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General Category => Yeast and Fermentation => Topic started by: Saccharomyces on August 29, 2020, 09:31:30 am

Title: House Yeast Culture?
Post by: Saccharomyces on August 29, 2020, 09:31:30 am
I have never really had a house yeast culture because studying yeast has always been big part of the hobby.  BrewTek CL-170 Classic British Ale came close, but it was more of a re-occuring theme than a house culture.  I recently watched a White Labs video where Chris White and Charlie P. discussed the renaming of Cry Havoc and its history.  What struck me my was Charlie's assertion that he used it for everything because he wanted to know what altering the ingredients and process brought to the table.  In essence, it was his one constant in complex set of variables.

With that said, how many people have what they would consider to be a house culture?  I know that Denny is fond of CL-50 and BrewBama uses BRY-97 because it best fits his brewing situation.  What about everyone else?  I am thinking about limiting myself to one ale culture and one lager culture.  I am pretty much dialed into W-34/70 as my lager culture, but my ale culture is still undecided.  It will probably be a while before I start a new yeast bank; therefore, I am looking for a stable culture that I can repitch indefinitely.  To me, that means true top-cropper to me because it is easier to select what part of the culture I want to crop. It helps that I prefer British-style bitter to American-style ale.
Title: Re: House Yeast Culture?
Post by: denny on August 29, 2020, 09:46:54 am
Minor correction, Mark....I use 1450, not CL-50.  It may have started like that, but it changed many years ago.  Shortly after MB sold off the bank to someplace in CO (IIRC) I started noticing differences.
Title: Re: House Yeast Culture?
Post by: Saccharomyces on August 29, 2020, 10:33:08 am
Okay, it's 1450!  I noticed that CL-170 drifted over the decade that I had it in my bank.  The culture you originally obtained had to drift even further given the amount of time between when you acquired it and when it was deposited in Wyeast's bank.
Title: Re: House Yeast Culture?
Post by: Saccharomyces on August 29, 2020, 10:43:14 am
Shortly after MB sold off the bank to someplace in CO (IIRC) I started noticing differences.

It sounds like these guys may have been the recipients of the bank: https://brewingscience.com/yeast-library/?sf_paged=5

Title: Re: House Yeast Culture?
Post by: Bob357 on August 29, 2020, 11:02:01 am
Mangrove Jack's M36 Liberty Bell is quickly becoming my house yeast. I mostly brew APAs and IPAs, but mix in an occasional Stout, ESB or Golden Ale as well. With attenuation in the mid to high 70% range, high flocculation and some mild esters, it does a great job with all of these styles.
Title: Re: House Yeast Culture?
Post by: denny on August 29, 2020, 11:13:44 am
Shortly after MB sold off the bank to someplace in CO (IIRC) I started noticing differences.

It sounds like these guys may have been the recipients of the bank: https://brewingscience.com/yeast-library/?sf_paged=5

No, it was before that.  It went to a very small place in CO (?) thayy was a homebrew shop IIRC.
Title: Re: House Yeast Culture?
Post by: Saccharomyces on August 29, 2020, 11:26:07 am
Mangrove Jack's M36 Liberty Bell is quickly becoming my house yeast.

From the culture's name and fermentation characteristics, my bet is on this culture being Anchor's ale strain in dry form.
Title: Re: House Yeast Culture?
Post by: Saccharomyces on August 29, 2020, 11:41:11 am
By the way, several of the dry yeast cultures provide enough information in their descriptions to determine their origin.  For example, S-04 is the same culture as Wyeast 1098 and US-05 is the same culture as Wyeast 1056.  There slight differences due to S-04 and US-05 being isolates of the original cultures as well as being propagated under aerobic conditions in a bioreactor.  It makes perfect sense that Fermentis would offer 1056 and 1098 in dry form.  They are two of Wyeast's original yeast cultures.  A lot of recipes were created that used one of these two strains in the 90s. S-04 has 1098's unique ester profile and its characteristic tart note due to acid production.
Title: Re: House Yeast Culture?
Post by: skyler on August 29, 2020, 12:04:44 pm
Mangrove Jack's M36 Liberty Bell is quickly becoming my house yeast.

From the culture's name and fermentation characteristics, my bet is on this culture being Anchor's ale strain in dry form.

