Pick 3

[Richard]

If you had to pick three yeasts to use ad-infinitum, what would they be?

I have to admit that I can't contribute to this just yet due to lack of experience, but I am particularly impressed with S-05 in the two uses I've given it. Given the sum of my experience is only with dry yeast, I'm particularly interested in the benefits to be reaped with liquid.

If you could give particular reference to the properties of the yeast which give rise to the behaviour and flavour you're keen on, that'd help.

[Dave Savoie]

Wyeast 3068

The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.

Origin:
Flocculation: low
Attenuation: 73-77%
Temperature Range: 64-75° F (18-24° C)
Alcohol Tolerance: approximately 10% ABV


Styles:
   Dunkelweizen
   Fruit Beer
   German Hefe-Weizen
   Roggenbier (German Rye Beer)
   Weizen/Weissbier
   Weizenbock

Wyeast 1098

This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, slightly tart, fruity and well balanced. Beers will finish clean and neutral. Ferments well down to 64°F (18°C).

Origin:
Flocculation: Medium
Attenuation: 73-75%
Temperature Range: 64-72 F, 18-22C
Alcohol Tolerance: 10% ABV


Styles:
   Blonde Ale
   English Barleywine
   Northern English Brown Ale
   Robust Porter
   Scottish Export 80/-
   Scottish Heavy 70/-
   Scottish Light 60/-


Wyeast 1272 American Ale II

With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.

Origin:
Flocculation: Medium-High
Attenuation: 72-76%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 10% ABV


Styles:
   American Amber Ale
   American Brown Ale
   American IPA
   American Pale Ale
   American Stout
   Blonde Ale
   Fruit Beer
   Imperial IPA
   Wood-Aged Beer


Wyeast 1084 Irish Ale Yeast

With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.

Origin:
Flocculation: Medium-High
Attenuation: 72-76%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 10% ABV


Styles:
   American Amber Ale
   American Brown Ale
   American IPA
   American Pale Ale
   American Stout
   Blonde Ale
   Fruit Beer
   Imperial IPA
   Wood-Aged Beer

[Tony L]

If you had to pick three yeasts to use ad-infinitum, what would they be?

I have to admit that I can't contribute to this just yet due to lack of experience, but I am particularly impressed with S-05 in the two uses I've given it. Given the sum of my experience is only with dry yeast, I'm particularly interested in the benefits to be reaped with liquid.

If you could give particular reference to the properties of the yeast which give rise to the behaviour and flavour you're keen on, that'd help.

I have moved from using liquid yeast to using dry yeast.
I love US-05 for most ales as most ales I make are on the hoppy side, so the yeast lets the hops come through. It don't hurt that the yeast also tends to be on the dry side also.

I love S-04 for English ales because it is a fast worker and clean flocculater and is a bit on the fruity side.

I love W34/70 or S-189 for lagers. The neutral flavours let either the malt or the hops shine.

[Dave Savoie]

If you had to pick three yeasts to use ad-infinitum, what would they be?

I have to admit that I can't contribute to this just yet due to lack of experience, but I am particularly impressed with S-05 in the two uses I've given it. Given the sum of my experience is only with dry yeast, I'm particularly interested in the benefits to be reaped with liquid.

If you could give particular reference to the properties of the yeast which give rise to the behaviour and flavour you're keen on, that'd help.

I have moved from using liquid yeast to using dry yeast.
I love US-05 for most ales as most ales I make are on the hoppy side, so the yeast lets the hops come through. It don't hurt that the yeast also tends to be on the dry side also.

I love S-04 for English ales because it is a fast worker and clean flocculater and is a bit on the fruity side.

I love W34/70 or S-189 for lagers. The neutral flavours let either the malt or the hops shine.

I agree I love 99% of the fermentis yeasts cept the WB-06

[Richard]

damn. as someone trying to break a love-affair with S-05, this doesn't help