[denny]

For my English bitters, Milds, etc...I try to keep some 1768 on hand to propagate - I like it and have even used it on a 60 Schilling Scottish Ale that was mashed pretty high and it finished off below 1.010, surprisingly.  That and 1450 for the American Ales pretty much could work for most of the lighter styles I brew.  For a bigger yeast for across the board - you could consider Wyeast 1332 Northwest Ale yeast.  I tried it on an American light rye ale and it was superb.

are you sure you mean 1768?  That's Rochefort yeast.

[HoosierBrew]

For my English bitters, Milds, etc...I try to keep some 1768 on hand to propagate - I like it and have even used it on a 60 Schilling Scottish Ale that was mashed pretty high and it finished off below 1.010, surprisingly.  That and 1450 for the American Ales pretty much could work for most of the lighter styles I brew.  For a bigger yeast for across the board - you could consider Wyeast 1332 Northwest Ale yeast.  I tried it on an American light rye ale and it was superb.

are you sure you mean 1768?  That's Rochefort yeast.

I thought 1762 was Rochefort Denny

[denny]

For my English bitters, Milds, etc...I try to keep some 1768 on hand to propagate - I like it and have even used it on a 60 Schilling Scottish Ale that was mashed pretty high and it finished off below 1.010, surprisingly.  That and 1450 for the American Ales pretty much could work for most of the lighter styles I brew.  For a bigger yeast for across the board - you could consider Wyeast 1332 Northwest Ale yeast.  I tried it on an American light rye ale and it was superb.

are you sure you mean 1768?  That's Rochefort yeast.

I thought 1762 was Rochefort Denny

Right you are!  It was a test....

[HoosierBrew]

For my English bitters, Milds, etc...I try to keep some 1768 on hand to propagate - I like it and have even used it on a 60 Schilling Scottish Ale that was mashed pretty high and it finished off below 1.010, surprisingly.  That and 1450 for the American Ales pretty much could work for most of the lighter styles I brew.  For a bigger yeast for across the board - you could consider Wyeast 1332 Northwest Ale yeast.  I tried it on an American light rye ale and it was superb.

are you sure you mean 1768?  That's Rochefort yeast.

I thought 1762 was Rochefort Denny

Right you are!  It was a test....

Absolutely !  Never thought otherwise.   

[Fermented-minds]

For a house yeast for American-style ales, I'd go with trusty ole Wyeast 1056 or WLP001. The yeast is a beast and it always chews through wort at a good clip. I usually get 80% apparent attenuation or a little higher if a portion of the fermentables is sugar, even with big beers like barleywines that have O.G.s of 1.110-1.120.

For Belgians, you should checkout The Yeast Bay Northeastern Abbey and Dry Belgian Ale. I have used the Northeastern Abbey with great success and the Dry Belgian Ale I'm currently using is chugging away. The Attenuation on the Dry Belgian Ale is reported to be very high and on of the beta testers for The Yeast Bay reported 100% apparent attenuation on his trials. Before The Yeast Bay, I used Wyeast 3787 with a lot of success for all things Belgian.

[ynotbrusum]

I thought that Wyeast 1768 was a reserve collection strain, but it is not:

http://www.wyeastlab.com/he_s_yeaststrain_detail.cfm?ID=20

I have not tried the Roquefort strain, but could be convinced if others think highly of it! I can compare it to the new Abbaye Ale dry yeast that I have going in primary on a Belgian Golden Strong presently...

[erockrph]

I thought that Wyeast 1768 was a reserve collection strain, but it is not:

http://www.wyeastlab.com/he_s_yeaststrain_detail.cfm?ID=20

I have not tried the Roquefort strain, but could be convinced if others think highly of it! I can compare it to the new Abbaye Ale dry yeast that I have going in primary on a Belgian Golden Strong presently...

I'd stay away from the Roquefort strain, as well as the Stilton, Munster and Camembert strains. 

Now Rochefort, that is second only to the Unibroue strain (WY3864 - sadly only a seasonal strain) for my favorite Belgian yeast.

[denny]

I thought that Wyeast 1768 was a reserve collection strain, but it is not:

http://www.wyeastlab.com/he_s_yeaststrain_detail.cfm?ID=20

I have not tried the Roquefort strain, but could be convinced if others think highly of it! I can compare it to the new Abbaye Ale dry yeast that I have going in primary on a Belgian Golden Strong presently...

I'd stay away from the Roquefort strain, as well as the Stilton, Munster and Camembert strains. 

Now Rochefort, that is second only to the Unibroue strain (WY3864 - sadly only a seasonal strain) for my favorite Belgian yeast.

I use 3787 when I want less estery Belgian styles and 1762 for more estery styles.

[ynotbrusum]

I thought that Wyeast 1768 was a reserve collection strain, but it is not:

http://www.wyeastlab.com/he_s_yeaststrain_detail.cfm?ID=20

I have not tried the Roquefort strain, but could be convinced if others think highly of it! I can compare it to the new Abbaye Ale dry yeast that I have going in primary on a Belgian Golden Strong presently...

I'd stay away from the Roquefort strain, as well as the Stilton, Munster and Camembert strains. 

Now Rochefort, that is second only to the Unibroue strain (WY3864 - sadly only a seasonal strain) for my favorite Belgian yeast.

Damn autocorrect!  I clearly meant to say smoked Gouda!

Thanks for the distinction, Denny.  It's good to get a concise assessment on some of these strains.  Maybe I'll do a split batch when space allows.

[HoosierBrew]

Now Rochefort, that is second only to the Unibroue strain (WY3864 - sadly only a seasonal strain) for my favorite Belgian yeast.

 Rochefort is probably my favorite Belgian strain, but I love pretty much all the Belgian ones. Except for the cheesy ones.