Preferred Yeast for UJSSM

[SwollenGoat23]

Successfully through 5 gens of UJ from and man, what a ride. I've tasted everything from sugar to sh#t. After gen 3 I started playing with different amounts of sugar, corn, backset etc. Now with gen 6 nearing completion, it's taking on a little more sour than I'd like, knowing I could probably work it out over time I'm thinking I'll just start a whole new batch.
Which brings me to my question of "preferred yeast". I'm just curious as to a favorite among those who have ran this one a lot. Personally, I started with Distillers yeast but considering US-05 for the next new batch.
Thanks for all the post, research, questions and answers throughout the forum. It's helped me tremendously.

[fizzix]

Uncle Jesse himself uses plain bakers yeast, and others in UJSSM.
(See here: viewtopic.php?f=3&t=6949)

[Saltbush Bill]

I always used bakers yeast.....never had a problem.
Did try a specific whisky yeast that someone gave me.....but couldnt tell much if any difference.

[CuWhistle]

I only ever used Bakers and never had any issues.

Regarding being too sour: I found that as the generation passed I needed to use less backset and I was down to only adding 10% or thereabouts by gen 9 or 10 which is about as far as I ever took it. My understanding is that the backset is to provide consistency across the generations and to lower the Ph. I ended up finding that my Ph was dropping too low and I had to raise it to prevent stalls. I started floating egg shells in my wash. I now see that Oyster shells is the go to for CaCO3. I've just currently used plain shell grit chicken food supplement which I already had here although I will get some Oyster shells.

Another thing I found was that I never had to replenish the spent corn as much as the original recipe calls for.

[SwollenGoat23]

Bakers yeast did cross my mind. It seems more popular than one might think. I thought it was only tolerant to 3-5%abv and might take to long to work off.

[CuWhistle]

No and not necessarily. 8% without issues and if you keep it warmish it isn't slow. It isn't Turbo fast but you don't want it to be. 16 - 18% comes at the expense of off flavours and a lot of work polishing it all out.

[6 Row Joe]

I have used both distillers yeast and bakers yeast with good results. X2 on reducing the backset through the generations. Just use water to refill/restart a batch and go from there. It resets itself then.

[The Booze Pipe]

I've always used Red Star DADY and have never been dissatisfied. Although, I'm starting to research for something different to use in all-grain whiskey. I'm considering a Wyeast ale yeast.
So far, I haven't come up with anything yet.