I don't think it is. AFAIK, MJ's yeasts are repackaged dry yeast from other companies. I believe their "Liberty Bell" to be S-04 and their "M44 U.S. West Coast Yeast" is BRY-97. That said, I have read reports that "Liberty Bell" might be Windsor or Lallemand London ESB, but I have never heard of those strains getting into the high 70's in attenuation. Of course, if OP mashes low or adds simple sugars to his beer, then that's another story. There's also always the possibility that MJ mixes strains in their repackaging. I know of some brewers intentionally blending London ESB with Nottingham or S-04 with US-05 to get the best of both world.
Title: Re: House Yeast Culture?
Post by: EnkAMania on August 29, 2020, 12:21:07 pm
WLP001 California Ale is my most used yeast.
Title: Re: House Yeast Culture?
Post by: Bob357 on August 29, 2020, 01:03:35 pm
You might be right on the Liberty Bell being S-04. US West Coast is much more attenuative than BRY-97. We're talking 77 to 85% vs. 68 to 76%. It's a lot more flocculent than US-05 too, so I'd rule that out as well. I seldom use US West Coast, as I don't care for super dry beers as a rule. I have a suspicion that some of the MJ yeasts are blends, which would explain their not aligning well with some other popular strains as well as their recommending you not harvest for reuse.
Title: Re: House Yeast Culture?
Post by: Saccharomyces on August 29, 2020, 04:02:13 pm
You might be right on the Liberty Bell.

Liberty Bell is not BRY-97.  It is Anchor's ale strain, which we are not certain is Anchor's ale strain.  Plus, there is the whole propagation in a bioreactor thing.  In light of new findings, BRY-97 appears to be an isolate of BRY-96.  The brewery where BRY-97 originated has yet to be disclosed.  We have to remember that every culture mutates over time because most cultures are repitched many times before being re-isolated.  How strain is cropped determines what path it takes.  We are talking about brewery selective pressure.  I have seen selective pressure in action with my sourdough culture.  Through re-propagating and discarding at a specific interval, I was able to shift the balance of the microflora in the culture.  That is how selective pressure works.
Title: Re: House Yeast Culture?
Post by: skyler on August 29, 2020, 07:05:14 pm
You might be right on the Liberty Bell being S-04. US West Coast is much more attenuative than BRY-97. We're talking 77 to 85% vs. 68 to 76%. It's a lot more flocculent than US-05 too, so I'd rule that out as well. I seldom use US West Coast, as I don't care for super dry beers as a rule. I have a suspicion that some of the MJ yeasts are blends, which would explain their not aligning well with some other popular strains as well as their recommending you not harvest for reuse.

I get identical performance from M44 and BRY-97. Both are pretty attentuative and pretty flocculant. Both have a 24-48 hour delay that I don't get from other dry yeasts. That said, it could be a blend. I am pretty sure the "New World Strong Ale" is Nottingham, in part because I deplore Nottingham -- it has a particular tartness that I dislike strongly. I recall a while back reading that it was "dry pacman" and so I tried it and immediately thought, "that's Notty." It took a long time for that keg to kick.
Title: House Yeast Culture?
Post by: BrewBama on August 30, 2020, 06:16:59 am
.... Both have a 24-48 hour delay that I don't get from other dry yeasts.

I use Bry-97 90+% of the time coupled with 2 tsp Fermax in a 5 gal batch.

Many have experienced really long lag times with Bry-97. I also used to experience this frustrating lag (I’ve seen 36 hrs!) until  I began using the yeast per the mfr instructions.

When the proper pitch rate recommended by the mfr is used, I consistently see 16 hrs +/- 2 hr lag.  I brew in the AM which puts me in the fermenter by noon-ish and the next morning I can see where the first ‘blip’ on the Tilt was as I slept. It’s 14 hrs more often than not, but I have seen up to 18 hrs.  It is very predictable.

To pitch, I weight out the required amount of yeast into a ramekin, measure out the Fermax right on top of the yeast. As I am filling the fermenter I toss the mixture into the wort. The filling action reduces clumping.

Despite what home brewers on the internet say, I believe one 11 gram package of dried yeast is inadequate for 5 gal of wort given the mfr guidelines. Rarely is one 11g pack recommended by their pitch rate calculator. My 5 gal batch 1.05x beers usually call for somewhere closer to ~14g.  1 pkg is only ~75% of the recommendation.

