No one yeast will be proper for every beer but if you have a few beers within a range that are your bread and butter you can adopt a go-to strain and branch out for the occasional special beer.
Just go thru the mfr of choice catalog and select based on what your limitations or desired characteristics are such as attenuation, flocculation, flavor contribution, temp range, whatever.
Then try a couple three or four brews with each on your short list and see what you like best.
I did what I am recommending and landed on a strain that allows me to use my old fridge without overworking it, gives a neutral flavor, ferments in about a week, and clears brite. ...but those are my requirements. You may may different requirements.
I use my go-to for everything from Cream Ale, Blonde Ale, Golden Ale, American Pale Ale, Amber Ale, California Common, Brown Ale, IPA, Scottish Ale, Porter and Stout. I have even snuck a faux lager or three in with it as well.
Have fun finding yours!
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