Top 10 Yeasts

[manticle]

Not much of a lager brewer, eh? Need is such an important word.

You said wyeasts need starters (suggesting they always do). They don't always. For lagers, high grav ales or when the yeast is getting on, I would.

 

[Stubbie]

Like the thread, John.

1056: A workhorse and obviously for American styles. Interestingly, can think of 5 near alternatives, always tried in a split batch with 1056 as the control, and 1056 has consistently produced my preferred version. Just my palate, I guess.
1187, 1318 & 1469: UK ales. So far pleased with 1026 but still needs to deliver before it becomes one of my faves.
3711 & 5358: Belgians so far, but expect to find a few more.
2206 & 2308: Malty lagers.

US05: For emergencies and the only one of four dry yeasts I've been satsified with.

Any dabbling in german wheats has been well and truly replaced by the belgians.

S

 

[tazman1967]

In no particular order....

Wyeast

1272 - So versatile as a house yeast
2112 - Cant go past this for a Cali common - up there for my favourite beer
1469 - Another lover of this yeast, really is a star performer, can be fermented at 16 - 17 with large pitch for lower ester development, let rise to 19 -20 after a few days to finish off and of course goes off like a rocket 18 - 22 and produces a flavoursome English bitter.
1098 - Another versatile yeast can be used for many styles, reasonable clean at lower temps.
3787 - Great for dubbel - age really well
3724 - Saison only one i have used but i quite like it.
3463 - Forbidden fruit, love the balance of phenols and esters this yeast produces.

There are many more i will no doubt give whirl in the future.

Edit: Wyeast 4766 Cider - Quite like the cider this yeast produces, although my cider experience in very minimal.

Same list as my fridge ???
But... I use Wyeast 2000 for Pilsners
Wyeast 2042 Danish for Aussie Mega Swill
Wyeast 3068 Weihenstephan for wheaties

 

[Dave70]

****** if I could remember 10 of anything really.

How's about yeast combos?

Popular indeed with the Belgian set. That should demonstrate clearly the depth one can achieve from pilsner malt, demure hop additions, sugar and yeast.
So does anybody actually customize their infection to throw desirable flavors?
Now there's a rich tapestry for you.

 

[Thefatdoghead]

Wyeast-1968 ESB

Wyeast-1272 AA

Wyeast-1469

Wyeast-3726 Farmhouse

Wyeast-3787 Trappist

Wyeast-3068 wheinstafan weizen



I also like us05 but it just seems a bit boring these days.

 

[stux]

Alot of love for WY1469, I'm wondering why people enjoy this yeast so much? I've only just started on liquids and used 1469 and 1768.

I'm loving WY1469, I find it makes a beer which tastes like how you think beer is used to have supposed to have tasted

As for my favourites

WY1469 for Real Beer
WY1272 for Hoppy Beer
WY3068 for Banana Clove Beer (although I'm keen to try some variants)
WY2000 for Pilsners

 

[Joel]

Great thread. Very inspiring.

Wyeast 1010 American Wheat. I've used it in Blonde Ales with good success and I've recently tried it in my latest Dusseldorf Altbier. My 1010 Blonde Ale is now one of my standards. I previously used 1007 German Ale for my Alts but it produces noticeable banana flavours and cloudy Alts even when fermented at 15 degrees. At first I thought it was me, but trying out 1010 proves its the yeast. The 1010 Alt isn't even out of the fementer yet and it is superior in every way to my 1007 Alts.

Edit - If I went in for Wheat beers, 1007 German Ale would be where I'd start.

Wyeast 2000 Budvar Lager. I've made a few 100% Weyermann Bohemian Pilsner malt beers and tried 2000 Budvar, 2124 Bohemian, and 2206 Bavarian strains. For my tastes the Budvar produces a better beer. BUT, it's very slow to show signs of fermentation even with a big starter, and the beers really need a good long lager to bring out their best; 8 weeks at least. I'm really keen to try the 2633 Oktoberfest blend across a range of lagers.

Tried a couple of English Ale strains, 1098 British Ale, 1318 London Ale 3 and 1968 ESB but none have been stand-outs. Haven't done any English styles for a few years but this thread has inspired me to try some again and use 1332 Northwest and 1469 West Yorkshire.

Haven't done any American styles yet, but I'll be going with 1272 American Ale 2 and US-05 when I do.

 

[Fish13]

joel try 1882 when its available lovely strain

 

[Tilt]

About to get into some experimention with lagers and pseudo lagers but my faves to date:

Nottingham for a back up "just about do anything well" Dry yeast
1318 for UK beers
1084 for Darks
3522 for Belgians
1272 for clean, hoppy beers

 

[Fish13]

tilt,

im using 1318 in an amber ale. what can i expect with that yeast? i did read you can crop it for yeast.

 

[Weizguy]

1. WY1469, West Yorkshire
2. WY1187, Ringwood Ale
3. WY22206, Bavarian Lager
4. WY1272, American Ale II
5. WY3638, Bavarian Wheat
6. WY2575 - Klsch II
7. WY22278, Czech Lager
8. Flying Dog
9. WLP007 Dry English Ale (no Wyeast bias here)
10. Coopers bottle cultured

Former faves are Pacman, W3056, Matilda Bay ale yeast. YeastLabs American ale, Unibroue bottle yeast and W1028.

Plenty of variety here. Even the occsional Irish stout with W1084
*edit- Wyeast 3655-PC Belgian Schelde Ale Yeast - yum