the cheapest...

I hydrate it so this isn't a hijack - sorry yob..


Yes, yes you are.

BRY-97 is not sold as a liquid yeast.

That's why you'll note the poll refers to Wyeast and White Labs only.

 

[black_labb]

I like wyeast because of the smack pack. If the yeast is fresh it works to get the yeast active. If the yeast is not fresh it will act like a starter in a sterile environment bringing the numbers closer to where they should be for your next step. Whitelabs forces you to have a less than sterile first starter.

From a retailers pov there is going to be a certain % that arive already smacked in the post with wyeast. Also if there is a shopfront the wyeast is harder to display the range as the visual front is much larger than the white labs vial and some way of sorting them is required.

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[Ducatiboy stu]

How Spiesy.......when I specifically stated that one was not better. Was talking about using a cheaper yeast to practice farming/harvesting etc.

 

[Spiesy]

I like wyeast because of the smack pack. If the yeast is fresh it works to get the yeast active. If the yeast is not fresh it will act like a starter in a sterile environment bringing the numbers closer to where they should be for your next step. Whitelabs forces you to have a less than sterile first starter.

From a retailers pov there is going to be a certain % that arive already smacked in the post with wyeast. Also if there is a shopfront the wyeast is harder to display the range as the visual front is much larger than the white labs vial and some way of sorting them is required.

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I don't believe this is correct.

The "smack pack" serves as nothing more than validating the viability of the Wyeast yeast. It does not grow a starter. It just shows that the yeast is alive and kicking, to some degree. More than happy to be corrected, but that is my understanding.

I've never had a Wyeast smacked in the post - and I've ordered them online a bunch of times, often shipped from BRI to MEL. On the contrary, I find them quite difficult to 'smack' and have often had the packs sitting outside, un-refridgerated, for a number of days waiting for them to swell; when in fact I haven't managed to rupture the smack pack. Often my failure to rupture the smack pack if born out of fear of possibly rupturing the external pack.

 

[Spiesy]

How Spiesy.......when I specifically stated that one was not better. Was talking about using a cheaper yeast to practice farming/harvesting etc.

Hey Stu, I wasn't quoting you, mate.

 

[black_labb]

I don't believe this is correct.

The "smack pack" serves as nothing more than validating the viability of the Wyeast yeast. It does not grow a starter. It just shows that the yeast is alive and kicking, to some degree. More than happy to be corrected, but that is my understanding.

I've never had a Wyeast smacked in the post - and I've ordered them online a bunch of times, often shipped from BRI to MEL. On the contrary, I find them quite difficult to 'smack' and have often had the packs sitting outside, un-refridgerated, for a number of days waiting for them to swell; when in fact I haven't managed to rupture the smack pack. Often my failure to rupture the smack pack if born out of fear of possibly rupturing the external pack.


How do they validate the yeast? How is that different to a starter?

I spent a couple years working part time at a brew shop and there are a certain percentage of smack packs that come in swollen or smacked and not yet swollen. Maybe 5%? Just something to consider

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[Adr_0]

I've never had a Wyeast smacked in the post - and I've ordered them online a bunch of times, often shipped from BRI to MEL. On the contrary, I find them quite difficult to 'smack' and have often had the packs sitting outside, un-refridgerated, for a number of days waiting for them to swell; when in fact I haven't managed to rupture the smack pack. Often my failure to rupture the smack pack if born out of fear of possibly rupturing the external pack.

Yeah. I almost need to back the Cruiser over the packs I get to split them. I could be wrong but I seem to remember a while ago (a year? 8 years?) the packs were easier to split... so they have evidently made them more resilient after getting a good percentage pre-whacked in the post.

 

[Ducatiboy stu]

When I first bought yeast from Grumpy's I used to get them to pre smack em. By the time they arrived they where ready to go.