I live by the ‘close enough is good enough’ mantra in my brewery but in my world close enough would be mid to high 90(s) vs mid to high 70(s). 1 pkg ain’t close.


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Title: Re: House Yeast Culture?
Post by: Megary on August 30, 2020, 07:27:52 am
.... Both have a 24-48 hour delay that I don't get from other dry yeasts.

When the proper pitch rate recommended by the mfr is used, I consistently see 16 hrs +/- 2 hr lag.  I brew in the AM which puts me in the fermenter by noon-ish and the next morning I can see where the first ‘blip’ on the Tilt was as I slept. It’s 14 hrs more often than not, but I have seen up to 18 hrs.  It is very predictable.
This has been my (admittedly limited) experience with BRY-97.  I usually add a Servo. capsule to the boil and put 3 gallons into the fermenter.  I pitch 1 pack as the fermenter is filling which, depending on gravity, might be a slight overpitch, but probably not by much.

I have to say, aside from the occasional Saison, I could probably brew all of my beers with either Denny’s Favorite 1450 or Bama’s Favorite BRY-97.

I do like to try and mix it up though, for kicks.
Title: Re: House Yeast Culture?
Post by: narvin on August 30, 2020, 07:58:36 am
I used to be a yeast lothario, hopping from strain to strain as it pleased me, but with the pandemic and not living as close to my LHBS as I used to, I'm starting to save yeast slurry for short term reuse.  Some strains that I've considered keeping:

WLP007 - I find that this is good in a variety of styles.  Works well in both west coast and new england IPAs.
WLP530 - Workhorse for anything trappist or abbey style
WY2206 - Trying this out to replace WLP830 on the recommendation of Bryan from low oxygen brewing.  So far I think it works better in dark lagers than 830 and is still a nice yeast for south german pilsners.
Title: Re: House Yeast Culture?
Post by: hopfenundmalz on August 30, 2020, 08:30:57 am
I used to be a yeast lothario, hopping from strain to strain as it pleased me, but with the pandemic and not living as close to my LHBS as I used to, I'm starting to save yeast slurry for short term reuse.  Some strains that I've considered keeping:

WLP007 - I find that this is good in a variety of styles.  Works well in both west coast and new england IPAs.
WLP530 - Workhorse for anything trappist or abbey style
WY2206 - Trying this out to replace WLP830 on the recommendation of Bryan from low oxygen brewing.  So far I think it works better in dark lagers than 830 and is still a nice yeast for south german pilsners.

I've done several split batches between 34/70 (and equivalents 830 or Diamond) to other lager yeasts and always prefer the 34/70 based ones for Pilsners. There is not always true for other lager styles.
Title: Re: House Yeast Culture?
Post by: Bob357 on August 30, 2020, 09:07:25 am
You might be right on the Liberty Bell being S-04. US West Coast is much more attenuative than BRY-97. We're talking 77 to 85% vs. 68 to 76%. It's a lot more flocculent than US-05 too, so I'd rule that out as well. I seldom use US West Coast, as I don't care for super dry beers as a rule. I have a suspicion that some of the MJ yeasts are blends, which would explain their not aligning well with some other popular strains as well as their recommending you not harvest for reuse.

I get identical performance from M44 and BRY-97. Both are pretty attentuative and pretty flocculant. Both have a 24-48 hour delay that I don't get from other dry yeasts. That said, it could be a blend. I am pretty sure the "New World Strong Ale" is Nottingham, in part because I deplore Nottingham -- it has a particular tartness that I dislike strongly. I recall a while back reading that it was "dry pacman" and so I tried it and immediately thought, "that's Notty." It took a long time for that keg to kick.

I don't see that kind of lag time with either strain. I do make a starter if needed to reach a reasonable pitching rate though. I seldom see more than 8 hours.
Title: Re: House Yeast Culture?
Post by: Wilbur on August 30, 2020, 11:07:43 am
I don't think I have a house culture by any means, I overbuild my starters and save the excess. I've had good results with Bayern Lager and Hornindal kveik with this method. I also like the Omega's Tropical IPA. I don't think I can make all the styles I like with this combo though. I love Bayern for lagers and the farmhouse character of Hornindal is great but I don't have anything for a pale ale or red ale. I'd like to try Lutra and Bry-97.

