What's your favorite brewer's yeast?

Sometimes I think I take it for granted. Brewer's yeast is more than the stuff that makes alchohol and CO2 by eating the malt. All brewers yeast can do that. If you want your beer to be sweeter, fruitier, funkier, more sour, cleaner, drier, etc. your choice of yeast can make a significant difference.

My recent favorite is While Labs English Ale Yeast WLP002. It leaves a little malt behind and falls out of suspension pretty quickly to leave clear beer in the keg. I just like that slightly sweeter taste I think.

What's your favorite yeast?


"E" said...

Without a doubt, Wyeast American Ale Yeast 1056! I've had nothing but excellent results, always ferments hard and can be repitched over and over.

Adam said...

thx E

I'm surprised we haven't heard from the Belgian yeast freaks out there. Hmmmm...

Ted Danyluk said...


I'd like to know what my favorite yeast is. Brewing so many different styles, to style, causes me to select the most appropriate strain. But I think at some point in the more distant future, I'd like to settle in on some favorite styles and yeast strains.

After this lager season, I think I'm finished with the Bavarian lager strain. It just doesn't seem to attenuate very well, resulting in a sweeter beer overall. I'm trying to get my lagers to taste dryer, so I need to find a favorite lager strain for sure.

I really liked Wyeast 2278: Czech Pils. As for ales 1098 has a nice sweetness, 1728 is super clean and 1056 really is clean/neutral.

Adam said...


Yeah, I hear ya. Its kinda like the question, "What music do you like?". I really couldn't say what my favorite music is, but, I could tell you what I've been listening to lately.

It would be interesting to reflect on this in a couple months. I'm sure my "favorite" will be different by then ;-)

Do you think a higher pitching rate would help your lagers attenuate better? I didn't have luck with the one I brewed so I'd be interested to know how much yeast you typically pitch.

Ted Danyluk said...

The first batch gets the slurry from typically a stepped .5-1 gallon starter. But even with batches that get poured over previous batch's yeast cake turns out a little sweet for me. There is a chance I'm not letting it ferment fully, by racking it after 2 weeks and sometimes almost 3. Maybe it needs 1 month?

Tomorrow I will be pouring a batch over a second gen of this Bavarian yeast. And there is a ton of it in there. We'll see what happens.

I will be using the Wyeast ESB strain for the first time this year. Any experience with that?

Adam said...


That's plenty of yeast! :-)

I haven't used the Wyeast ESB yet. Let me know how it goes. That kind of yeast should flocculate well leaving residual sweetness behind.