I am in the process of building a yeast inventory.
What are your essential yeasts that you rely on most of the time?
I currently have washed and refrigerated Wyeast 1010(wheat) Wyeast 9097 (belgian), Wyeast 1945 ( Neo brittania), and Wyeast 1056 (Am Ale).
[quote=“flytyer”]I am in the process of building a yeast inventory.
What are your essential yeasts that you rely on most of the time?
I currently have washed and refrigerated Wyeast 1010(wheat) Wyeast 9097 (belgian), Wyeast 1945 ( Neo brittania), and Wyeast 1056 (Am Ale).[/quote]
Looks good to me, those are all great yeasts, it just depends on what you like to brew. If you like to brew German beers, then those won’t do you much good 
I tend to keep a google doc of beers I’ve brewed and ones I intend to brew, and formulate my yeast inventory accordingly. always good to keep a packet of US-05 around in case of a brewday emergency/starter fail.
Just personal choice of course, but I always have some 1272 American Ale II and 3068 weihenstephan. When I get pacman I like to harvest and keep that around, but always seem to brew something big and blow through my reserves.
I like the American Ale II as well and right now that is sitting around as my American style house yeast. It’s good for a lot of beers.
How are you going about saving your yeast because I think makes a difference on what to keep handy. If you’re slanting or freezing so you can have long term (6 months to a year) viability I keep some broader, once a year type yeasts on hand because they’ll last forever. Yeasts like Saison, Belgian and Kolsch that I use infrequently. But if you’re just washing/rinsing I would keep more handy stuff around that you can use for a broad range of styles. American, British, German, Scottish, ect.
[quote=“inhousebrew”]I like the American Ale II as well and right now that is sitting around as my American style house yeast. It’s good for a lot of beers.
How are you going about saving your yeast because I think makes a difference on what to keep handy. If you’re slanting or freezing so you can have long term (6 months to a year) viability I keep some broader, once a year type yeasts on hand because they’ll last forever. Yeasts like Saison, Belgian and Kolsch that I use infrequently. But if you’re just washing/rinsing I would keep more handy stuff around that you can use for a broad range of styles. American, British, German, Scottish, ect.[/quote]
I’m just rinsing. I will keep yeast for a few months and have used rinsed yeast close to a year old. If it sits for more than a few weeks, I make a starter.
Read this article recently. If true… than Mr.Malty’s calculations are very conservative and properly stored yeast is good for quite some time.
http://woodlandbrew.blogspot.com/2012/1 ... ility.htmlI plan on not storing them(refrigerated) for more than 6 months, and 4 generations. It seems like a way to stay more involved in the process and maybe reduce the costs alittle since I already have the quart and pint jars and would just have to buy lids.
I would add a lager yeast, but then, I brew mostly lagers anymore.
I tend to order liquid yeasts as I need them (I also wash and save same), but always have Nottingham, SA-04, and SA-05 on hand for any emergency which may arrive. One can make a lot of good beer using the modern, much improved, dry yeasts on their own, and they make great crisis stoppers.
Along with those I like to keep 34/70 on hand for any lagers.
1272
Along with those I like to keep 34/70 on hand for any lagers.[/quote]
Used this yeast on a blonde lager last year. I bottled a couple of weeks ago and plan to pop one open next week.
Sasion 3711.
But there is a dry version I may try out.
I really like WY 1332 North West ale yeast, Works very well for many styles. I also like WY 1450 and WY 1272.
I use a lot of 1968. I can’t decide if I like Wyeast American ale or US-05 better.
I used 1945 for the first time on a barley wine. Very stoked to test out the results. :cheers:
I just got a reply to an email I sent to Wyeast. As my wife’s favorite homemade is the two batches of “Farmhouse biere De Table” that I made in the Spring as alimited edition I contacted them to see if they would be offering their 3725 this Spring. Unfortunatley they will not be producing it this year. Any suggestions as to a substitute yeast for a sessionable farmhouse ale yeast.
That sucks. I liked the 3726, which probably doesn’t help since it’s another seasonal.
I’ve got a large jug full of it from a batch I did last year. It’s the first cake from the smackpack (with starter) so Gen1. Want me to put some in a bottle and split the shipping?
Offer very much appreciated, but I’m thinking of substituting 3711, which I think is available, any opinions on that yeast?
3711 is great. Fast fermentor, and does great with dry hops. Very peppery taste.