The Lallemand pitch rate calculator limits you to 1.042 for a single 11g packet of yeast and a 5.5 gallon batch. Kind of makes me wonder why they settled on 11 g vs 14 (Good for up to 1.054).

https://www.lallemandbrewing.com/en/canada/brewers-corner/brewing-tools/pitching-rate-calculator/

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Title: Re: House Yeast Culture?
Post by: narvin on August 30, 2020, 12:02:12 pm
I used to be a yeast lothario, hopping from strain to strain as it pleased me, but with the pandemic and not living as close to my LHBS as I used to, I'm starting to save yeast slurry for short term reuse.  Some strains that I've considered keeping:

WLP007 - I find that this is good in a variety of styles.  Works well in both west coast and new england IPAs.
WLP530 - Workhorse for anything trappist or abbey style
WY2206 - Trying this out to replace WLP830 on the recommendation of Bryan from low oxygen brewing.  So far I think it works better in dark lagers than 830 and is still a nice yeast for south german pilsners.

I've done several split batches between 34/70 (and equivalents 830 or Diamond) to other lager yeasts and always prefer the 34/70 based ones for Pilsners. There is not always true for other lager styles.

I definitely enjoyed using 830 for a hoppy pilsner.  Now, the question is, how close is it actually to 34/70?   ;)

http://beer.suregork.com/wp-content/uploads/2019/10/Brewing_yeast_tree_Oct_2019.pdf
Title: Re: House Yeast Culture?
Post by: hopfenundmalz on August 30, 2020, 12:14:49 pm
I used to be a yeast lothario, hopping from strain to strain as it pleased me, but with the pandemic and not living as close to my LHBS as I used to, I'm starting to save yeast slurry for short term reuse.  Some strains that I've considered keeping:

WLP007 - I find that this is good in a variety of styles.  Works well in both west coast and new england IPAs.
WLP530 - Workhorse for anything trappist or abbey style
WY2206 - Trying this out to replace WLP830 on the recommendation of Bryan from low oxygen brewing.  So far I think it works better in dark lagers than 830 and is still a nice yeast for south german pilsners.

I've done several split batches between 34/70 (and equivalents 830 or Diamond) to other lager yeasts and always prefer the 34/70 based ones for Pilsners. There is not always true for other lager styles.

I definitely enjoyed using 830 for a hoppy pilsner.  Now, the question is, how close is it actually to 34/70?   ;)

http://beer.suregork.com/wp-content/uploads/2019/10/Brewing_yeast_tree_Oct_2019.pdf

I've seen that. I will just say that I get the dry finish with either of those. Been using Diamond now since it is a little cheaper.

Funny how many are described as the most widely used lager yeast in the world, then don't land close together on the tree.
Title: Re: House Yeast Culture?
Post by: narvin on August 30, 2020, 04:38:55 pm
I used to be a yeast lothario, hopping from strain to strain as it pleased me, but with the pandemic and not living as close to my LHBS as I used to, I'm starting to save yeast slurry for short term reuse.  Some strains that I've considered keeping:

WLP007 - I find that this is good in a variety of styles.  Works well in both west coast and new england IPAs.
WLP530 - Workhorse for anything trappist or abbey style
WY2206 - Trying this out to replace WLP830 on the recommendation of Bryan from low oxygen brewing.  So far I think it works better in dark lagers than 830 and is still a nice yeast for south german pilsners.

I've done several split batches between 34/70 (and equivalents 830 or Diamond) to other lager yeasts and always prefer the 34/70 based ones for Pilsners. There is not always true for other lager styles.

I definitely enjoyed using 830 for a hoppy pilsner.  Now, the question is, how close is it actually to 34/70?   ;)

http://beer.suregork.com/wp-content/uploads/2019/10/Brewing_yeast_tree_Oct_2019.pdf

I've seen that. I will just say that I get the dry finish with either of those. Been using Diamond now since it is a little cheaper.

Funny how many are described as the most widely used lager yeast in the world, then don't land close together on the tree.

It's interesting, I still don't know what to make of all of it.  But one of my old go-to yeasts for a Dunkel, WLP838, turns out to be an ale yeast now.  Strange times indeed.

