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Old 10-01-2013, 12:15 AM   #1
braggheim
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Default Porter Yeast

All,

I am still pretty new to AG brewing and am attempting to brew a porter for the fall. I plan to have a recipe that accents some roasty, chocolate, and coffee notes. I may use Jamil's recipe for a robust porter or something similar. I have recently tried to support a new LHBS and they work mostly with White Labs liquid yeast. I have to ability to creat a starter and I built a fermentation chamber to control my fermentation temps. What are your favorite yeasts for a porter? Especially those from white labs...

Thanks!



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Old 10-01-2013, 12:39 AM   #2
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Whitbread makes a great porter. London ale as well. Not many uk strains won't work in a porter though.



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Old 10-01-2013, 12:48 AM   #3
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I have a robust fermenting right now. Was a Founder's Porter clone using WLP001. I also used MO as the base. It's only been 2 weeks in primary and tastes fantastic.

http://www.homebrewtalk.com/f12/any-founders-porter-clone-recipes-info-160119/

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Old 10-01-2013, 12:55 AM   #4
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I used 1968 ESB in my most recent, it came out very malty and YUMMEH!!

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Old 10-01-2013, 02:20 AM   #5
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I just kegged jamils chocolate hazelnut minus the hazelnut using wlp001 with a starter. Possibly the best beer I've brewed.

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Old 10-01-2013, 04:53 AM   #6
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My vote is wlp007. Whitbread dry.

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Old 10-01-2013, 04:57 AM   #7
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I've made more neutral flavor porters (similar to Deschutes Black Butte Porter) using wyeast 1056, so the whitelabs 001 would be the equivalent IIRC.

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Old 10-01-2013, 05:47 AM   #8
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I use ESB 1968 London yeast for everything I brew. High flocking, medium attenuation, and malt flavors are usually quite forward.

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Old 10-01-2013, 11:35 PM   #9
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Looks like we a few different options. Thanks for the feedback. Just out of curiosity..it appears white labs only rates wlp 001 at a 2 out of 4 on the website yet many people use it. Does anyone know why it isn't rated as more of a fit for this style?? I even looked and it is the yeast of choice for this style on Brewing Classic Styles.

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Old 10-01-2013, 11:43 PM   #10
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I've done several robust porters using WY1968. I've never been disappointed. In fact, I have a Dark Chocolate Hazelnut in secondary now. It's going to a keg for conditioning on Wednesday. The SG samples were very tasty!



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