House yeasts?

[Erik The Anglophile]

Not sure if this belongs here or in the general brew forum, but anywho.
Do you have any house yeast you always keep a bunch of and use in most your brews? I suspect most brewers have a favorite style or region of origin they mostly brew within.
I pesonally brew mostly British, Northern/Yorkshire Bitters, North style browns, porter/stout and the like, gonna try a Northern dark mild in the near future and got plans on the occasional belgian and german doppelbock and dark czech lager.
So that leads me to: what is your preffered yeast you tend to come back to?
I personally use mostly this one
https://www.thehomebrewery.co.uk/brewly-english-ale-yeastI have been using it in everything Brittish, fermented at 19-20c and with a little sugar it gives a nice aroma of red berries and stonefruit, kinda like fresh plums, around 18c it is cleaner and can be used in stouts and Scottish styles altough it will still leave a little subtle fruitiness.
And it's always good to support a domestic manufacturer.

 

[Clint]

I use wilko/notty quite a bit plus a variety from MJ and the odd few from Lallemand. Plus CML.

 

[MickDundee]

I keep trying new yeasts for hoppy American style ales and always go back to BRY-97.

I also use Diamond a lot for different styles of lager but I do mix it up a bit and treat myself to a liquid lager yeast every now and again.

 

[Michael Burnley]

1469 West Yorkshire Ale yeast is what I use for Bitters

 

[Erik The Anglophile]

I was experimenting a bit with liquid yeast for a while, but now I live pretty far off with No LHBS and am confined to dry. Luckily nowadays we have really good dry varieties to choose from and I have luckily found a dry English one that actually has a little character. Gonna try out lallemand abbaye in a dark strong belgian in the coming future, anybody have any experiences with it?

 

[clib]

Not sure if this belongs here or in the general brew forum, but anywho.
Do you have any house yeast you always keep a bunch of and use in most your brews? I suspect most brewers have a favorite style or region of origin they mostly brew within.
I pesonally brew mostly British, Northern/Yorkshire Bitters, North style browns, porter/stout and the like, gonna try a Northern dark mild in the near future and got plans on the occasional belgian and german doppelbock and dark czech lager.
So that leads me to: what is your preffered yeast you tend to come back to?
I personally use mostly this one
https://www.thehomebrewery.co.uk/brewly-english-ale-yeastI have been using it in everything Brittish, fermented at 19-20c and with a little sugar it gives a nice aroma of red berries and stonefruit, kinda like fresh plums, around 18c it is cleaner and can be used in stouts and Scottish styles altough it will still leave a little subtle fruitiness.
And it's always good to support a domestic manufacturer.

Made in Sweden, is that your base?

I'm wondering what strain that is, doesn't sound like anything else on the market.

I have been aiming to reduce my yeasts down to a small number for re-using but have given up. I occasionally buy liquid, I like 1469 and WLP644, and liquid saisons, but I mostly use dry yeast and the beauty of dry is that you can store lots of different ones in the fridge and just pick what you want each brew. Yeast is a key impact ingredient in beer so I can't restrict myself to one or three.

I've had a very Verdant 2021 but I've also used M44, T-58, M31, Belle Saison, Wyeast 3711, Abbaye, WB06, M36, Voss, Nottingham, Muntons Gold and S-33 this year. And I sometimes blend more than one.

In the fridge I have Lalbrew London, Abbaye, S04, Munich Classic, M41, M47, Muntons Gold, S-33 and Brewferm Top, among others.

If I could only use one clean, one English and one Belgian I'd pick Bry-97, Verdant and Abbaye. All Lallemand.

Liquid - 1469 and WLP644. I can't pick one Belgian strain, too difficult! I wouldn't pay for a clean liquid yeast.