And before anyone chimes in, no, it doesn't matter.  I'm just looking to take a single lager yeast and run with it for a while for other reasons.
Title: Re: House Yeast Culture?
Post by: Saccharomyces on August 31, 2020, 04:29:49 am
I don't see that kind of lag time with either strain. I do make a starter if needed to reach a reasonable pitching rate though. I seldom see more than 8 hours.

I do not believe BRY-97's delayed start has anything to due with pitching rate because the delay is just too long.  It has to be due to an extended lag phase that is needed to get the culture to the point were exponential growth occurs.  It is apparent to me that that BRY-97 does not take well to the drying process because it acts like any other yeast culture when repitched.

As we have recently learned, BRY-97 is actually an isolate of BRY-96.  I have Siebel's culture spreadsheet.  On that spreadsheet, BRY-96 is labeled as being "slow."  The selective pressure put on what started out as BRY-96 at Sierra Nevada clearly selected for a faster performing yeast culture.
Title: Re: House Yeast Culture?
Post by: Saccharomyces on August 31, 2020, 04:54:46 am
I use Bry-97 90+% of the time coupled with 2 tsp Fermax in a 5 gal batch.
...

When the proper pitch rate recommended by the mfr is used, I consistently see 16 hrs +/- 2 hr lag.  I brew in the AM which puts me in the fermenter by noon-ish and the next morning I can see where the first ‘blip’ on the Tilt was as I slept. It’s 14 hrs more often than not, but I have seen up to 18 hrs.  It is very predictable.

Looking at their datasheets

PITCHING RATE

50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL


if that information is correct, then we are looking at

log(200 / 2.5) / log(2) = 6.32 replication periods

log(200 / 5) / log(2)  = 5.32 replication periods


That difference in pitching rate does not result in reduction in time to the start of active fermentation by a factor of two.  We are talking about an actual extension of approximately 90 minutes between these two pitching rates, not 18 hours.  The reduction has to be due to your process.  You mentioned that you measure out your yeast.  Are you purchasing BRY-97 in bulk?  Do you aerate your wort?  If so, to what extent?  The addition of Fermax could help, but not be a factor of two.
Title: Re: House Yeast Culture?
Post by: BrewBama on August 31, 2020, 07:05:20 am
I use Bry-97 90+% of the time coupled with 2 tsp Fermax in a 5 gal batch.
...

When the proper pitch rate recommended by the mfr is used, I consistently see 16 hrs +/- 2 hr lag.  I brew in the AM which puts me in the fermenter by noon-ish and the next morning I can see where the first ‘blip’ on the Tilt was as I slept. It’s 14 hrs more often than not, but I have seen up to 18 hrs.  It is very predictable.

Looking at their datasheets

PITCHING RATE

50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL


if that information is correct, then we are looking at

log(200 / 2.5) / log(2) = 6.32 replication periods

log(200 / 5) / log(2)  = 5.32 replication periods


That difference in pitching rate does not result in reduction in time to the start of active fermentation by a factor of two.  We are talking about an actual extension of approximately 90 minutes between these two pitching rates, not 18 hours.  The reduction has to be due to your process.  You mentioned that you measure out your yeast.  Are you purchasing BRY-97 in bulk?  Do you aerate your wort?  If so, to what extent?  The addition of Fermax could help, but not be a factor of two.

I bought a 500g brick of a Bry-97 that I keep vacuum sealed in the fridge. On brewday I measure out whatever the mfr recommends for the volume and specific gravity of the wort. My routine beers call for around 14 grams.

The only aeration I am using is provided by the action of the wort transferring into the fermenter (not much). I have always operated under the assumption that dry yeast does not require aeration.


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Title: Re: House Yeast Culture?
Post by: denny on August 31, 2020, 11:50:57 am
BRY-97 data point...yesterday at 2 PM I pitched one pack, not rehydrated, into 5.5 gal. of 1.067 wort at 65F.  No aeration was done other than pumping the wort to a bucket fermenter.  This morning at 10 AM I had positive pressure in the airlock and flecks of bubbles starting to form on the wort. So 20 hours from pitching to seeing signs of beginning fermentation 
Title: House Yeast Culture?
Post by: BrewBama on August 31, 2020, 02:14:45 pm
Not bad for pitching 63% of the mfr’s recommendation really.

