Which yeast for stout

It accentuates the hop flavors and is extremely versatile. Similar neutral character of WLP, but less attenuation, less accentuation of hop bitterness, slightly less flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales.

British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping collecting. This yeast is well suited for pale ales, ambers, porters, and stouts. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness. Drier finish than many British ale yeast.

Produces slightly fruity and bready character. This yeast is well suited for classic British milds, pale ales, bitters, and stouts. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts.

A neutral and versatile strain, it is a great choice for pale ales, porters, and stouts.. The yeast will clear from the beer well, and leave a malty profile. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts.

North American style ales will also benefit from fermentation with WLP The beer will clear easily. Siebel Inst. Are you new to craft brewing? Stouts and ipas ive had zero issues. Those two yeasts are my workhorses. I should add that S04 has two attributes that I really like, especially if you are looking to turn a beer around fast. It's a fast fermenter and floccs hard as a rock.

I would target English yeasts based on the attenuation properties you want. Then use descriptive info to help you narrow down further.

It would be nice if dry yeast manufacturers were able to be forthcoming about the exact liquid strain they have dried. To OP GormBrewhouse , pweis and minderbender like this. There's no need for a wayback machine, the lists are here just click for Wyeast or White Labs. Not vouching for accuracy, just providing a link. I'll second Prep 's report on Nottingham. I haven't used it in a long time, but maybe I should. Back in the day I made some tasty dark beers mostly porters with it.

Never had any complaints. StupidlyBrave and GormBrewhouse like this. Too late to edit, but I realized JackHorzempa specifically referred to dry yeasts, not liquid yeast. Use US05 for stouts, technically more of a US yeast but the outcome is always great. I'll second wy for roasty beers I want dry and some yeast character most of the stouts and porters I brew.

GormBrewhouse and scottakelly like this. Show Ignored Content. Your name or email address: Do you already have an account? Ingredients Step by step Mill the grains and dough-in targeting a mash thickness that will allow your system to achieve the necessary pre-boil volume and gravity. The total boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add the remaining hop addition at 5 minutes.

The proper pitch rate is 2. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished.

Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2. Ingredients 8. Step by step Mill or coarsely crack the specialty malt and place loosely in a grain bag. Avoid packing the grains too tightly in the bag.

Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle while you add the malt extract. Do not squeeze the bags. Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 5. Stir thoroughly to help dissolve the extract and bring to a boil. The total wort boil time is 60 minutes.

Add the bittering hops as soon as the wort begins to boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Follow the remaining carbonation and packaging instructions for the all-grain recipe. Ingredients 9. Step by step Mill the grains and dough-in. The total wort boil time is 90 minutes. Add the hops according to the ingredients list. The proper pitch rate is two packages of liquid yeast or one package of liquid yeast in a 2-liter starter.

Pacman ferments well at cold temperatures, but you can let it warm a little as fermentation progresses to ensure complete attenuation. Rack to a keg or bottle. Step by Step Mill the grains and dough-in targeting a mash thickness that will enable your system to achieve the necessary pre-boil volume and gravity. Add the bittering hops as soon as the wort starts boiling. With 30 minutes remaining in the boil, add the second hop additon.

Add Irish moss or other kettle finings with15 minutes left in the boil. The proper pitch rate is 16 grams of properly rehydrated dry yeast, 2. Ingredients 6.

Always choose the freshest extract that fits the beer style instead of focusing on the brand name. If you cannot get fresh liquid malt extract, it is better to use an appropriate amount of dried malt extract DME instead.

Mill or coarsely crack the specialty malt and place loosely in a grain bag. Avoid packing the grains too tightly in the bag, using more bags if needed. Steep the bag in about 1. Allow the bags to drip into the kettle for a few minutes while you add the malt extract.