Russian Imperial Stout - What yeast?

[Mrhandsome]

I'm planning on brewing a Russian Imperial Stout soon and can't decide what yeast to use.

I'm aiming for about 10% so I need something that can take the alcohol without quitting on me. I've got WLP002, 005, and 013 earmarked, and I'll maybe pitch some US West Coast yeast in after a couple of days to help it out.

Thoughts?

I don't want to use Kveik, I've decided I don't like it.

 

[Banbeer]

GH uses Wyeast 1028 London ale in his recipe

 

[dad_of_jon]

Mangrove Jacks M29 will do up to 14% - I made 20ish litres of 12.86% just with one re-hydrated packet. made a 10% Barley wine with it too.

 

[Mrhandsome]

GH uses Wyeast 1028 London ale in his recipe

I think that's the Wyeast equivalent of WLP013 (1028 is out of stock on geterbrewed). I was edging towards this one.

Mangrove Jacks M29 will do up to 14% - I made 20ish litres of 12.86% just with one re-hydrated packet. made a 10% Barley wine with it too.

What flavours did you get from this one? I'm not sure a Saison! yeast would taste right in a RIS. I've used US West Coast for an 11% Barley wine and it's quite clean so I could double pitch with the London yeast.

 

[samale]

I think that's the Wyeast equivalent of WLP013 (1028 is out of stock on geterbrewed). I was edging towards this one.

What flavours did you get from this one? I'm not sure a Saison! yeast would taste right in a RIS. I've used US West Coast for an 11% Barley wine and it's quite clean so I could double pitch with the London yeast.

@Pennine spring stout used T58. I have made an attempt at it. It's currently fermenting at 19 degrees. His was 9.5% mine should be around 8-8.5%

 

[Pennine]

I think it stands for Russian imperial Saison!

i would be very curious how it would turn out if you want to sacrifice a batch for fun...

t58 is good like samale recommended, someday I would also like to try and Abbey yeast. i also think a lager yeast would be good too.

but 05 is probably the safest, albeit boring, bet.

 

[Mrhandsome]

Russian imperial Saison!

 

[MrRook]

I'm planning on brewing a Russian Imperial Stout soon and can't decide what yeast to use.

I'm aiming for about 10% so I need something that can take the alcohol without quitting on me. I've got WLP002, 005, and 013 earmarked, and I'll maybe pitch some US West Coast yeast in after a couple of days to help it out.

Thoughts?

I don't want to use Kveik, I've decided I don't like it.

002 would be a good choice, but you'll have to rouse it since it tends to settle fairly quickly.

 

[Hazelwood Brewery]

Anyone tried WLP099? Apparently good up to 25%

Not sure I would be!

 

[MrRook]

Anyone tried WLP099? Apparently good up to 25%

Not sure I would be!

It takes a lot of effort and extra work to get anywhere close to that %.

 

[Hazelwood Brewery]

It takes a lot of effort and extra work to get anywhere close to that %.

I wouldn’t know, the strongest brew I’ve made was 8.5% and many yeasts can cope with that. What do you have to do that makes it hard work?

 

[MrRook]

I wouldn’t know, the strongest brew I’ve made was 8.5% and many yeasts can cope with that. What do you have to do that makes it hard work?

You can't just throw some 099 into a batch of 1.200 wort and end up with 25% beer. You have to build up to it in stages, slowly feeding it more fermentables.

 

[Hazelwood Brewery]

You can't just throw some 099 into a batch of 1.200 wort and end up with 25% beer. You have to build up to it in stages, slowly feeding it more fermentables.

Just like making ginger beer then!

 

[dad_of_jon]

I think that's the Wyeast equivalent of WLP013 (1028 is out of stock on geterbrewed). I was edging towards this one.

What flavours did you get from this one? I'm not sure a Saison! yeast would taste right in a RIS. I've used US West Coast for an 11% Barley wine and it's quite clean so I could double pitch with the London yeast.

All dark rich and roasty with a litte bit of sour - think it was overpowered by all the dark stuff

 

[Mrhandsome]

Anyone tried WLP099? Apparently good up to 25%

Not sure I would be!

I'll bear this one in mind if I ever want to make some rocket fuel.

 

[AMyd666]

CML Kveik voss, up to 12.5%

 

[Mrhandsome]

I've got Stranda and Oslo Kveik cultured up, the Stranda is rated up to 16%. The thing is I notice a sourness to Kveik brews and I don't want that in my RIS.

The Stranda is also a tropical bomb so I'm only going to use it for IPAs/NEIPAs in future.

 

[AMyd666]

Curious I've used tried my kveik voss twice (imp stout and pale ale/ lager) and got no sourness. Fermenting a Porter with it presently too so will see. Difference between using dried against liquid?

 

[Mrhandsome]

Maybe it's just me, like how some people taste soap with certain hops? Either way, Kveik is not for me.

 

[MrRook]

Just like making ginger beer then!

Never made ginger beer so I'll take your word for it.