[duelerx]

It is almost the end of the year!, any new favorite yeast strain you have been using this 2016?. I've been only using yeast from White Labs and Wyeast, maybe i will start the next year trying yeasts from other places as the Yeast Bay or Imperial.

[Iliff Ave]

Boring choice here but I have enjoyed k97. I brew a lot of German inspired beers and this works well for what I like to do. Stays in suspension early with a tangy note but drops clear easily with an nice clean finish.

I have also been pleasantly surprised with imperial g03 dieter for kolsch. Pretty similar to wlp029 but very flocculant in my experiences which makes it easier to make a brilliantly clear beer when compared to other kolsch yeasts.

[GS]

Imperial A01 House

Sent from my SAMSUNG-SM-G900A using Tapatalk

[Hand of Dom]

Wy1318 is my new favourite yeast.  The Hazy IPA I made with it recently is the best beer I've made thus far.  Going to have a go at a 70s Boddington's clone with it in the new year.

[Frankenbrew]

WLP 072 French ale yeast. Bought it in May (seasonal strain) and just used the last of it. It was 3rd generation. It produces big beers that are extremely drinkable with malt, malt, malt, more malt and a touch of funk. And with all that malt I still get a nice dry finish.

[reverseapachemaster]

Every beer brewed this year with a neutral strain has been a warm fermentation with 34/70. I've been pretty happy with the results.

I am working on finding the right balance with a mixed culture of saison strains (with brett) for my saisons. Haven't brewed with it enough but that's the plan for 2017.

[denny]

I think it's obvious what my favorite is...

[a10t2]

This year I finally figured out a house Belgian "strain" I can use for just about anything, which is just equal parts 1214 and 3522.

[denny]

This year I finally figured out a house Belgian "strain" I can use for just about anything, which is just equal parts 1214 and 3522.

Do you repitch that?  If so, does it stay consistent?

[a10t2]

Do you repitch that?  If so, does it stay consistent?

Good results so far; tomorrow will be pitch #4 which is the furthest I've gone yet, and it's a high-gravity dubbel so it should be a good test. I would expect that over time the 3522 would dominate since it's the faster fermenter, but who knows? I keep the cultures separate so that I can play with the ratio and I may end up reducing the 3522 since it's mostly there to aid in flocculation.

[denny]

Do you repitch that?  If so, does it stay consistent?

Good results so far; tomorrow will be pitch #4 which is the furthest I've gone yet, and it's a high-gravity dubbel so it should be a good test. I would expect that over time the 3522 would dominate since it's the faster fermenter, but who knows? I keep the cultures separate so that I can play with the ratio and I may end up reducing the 3522 since it's mostly there to aid in flocculation.

Very cool.  Please let me know how it goes.

[HoosierBrew]

Yeah that's very cool, Sean. I've blended several Belgian strains but never those two. Gonna give it a shot sometime.

[erockrph]

Every beer brewed this year with a neutral strain has been a warm fermentation with 34/70. I've been pretty happy with the results.

I am working on finding the right balance with a mixed culture of saison strains (with brett) for my saisons. Haven't brewed with it enough but that's the plan for 2017.

I didn't get to brew much this year, but the majority of it has been with 34/70. I've been playing with a super fast lager fermentation, where I pitch in the low 40s, let it go to 48 for about a day and a half, 52 for another day, then let it go at ambient in my basement (low 60s) to finish. It comes out lager-clean in my IPL's, but I haven't tried it out in a more delicate style yet.

[majorvices]

Mine pretty boring but WY2124. Mostly because I use it so much and understand how it operates. I've been using the same strain on 12th gen right now and under a microscope no signs of mishapen cells, it is a powerful fermenter, and super clean Also seems to stay viable for a long time, last cell count (yesterday) was at 95% viability and that was after almost a week after harvesting. I have another pitch on the way so I am going to be starting over soon but such an easy strain to work with.

The one I have a love/hate relationship with is 1214 and I use it all the time because it works well in my #1 selling beer. It is stubborn as hell, refuses to drop out of suspension even after heavy fining but works great when your flagship is a Belgian Wheat beer. Seems to become less flocculant and more dusty over time as well.

The cells start to become mishappen after a few gens so I am constantly having to order a new pitch.

Sean, I would think the biggest concern with blending those two strains would be harvesting since the 3522 is so much more flocculant.

[Thirsty_Monk]

WY2124 for me. Love it. Fast fermenter. Works well at different temperatures and pitching rates = creates different flavors.

Last pitch I used it over 40 generations. Current pitch I am on 20 generations with no signs of slowing down.

It is true that yeast become more powdery with more generations but biofine clear can handle it.