Got carried away and not answered your question sorry! If I was only allowed one yeast. Hmm. WLP644 perhaps. It is surprisingly versatile and very resilient to storing and re-pitching. And it's lovely. Allegedly the primary strain from Drei Fonteinen in Belgium, a brewery that then sours all its beers, it has a fruity and very mild Belgian quality that lends itself to English and Belgian styles, I think, Somewhere in between, but is mostly used in very hoppy, fruity pales with new world hops. It has a great mouthfeel. I made a brown bitter with it that was fruity and soft and lush, and a blonde beer that was beautiful, fruity and veering towards Belgian but not phenolic. When I make a pale with it using hops like Citra, Mosaic etc it is really brilliant.

 

[Erik The Anglophile]

Yes I live in Sweden, the listed attenuation is not really correct, for my bitters I mash 66c/60min, use ~5% simple sugar and get about 75% AA with it. I got the same AA in an oatmeal stout mashed 66c/90min but no sugar.
Mash higher than that and you are looking at 65-70% AA, so it is rather maltotriose sensitive.
I've been doing some research and it is probably produced for that site's house brand Brewly by Jästbolaget, a big Swedish yeast manufacturer who mostly have baking yeast aviable for the public, but they supply a lot of beer and winemakers around Europe so they have probably entered some sort of partnership with Brewly.
The AA and character of the yeast makes me think Windsor, or more likely the same/similair parentage, as it is not exactly the same but a bit similair.
It's hard to find info on it though, but I am certain it is not just a repackage, but an individual yeast made in Sweden.

 

[chthon]

Not really, but I like Mangrove Jack's because of their extended gamma. And I have cultured yeasts from Chimay, Westmalle, Rochefort and St.-Bernardus.

Every bru is nu!

 

[Agentgonzo]

S-04 has been my house yeast for years now. It's just very predictable and reliable. But I'm using Belle Saison a lot these days... A wonderful yeast!

 

[clib]

Yes I live in Sweden, the listed attenuation is not really correct, for my bitters I mash 66c/60min, use ~5% simple sugar and get about 75% AA with it. I got the same AA in an oatmeal stout mashed 66c/90min but no sugar.
Mash higher than that and you are looking at 65-70% AA, so it is rather maltotriose sensitive.
I've been doing some research and it is probably produced for that site's house brand Brewly by Jästbolaget, a big Swedish yeast manufacturer who mostly have baking yeast aviable for the public, but they supply a lot of beer and winemakers around Europe so they have probably entered some sort of partnership with Brewly.
The AA and character of the yeast makes me think Windsor, or more likely the same/similair parentage, as it is not exactly the same but a bit similair.
It's hard to find info on it though, but I am certain it is not just a repackage, but an individual yeast made in Sweden.

I think a yeast strain processed and stored in different production facilities will vary. Windsor and S-33 are probably the same strain, but a bit different from each other.

 

[MickDundee]

Gonna try out lallemand abbaye in a dark strong belgian in the coming future, anybody have any experiences with it?

I have a sachet sitting in the fridge waiting to be used in a Belgian blonde but I think it’s probably about 3-4 or brews away.

 

[clib]

Gonna try out lallemand abbaye in a dark strong belgian in the coming future, anybody have any experiences with it?

Yes! Last night I had a bottle of a Dubbel I made last December, fermented with Abbaye. I am enjoying this beer a lot, only one bottle left i think. Abbaye has a plummy, spicy character that is well suited. It is the Chimay strain apparently. I was originally persuaded to use it by a post on HBT by a brewer who said it's as good as the Chimay and Westmalle liquid strains, and he felt it is somewhere between the two of them.

https://www.homebrewtalk.com/threads/lallemand-abbaye.521992/post-6874846
https://www.homebrewtalk.com/threads/lallemand-abbaye.521992/post-7374878

 

[NormanHurst]

I'm settling into a pattern of Verdant IPA for APA; Nottingham for English IPA; Liberty Bell for English pale or golden ales. My best Porter this year used US05. I may return to that for next dark beer.

 

[Northern_Brewer]

I think a yeast strain processed and stored in different production facilities will vary. Windsor and S-33 are probably the same strain, but a bit different from each other.

