Best Yeast For Dry Stout

[shepp]

I plan to do a Dry stout from Greg Hughes book.
I wondered which dry yeast to go for?
Cheers :thumb:

 

[whealsie]

I always keep Safale SO4 handy and have used it for dry stouts with some success.


I love the smell of mashing in the morning.

 

[chub1]

Generally use Gervin,it does the job:thumb:

 

[simon12]

+1 Gervin/Nottingham will work great unless you want to use an expensive liquid yeast. SO4 is fine but won't finish as dry and the sediment won't sick to the bottom as well.

 

[BeerCat]

I used to love wlp007 but if the OG is too high it will end up sweet. Recently been using US05 and CML US pale ale yeast. Also made quite a nice stout with WLP007. I found 1010 is a good place to finish if you can.

 

[Clint]

Good subject...on my to do list and have the ingredients. ..choice of Yeasts. ..CML ale or American pale....

 

[Sadfield]

As a bit of a curve ball, you could try a dry Belgian/Abbey yeast at the lower end of its fermentation temp range. It'll chew through the wort, adding a little more dry fruit character than s05 or notty.

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[Gerryjo]

+1 Gervin/Nottingham will work great unless you want to use an expensive liquid yeast. SO4 is fine but won't finish as dry and the sediment won't sick to the bottom as well.

I use So4 for my stouts and find it's a solid compact in the fermenter as well as the bottles 😋

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[BeerCat]

What sort of attenuation do you get? I never managed a beer I really liked with this yeast but I am sure that's just me.

 

[GlentoranMark]

I meant to put a stout on last weekend but was pushed for time so it will be this Saturday. It's going onto the trub of a Neales Ale Yeast so I'll be able to take notes how it goes.

I've done a few stouts but always pitched them with S-04 and S-05. S-04 tends to work slightly better but I didn't notice much taste wise.

 

[shepp]

What sort of attenuation do you get? I never managed a beer I really liked with this yeast but I am sure that's just me.

What temperature do you ferment with S04, I hear you get better flavour keeping at 18c

 

[Gerryjo]

What temperature do you ferment with S04, I hear you get better flavour keeping at 18c

I pitch at 20 as the first time I used it I had no temp control and was at around 18 and found it really slow but got there eventually.

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[BeerCat]

What temperature do you ferment with S04, I hear you get better flavour keeping at 18c

To be honest last time i tried i did not have temp control. Will have to split a 20l batch and give it a go again. Thanks.

 

[Slid]

As a bit of a curve ball, you could try a dry Belgian/Abbey yeast at the lower end of its fermentation temp range. It'll chew through the wort, adding a little more dry fruit character than s05 or notty.

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Well, that is a thought. I have 2 or 3 bottles of re-used Mangrove Jack 31, which is a Belgian yeast and has attenuated down to about 1.003. That would be dry.

US 05 would be my go-to, as is so often the case. My house is just too warm for Nottingham, but is OK for US 05 or Coopers yeast in the summer as well as the Belgians.

As many on the Forum know and have posted, Coopers yeast ferments too quickly for a stout to be a good idea in warm weather, that is, without the headroom in the Coopers fermenter or a blow-off tube.