(https://uploads.tapatalk-cdn.com/20200831/f0ad4b8cf3193379b11e52237588ddb9.jpg)


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Title: Re: House Yeast Culture?
Post by: denny on August 31, 2020, 02:32:03 pm
Not bad for pitching 63% of the mfr’s recommendation really.

(https://uploads.tapatalk-cdn.com/20200831/f0ad4b8cf3193379b11e52237588ddb9.jpg)


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I think I've made my experiences with manufacturer recommendations known many times.
Title: Re: House Yeast Culture?
Post by: BrewBama on August 31, 2020, 02:42:22 pm



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Title: Re: House Yeast Culture?
Post by: denny on August 31, 2020, 02:55:31 pm



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I knew you'd like that!  And just to be clear for other people, it's not that I ignore the recommendations completely.  I try it their way, then I try it my way before I decide.
Title: Re: House Yeast Culture?
Post by: Saccharomyces on August 31, 2020, 03:32:40 pm
What is interesting is that BRY-97 is under pitched even at 19 grams per five gallon batch (100 grams per hectoliter).   At 5 million cells per ml, that pitch rate provides half of the cell density of a 1L starter.  Pitching a 1L starter into 19 liters of wort results in a pitching rate of 10 million cells per ml (200B / 20 / 1000 = 10 million cells per ml).  That just goes to show that yeast cultures are like nuclear weapons in that close is good enough. :)
Title: Re: House Yeast Culture?
Post by: skyler on August 31, 2020, 03:45:07 pm
BRY-97 data point...yesterday at 2 PM I pitched one pack, not rehydrated, into 5.5 gal. of 1.067 wort at 65F.  No aeration was done other than pumping the wort to a bucket fermenter.  This morning at 10 AM I had positive pressure in the airlock and flecks of bubbles starting to form on the wort. So 20 hours from pitching to seeing signs of beginning fermentation

That sounds like BRY-97. Usually I will pitch 1 pack into ~1.045-1.065 wort at 62-64F and won't see any obvious fermentation for 36-48 hours. If I am doing it in something clear, I might see some early bubbles forming, but I typically just glance (and have learned not to worry). With US-05 or S-04, I would pitch cooler (58-60F) and expect it to be rocking hard 12 hours later.

WLP802 is even more stress-inducing. I NEVER see major obvious fermentation. I pitch at 48-50F and it always looks like it is just beginning to ferment until it's done; no more than 1/4" of bubbles on top. I only know it's really going because it smells like sulfur and it's cloudy. Then it smells like ale fermentation and its still cloudy. Then I see it slightly clearer up top than in the middle and I know it's time to crash chill soon.
Title: Re: House Yeast Culture?
Post by: Big Monk on September 03, 2020, 06:51:51 am
I have never really had a house yeast culture because studying yeast has always been big part of the hobby.  BrewTek CL-170 Classic British Ale came close, but it was more of a re-occuring theme than a house culture.  I recently watched a White Labs video where Chris White and Charlie P. discussed the renaming of Cry Havoc and its history.  What struck me my was Charlie's assertion that he used it for everything because he wanted to know what altering the ingredients and process brought to the table.  In essence, it was his one constant in complex set of variables.

With that said, how many people have what they would consider to be a house culture?  I know that Denny is fond of CL-50 and BrewBama uses BRY-97 because it best fits his brewing situation.  What about everyone else?  I am thinking about limiting myself to one ale culture and one lager culture.  I am pretty much dialed into W-34/70 as my lager culture, but my ale culture is still undecided.  It will probably be a while before I start a new yeast bank; therefore, I am looking for a stable culture that I can repitch indefinitely.  To me, that means true top-cropper to me because it is easier to select what part of the culture I want to crop. It helps that I prefer British-style bitter to American-style ale.

I brew Trappist “style” ales and 3787 has long been my go to. Not that it helps you here though!
Title: Re: House Yeast Culture?
Post by: narvin on September 03, 2020, 07:41:27 am



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I knew you'd like that!  And just to be clear for other people, it's not that I ignore the recommendations completely.  I try it their way, then I try it my way before I decide.

100% this, read the recommendations but do what works for you.   Brewed an IPA on Sunday using harvested yeast (WLP007) that was stored in the fridge under beer since april.  I made a starter 10 days earlier and let it ferment out and then put it back in the fridge because I had no idea which day I'd have a chance to brew.  Took off like a rocket, airlock was pounding at 24 hours and it's mostly finished on day 4.  Oh, and it tastes great.

