Announcement

Collapse
No announcement yet.

house yeast recommendations

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • #16
    House Yeast

    I would vote for 1968. It is very versatile and aggressive fermenter. We get attentuation levels as high as the mid 80's if we mash lower (High 140's). It also drops extremely bright quickly and with a proper diacetyl rest is key. I also never have a problem getting enough yeast, it is very clumpy and doesn't even make it into the serving tank or kegs at all. We use it as a house yeast with styles ranging from American Wheat to Pale Ales to stouts. Very user friendly strain!

    Michael Uhrich
    Owner/Brewer
    Carter's Brewing
    Billings, MT

    Comment


    • #17
      memory loss?
      (from copious amounts of ale)

      Comment


      • #18
        Originally posted by beertje46
        Why does somebody restart a three year old thread on yeast selection?
        Never looked at the date on the first post that's just funny!!

        Comment


        • #19
          Or you can call it Deja-Brew.
          Cheers & I'm out!
          David R. Pierce
          NABC & Bank Street Brewhouse
          POB 343
          New Albany, IN 47151

          Comment


          • #20
            In the meantime - does anyone know what Matt ended up deciding on and how it worked out for him?

            Gordie
            Kevin McGee

            Healdsburg Beer Company
            Sonoma County, California

            "Because this town sure didn't need another winery."

            Comment


            • #21
              Originally posted by Gordie
              In the meantime - does anyone know what Matt ended up deciding on and how it worked out for him?

              Gordie
              It appears Matt dropped off the PB map. His last post was: 12-08-2006, 03:39 PM

              It would be interesting to learn what he chose...
              Cheers & I'm out!
              David R. Pierce
              NABC & Bank Street Brewhouse
              POB 343
              New Albany, IN 47151

              Comment


              • #22
                Originally posted by RobZamites
                Count my vote for Safale S-04 for the blonde and pale. That stuff ferments fast, clean and flocs out like mad! Not a saleman for them, just a satisfied brewer.

                Rob
                +1 and our house strain

                Comment


                • #23
                  WLP041 Pacific Ale Yeast

                  Old post but a good one.

                  I've just worked at one brewery before, we used an english yeast, origin unknown.

                  Brewery coming in bout 2 months, so got to decide which house straing to go with. Im overseas so I have been playing with s-05 mainly on my pilot batches, cuz of all the complication of transport. I am just not completely satisfied, I feel its lacking some life in it.

                  Just tried WLP041 in a pilot batch and my mind was blown, i really liked it, has anybody used it in your brewery? Reading homebrew forums they say that it takes a lot to finish. Any comments?

                  Tks

                  Comment


                  • #24
                    Have to agree with White Labs Pacific ale. Used it to make everything from a stout to a cream ale. So far It's shown to be very versital.
                    Sleiche!
                    Bill
                    Busted knuckles Brewing Co.

                    Comment


                    • #25
                      it seems to me like 007 Dry English Ale yeast should be a part of this conversation. pretty neutral, good performer, and it drops clear without needing filtration.

                      Comment

                      Working...
                      X