msa8967

Recipes 

I am wanting to make a session stout based on a recipe John Palmer uses for a brewing efficiency example in his How to Brew book. He does not give a yeast recommendation for the recipe.

8 lbs 2 row
6 oz Crystal 20L
6 oz Crystal 80L
8 oz chocolate malt
8 oz roasted barely
1 oz East Kent Goldings 60 min
1 oz East Kent Goldings 20 min

These are the possible yeast strains I have to use:

Wyeast American Ale 1056

Nottingham

Wyeast Scottish Ale

White Labs California V Ale

White Labs American Pub Ale
http://www.rebelbrewer.com/shoppingcart/products/Rebel-Brewer-American-Pub-Ale-Yeast-WLP250.html

Any recommendations?

__________________
Mick Arnett
North Liberty, Iowa
"Beer will change the world. I don't know how, but it will."

daksin

Recipes 

I think you'll be happy with any of those actually. Haven't used the pub ale, but I bet it would be great. 1056 and WLP001 (cali ale) are the same strain and are exceptionally clean. Nottingham is another clean yeast, but more british in character (but MUST be kept cool during fermentation, think 59-62F). Really, any should be great, but if you can control temps go nottingham or Pub ale (just because I'm curious).

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Bottled:Monticello Barleywine, Red Nosed Tripel
Kegs:Cali Common, Imperial Common, Sunshine Belgian Rye, Sticke Note Alt
Secondary:Cherry Blackberry melomel
Primary: Honey Blonde
On Deck: Belma Pale Ale, Cluster Fug IIPA, American IIPA v1.0, rauchbier, roggenbier

1Mainebrew

Recipes 

Go with white labs burton ale yeast wlp 023. It makes a killer stout!

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Bucket: ESB
Carboy 1: Vienna Lager
Carboy 2: Air
Carboy 3: Hard Organic Cider w/ 4184
Better Bottle: IPA (secondary)
Growler Fermenter:Pilsner
Keg 1: Crop Chopper PAL (left tap)
Keg 2: Simcoe Pale Ale-(right tap)
Keg 3: CO2
Keg 4: Summah Stout
Bottles: Hard Cider

In the Works: Something to pair with a Vienna lager

Favorite Recipe #1: Kate the Great Clone
Favorite Recipe #2: Crop Chopper PAL
Favorite Recipe #3: Curieux Clone

msa8967

Recipes 

Unfortunately, there is no LHBS near me to try to get burton ale yeast so I will keep that in mind next time I do a large mail order. My temps to ferment at will go up to 66 F in our basement so using Notty is out. I will give the Pub yeast a go at things then. I have not used it before and recently was givn this yeast in a trade.

Thanks for the replies.

__________________
Mick Arnett
North Liberty, Iowa
"Beer will change the world. I don't know how, but it will."

DacotahBrewing

Recipes 

I would prefer something with some British notes. The clean American strains fermented cool would be nice as well.