Your first point is certainly true - but you can only say something is "the same" strain if they have been picked from the same colony. But in practice they will have been through a few generations before being frozen at different facilities, so won't be genetically identical - and we know that's the case from genome sequencing. Heck, even US-05 sold in 2018 is different to US-05 in 2019.

The Brewly yeast is intriguing. The default assumption must be that a company like Jästbolaget whose focus was not on brewing, would take a tried-and-tested strain from elsewhere rather than trying to get too clever. The obvious one would be to use the EDME-Boots strain, as sold by Fermentis, Muntons and Lallemand as S-33/Windsor etc -it's known to dry well and give reasonable results in wort.

I think it's unlikely they would get too creative. OTOH, Wyeast did sell 1742 Swedish Porter for a while, allegedly from Pripps' Carnegie Porter which has a similar historic role in Swedish beer as Bass plays here. Then they discovered it was near-as-dammit the same as Ringwood, which of course is a Yorkshire yeast that Peter Austin had used at Hull Brewery. So if Jästbolaget were to do their own thing, then drying the Pripps yeast might be an option??

 

[clib]

Your first point is certainly true - but you can only say something is "the same" strain if they have been picked from the same colony. But in practice they will have been through a few generations before being frozen at different facilities, so won't be genetically identical - and we know that's the case from genome sequencing. Heck, even US-05 sold in 2018 is different to US-05 in 2019.

Of course, I meant near-as-dammit.

 

[Erik The Anglophile]

Your first point is certainly true - but you can only say something is "the same" strain if they have been picked from the same colony. But in practice they will have been through a few generations before being frozen at different facilities, so won't be genetically identical - and we know that's the case from genome sequencing. Heck, even US-05 sold in 2018 is different to US-05 in 2019.

The Brewly yeast is intriguing. The default assumption must be that a company like Jästbolaget whose focus was not on brewing, would take a tried-and-tested strain from elsewhere rather than trying to get too clever. The obvious one would be to use the EDME-Boots strain, as sold by Fermentis, Muntons and Lallemand as S-33/Windsor etc -it's known to dry well and give reasonable results in wort.

I think it's unlikely they would get too creative. OTOH, Wyeast did sell 1742 Swedish Porter for a while, allegedly from Pripps' Carnegie Porter which has a similar historic role in Swedish beer as Bass plays here. Then they discovered it was near-as-dammit the same as Ringwood, which of course is a Yorkshire yeast that Peter Austin had used at Hull Brewery. So if Jästbolaget were to do their own thing, then drying the Pripps yeast might be an option??

Well they have for a long time been involved in brewing yeast on a commercial level, they supply about 15% of European wine manufacturers with yeast if I recall correctly, and a fair deal of beer brewers.
I don't know exactly what yeast it is, except it is a really nice yeast. I would suggest anyone interested to give it a try, considering the price compared to the big ones you get a really character full yeast for the money.

 

[The-Engineer-That-Brews]

My personal favourite is the Ringwood (Wyeast 1187) ... I feel it gives a really nice complexity of flavour

 

[The-Engineer-That-Brews]

@Erik The Anglophile when I used to visit Sweden (a while ago now) I was astonished by the high price of all kinds of alcohol. Does that mean a lot of people are motivated to brew their own?

 

[Alastair70]

My brew's are mostly hoppy ales, malty ales/stouts and lager. I've got a sachet each of WLP090 (San Deigo Super Yeast), WLP004 (Irish Ale) and WY2308 (Munich Lager). None have dried equivalents (as far as I'm aware) and I like them each for their own particular characteristics.

The plan is to get at least 4 brews out of each over the course of a years brewing. I'll usually have some US-05 on hand for impromptu brew days and don't turn over wheat beers frequently enough to justify having some wy3068 weihenstephan in stock as well.

 

[Erik The Anglophile]

@Erik The Anglophile when I used to visit Sweden (a while ago now) I was astonished by the high price of all kinds of alcohol. Does that mean a lot of people are motivated to brew their own?

Not really, I guess people are just used to the things way are here in Swedish SSR.