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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.

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

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.

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.

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.

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.

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.

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.