What is a good yeast to use instead of the Mr. Beer stuff under the lid for temps in the mid 60s? I am going to be moving my fermentor into the basement where the temp sits in the mid 60s soon because the ambient temp in the room i now ferment in is getting into the high 60 and low 70s.
Also what size package? They have both 11g and 6g. Can you pitch the mr beer and say muntons together?
What yeast you use depends largely on what you want from it. What kind of beer are you trying to brew?
I generally use dry yeast. Others will have more knowledge about liquid strains.
I like Fermentis US-05 and Nottingham for a lot of "clean fermenting" ales. If the temperature will be below 60, I go with Nottingham, 60-65, I go with US-05. Last year, when it warmed up above that, I used some yeast I bottle harvested from some Red Tail Ale. This year, I'm going to try BRY-97.
If you like English Ales, Danstar Windsor or Fermentis S-04 are good choices.
For wheat beers, WB-06 or Munich are good choices.
If you're looking for kind of a general purpose yeast, Munton's and Cooper's are good choices and so is Fermentis S-33.
5-6 g is probably plenty for a Mr Beer sized batch. If the yeast comes in a 10-12 g packet, you can split it (sanitize the outside, carefully tape it shut and store in the fridge) if you'll be using it in a week or so. Pitching the full packet would not constitute overpitching (especially if you're not rehydrating).