Yeast for malty milk stout

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Llamaman

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I’ve put my AG adventure on temporary hold in order to use up my LME supplies.

I’ve got some Munich LME (50:50 Munich and pale apparently) to use. My initial thoughts were to make a malty bitter/ESB but I realised I don’t have the right yeast - my Fullers in the fridge is quite old and I don’t have time to step it up before brew day (probably Friday). And I understand dried yeasts aren’t great for British bitter styles.
So I started thinking about using it in a stout - 12L in FV: 1.8kg Munich LME, 180g-ish each of roast barley and crystal and some lactose. I might add some coffee at bottling to some of the bottles as well.
Yeast likely to be MJ M42 unless someone can suggest a better dried yeast (no time to make up a starter from liquid methinks?). Perhaps Gervin/Notty as the beer will already be sweet from the grist and lactose? Or work with the sweetness and go for Windsor?

As ever, I appreciate your thoughts.
 
I did a sweet milk stout a few months ago and has turned out really nice too

I used my go to yeast for everything which is US-05
 
I went with M42. Brewed last night, pitched the yeast this morning after rehydrating.
Looking forward to seeing how this turns out.
 
Bottled this last night. Has a slightly sour tang to it... :(
Think it might be infected, so used PET bottles just in case the freeloaders chomp anything the M42 left behind.

Sigh. Always gutting when all that effort comes to naught.
 

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