I'm brewing a Dry Stout tomorrow (Jamil Recipe), and it calls for S-05. Just a little surprised that it isn't suggesting S-04 or Nottingham.
Why the S-05 you think?
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If its Jamil's Recipe more than likely you will be fine with the S-05... He is using s-05 because it attenuates more and is trying to compensate for any unfermentables. You should be just fine with the s-05
Jamil's dry stout recipe on Beer Dujour has English Ale yeast listed. I'm with you about the S-05, I just don't see that being first pick for anything other than American style ales. Anything across the pond will be English style ale yeast for me.
You may want to think about WLP007 if your doing a stout, you can get 80% + out of it easy and will give you a english taste and also flocs well and finishes quick.
Probably because it'll be drier, and depending on how roasty your stout is, it may stomp all over any esters you'd get out of -04 anyway. That said, I think either are fine in a beer like this where you're not getting much flavor out of the yeast one way or the other.
I mean Jamil does not use dry yeast. I don't want to speak for him, but I doubt he has brewed this with dry yeast. I have brewed this recipe an I used Nottingham cooler and it worked out very well. I prefer Nottingham over US-05 so I think that is what I would go for in a dry stout.
S-05 for Dry Stout?
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