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Old 10-08-2008, 04:38 PM   #1
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Default Dry Stout -- Which Yeast?

So, I was looking to brew up a dry stout (extract + steeping grains) tomorrow. I have a packet of Coopers Brewing Yeast and Muntons Premium Gold in the fridge right now. Which should I use?

I've read Coopers can produce some fruitiness -- but I've also read that's not a big deal in a stout. I've also read some terrible things about Muntons, but Muntons Premium Gold might be OK. Both appear to be high attenuators (according to BYO). Thoughts?

Alternatively, I could postpone the brew a week and pick up a different yeast.

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Old 10-08-2008, 04:40 PM   #2
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I've never used Coopers but I've had OK luck with the Muntons Gold Yeast. A lot of people swear by the Irish Ale yeast from WhiteLabs but I always found it left too high of a final gravity for a dry stout. I like Nottingham for my dry stout so if you can get a sachet of that I would go with it, otherwise the Muntons would probably be your best bet if you don't want to wait. Just try and keep the fermentation temperature a little on the low side, I found Muntons generated a lot of fruity esters otherwise.

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Old 10-08-2008, 04:55 PM   #3
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Originally Posted by StickyWicket View Post
So, I was looking to brew up a dry stout (extract + steeping grains) tomorrow. I have a packet of Coopers Brewing Yeast and Muntons Premium Gold in the fridge right now. Which should I use?
Alternatively, I could postpone the brew a week and pick up a different yeast.
Same here. I have everything worked out for a dry stout this weekend except for the yeast. My top picks in no special order are:

Irish Ale
London Ale
S-04

I'm interested in hearing the response to your post.
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Old 10-08-2008, 04:59 PM   #4
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Same here. I have everything worked out for a dry stout this weekend except for the yeast. My top picks in no special order are:

Irish Ale
London Ale
S-04

I'm interested in hearing the response to your post.
I like that list...add WLP007 Dry English Ale as my go-to dry stout yeast, first preference.
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Old 10-08-2008, 04:59 PM   #5
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for stouts I like wyeast London ale or wyeast Irish ale or even white labs East Coast ale. Supposedly the Essex ale ferments really dry but I never tried it. For dry yeast I've used safale 04 for everything from APAs, british and american ipas and stouts.

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Old 10-08-2008, 05:04 PM   #6
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So, Munton's Gold is in the lead. I've used S04 for an ESB and a cider. Worked great. But don't have any on hand right now. I'll save the Coopers for summer when the temps get higher.

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Old 10-08-2008, 07:17 PM   #7
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Coopers is quite fruity. I don't think that's a liability in stout, especially if the ferment temperatures are kept relatively low. Munton's will do the job! You can use either and get a good beer out of it.

+2164 to whoever advised you to avoid Wyeast's Irish Ale yeast for Dry Irish Stout. I have never, ever had success with that yeast. I like a drier, crisper yeast for that style.

Bob

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Old 10-08-2008, 09:06 PM   #8
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Oof. If it were me, which it's not, I would avoid both the Coopers and the Muntons. I'm afraid of both of them. I have a Munton's in the fridge that I'm contemplating throwing away, just because I don't think I'll ever use it. (Or even remember where I got it from???)

I'd pitch a packet of S-04, or I'd use WLP023 Burton Ale Yeast, or I'd try WLP028 Edinburgh Ale Yeast (less sweet than the Irish Ale WLP004 usually comes out?).

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Old 10-08-2008, 09:10 PM   #9
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Oof. If it were me, which it's not, I would avoid both the Coopers and the Muntons. I'm afraid of both of them. I have a Munton's in the fridge that I'm contemplating throwing away, just because I don't think I'll ever use it. (Or even remember where I got it from???)
Munton's Premium Gold or regular dry? I can understand fearing the latter...
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Old 10-08-2008, 09:29 PM   #10
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Munton's Premium Gold or regular dry? I can understand fearing the latter...
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