(https://i.imgur.com/4IuxLgp.jpg)
Title: Re: House Yeast Culture?
Post by: Big Monk on September 03, 2020, 07:52:48 am



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I knew you'd like that!  And just to be clear for other people, it's not that I ignore the recommendations completely.  I try it their way, then I try it my way before I decide.

100% this, read the recommendations but do what works for you.   Brewed an IPA on Sunday using harvested yeast (WLP007) that was stored in the fridge under beer since april.  I made a starter 10 days earlier and let it ferment out and then put it back in the fridge because I had no idea which day I'd have a chance to brew.  Took off like a rocket, airlock was pounding at 24 hours and it's mostly finished on day 4.  Oh, and it tastes great.

(https://i.imgur.com/4IuxLgp.jpg)

Healthy yeast has a way of turning our expectations on their head.
Title: Re: House Yeast Culture?
Post by: Megary on September 06, 2020, 05:07:05 pm
.... Both have a 24-48 hour delay that I don't get from other dry yeasts.

When the proper pitch rate recommended by the mfr is used, I consistently see 16 hrs +/- 2 hr lag.  I brew in the AM which puts me in the fermenter by noon-ish and the next morning I can see where the first ‘blip’ on the Tilt was as I slept. It’s 14 hrs more often than not, but I have seen up to 18 hrs.  It is very predictable.
This has been my (admittedly limited) experience with BRY-97.  I usually add a Servo. capsule to the boil and put 3 gallons into the fermenter.  I pitch 1 pack as the fermenter is filling which, depending on gravity, might be a slight overpitch, but probably not by much.

I have to say, aside from the occasional Saison, I could probably brew all of my beers with either Denny’s Favorite 1450 or Bama’s Favorite BRY-97.

I do like to try and mix it up though, for kicks.

Well I just used Bry-97 in a Stout (1.066 OG, 3 gallons) and I had visible air-lock activity in 5 hours. I hadn’t ever seen it take off so quickly.
Title: Re: House Yeast Culture?
Post by: reverseapachemaster on September 08, 2020, 09:04:09 pm
I hang on to a few strains but I guess that doesn't really make them house cultures. I found a local lab that releases the Andechs strain at homebrew volumes and that seems like it is in the running to become a house lager strain. I'm partial to London Ale III mostly for English beers and US05 for most American styles because it's the expected yeast profile. Wyeast lambic blend is my go to option for sour beer. That still leaves holes to fill for other expressive yeast styles like all sorts of Belgian beers and German wheat beers. I have a blend of saison yeast I use which is a house culture for all of my mixed culture saisons but it has a singular purpose.

So I guess, no, I don't have a house yeast culture.

Title: Re: House Yeast Culture?
Post by: coolman26 on September 09, 2020, 08:19:50 pm
I generally keep wlp007, wy3864, giga021, and wlp565 all the time.  I rarely brew with anything else anymore.  I use wy1450 in my stouts, but usually just purchase it fresh.  First 4 are probably 10+ gen now.  I harvest from a starter every time, I guess that is considered a generation.   
Title: Re: House Yeast Culture?
Post by: Northern_Brewer on September 29, 2020, 03:37:23 am
Mangrove Jack's M36 Liberty Bell is quickly becoming my house yeast.

From the culture's name and fermentation characteristics, my bet is on this culture being Anchor's ale strain in dry form.

I would pay zero attention to MJ names - as mentioned elsewhere in this thread, they seem to be selling Notty as "New World". I think they've merely worked out that the US is the biggest market for homebrew, and adopted "home team" names as a result. The thought is that M54 California Lager is probably a repack of Mauri lager 497, Liberty Bell is a bit of a mystery but may well be Mauri ale 514.

MJ don't dry any of their own yeast, they're just repacking other people's so it's not going to be something novel. And with roots in New Zealand, you'd expect the first place they'd go to for yeast would be somewhere like Mauri.
Title: Re: House Yeast Culture?
Post by: Kel on September 30, 2020, 11:55:17 pm
I don’t have a house yeast as such but like yourself I’m partial to English bitter. On slants I have Fullers, Timothy Taylor but the one I’m using quite a lot of is Sussex Yeast from supposedly Harvey’s Brewery in Sussex. Really like that one.