choose your yeast

[sonictruth]

So Im in the market for some new ale yeast. For the last year ive been using WLP002 English Ale Yeast and i have been fairly happy with the results despite its fairly low attenuation. Ive heard good things about WLP001 and would give it go however my LHBS only stocks a fairly limited range of White Labs and 001 isn't one of them. So my only other option is getting some Wyeast from the Grain and Grape website.

So what does everyone recommend from the Wyeast range? Keeping in mind that I brew mainly dark ales and stouts as well as some American pale ales.. After looking at the Wyeast website i thought 1272 American Ale sounds like it might be good, but i dont want to listen to their sales pitch, i want to know what you guys think.

[warra48]

WLP001 is the same strain as Wyeast 1056, both American or Chico Ales yeasts.

It is the yeast used in SNPA.

It is a very good yeast, I have used the White Labs, and it gives good results. It ferments cleanly, is fairly neutral, and settles out well. It also cultured up well into splits, and those cultured up readily into starters.

My stock of it has run out, and I'd love to get some more.

[Kevnlis]

What character are you trying to get from the yeast? I do not mind US-05 (WLP001 or Wyeast 1056) but it is a slow flocculater!

I guess if I had to pick a single Wyeast strain to use for all of my beers I would go with the Kolsch yeast 2565 or Cali Lager 2112.

But if it were me, I would choose White Labs and go with the WLP862 Cry Havoc strain to use for all my brews.

[Trough Lolly]

Does your HBS stock dry yeast? Why not use some US-05 for your ales and save your money for WLP strains that you might want to purchase for specialty brews?

Cheers,
TL

[Boonie]

US05 (Ex US56) has always served me well.

[sonictruth]

Does your HBS stock dry yeast? Why not use some US-05 for your ales and save your money for WLP strains that you might want to purchase for specialty brews?

Cheers,
TL

It does stock dry yeasts but why would I pay $4 for new yeast every batch when I can pay $18 for 1 liquid yeast and use it until the cows come home? (or until it starts to mutate....like my last batch )
Im happy to spend some money for the specialty batches but atm im looking for a workhorse that can do the bulk of my beers

I do not mind US-05 (WLP001 or Wyeast 1056) but it is a slow flocculater!

The stats on the wyeast and white labs websites both indicate that it is a slow floccuulater thats why i liked the sound of 1272
The Wyeast website said this:

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. Fruitier and more flocculent than Wyeast 1056 American Ale yeast, slightly nutty, soft, clean with a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with intense fruitiness, or ferment cool for clean, light citrus character. Expect good attenuation, but this will vary with grist makeup, mashing protocol, or other wort characteristics. Reliably flocculent, producing bright beer without filtration.

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


what do ya reckon?

[drsmurto]

I collected close to 500mL of Coopers yeast slurry from my CSA clone and intend on using it for a few other beers - dark ale, old ale and a stout. A cheap source of a versatile yeast!

I do have a couple of british ale yeasts (wyeast 1098 and 1469) but use US56(05) exclusively for APAs. Its just such a clean, neutral yeast. The stats on 1272 suggest to me its fruitier than US56 or 1056 which may reduce the hop flavour/aroma of your beers.

As for $4 a yeast, you can re-use dry yeast in the same way you do liquid by other dumping onto the yeast cake or collecting and washing the trub. Not sure why you would, $4/batch for yeast is fine by me.

My 2 c
DrSmurto

[Kevnlis]

As long as you use your temp control to ferment cleaner beers at 15-16C you should be fine.

You will not be able to get away from having some fruity esters in the beer with this yeast, but if you are alright with that then go for it because it will make some great APA's!

[sonictruth]

I collected close to 500mL of Coopers yeast slurry from my CSA clone and intend on using it for a few other beers - dark ale, old ale and a stout. A cheap source of a versatile yeast!

I have recultured some yeast from a coopers stout to use in my own stout, my sources indicate however that they use the same yeast for all their beers......can anyone verify? if so....it sounds like the kind of yeast that im after.....anyone know what it is?

As for $4 a yeast, you can re-use dry yeast in the same way you do liquid by other dumping onto the yeast cake or collecting and washing the trub. Not sure why you would, $4/batch for yeast is fine by me.

I've heard that dry yeast tends to mutate quicker than liquid....is this true? As for the money thing.....Im not sure why you'd pay an extra $4 a batch when you dont have to. Cleaning the yeast isnt exactly hard.

As long as you use your temp control to ferment cleaner beers at 15-16C you should be fine.

You will not be able to get away from having some fruity esters in the beer with this yeast, but if you are alright with that then go for it because it will make some great APA's!

perhaps i should get two.....one britishy type for the dark ales and stouts maybe 1098 or 1335 and then get some 1272 for the APAs

[Kevnlis]

I have recultured some yeast from a coopers stout to use in my own stout, my sources indicate however that they use the same yeast for all their beers......can anyone verify? if so....it sounds like the kind of yeast that im after.....anyone know what it is?

Well not all their beers, but yes it is a very versatile yeast. I believe it is a mix of at least 2 strains, one is a great attenuator and the other gives the subtle esters.

I've heard that dry yeast tends to mutate quicker than liquid....is this true? As for the money thing.....Im not sure why you'd pay an extra $4 a batch when you dont have to. Cleaning the yeast isnt exactly hard.

Very fresh liquid yeast will be healthier than dry yeast that is correct. But dry yeast will stay healthier for a much longer period of time. If I were given the choice between a 1 year old liquid yeast and a 1 year old dry yeast I would take the dry yeast (which is why the liquid yeasts are only recommended to be stored for 4-6 months maximum).

perhaps i should get two.....one britishy type for the dark ales and stouts maybe 1098 or 1335 and then get some 1272 for the APAs

I would, personally fruity esters in dark ales and stouts put me off a bit.