Greg Hughes Dry Stout

[private4587]

I am about to make up a brew of GH dry stout. In the future i am going to use liquid yeast but for now i have a few packets of dry yeast to use up. So can anyone advise on the use of CML's Real Ale or US Pale Ale yeast to use also the amount. The brew will have predicted OG of 1.048

 

[Clint]

I used CML American pale. It’s turned out really good...go for it!
Oh ..just the one packet is enough

 

[Saisonator]

I did this a few brews ago using CML American Pale yeast 2 packs, for the cost I would do the same again.
I mashed at 67c and came out quite dry so could go a little higher if you like.
I fermented at 19c for 3 weeks and it finished at 1.013 but carried on a bit more in the bottles so go easy with the priming.
I found very little flavour coming from the yeast, which may be good for this style.
I would like something with a bit more body next time so I would add some oats.

 

[Clint]

Looking at my notes mine was finished after two weeks at 1013 I bottled the batch and primed with 115g of dextrose. Mine are lightly carbed.

 

[Saisonator]

I primed with 1/2 teaspoon per bottle, it ended up like I'd used 1 teaspoon.
I lift the lid slightly to release CO2 before I put them in the fridge the day before I drink them, they end up about right then.

 

[MagnusTS]

Hey, I'm doing the GH Dry Stout this weekend too. Must be the season for it? Ready in time for St Patrick's Day?

I've just ordered some Real Ale yeast and some US Pale Ale yeast from CML. I was going to use the Real Ale yeast for the stout, but now after reading this thread I don't know whether to use the US Pale Ale yeast instead. Any views on what the difference would be?

 

[Saisonator]

Hey, I'm doing the GH Dry Stout this weekend too. Must be the season for it? Ready in time for St Patrick's Day?

I've just ordered some Real Ale yeast and some US Pale Ale yeast from CML. I was going to use the Real Ale yeast for the stout, but now after reading this thread I don't know whether to use the US Pale Ale yeast instead. Any views on what the difference would be?

I would give the real ale yeast a go, I only went for the Pale Ale to make sure it was dry but if you just follow the recipe I am sure with that yeast it will be dry enough.

 

[Clint]

Hopefully this will be up next brew but I’m swapping the yeast for the real ale and using brambling cross as the hops.

 

[MagnusTS]

I would give the real ale yeast a go, I only went for the Pale Ale to make sure it was dry but if you just follow the recipe I am sure with that yeast it will be dry enough.

Thanks, I think I will use the Real Ale yeast as you suggest. I have other plans for the US Pale Ale yeast, so am glad to hear that advice.

Steven from CML said:
"Real ale will be perfect for a stout. It’ll retain some sweetness and maltiness. However, the US Pale is also perfect if you prefer a drier stout"